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Drying of mixes of dairy protein using single and monodisperse droplet experiments

Abstract : In order to guarantee the properties of infant formulas, perfect control of drying is necessary. It requires understanding the drop-to-particle transition, which is still difficult given the closed feature of drying chambers and the fast-drying kinetics. This thesis aims to study the skin formation on the surface of drops of mixture of whey proteins (WPI) and casein micelles (NPC), which effect the morphology and properties of the particles.The impact of the WPI / NPC (WPI%R) ratio on skin formation, particle morphology and drying kinetics has been explored on single drop. Beyond a critical WPI%R ratio, WPI control the interfacial characteristics, from the sol-gel transition to solidification, since WPI prefers to accumulate at outer layer of the skin. In addition, 4 characteristic morphologies were observed according to a phase diagram as a function of the overall concentration (Cp) and of the WPI%R .ratio validated in monodisperse drying. Regardless of WPI%R, the increase in Cp induces an early sol-gel transition, with reduced shrinkage and delamination of the particles. Besides, replacing NPC with sodium caseinates (SC) in the mixes showed an intermediate behavior induced by their physico-chemical properties and their smaller size. Finally, a preliminary model was established to predict the droplet phase transition in spray drying chambers.This work provides a better understanding of the phenomenology of the drying of dairy colloids, and more generally of the physics of the structuring of the interface of polydispersed systems. The perspectives of this study concern the formation of particles from more complex formulations representative of nutrional products.
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Submitted on : Friday, July 1, 2022 - 12:24:28 PM
Last modification on : Thursday, July 21, 2022 - 3:28:23 AM


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  • HAL Id : tel-03711335, version 1



Ming Yu. Drying of mixes of dairy protein using single and monodisperse droplet experiments. Food and Nutrition. Agrocampus Ouest, 2022. English. ⟨NNT : 2022NSARB354⟩. ⟨tel-03711335⟩



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