A COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATES
Five models of a spray dryer design for a whey protein process were analyzed in this study. These models include first principle approaches and empirical correlations. From a large set of given design specifications (inlet and outlet moisture contents, inlet air conditions and residence time), the p...
- Autores:
-
BARRIOS QUANT, ANIBAL JOSÉ
- Tipo de recurso:
- Fecha de publicación:
- 2018
- Institución:
- Universidad del Atlántico
- Repositorio:
- Repositorio Uniatlantico
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.uniatlantico.edu.co:20.500.12834/794
- Acceso en línea:
- https://hdl.handle.net/20.500.12834/794
- Palabra clave:
- Keywords: spray dryer, design, sizing, dimensional analysis, critical variables, whey protein.
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc/4.0/
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A COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATES |
| title |
A COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATES |
| spellingShingle |
A COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATES Keywords: spray dryer, design, sizing, dimensional analysis, critical variables, whey protein. |
| title_short |
A COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATES |
| title_full |
A COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATES |
| title_fullStr |
A COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATES |
| title_full_unstemmed |
A COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATES |
| title_sort |
A COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATES |
| dc.creator.fl_str_mv |
BARRIOS QUANT, ANIBAL JOSÉ |
| dc.contributor.author.none.fl_str_mv |
BARRIOS QUANT, ANIBAL JOSÉ |
| dc.contributor.other.none.fl_str_mv |
PEREZ MENDOZA, JOSE ANDRÉS TELOTTE, JOHN |
| dc.subject.keywords.spa.fl_str_mv |
Keywords: spray dryer, design, sizing, dimensional analysis, critical variables, whey protein. |
| topic |
Keywords: spray dryer, design, sizing, dimensional analysis, critical variables, whey protein. |
| description |
Five models of a spray dryer design for a whey protein process were analyzed in this study. These models include first principle approaches and empirical correlations. From a large set of given design specifications (inlet and outlet moisture contents, inlet air conditions and residence time), the physical size of the spray drying system was determined from their correlations. Then, the designs were compared to both industry heuristics for size ratios and dryer performance (when possible) to assess the validity of these models. Specific consideration was given to the correlation between the systems that met design heuristics and those that produced a usable product. |
| publishDate |
2018 |
| dc.date.submitted.none.fl_str_mv |
2018-11-17 |
| dc.date.issued.none.fl_str_mv |
2019-11-12 |
| dc.date.accessioned.none.fl_str_mv |
2022-11-15T19:18:59Z |
| dc.date.available.none.fl_str_mv |
2022-11-15T19:18:59Z |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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Artículo |
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publishedVersion |
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https://hdl.handle.net/20.500.12834/794 |
| dc.identifier.doi.none.fl_str_mv |
10.2298/CICEQ181117037B |
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Universidad del Atlántico |
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Repositorio Universidad del Atlántico |
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https://hdl.handle.net/20.500.12834/794 |
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10.2298/CICEQ181117037B Universidad del Atlántico Repositorio Universidad del Atlántico |
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eng |
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eng |
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http://creativecommons.org/licenses/by-nc/4.0/ |
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Attribution-NonCommercial 4.0 International |
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info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc/4.0/ Attribution-NonCommercial 4.0 International http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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application/pdf |
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Barranquilla |
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Ingeniería Química |
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Sede Norte |
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Chemical Industry & Chemical Engineering Quarterly |
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Universidad del Atlántico |
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BARRIOS QUANT, ANIBAL JOSÉ534be246-93e2-4ee6-b586-cf316941b94dPEREZ MENDOZA, JOSE ANDRÉSTELOTTE, JOHN2022-11-15T19:18:59Z2022-11-15T19:18:59Z2019-11-122018-11-17https://hdl.handle.net/20.500.12834/79410.2298/CICEQ181117037BUniversidad del AtlánticoRepositorio Universidad del AtlánticoFive models of a spray dryer design for a whey protein process were analyzed in this study. These models include first principle approaches and empirical correlations. From a large set of given design specifications (inlet and outlet moisture contents, inlet air conditions and residence time), the physical size of the spray drying system was determined from their correlations. Then, the designs were compared to both industry heuristics for size ratios and dryer performance (when possible) to assess the validity of these models. Specific consideration was given to the correlation between the systems that met design heuristics and those that produced a usable product.application/pdfenghttp://creativecommons.org/licenses/by-nc/4.0/Attribution-NonCommercial 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Chemical Industry & Chemical Engineering QuarterlyA COMPREHENSIVE ANALYSIS OF CRITICAL VARIABLES USED TO DESIGN A SPRAY DRYER OF WHEY PROTEIN CONCENTRATESPúblico generalKeywords: spray dryer, design, sizing, dimensional analysis, critical variables, whey protein.info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículohttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1BarranquillaIngeniería QuímicaSede Norte[1] C.V. Morr, E.Y. W. Ha, Crit. Rev. Food Sci. Nutr. 29 (2009) 431-476[2] P. Schuck, R. Jeantet, B. Bhandari, X.D. Chen, Í.T Perrone, A. Fernandes de Carvalho, Drying Technol. 34 (2016) 1773-1790[3] A. Nasirpour, J. Scher, S. Desobry, Crit. Rev. Food Sci. Nutr. 46 (2007) 665-681[4] M.E. Sormoli, T.A.G. Langrish, LWT - Food Sci. Technol. 72 (2016) 1-8[5] M. Mezhericher, A. Levy, I. Borde, Chem. Eng. Process. 49 (2010) 1205-1213[6] M. Mezhericher, A. Levy, I. Borde, Drying Technol. 33 (2015) 2-23[7] V.S. Birchal, L. Huang, A.S. Mujumdar, M.S. Passos, Drying Technol. 3 (2006) 275-279[8] H.M. Lisboa, M.E. Duarte, M.E. Cavalcanti-Mata, Food Bioprod. Process. 107 (2018) 49-60[9] L.N. Petersen, J.B. Jorgensen, J.B. Rawlings, IFACPapersOnLine 48 (2015) 507-513[10] S. Kumar, R. Gokhale, D.J. Burgess, Int. J. Pharm. 534 (2014) 263-271[11] N.N. Kulov, L.S. Gordeev, Theor. Found. Chem. Eng. 48 (2014) 225-229[12] B. Cai, X.B. Tuo, Z. Song, Y. Zheng, H. Gu, H. Wang, Appl. Therm. Eng. 130 (2018) 1044-1051[13] E.K. Apkinar, Y. Bicer, F. Cetinkaya, J. Food Eng. 75 (2006) 308-315[14] A.S. Mujumdar, Handbook of industrial Drying. CRC press, New York, 2014, p. 82[15] A. Suryanarayana, Mass Transfer Operations. New Age International Publishers, Ansari Road, New Delhi, 2002, p. 571[16] F.A. Gluckert, Am. Inst. Chem. Eng. 22 (1962) 713-724[17] K. Masters, Spray Drying Handbook, John Wiley & Sons, New, York, 1979, p. 115[18] J. Toro-Sierra, J. Schumann, U. Kulozik, Dairy Sci. Technol. 93 (2013) 487-503[19] Y. Nikolova, J. Petit, A. Gianfrancesco, C. Sanders, J. Scher, C. Gaiani, Drying Technol. 33 (2015) 2372-2383[20] M. Tunick, A. Thomas-Gahring, D. Van Hekken, S. Iandola, M. Singh, P. Qi, D. Ukuku, S. Mukhopadhyay, C. Onwulata, P. Tomasula, J. Dairy Sci. 99 (2016) 2372-2383[21] M.A. Haque, P. Aldred, J. Chen, C. Barrow, B. Adhikari, Food Chem. 141 (2013) 702-711[22] C.W. Park, E. Bastian, B. Farkas, M. Drake, J. Food Sci. 79 (2014) 19-24[23] C. Anandharamakrishnan, C.D. Rielly, A.G.F. Staple, Drying Technol. 25 (2013) 799[24] R.K. Jeewanthi, N. Lee, H. Paik, Korean J. Food Sci. Anim. Resour. 35 (2015) 350–359[25] J. Osorio, J. Monjes, M. Pinto, C. Ramírez, R. Simpson, O. Vega, LWT - Food Sci Technol. 58 (2014) 109-115[26] Y. Fang, S. Rogers, C. Selomulya, X.D. Chen, Biochem. Eng. J. 62 (2012) 101-105[27] D. Krishnaiah, A. Bono, R. Sarbatly, R. Nithyanandam, S.M. Anisuzzaman, J. King Saud Univ., Eng. Sci. 27 (2015) 26-36[28] J.R. Gabites, J. Abrahamson, J.A. Winchester, Chem. Eng. Res. Des. 88 (2010) 899–910[29] N. Koca, Z. Erbay, F. Kaymak-Ertekin, J. Dairy Sci. 98 (2015) 2934-2943[30] P. Schuck, A. Dolivet, S. Méjean, P. Zhu, E. Blanchard, R. Jeantet, J. Food Eng. 10 (2008) 10-16[31] P. Faldt, B. Bergenstahl, Food Hydrocolloids 10 (2007) 421-449[32] P. Wawrzyniak, M. Podyma, I. Zbiciński, Z. Bartczak, J. Rabaeva, Drying Technol. 30 (2012) 217-224[33] M. Haque, J. Chen, P. Aldred, B. Adhikari, Drying Technol. 33 (2015) 1243-1254[34] M. Haque, M. Putranto, P. Aldred, J. Chen, B. Adhikari, Drying Technol. 31 (2013) 13-14[35] C. Bernard, B. Broyart, J. Vasseur, P. Granda, P. Relkin, Dairy Sci Technol. 88 (2008) 65–80[36] T.J. Smith, E.A. Foegeding, M.A. Drake, J. Food Sci. 81 (2016) 49-57[37] M.A.I. Schutyser, J. Perdana, R.M. Boom, Trends Food Sci. Technol. 27 (2012) 73-82[38] G. Krešić, V. Lelas, A.R. Jambrak, Z. Herceg, S.R. Brčić, J. Food Eng. 87 (2008) 64-73[39] M. Haque, B. Adhikari, Drying and Denaturation of Proteins in Spray Drying Process, Taylor & Francis, London, 2018, p. 975.http://purl.org/coar/resource_type/c_6501ORIGINAL1451-93721900037B.pdf1451-93721900037B.pdfapplication/pdf453092https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/794/1/1451-93721900037B.pdfcba96d92a8f77cd4bae4d5f2023e9e4bMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8914https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/794/2/license_rdf24013099e9e6abb1575dc6ce0855efd5MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81306https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/794/3/license.txt67e239713705720ef0b79c50b2ececcaMD5320.500.12834/794oai:repositorio.uniatlantico.edu.co:20.500.12834/7942022-11-15 14:18:59.947DSpace de la Universidad de Atlánticosysadmin@mail.uniatlantico.edu.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 |