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The destruction of enzymes and bacteria during the spray-drying of milk and whey. IV. A comparison of theoretical computed results concerning the destruction of phosphatase with those obtained experimentally

Daemen, A.L.H.

Netherlands Milk and Dairy Journal 38(2): 55-70

1984


ISSN/ISBN: 0028-209X
Accession: 001263812

Theoretical computations are presented concerning the destruction of alkaline phosphatase based upon a simulation model for the heat and mass transfer in spray-drying. Results are compared with those obtained experimentally and described in the previous papers of this series. Attention was paid to the influence of the outlet air temp., initial TS content, particle size, presence of a vacuole in the particles and the diffusion coeff. of water. There was good agreement between the computed results and the experimental ones. The effect of the outlet air temp. was great. According to the computations, a rise in the outlet air temp. to 40 degrees C was necessary to obtain a 10-fold increase in the inactivation. The corresponding experimental value was 33-34 degrees C. Increase in the initial TS content resulted, according to the computations, in an increase in inactivation. It was calculated that an increase in inactivation was associated with increase in the size of the massive particles, and that a decrease in inactivation was associated with a vacuole in the particles. A decrease in the diffusion coeff. of water resulted, according to the computations, in an increase in inactivation.

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