Energy requirements and production cost of the spray drying process of cheese whey. Issue 5 (4th April 2018)

• Record Type: Journal Article
• Authors: Domínguez-Niño, Alfredo; Cantú-Lozano, Denis; Ragazzo-Sanchez, Juan A.; Andrade-González, Isaac; Luna-Solano, Guadalupe
• Is Part Of: Drying technology. Volume 36:Issue 5(2018)
• Page Start: 597
• Page End: 608
• Publication Date: 2018-04-04
• Subjects: Cheese whey -- cost -- energy -- production -- spray drying; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2017.1350863
• Languages: English
• ISSNs: 0737-3937

Abstract

ABSTRACT: The influence of spray drying conditions on the energy required, production cost, and physicochemical characteristics of cheese whey was researched. The factors investigated were the inlet air temperature (180–220°C), outlet air temperature (80–100°C), and silica and maltodextrin (DE-10) as additives at 2 and 5% (w/w), respectively. Analysis of variance revealed that the inlet and outlet air temperatures, and the addition of additives had significant effects ( p < 0.10) on the response variables. The best drying conditions were a T inlet of 180°C, T outlet of 80°C, and the addition of 5% additive material. Under these conditions, 0.2165 kg/h of dried product was obtained, with a moisture content of 2.08% and water activity of 0.125, and the product cost was $17.06 kg with an energy consumption of 2.0490 kW · h/kg of dry product.