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Peter de Jong

 

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Energy reduction by high dry matter concentration and drying

Most of the powder products available on the market are…

12 May 2010 | By Martijn Fox, Coen Akkerman, Han Straatsma and Peter de Jong, NIZO food research

Most of the powder products available on the market are produced using a spray drying process. Drying processes are known to be the most energy consuming processes used in the food industry. For example, the Dutch dairy industry required 1.4 PJ for drying its whey and milk powder in 2007.…

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Optimal drying is no easy task

Drying processes in the food industry often operate at a…

18 August 2008 | By Maarten Schutyser, Maykel Verschueren, Han Straatsma, Hadiyanto, Coen Akkerman, Peter de Jong, NIZO food research

Drying processes in the food industry often operate at a suboptimal level. The most important reason for this is that to obtain optimal drying, a complex balance must be found among variables such as energy costs, product quality, dryer design and safety. Therefore, there is a need for a systematic…

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If you can’t kill them, control them

In the food industry the operation costs are governed by…

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…