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Table I.
Experimental and calculated parameters used for drying, and corresponding free fat content and surface composition of the powders.
| Tinlet (°C) | Toutlet (°C) | ∆Tair1 (°C) | Tdroplet2 (°C) | ∆Tdroplet3 (°C) | RDK4 (%) | Feeding rate (kg·h−1) | Free fat (g·kg−1 of total fat) | Surface composition (% surface area of powder particles) |
||
|---|---|---|---|---|---|---|---|---|---|---|
| Fat | Protein | Lactose | ||||||||
| 255 | 105 | 150 | 53 | 52 | 87 | 3.0 | 8.8 | 19 | 53 | 28 |
| 225 | 110 | 115 | 50 | 60 | 100 | 1.8 | 10.7 | 17 | 56 | 27 |
| 225 | 105 | 120 | 50 | 55 | 92 | 3.0 | 10.7 | 16 | 56 | 28 |
| 200 | 100 | 100 | 48 | 52 | 87 | 1.8 | 11.5 | 16 | 56 | 29 |
| 200 | 90 | 110 | 48 | 42 | 70 | 3.0 | 10.9 | 13 | 59 | 28 |
| 180 | 95 | 85 | 45 | 50 | 83 | 1.8 | 12.8 | 16 | 56 | 28 |
| 180 | 80 | 100 | 45 | 35 | 58 | 3.0 | 12.1 | 12 | 58 | 29 |