Breakthrough spray drying research under way in France

摘要

As part of the conference's technical section. Prof. Pierre Schuck from Science et Technologic du Lait et de I'Oeuf (Dairy and Egg Science and Technology), INRA, France, spoke about his research and the French perspective on spray drying. Prof, PierreSchuck's work is predominantly in the area of water dynamics during concentration, spray drying and rehydration. "The biochemical, microbiological and physical qualities of milk powder depend largely on the drying, storage and rehydration conditions," Prof, Schuck said, "All these properties have a close relationship to the availability of water. To understand the relationship between the initial solution, the powder and the recombined solution, our linstitute studies the water processes involved."