Reference number : GC-2017-Q1-00474, amendment number : , agreement type : G, recipient legal name : Hosseinian, Farah (Carleton University), recipient country : CA, recipient province : nan, recipient city : Ontario, recipient postal code : nan, program name english : Engage Grants for Universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : Spray drying is a common technique used in the food industry for large-scale production of milk or whey_x000D_
powders. However, the spray drying of sugar and acid rich foods is problematic, as the powder particles stick to_x000D_
one another and to the walls of the dryer, leading to the operational problems affecting low product yield, poor_x000D_
colour and texture. Parmalat (Winchester, ON) uses an ultrafiltration/membrane technology (a unit operation)_x000D_
system followed by spray drying to produce milk and whey permeate powders, and is currently losing product,_x000D_
due to this stickiness problem. We suggest that this unit operation problem may be solved by using the_x000D_
ultrasound technique available the Hosseinian lab as an innovative drying-assisted technique after the existing_x000D_
Parmalat ultrafiltration system and before spray drying. Optimization of pre-drying factors such as temperature,_x000D_
pressure, time and, importantly, the particle size of milk and whey permeate will be carried out using_x000D_
ultrasound technique to prevent sticky behavior of these permeates., program purpose french : Spray drying is a common technique used in the food industry for large-scale production of milk or whey_x000D_
powders. However, the spray drying of sugar and acid rich foods is problematic, as the powder particles stick to_x000D_
one another and to the walls of the dryer, leading to the operational problems affecting low product yield, poor_x000D_
colour and texture. Parmalat (Winchester, ON) uses an ultrafiltration/membrane technology (a unit operation)_x000D_
system followed by spray drying to produce milk and whey permeate powders, and is currently losing product,_x000D_
due to this stickiness problem. We suggest that this unit operation problem may be solved by using the_x000D_
ultrasound technique available the Hosseinian lab as an innovative drying-assisted technique after the existing_x000D_
Parmalat ultrafiltration system and before spray drying. Optimization of pre-drying factors such as temperature,_x000D_
pressure, time and, importantly, the particle size of milk and whey permeate will be carried out using_x000D_
ultrasound technique to prevent sticky behavior of these permeates., agreement title english : Ultrasound technique as an innovative drying aid to produce functional milk and whey permeate powder, agreement title french : Ultrasound technique as an innovative drying aid to produce functional milk and whey permeate powder, agreement number : EGP, agreement value : 25000.0, agreement start date : 2017-06-14, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year. (2017-2018 to 2018-2019), additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier. (2017-2018 à 2018-2019), owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada