Drying in the Dairy Industry: From Established Technologies to Advanced Innovations
暫譯: 乳品產業的乾燥技術：從既有技術到先進創新
Le Floch-Fouéré, Cécile, Schuck, Pierre, Tanguy, Gaëlle
- 出版商: CRC
- 出版日期: 2020-11-26
- 售價: $7,780
- 貴賓價: 9.5 折 $7,391
- 語言: 英文
- 頁數: 278
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 0815359985
- ISBN-13: 9780815359982
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相關主題
商品描述
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector.
Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying.
Key Features:
- Presents state-of-the-art information on the production of a variety of different dairy powders
- Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics
- Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity
- Covers the technology, modelling and control of the processing steps
This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
商品描述(中文翻譯)
每年全球生產超過1200萬噸的乳製品粉末，乾燥領域在牛奶和乳清的加工中佔有很大比例。一般認為，整體收集的乾物質中有40%最終以粉末形式存在。此外，過去十年中以乾燥形式呈現的營養乳製品（例如嬰兒奶粉）迅速增長，現在佔據了該領域利潤的很大一部分。
《乳製品行業的乾燥：從成熟技術到先進創新》探討了乳製品粉末市場的問題，考慮了最終產品和過程及其相互關係。它解釋了生產乳製品粉末的不同加工步驟，包括膜過濾、均質化、濃縮和聚集過程。該書包括當前技術的介紹、每種技術的最新發展及其對最終粉末質量的影響。最後，有一個部分專門介紹最近的創新和方法，旨在實現更可持續的過程，以及在實驗室規模下的最新發展，以深入理解噴霧乾燥過程中發生的現象。
主要特點：
- 提供有關各種不同乳製品粉末生產的最先進資訊
- 討論加工參數和乾燥設備設計對產品質量的影響，例如蛋白質變性和益生菌的活性
- 解釋乾燥過程對粉末特性（如溶解度、分散性、潤濕性、流動性、灌流性和吸濕性）的影響
- 涵蓋加工步驟的技術、建模和控制
本書是學術界和工業界研究人員的綜合性和完整的參考著作，旨在鼓勵乳製品行業乾燥方面的研究與開發及創新。
作者簡介
Cécile Le Floch-Fouéré is an assistant professor in the Food Science and Engineering Department AGROCAMPUS OUEST, Rennes, France since 2008. Her primary area of expertise is process engineering and dairy technology at research unit "Science and Technology of Milk and Egg" in Rennes. Cécile received her PhD in 2008 in Biophysics from The University of Rennes 1. Since 2017, she is leader of Spray-drying - Concentrated Matrices - Functionalities team. Her current research focuses on the understanding of the interface formation mechanism during the drying process of food powders. Up to now, Cécile participated to the supervision on 6 MSc and 11 PhD students and co-authored about 30 publications in peer-review journals, 67 conferences and posters, 2 books including 3 chapters.
Pierre Schuck had a Master degree in Food Science and Technology and obtained his PhD in Physicochemistry and Quality of Bio-Products in 1999. He is currently a research engineer at the research unit "Science and Technology of Milk and Egg" at INRAE (French National Research Institute for Agriculture, Food and Environment) in Rennes. Before this academic position, he was in charge of a spray drying equipment in one of the main dairy industrial groups in France. His main interest is spray drying of dairy products with a particular interest for the physical mechanisms of water transfer and for the influence of the physico-chemical parameters before, during and after spray drying on the properties of the dairy powders. His expertise is well recognized in the field and Dr P. Schuck is referred to as consultant in many dairy industries in the world. His scientific contribution led to 116 papers in peer-reviewed journals, 112 conferences and posters, 7 Patents - 37 Licences, 11 Books and 26 Book Chapters.
Gaëlle Tanguy is working as a research engineer at INRAE (French National Research Institute for Agriculture, Food and Environment), in the dairy processing team of the research Unit "Science and Technology of Milk and Egg" in Rennes. Her current research focuses on the concentration by vacuum evaporation of dairy products, more especially the behavior of dairy components during the concentration in relation to the operation and the fouling of falling-film evaporators. She co-authored about 14 publications in peer-reviewed journals.
Luca Lanotte is a researcher of the French National Research Institute for Agriculture, Food and Environment (INRAE). His primary area of expertise is linked to the physics and the rheology of dairy biocolloids at the research unit "Science and Technology of Milk and Egg" in Rennes (France). Luca obtained his Ph.D. in Physics and Chemical engineering in 2013. The Ph.D. project (Vinci Project 2009) was realized in collaboration between the University Federico II of Napoli (Italy) and the University Joseph Fourier of Grenoble (France). Currently, his research activity focuses on the physico-chemical mechanisms characterizing the drying in mixes of dairy proteins. Up to now, Luca co-mentored 6 MSc and 1 Ph.D student. He co-authored 15 publications in peer-review journals and his works were presented in 28 international/national conferences and meetings.
Romain Jeantet is currently a food engineering professor and deputy director of Research at Agrocampus Ouest (Rennes, France), and an adjunct professor of chemical engineering at Suzhou University (China). As well and since 2009, he is deputy director of the research unit "Science and Technology of Milk and Egg" in Rennes, which represents a 83-permanent staff and 25 PhD students. During his PhD and until 2001, he was first involved in research topics dealing with nanofiltration, then pulsed electric fields applied to dairy and egg products until 2004. Since 2003, his research activity has been focusing on concentration, spray drying, storage and rehydration of dairy products with a particular interest for the control of the heat and mass transfer involved and for the influence of the process parameters on the final functional properties of the dairy products. His scientific contribution led to 110 papers in peer-reviewed journals, 120 conferences and posters, 2 software programs (36 licenses sold) and 5 patents, 13 books including 81 chapters and 10 other book chapters.
作者簡介(中文翻譯)
Cécile Le Floch-Fouéré 自2008年以來擔任法國雷恩AGROCAMPUS OUEST食品科學與工程系的助理教授。她的主要專業領域是過程工程和乳製品技術，隸屬於雷恩的「牛奶與蛋的科學與技術」研究單位。Cécile於2008年在雷恩大學獲得生物物理學博士學位。自2017年以來，她擔任噴霧乾燥 - 濃縮基質 - 功能性團隊的負責人。她目前的研究重點是理解食品粉末乾燥過程中界面形成機制。到目前為止，Cécile參與指導了6名碩士生和11名博士生，並共同撰寫了約30篇同行評審期刊的出版物、67場會議和海報、2本書籍，包括3章。
Pierre Schuck 擁有食品科學與技術碩士學位，並於1999年獲得物理化學與生物產品品質的博士學位。他目前是法國雷恩INRAE（法國國家農業、食品與環境研究所）「牛奶與蛋的科學與技術」研究單位的研究工程師。在這個學術職位之前，他負責法國主要乳製品工業集團之一的噴霧乾燥設備。他的主要興趣是乳製品的噴霧乾燥，特別關注水轉移的物理機制以及噴霧乾燥前、期間和之後的物理化學參數對乳製品粉末性質的影響。他在該領域的專業知識受到廣泛認可，Dr. P. Schuck被許多全球乳製品行業視為顧問。他的科學貢獻導致116篇同行評審期刊的論文、112場會議和海報、7項專利 - 37項許可證、11本書籍和26章書籍。
Gaëlle Tanguy 目前在INRAE（法國國家農業、食品與環境研究所）擔任研究工程師，隸屬於雷恩「牛奶與蛋的科學與技術」研究單位的乳製品加工團隊。她目前的研究重點是通過真空蒸發濃縮乳製品，特別是乳製品成分在濃縮過程中的行為，與落膜蒸發器的操作和污垢有關。她共同撰寫了約14篇同行評審期刊的出版物。
Luca Lanotte 是法國國家農業、食品與環境研究所（INRAE）的研究員。他的主要專業領域與雷恩「牛奶與蛋的科學與技術」研究單位的乳製品生物膠體的物理學和流變學有關。Luca於2013年獲得物理學和化學工程的博士學位。該博士項目（Vinci Project 2009）是與意大利那不勒斯的Federico II大學和法國格勒諾布爾的Joseph Fourier大學合作完成的。目前，他的研究活動專注於特徵化乳製品混合物乾燥的物理化學機制。到目前為止，Luca共同指導了6名碩士生和1名博士生。他共同撰寫了15篇同行評審期刊的出版物，並在28場國際/國內會議和會議上展示了他的研究成果。
Romain Jeantet 目前是法國雷恩Agrocampus Ouest的食品工程教授及研究副主任，同時也是中國蘇州大學的化學工程兼任教授。自2009年以來，他還擔任雷恩「牛奶與蛋的科學與技術」研究單位的副主任，該單位擁有83名常駐員工和25名博士生。在攻讀博士學位期間及至2001年，他最初參與了與納濾相關的研究主題，然後在2004年前專注於應用於乳製品和蛋產品的脈衝電場。自2003年以來，他的研究活動專注於乳製品的濃縮、噴霧乾燥、儲存和再水合，特別關注涉及的熱量和質量轉移的控制，以及工藝參數對乳製品最終功能性質的影響。他的科學貢獻導致110篇同行評審期刊的論文、120場會議和海報、2個軟體程序（售出36個許可證）和5項專利、13本書籍，包括81章和其他10章書籍。
