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23 May 2007 | By M. Verschueren, J. Straatsma, M. Schutyser, C. Akkerman, P. de Jong, NIZO food research, Ede, the Netherlands
Spray drying is an essential unit operation for the manufacture of many products with specific powder properties. It is characterised by atomisation of a solution or suspension into droplets, followed by subsequent drying of these droplets by evaporation of water or other solvents. Spray drying is used for the manufacture…
11 August 2006 | By MC te Giffel, NIZO food research, Department of Health & Safety, The Netherlands
Control of production processes in the food industry has always focused on examination of end products. However, feedback of test results to the production process is generally not possible because it takes too long before the results of the analyses are known. Moreover, high numbers of samples have to be…
9 March 2006 | By Peter de Jong and Meike te Giffel, NIZO food research, The Netherlands
In the food industry the operation costs are governed by fouling. Typically, processes applied in the dairy industry that operate below 80°C are limited by adherence and growth of micro-organisms in the equipment. Above 80°C the run time is limited by deposition of proteins and minerals. Besides the limited run…
