SKIM MILK POWDER, WHEY POWDER AND MILK AND WHEY MIXTURES IN POWDER PRODUCED IN MINISPRAY DRYER:ISOTHERM ANALYSIS AND APPLICATION OF THE BET MODEL

Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, João Pablo Fortes Pereira, Paulo César Stringueta, Paulo Henrique Fonseca da Silva

Abstract


In this study whey powders and skim milk powder were produced in laboratory scale. Water vapor sorption for each powder was measured gravimetrically. The results of the isothermal adsorption were in agreement with the BET model and the quantities of water in the monolayer, obtained by the model, were less than the total quant ities of water in the powder s. Laboratory scale production of milk and whey powders showed that increasing whey percentage in the mixture of milk and whey before drying led to water adsorption problems during the storage of the powders

Keywords


drying, stability, storage, skim milk powder, whey powder.

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Esta obra está licenciada com uma Licença Creative Commons Atribuição 4.0 Internacional.