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Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

Our results

  1. Introduction
  2. Human milk digestion in the preterm infant: impact of technological treatments
  3. Research & Innovation 2017 - For Food and Biobased Products
  4. The way in which proteins aggregate when heated may change their sensitising potency
  5. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  6. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  7. When biopolymers selfassemble: a balance between energy and entropy.
  8. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  9. How a milk droplet becomes a powder grain
  10. Research & Innovation 2016 - For Food and Bioproducts
  11. A new process for the biorefining of plants
  12. Under the UV light : the bacterial membrane
  13. Reverse engineering or how to rebuild ... bread!
  14. Green Chemistry: a step towards lipid production in yeast
  15. Individually designed neo-enzymes for antibacterial vaccines
  16. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  17. Minimill: 500 g to assess the milling value of soft wheats
  18. Microbial production of lipids for energy or chemical purposes
  19. The discrete role of ferulic acid in the assembly of lignified cell wall
  20. Eco-design of composites made from wood co-products
  21. Analysis of volatile compounds enables the authentication of a poultry production system
  22. Nanoparticles as capping agents for biopolymers microscopy
  23. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  24. Integration of expert knowledge applied to cheese ripening
  25. Controlling cheese mass loss during ripening
  26. The shape memory of starch
  27. Research & Innovation 2015 - For Food & Biobased Products
  28. Behaviour of casein micelles during milk filtering operations
  29. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  30. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  31. An innovative process to extract bioactive compounds from wheat
  32. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  33. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  34. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  35. Improving our knowledge about the structure of the casein micelle
  36. Heating milk seems to favour the development of allergy in infants
  37. Fun with Shape
  38. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  39. SensinMouth, when taste makes sense
  40. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  41. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  42. A close-up view of the multi-scale protein assembly process
  43. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  44. Polysccharide nanocrystals to stabilise pickering emulsions
  45. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  46. A durum wheat flour adapted for the production of traditional baguettes
  47. Virtual modelling to guide the construction of « tailored-made » enzymes
  48. How far can we reduce the salt content of cooked meat products?
  49. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  50. Smart Foams : various ways to destroy foams on demand !
  51. Dates, rich in tannins and yet neither bitter nor astringent
  52. Sodium content reduction in food
  53. Research & Innovation 2014

Controlling the drying of infant dairy products by taking water-constituent interactions into account

This research makes it possible to predict the sensitivity of dairy concentrates to stickiness during drying by desorption and the characteristics of the powders thus obtained. Modelling is based on the SD²PÒ approach (INRA software for predicting spray-drying parameters) that was improved to integrate both water-constituent interactions using a "glass-filament" desorption method and a reaction engineering approach (REA).

Biberon.. © INRA, MAITRE Christophe

Spray drying is the most commonly used technique for dehydration of infant dairy products

A poorly conducted drying operation can lead to the non-compliance of the product as well as to substantial economic losses.  The method (SD²PÒ - INRA software for predicting spray-drying parameters) used to predict the major drying parameters does not provide information about the product's sensitivity to stickiness during drying.  Stickiness is linked to the glass transition temperature of the concentrate, which is complex and even impossible to rapidly determine for solutions that contain a large quantity of water.  Given the diversity and the complexity of infant milk formulas taken as study models, a simple and rigorous method to predict the drying behaviour of concentrates is essential.   
The aim of this research is to study the transfer of water during drying and to propose a method that would make it possible to predict the drying behaviour of infant dairy products in order to control the drying operation.  We have developed the following strategy:

  • Development of a method to estimate the dry glass transition temperature  of the concentrate in order to determine its sensitivity to stickiness, and of a method that uses the point of divergence to then optimise the drying parameters
  • Development of a "glass-filament" desorption method adapted to the REA approach that, combined with the SD²PÒ approach, makes it possible to have access to the characteristics of the product during drying

We have developed a mathematical model that takes the glass transition temperature and the points of convergence into account

Validation tests on infant formulas carried out on the INRA pilot drying tower revealed that the deposit rate of the powder in the chamber is inversely correlated with the dry glass transition temperature  of the concentrate and that the use of drying parameters determined by the point of divergence makes it possible to reduce the deposit in the chamber.  Good coherence on the material balance was observed.
Research is currently under way to improve our prediction capability and to extend this method to other non-dairy food concentrates (soy powder, etc.) and thus generalise this approach.


Laiterie de Montaigu, LISA http://www.lisainfantmilk.com/ Eric Blanchard, Manager  e.blanchard@laiteriedemontaigu.com


See also

  • SD²P® software
  • SCHUCK P., DOLIVET A. MEJEAN S, JEANTET R. Logiciel d’aide à la détermination des paramètres de séchage par atomisation de produits laitiers. Spray Drying Parameters Simulation & Determination (SD2P), N° IDDN.FR.001.480002.003.R.P.2005.000.30100, 2005. Version 5.
  • ZHU P., PATEL K., LIN S., MÉJEAN S., BLANCHARD E., CHEN XD., SCHUCK P., JEANTET R. Simulating industrial spray drying operations using a reaction engineering approach and a modified desorption method. Drying Technol. 29, 419-428 (2011).
  • ZHU P., MÉJEAN S., BLANCHARD B., JEANTET R., SCHUCK P. Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method. J Food Eng. 105, 460-467 (2011).