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Peter de Jong - Articles and news items

Energy reduction by high dry matter concentration and drying

Issue 2 2010  •  12 May 2010  •  Martijn Fox, Coen Akkerman, Han Straatsma and Peter de Jong, NIZO food research

Most of the powder products available on the market are produced using a spray drying process. Drying processes are known to be the most energy consuming processes used in the food industry. For example, the Dutch dairy industry required 1.4 PJ for drying its whey and milk powder in 2007. Therefore, a reduction of the energy consumption in drying processes will result in large cost savings, a better carbon footprint and a more sustainable production chain.

Optimal drying is no easy task

Issue 3 2008, Past issues  •  18 August 2008  •  Maarten Schutyser, Maykel Verschueren, Han Straatsma, Hadiyanto, Coen Akkerman, Peter de Jong, NIZO food research

Drying processes in the food industry often operate at a suboptimal level. The most important reason for this is that to obtain optimal drying, a complex balance must be found among variables such as energy costs, product quality, dryer design and safety. Therefore, there is a need for a systematic approach and concrete solutions. NIZO food research has developed a step-by-step optimisation approach that not only makes use of process and product scans, but simulation techniques such as CFD (Computational Fluid Dynamics).

If you can’t kill them, control them

Issue 1 2006, Past issues  •  9 March 2006  •  Peter de Jong and Meike te Giffel, NIZO food research, The Netherlands

In the food industry the operation costs are governed by fouling. Typically, processes applied in the dairy industry that operate below 80°C are limited by adherence and growth of micro-organisms in the equipment. Above 80°C the run time is limited by deposition of proteins and minerals. Besides the limited run time, bio-fouling may have implications for product spoilage.

Adhered spoilage organisms may be released to the product during processing. For example, the adherence and release of bacteria and bacterial spores in a milk pasteuriser may lead to defects such as excessive openness or late-blowing in cheese or taste deviations.

 

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