关于干燥技术和奶粉产品之间的比较的综合方法
Elisama Rosa1, Elane Schwinden Prudencio2
1Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
这项研究探讨了奶粉,奶酪和酸奶的生产和特性. 优化的工艺提高了这些多功能奶粉的能源效率和产品质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品加工 乳制品加工
- 粉末技术技术 粉末技术
背景情况:
- 牛奶,奶酪和酸奶等奶粉乳制品具有高度多功能性,是乳制品行业创新的关键领域.
- 它们的生产和应用越来越受到鼓励,因为它们的保质期延长和易于使用.
- 了解它们的加工,特性和环境/经济方面的理解对于进一步发展至关重要.
研究的目的:
- 研究各种生产奶粉产品的方法.
- 分析与这些过程相关的环境和经济因素.
- 检查奶粉的物理性质及其在加工和应用中的重要性.
主要方法:
- 对不同的奶粉生产技术进行比较分析,包括蒸发 (具有蒸汽再压缩的多效蒸发器) 和脱水 (喷雾干燥,液化床干燥).
- 奶酪粉 (添加成分,化,喷雾干燥,冷却) 和酸奶粉 (,超过,喷雾干燥) 的推序列.
- 重点是物理属性分析,用于工艺管理和成分功能.
主要成果:
- 优化奶粉生产涉及脂肪标准化,消毒,高效蒸发,以及用莱西丁喷雾干燥或液化床干燥以实现即时溶解.
- 奶酪粉的简化工艺包括化和喷雾干燥.
- 酸奶粉的生产是通过,超和喷雾干燥开始的.
结论:
- 该研究提供了对生产奶粉,奶酪和酸奶的高效和有效方法的见解.
- 物理性质是成功干燥和最终使用乳制品粉末功能的关键决定因素.
- 进一步研究和开发奶粉技术可以提高产品的创新和应用.
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