Projeto de pesquisa, UFV
EVALUATION OF THE EFFECT OF UNIT OPERATIONS: EVAPORATION AND DRYING ON THE CHEMICAL COMPOSITION, PHYSICAL, FUNCTIONAL AND MORPHOLOGICAL CHARACTERISTICS OF WHOLE AND SKIMMED MILK POWDER
Descrição
General Objective: Evaluate of the Effect of Unit Operations: Evaporation and Drying on the Chemical Composition, Physical, Functional and Morphological Characteristics of whole and skimmed Milk Powder. Specific Objectives: i) Characterize the chemical properties of whole and skimmed milk: protein, fat, moisture, ash, and carbohydrate; ii) Preparation of whole and skimmed milk powder; iii) Measure the chemical composition of powder products: protein, fat, moisture, ash, and carbohydrate; iv) Evaluate the physical and functional properties of powder products: solubility, foam capacity, foam stability, and hygroscopicity; v) Assess the morphological characteristics of powder products: appearance and diameter.
Palavras-chave
- evaporador aberto
- secagem por atomização
- liofilização
- propriedades funcionais
Grupo de pesquisa
Operações e processos de separação
Financiamento
Com financiamento
Candidatar-se
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