摘要: Abstract Dehydration by spray drying is a valuable technique for water evaporation, using hot air to stabilize the majority of dairy ingredients. In view increased development filtration processes, industry requires greater understanding effects on quality protein powders. Several publications have reported that proteins an important role in mechanisms transfer during and rehydration. The residence time droplet so short it very difficult study structural change without fundamental research into relationships with process/product interactions. Following introduction drying, this chapter milk covers five areas: world powder situation, properties spray-dried products, principles proteins, rehydration dried
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