CONTROLLING THE LOSS OF AVAILABLE LYSINE DURING SPRAY DRYING OF MODEL DAIRY POWDER

摘要：

　　Available lysine is an important nutrient in dairy formulations that can easily be damaged during spray drying which is often used in industrial productions.In this study,we showed that the extent of lysine loss can be controlled by adjusting the air inlet temperature and the air-to-liquid-ratio.Depending on the spray drying conditions,10.4 ± 2.9 % lysine loss down to no lysine loss was determined.A main impact on lysine loss could be attributed to the particle residence time.Coupling of lysine loss kinetics with the physical state,i.e.glassy,rubbery or crystalline,showed that the highest lysine loss occurs in the rubbery state.

关键词： spray drying available lysine residence time distribution physical state

作者: I.Schmitz U.Kulozik P.Foerst

作者单位: Chair for Food Process Engineering and Dairy Technology,Technische Universtit?t München,Weihenstephaner Berg 1,Freising,D-85354,Germany

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-6

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）