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Abstract Drying kinetics of nanofiltered whey was obtained by using thin-film drying experiments in a dryer device made in the laboratory. Four drying temperatures (40, 55, 70, and 85 °C) and… Click to show full abstract
Abstract Drying kinetics of nanofiltered whey was obtained by using thin-film drying experiments in a dryer device made in the laboratory. Four drying temperatures (40, 55, 70, and 85 °C) and two air velocities (0.3 and 0.7 m/s) were used in drying experiments. Drying kinetics were fitted using the characteristic drying curve (CDC) model. Two distinctive periods were observed in the drying curves. The temperature exhibited a significant (P 0.05) effect on the drying kinetics, possibly due to the air flow was in excess regarding the amount of water vapor removed from the liquid-gas interface. The CDC model described well drying kinetics. The dryer device made in the laboratory was shown as a reliable tool for determining drying kinetics.
Journal Title: Journal of Food Engineering
Year Published: 2019
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