Academic literature on the topic 'Whey products – Drying'
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Journal articles on the topic "Whey products – Drying"
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Taylor, S. J. "Milk products and substitutes." BSAP Occasional Publication 15 (1992): 93–98. http://dx.doi.org/10.1017/s0263967x00004110.
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AbstractRefinements in the techniques used for incorporation of fat and spray drying have improved the nutritional value of milk substitutes. The significance of these developments in protein separation and evaporation/spray drying technology are demonstrated in the new range of substitutes for colostrum which not only have a high nutritional value but also contain active immunoglobulins.Whilst milk replacers still remain a necessary outlet for excess skim milk powder production, progress has been made in the quality of novel ingredients available. The effect of European Community policy on the formulations used has been to divide milk replacers into two groups, those which do, and those which do not, contain at least 500 g/kg skim milk powder.A whole range of products based on high protein whey powders has been developed in order to replace skim milk protein in milk replacers. Differences in these whey products reflect the method of manufacture and this has repercussions on their nutritional value. The benefits of ultrafiltration technology, developed for the human food industry, have recently become available to the whey-based milk replacer market.Although the majority of milk substitutes are used for feeding calves, specific products have been developed for other species. Milk substitutes for lambs were introduced in the 1970s but there has been little commercial incentive for the use of alternatives to skim milk protein in the United Kingdom. Sow milk replacers are a more recent innovation and have taken advantage of developments in whey processing technology.
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Al-Hatim, Raqad R., Ali K. Al-Rikabi, and Amal K. Ghadban. "The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology." Basrah J. Agric. Sci. 33, no. 1 (June 27, 2020): 122–34. http://dx.doi.org/10.37077/25200860.2020.33.1.10.
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The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of white and soft powder. The chemical composition has been studied at each phase. The results show the separation, purification, and concentration of bovine and buffalo whey proteins by using ultrafiltration membrane technology. The results show that buffalo whey proteins produced by the method of enzymatic and dried with spray-drying are better than bovine whey protein. Finally, the results show a low ratio of lactose, salts and moisture content at the stages of filtration and concentration. The results present a high proportion of protein to 80 .and low ratio lactose and salt.
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Papapostolou, H., L. A. Bosnea, M. Kanellaki, and A. A. Koutinas. "Convective Drying of the Thermotolerant Kluyveromyces marxianus at Relatively Low Temperatures and its Efficiency in Whey Fermentation." Open Biotechnology Journal 1, no. 1 (September 14, 2007): 52–58. http://dx.doi.org/10.2174/1874070700701010052.
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Thermally dried thermophilic K. marxianus has proved to be an effective starter culture for whey fermentation. Convective drying of K. marxianus can be performed effectively in the range 35-60oC. The best drying temperature for is considered 35oC since it is the most cost effective without any substantial difference in kinetic parameters when compared with higher temperatures. The impact of thermally dried starter culture of K. marxianus is high, since several products could be produced from whey, such as potable and fuel-grade alcohol, baker’s yeast, SCP to feed animals and a Kefir drink-type. Furthermore, the economical impact of thermally dried starter culture production is essential, since it may lead small dairy enterprises to treat their own whey by producing added value products and protecting the environment from this much polluted liquid. GC-MS analysis of fermented whey indicates that it contains volatiles similar to traditional drinks produced from vegetable raw materials.
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Liao, Yang, Yu Hu, Nan Fu, Juwu Hu, Hua Xiong, Xiao Dong Chen, and Qiang Zhao. "Maillard conjugates of whey protein isolate–xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: protective effects and stability during spray drying, storage and gastrointestinal digestion." Food & Function 12, no. 9 (2021): 4034–45. http://dx.doi.org/10.1039/d0fo03439h.
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The Maillard reaction products (MRPs) of whey protein isolate (WPI) and xylooligosaccharides (XOS) were prepared by a moist heat method for use as protectants to encapsulate Lactobacillus rhamnosus via spray drying.
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Thamacharoensuk, Tanatip, Teerawat Boonsom, Somboon Tanasupawat, and Ekachai Dumkliang. "Optimization of Microencapsulated Lactobacillus rhamnosus GG from Whey Protein and Glutinous Rice Starch by Spray Drying." Key Engineering Materials 859 (August 2020): 265–70. http://dx.doi.org/10.4028/www.scientific.net/kem.859.265.
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Lactobacillus rhamnosus GG is commonly used as probiotic dietary supplements that show poor survival rate in dairy products during processing, storage and gastrointestinal tract, however, using encapsulated probiotics could be an interesting option. Spray drying is the most widely used encapsulation technique in the food industry. It offers the attractive advantage of microencapsulation in low operating costs, high quality and stability, rapid solubility and continuous operation. The encapsulating agent of microcapsules affects probiotic survival. The aim of this study was to optimize the microencapsulation of Lactobacillus rhamnosus GG (LGG) by spray drying using whey protein and glutinous rice starch as encapsulating agents. The composition ratio between glutinous rice starch and whey protein and spray drying parameter of inlet temperature was evaluated using response surface methodology (RSM). These results showed that 80 % of glutinous rice starch replacement in whey protein wall and inlet temperature of 143°C provided the desired LGG microcapsules with high percentage of process yield (over 74.44 ± 3.95%) and survival rate (over 97.83 ± 2.01%).
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Richardson, Russell K. "Determination of Fat in Dairy Products Using Pressurized Solvent Extraction." Journal of AOAC INTERNATIONAL 84, no. 5 (September 1, 2001): 1522–33. http://dx.doi.org/10.1093/jaoac/84.5.1522.
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Abstract Gravimetric fat data were obtained for a wide range of dairy products with fat contents ranging from 0.5 to 83% using pressurized solvent extraction at elevated temperatures and pressure (80–120°C; 10.3 MPa). Extraction performance was sensitive to solvent composition, temperature, and sample matrix. By optimizing solvent mixtures, sample–solvent contact times of 8–10 min were sufficient for high recoveries from all products tested. The most successful solvents with regard to speed of extraction, selectivity, and recovery (average recovery, %) were various mixtures of hexane (or petroleum ether)–dichloromethane–methanol for dried cream (99.8%), dried whole milk (99.6%), dried buttermilk (98.2%), dried skim milk (97.0%), dried whey protein concentrate (97.5%), casein (95.0%), and caseinate (102.1%); petroleum ether–acetone–ethanol or petroleum ether–acetone–isopropanol for cheddar-type cheese (99.4%); petroleum ether–acetone for butter (99.9%); petroleum ether–acetone–isopropanol for cream (100.3%); and petroleum ether–isopropanol for liquid milks (99.0%). Relative standard deviations for repeatability were obtained for dried whole milk (0.2%), dried whey protein concentrate (0.7%), cheese (0.3%), butter (0.1%), and ultraheat treated (UHT) milk (0.7%). Solvent removal and drying of extracts with a heated block evaporator saved time compared with conventional drying ovens. Estimated savings in labor (50–75%) and solvents (80%) were substantial compared with the manual Mojonnier methods.
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Guirguis, N., C. Brosnahan, and M. W. Hickey. "Whey Disposal: Recovery of Nutrients for Animal Feeding." Water Science and Technology 27, no. 1 (January 1, 1993): 149–57. http://dx.doi.org/10.2166/wst.1993.0036.
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It has been estimated that over 50% of whey production world wide constitutes a pollution problem to the environment. A proportion of the work carried out to make use of whey nutrients has not been commercially viable. A simple process has been developed, at the laboratory and pilot plant scales, resulting in a complete recovery of nutrients from whole whey or whey fractions for animal feeding and no further waste or effluent is generated. The economics of the proposed process rely on efficient use of inexpensive ingredients (or waste materials, from other agricultural sources) to overcome the high cost of dewatering and drying. Using this approach a number of products are possible. In the first product bentonite is used to precipitate whey protein which can be processed into a dry protein concentrate for use in intensive animal, poultry or fish production. This product compares favourably with conventional protein supplements such as meat and bone, soybean, or fish meal. The deproteinised whey, (mainly lactose and minerals) arising from this process, is concentrated and mixed with a carrier to produce a second product for ruminants that can compete with hay or grains. Further, whole whey may be used in a similar process. Animal feeding trials with sheep and dairy cattle have demonstrated advantages of the developed whey products over conventional feed supplements for wool growth, live sheep export or milk production.
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BOGDANOVA, Ekaterina V., Elena I. MELNIKOVA, and Irina B. KOSHEVAROVA. "THE RESEARCH OF THE TYPES OF MOISTURE BONDS IN PROTEIN-CARBOHYDRATE CONCENTRATES OF CHEESE WHEY." Periódico Tchê Química 17, no. 34 (March 20, 2020): 33–44. http://dx.doi.org/10.52571/ptq.v17.n34.2020.51_p34_pgs_33_44.pdf.
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The purpose of the research is to improve the technology of producing cheese whey proteincarbohydrate concentrates, in terms of binding moisture with the main components. Objects of the research were natural cheese whey obtained in the production of Rossiyskii cheese and ultrafiltration cheese whey concentrates with protein dry matter percentage of 35 and 55%, produced with the use of MMS Swissflow UF industrial ultrafiltration unit with ceramic membranes. The chemical composition and Physico-chemical properties of raw materials and the finished product have been studied using standard methods. Three stages of sample dehydration have been identified. They conform to moisture release with different bonds and energy. Stage I is the production area where unbound moisture is heated and removed, and water molecules are held by weak capillary forces. Stage II is the production area for immobilized moisture removal. Stage III is the production area for chemically bound water removal, which conforms to the residual moisture after drying the sample. An increase in the least mobile water and a change in the ratio between different types of moisturebinding have been observed with an increase in the protein mass fraction in the dry matter of the samples. It has been found that the Maillard reaction occurred in cheese whey concentrates with protein dry matter percentage of 35 and 55% at the temperatures above 78 and 70 °C, respectively. The temperature range of the unbound moisture release was increasing during the drying process due to an increase of the protein content in concentrates as well as the rate of interaction between proteins and lactose leading to non-enzymatic browning of dry products. It has been established that drying cheese whey protein-carbohydrate concentrates with protein dry matter percentage of 35, and 55% is inexpedient at temperatures exciding 130 and 173 °C, respectively.
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Zhang, Na, Vladimir Lazarev, and Tatyana Shestakova. "Whey centralized processing of as an environmental aspect of regional development." E3S Web of Conferences 208 (2020): 01005. http://dx.doi.org/10.1051/e3sconf/202020801005.
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The article presents the practicability of developing the environmental aspect of dairy industry enterprises on the example of Sverdlovsk region. The volume of milk and cottage cheese production at the enterprises of the Sverdlovsk region is presented. The article describes the negative impact of milk processing enterprises on the environment. Statistical data on the percentage of enterprises that process secondary dairy raw materials are provided. The article presents the costs of installing local wastewater treatment plants and the rationality of creating a specialized enterprise for complex processing of whey on the basis of OJSC “Irbit Dairy Plant”. The article describes the value of secondary dairy raw materials that cause the greatest harm to the environment in case of unfair whey utilization, as a raw material for the production of competitive products. The technology for processing whey at a specialized enterprise using membrane methods is presented: nanofiltration — ultrafiltration — reverse osmosis followed by vacuum evaporation and spray drying. The expediency of introducing an ultrafiltration unit with the use ofceramic ultrafiltration element (CUFE) (0.01) ceramic membranes into the line for processing whey at theOJSCIrbit dairy plant is described. The content of the main components of curd whey at all stages of production, as well as the final products, is presented. The parameters of the described processes of whey processing are given.
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Kreatsouli, Konstantina, Zinovia Fousteri, Konstantinos Zampakas, Efthalia Kerasioti, Aristidis S. Veskoukis, Christos Mantas, Paschalis Gkoutsidis, et al. "A Polyphenolic Extract from Olive Mill Wastewaters Encapsulated in Whey Protein and Maltodextrin Exerts Antioxidant Activity in Endothelial Cells." Antioxidants 8, no. 8 (August 5, 2019): 280. http://dx.doi.org/10.3390/antiox8080280.
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The aim of the present study was to compare maltodextrin and whey protein as encapsulation carriers for olive mill wastewater (OMWW) phenolic extract for producing antioxidant powder, by using spray drying under 17 different conditions. In some samples, gelatin was also added in the encapsulation mixture. The antioxidant activity was assessed in vitro by using the DPPH•, ABTS•+, reducing power and DNA plasmid strand breakage assays. The results showed that both materials were equally effective for producing antioxidant powder, although by using different conditions. For example, inlet/outlet temperature of the spray drying did not seem to affect the maltodextrin samples’ antioxidant activity, but whey protein samples showed better antioxidant activity at lower temperatures. Gelatin use decreased antioxidant activity, especially in whey protein samples. The two most potent samples, one encapsulated in maltodextrin and the other in whey protein, were examined for their antioxidant effects in human endothelial cells by assessing glutathione (GSH) and reactive oxygen species (ROS) levels. Both samples significantly enhanced the antioxidant molecule of GSH, while maltodextrin sample also decreased ROS. The present findings suggested both materials for encapsulation of OMWW extract for producing antioxidant powder which may be used in food products, especially for the protection from ROS-induced endothelium pathologies.
Dissertations / Theses on the topic "Whey products – Drying"
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Xue, Xin 1972. "Electrohydrodynamically-dried whey protein : electrophoretic and calorimetric analysis." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20605.
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Drying is an energy intensive process. The conventional heat-based drying methods often produce changes in the physico-chemical properties of products. A newly developed electrohydrodynamic (EHD) drying technique may be much less destructive to these heat-sensitive materials. This thesis presents comparative analyses of product deterioration in EHD-dried whey proteins, using electrophoresis, differential scanning calorimetry (DSC), and color measurements. Gel electrophoresis showed the disappearance of bands and reduction in band intensities depending upon the temperature of the oven in which the whey protein was dried. The thermograms of the differential scanning calorimeter varied considerably as the temperature of oven-drier increased. EHD, air-drying, and their combination showed no significant change in the electrophoretograms and thermograms compared with the native protein. Color measurements also indicated no significant change in color of EHD-dried whey protein whereas oven-drying produced darker colors from the original. These results allowed us to conclude that physico-chemical properties of whey protein remained intact after drying with EHD.
Book chapters on the topic "Whey products – Drying"
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Harrison, Roger G., Paul W. Todd, Scott R. Rudge, and Demetri P. Petrides. "Drying." In Bioseparations Science and Engineering. Oxford University Press, 2015. http://dx.doi.org/10.1093/oso/9780195391817.003.0014.
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The last step in the separation process for a biological product is usually drying, which is the process of thermally removing volatile substances (often water) to yield a solid. In the step preceding drying, the desired product is generally in an aqueous solution and at the desired final level of purity. The most common reason for drying a biological product is that it is susceptible to chemical (e.g., deamidation or oxidation) and/or physical (e.g., aggregation and precipitation) degradation during storage in a liquid formulation. Another common reason for drying is for convenience in the final use of the product. For example, it is often desirable that pharmaceutical drugs be in tablet form. Additionally, drying may be necessary to remove undesirable volatile substances. Also, although many bioproducts are stable when frozen, it is more economical and convenient to store them in dry form rather than frozen. Drying is now an established unit operation in the process industries. However, because most biological products are thermally labile, only those drying processes that minimize or eliminate thermal product degradation are actually used to dry biological products. This chapter focuses on the types of dryer that have generally found the greatest use in the drying of biological products: vacuum-shelf dryers, batch vacuum rotary dryers, freeze dryers, and spray dryers [1]. The principles discussed, however, will apply to other types of dryers as well. We begin with the fundamental principles of drying, followed by a description of the types of dryer most used for biological products. Then we present scale-up and design methods for these dryers. After completing this chapter, the reader should be able to do the following: • Do drying calculations involving relative humidity using the psychrometric moisture chart and the equilibrium moisture curve for the material being dried. • Calculate the relative amounts of bound and unbound water in wet solids before drying. • Model heat transfer in conductive drying and calculate conductive drying times. • Interpret drying rate curves. • Calculate convective drying times of nonporous solids based on mass transfer.
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Vasiliev, Alexey Nicolaevich, Alexey Alexeevich Vasiliev, Dmitry Budnikov, and Gennady Samarin. "Analysis of Experimental Research Results Obtained for Grain Drying With Electrically Activated Air." In Advances in Environmental Engineering and Green Technologies, 230–55. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7573-3.ch009.
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This chapter presents an analysis of factors influencing the heat and moisture exchange for their further use in experimental research to study the process of grain drying with active ventilation. The temperature and velocity of the drying agent and grain moisture content are determined. One centimeter (1 cm) thick layer is considered to be a thin layer. This size appears to be very manageable to transfer the regularities of the drying process to a thicker layer when modeling the drying process in a thick layer. The experiment was carried out for three drying modes: classical mode (i.e., drying of grains with natural and heated air), with a constant concentration of air ions in the drying agent, with cyclic (periodic) presence of air ions in the drying agent. Using the regression equations produced a so-called electro-activation criterion can be described. The dependencies obtained would help to optimize the drying process with respect to drying time criterion.
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Slobodianiuk, Kateryna, and Kateryna Samoilenko. "RESEARCH OF HEAT AND MASS TRANSFER DURING CONVECTIVE DRYING OF COLLOID CAPILLARY-POROUS MATERIALS." In Integration of traditional and innovation processes of development of modern science. Publishing House “Baltija Publishing”, 2020. http://dx.doi.org/10.30525/978-9934-26-021-6-39.
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The article presents a reasonable analysis and relevance of the study of the drying process of vegetable raw materials (colloidal capillary-porous materials). Drying is an energy-intensive industrial process that is defined from a technological point of view: on the one hand by heat and moisture exchange between the body surface and the environment, on the other hand by heating the body and transferring moisture inside it due to the form of moisture. One of the most effective ways to increase the shelf life of food is to dry it to equilibrium humidity. Very important are the technological parameters of the drying regimes, which, when used rationally, are able to preserve the biochemical properties and nutrients of the raw material at a high level in the obtained dry product. The study of dehydration of vegetable raw materials is widely practiced around the world, especially in countries such as Germany, France, USA, Argentina, Hungary, Brazil, Poland, Korea, China, Malaysia. However, the obtained processed products lose their biologically active components and nutrients, and the processing process is energy consuming. Therefore, the problem is relevant and needs an effective solution. In this paper, the kinetics of the drying process, thermogravimetric studies and a mathematical model for colloidal capillary-porous materials of plant origin were analyzed. According to the results of the highlighted research, the process of convective drying of colloidal capillary-porous materials was intensified above 21% due to the use of innovative step regimes. The developed beet-rhubarb composition is a colloidal capillary-porous material that stabilizes and protects at the biochemical level betanin of the beet from the effects of temperature during convective drying, has in comparison with the components of the composition lower heat of dehydration and increased thermal-stability. Prolonged high-temperature exposure causes instant complete destruction of sugars, proteins and other nutrients components. Derivatographic studies have confirmed that the use of the temperature range of 100 ° C in a stepwise mode of 100/60 ° C for the developed soybean-spinach composition is safe for biologically active substances and it is justified by experimental temperature curves. Numerical modeling of heat and mass transfer during convective drying of crushed beets and crushed soybeans using the known model by A.V. Lykov satisfactorily describes the process and can be used to model the convection drying of colloidal capillary-porous materials.
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Kelly, Alan. "For My Next Trick." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0015.
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Compared with some of the processes we have discussed so far, like heating or cooling, drying is one we might think less of in a kitchen context and consider to be more a large-scale industrial process. However, when we look around a kitchen we find a lot of products of such activity, in terms of containers of powders like salt, sugar, spices, milk powder, soups, flavorings, flour, and much more, as illustrated in Figure 12.1. These have enormous advantages of long life, not needing to be kept in the fridge, taking up relatively little space, and providing a neat and concentrated source of whatever flavor or other character we wish to add to a dish. The key consideration is that whichever powder we use will behave in a convenient way when we come to use it, dissolving in water or other meal bases easily and reliably. We also routinely remove water from food in the kitchen, perhaps not by having a mini—spray dryer on the counter (at least not in most kitchens), but by removing a lid from a pot to allow some water to be driven off in the form of steam. We also essentially remove water from food more subtly, for example, by adding sugar to a jam recipe, which does not remove the water as such, but rather renders it less available for undesirable things like supporting microbial growth, thereby achieving many of the stabilizing and preservative benefits of actual drying without the drying. Removing water from food greatly improves the stability of food products and, by inhibiting the actions of microorganisms, increases its safety. As a result, drying of food, wholly or partially, has been practiced for centuries as a way to make food more stable. Not only does removing water from food add major hurdles in terms of stability and safety, but it adds an enormous bonus feature of convenience. To illustrate this clearly, I always think of what life would be like if we had to buy all our coffee in liquid form, and no dried (or highly concentrated pod) versions existed.
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Dalton, David R. "General Comments." In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0026.
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Viticulture, it will be recalled, is the art and science of vine-growing and grape-harvesting, and it was the subject of Sections I–IV (Chapters 1–14). Enology, the subject of this Section (Chapters 15– 20), is the art and science of winemaking. Much of what follows in this brief Chapter on General Comments is expanded upon in other Chapters in this Section. In making the wine, it appears to be generally agreed that where possible it is best to follow the traditional methods to produce the best results. However, it should be clearly understood that work is underway to engineer yeast to make it more alcohol tolerant and to use the yeast to produce specific compounds recognized as being particularly flavorful. Additionally, as the number of vintners has grown, finding the proper oak for casks is becoming ever harder. Therefore, the art of reworking old oak casks or even avoiding them altogether (e.g., by aging wine in the presence of oak chips) may be used. In the same vein, it is widely recognized that stoppers other than cork may be used, so that the day may come when the cork stopper will be a thing of the past. Traditionally, grapes are taken directly from the vineyard to be crushed, and it is still the case in many of the oldest and most respected vineyards that this practice will continue. However, as the use of pesticides and fungicides has increased, methods for rapid washing and then drying of grapes before crushing may be employed. The arguments against these extra steps are mainly two. First, lingering water would dilute the grape juice. Second, the adventitious yeasts that might be removed by washing or deactivated by drying are often desired for the production of the vintage. Indeed, it has been argued that unique fungi, which might be exclusive to the most prestigious vineyards, are important to the production of the best wines. The issue of washing versus not washing has been investigated, and it was concluded for the case examined that only minor changes are effected by washing.
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Kelly, Alan. "A Word on the Wonderful Weirdness of Water." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0012.
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Before we move forward from our previous chapters’ exploration of the importance of the microbiology of food from its many different angles to start to focus on how we process food to, among other effects, control that microbiology, we need to consider one more basic constituent of food. This is because, even after several earlier chapters in which the key functions of proteins, sugars, lipids, and other rather high-profile food constituents were discussed, we have yet to discuss explicitly the one that is perhaps the most significant of all. It was mentioned many times of course, lurking in the background like a supporting character actor in a movie who doesn’t dominate the foreground activity but is a key part of the scene. This magically powerful ingredient is water, yes water, that represents the majority of most food products, and without which most of their properties and characteristics would not exist. We have seen already how water can appear in food in many guises, depending on whether it deigns to interact with the other constituents present, leading to apparent logical surprises like the fact that a melon (a solid?) has actually more water per gram of its weight than milk (a liquid?), just because in one case the water is absorbed and robbed of its innate fluidity, while in the other no such restrictions apply. Besides influencing texture in a completely fundamental way, though, water influences behavior of just about every other molecule in food, from the structure of a protein (and hence the texture we perceive) to the suspension of oil droplets in the many food products that are emulsions. As well as this, almost all the dynamic changes we encounter in food, for better or for worse, depend on water. Microbes require water to live, as we can see when we preserve food by removing it (in drying), or else denying it more subtly by adding substances such as sugar or salt, which can suck the very water out of bacterial cells like molecular vampires.
Conference papers on the topic "Whey products – Drying"
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Martínez-Navarrete, Nuria, María del Mar Camacho, Miguel Ángel Casanova, Loreto Fenollosa, Javier Ribal, and Juan José Martínez-Lahuerta. "Economic feasibility of freeze-drying to obtain powdered fruit." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7479.
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Fruit is a highly valuable food whose consumption should be encouraged. In addition, it would be desirable to design processes and products to channel the surplus and take advantage of the post-harvest losses that limit its fresh marketing. Freeze-drying is a known industrial process that permits the obtaining of high quality products, despite having always been labeled as very expensive. In this study, the economic feasibility of freeze-drying to obtain powdered fruit has been proven, as it yields a product more than twice as cheap as when obtained by spray-drying, recognized for its low cost. Keywords: freeze-drying; spray-drying; economic profitability; production costs
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Talens, Clara, Marta Castro-Giráldez, and Pedro J. Fito. "New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7875.
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The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees. Keywords: hot air-microwave drying; orange peel; thermodynamics; GAB model; dietary fibre
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Cárcel, Juan A., Daniele Merone, Domenico Colucci, Davide Fissore, and Neus Sanjuán. "Energy analysis of an ultrasound-assisted atmospheric freeze-drying process for food." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7888.
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Power ultrasounds have been proposed and extensively investigated as an effective way to speed up the atmospheric freeze-drying process, thus making this dehydration process attractive from an industrial viewpoint. Nevertheless, a rigorous investigation on the impact of power ultrasounds on the energy consumed by the process is still missing. This paper aims to investigate this issue. Apple, carrot and eggplant were chosen as representative products with different textures and water content. A mathematical model of the whole plant required to carry out the atmospheric ultrasound-assisted drying process was developed to assess the effect of the operating conditions on the energy consumption. Model parameters were tuned on the basis of the results obtained in a pilot-scale unit, thus allowing the use of the model to simulate the whole industrial dehydration process. Life Cycle Assessment (LCA) was used as a complementary tool to gain an insight on the environmental impact of the process. Results showed that due to differences in the water diffusivity for the analyzed products, substantial differences in energy consumption can be highlighted. In fact, when the water diffusivity increases, the capacity of the material to move water away also increases and the time to obtain a dry product is thus reduced. Moreover, although the use of ultrasound causes an increase in the hourly energy consumption (kWh·h-1), the total energy consumption of the whole process (kWh) is lower, since the total operation time is reduced. The LCA results highlighted the cooling system as the most critical stage for all the impact categories studied. This is mainly due to the use of ethylene glycol and R-404 in the refrigeration cycle. Nevertheless, when dehydrating low porosity products the energy consumption of the air dryer increased and this stage becomes, the most critical from an environmental point of viewKeywords: atmospheric freeze-drying, ultrasounds, process modeling, LCA.
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Wittner, Marc Oliver, Heike Petra Karbstein, and Volker Gaukel. "Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7289.
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Spray drying is widely used for powder production from liquid concentrates. Often low input temperatures are desired, as many materials, like proteins, are sensitive to heat. However, this demand leads to increased concentrate viscosities. Commonly used pressure swirl atomizers are limited concerning maximum processible viscosity. In this study, a so called Air-Core-Liquid-Ring Atomizer is used for pilot scale spray drying of whey protein concentrate (WPC80) at 40 °C and hence a viscosity of 0.09 Pa s. The produced powder was compared to an industrially produced reference. As a result, no significant differences in particle size distribution and particle morphology were observed. Keywords: spray drying, atomization, ACLR, high viscous feeds, whey protein concentrate.
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Pawłowski, Andrzej, and Weronika Trawińska. "Influence of ultrasound assist during combined drying on ceramic materials quality and drying kinetics." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7850.
Full textAbstract:
Presented in this article studies show the investigation of ultrasound application as a new method for improvement of ceramic materials processing and their influence on mechanical properties of dried samples. Ultrasound were applied during convective and convective-microwave processes carried out in two different temperatures. Obtained results indicate increase of drying rate due to sonification and what’s more interesting they affect the material strength parameter. The experiments indicate that the effectiveness of ultrasound assist depends on the drying temperature and such dependency is observed mainy when considering dry product quality parameter. Keywords: ceramics; hybrid drying; material strength
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Sturm, Barbara, Roberto Moscetti, S. O. J. Crichton, Sharvari Raut, Michael Bantle, and Riccardo Massantini. "Feasibility of Vis/NIR spectroscopy and image analysis as basis of the development of smart-drying technologies." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7616.
Full textAbstract:
Drying is a complex, dynamic, unsteady and nonlinear process that, when not optimized on a system level, may be responsible for (1) significant quality degradation and (2) energy wastage. Consequently, new drying technologies must be designed combining non-invasive at-/on-/in-line advanced measurement and control systems with models cross-linking all relevant aspects of product quality changes and heat and mass transfer phenomena. This paper presents preliminary results on the use of RGB imaging, NIR spectroscopy and Vis-NIR hyperspectral imaging for real-time monitoring of physicochemical changes of apples and carrots during drying. Keywords: chemometrics, artificial intelligence, deep learning
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Nakagawa, Kyuya, Akane Horie, and Takashi Kobayashi. "Modeling of atmospheric freeze-drying for sliced fruit." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7643.
Full textAbstract:
A mathematical model that simulates atmospheric freeze-drying for apple slices was developed based on the classical mass and heat balance equations. When operated above the glass transition temperature, product shrinkage and micro-collapse due to the glass-rubber transition occurred. So, instead of assuming formation of dried and frozen zones, a glassy matrix with particular vapor pressure was assumed. Apparent vapor pressure of apple slices in the glassy state was experimentally measured and summarized in a diagram, and the values in this diagram were employed for the simulation. This approach well predicted drying kinetics with reasonable accuracy with simplified equations. Keywords: atmospheric freeze-drying; food; mathematical model; glassy state
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Koç, Banu, Nazan Çağlar, and Gamze Atar. "Functional properties of dried tarragon affected by drying method." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7834.
Full textAbstract:
Tarragon is a small shrubby perennial herb in the Asteraceae family. It is cultivated for the use of its aromatic leaves in seasoning, salads, sauces, vinegars, mustard and spices. In this study, tarragon was dried in two different drying equipment (infrared (ID) and microwave dryers (MD)) to compare the drying and final product properties (moisture content, water activity and colour change). Three different output power levels of 125, 250 and 500 W were used for MD, whereas the ID treatment involved three drying temperature levels that were 60, 70 and 80°C. A comparison of the drying kinetics, MD was more effective in shortening drying time when compared with ID. Keywords: Tarragon, microwave drying, infrared drying, color change
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Bhatta, Sagar, Tatjana Stevanovic, and Cristina Ratti. "Development of polyphenols-enriched maple sugars by freeze- and vacuum drum drying technologies." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7804.
Full textAbstract:
Hot water extract of sugar and red maple bark was added to maple syrup and dried by freeze (FD) and vacuum drum drying (VD) techniques. Addition of maple bark extracts to syrup helped to develop polyphenols-enriched maple sugar. X-ray diffraction revealed that sugar obtained from FD was amorphous in nature, while crystalline when dried by VD. Furthermore, the observation of maple sugar samples under scanning electron microscopy showed smooth and porous surface for FD sugar, while rough and grainy surface for VD sugar. Hausner ratio indicated that sugar produced by VD showed better flow characteristics than FD sugar. Keywords: drying techniques; maple syrup; phenolics; microstructure
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Andres, Ana, Ruth De los Reyes, Mariola Sansano, D. Alcañiz, Ana Heredia, and Elias De los Reyes. "Innovative microwave technologies for food drying processes." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7725.
Full textAbstract:
It is well known that microwaves can assist most of food drying processes; but despite its benefits, microwave energy has not yet been exploited to its potential in the industrial applications. Some of the reasons are because available microwave technology (tubes and valves) cannot offer a homogeneous heating, causing hot/cold spots depending on product geometry and distribution in the chamber or tunnel. Particularly in drying processes, when available water decreases, the efficiency of the process will decrease. If the microwave power is not adjusted at this point of the drying process, the electromagnetic field strength increases and thermal runaway, arcing, or plasma formation can be created. Currently, the solid-state microwave heating (S2MH) technology is considered one of the most promising options to avoid the ancient problems preserving the known advantages. The new S2MH features include frequency and phase variability and control, low input-voltage requirements, compactness and rigidity, reliability, and better compatibility with other electronic possibilities (Internet-of-Things). The first notable advantaged is the S2MH system ability to assess feedback from forward and reflected signal. This allows the application to easily measure and track the energy levels being put into the load, which can avoid the mentioned final drying problem, together with many others related to monitoring needs. On the other hand, almost all energy consumption and CO2 generation in drying processes correspond to air heating stage. To tackle this problem, Advanced Materials for Microwaves based Heating (AM2H) have been developed for transducing electromagnetic energy into heat, which is transferred to air by using high contact surface ceramic structures. The aim of this work is to review Microwaves Assisted Drying Processes and to present the advantages offered by two innovative microwave technologies: Solid-State Microwave Heating (S2MH) technology and Advanced Materials for Microwaves based Heating (AM2H).