Subventions et des contributions :

Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier. (2017-2018 à 2018-2019)

Spray drying is a common technique used in the food industry for large-scale production of milk or wheyx000D
powders. However, the spray drying of sugar and acid rich foods is problematic, as the powder particles stick tox000D
one another and to the walls of the dryer, leading to the operational problems affecting low product yield, poorx000D
colour and texture. Parmalat (Winchester, ON) uses an ultrafiltration/membrane technology (a unit operation)x000D
system followed by spray drying to produce milk and whey permeate powders, and is currently losing product,x000D
due to this stickiness problem. We suggest that this unit operation problem may be solved by using thex000D
ultrasound technique available the Hosseinian lab as an innovative drying-assisted technique after the existingx000D
Parmalat ultrafiltration system and before spray drying. Optimization of pre-drying factors such as temperature,x000D
pressure, time and, importantly, the particle size of milk and whey permeate will be carried out usingx000D
ultrasound technique to prevent sticky behavior of these permeates.