To be efficient and to be able to collect solids you should 1st concentrate
your solids to 20 to 40%. I am not sure what your question was in your email
below about membrane concentration, the value depends on a lot of things,
size. Flow rate of solution, type of membrane, pressure etc. so the question
cannot be answered. You should also determine composition, any monomeric
sugars as well as amino acids and hydrolyzed protein will cause problems
with stickiness. Because they lower the glass transition point. If you
spray dry you should also have a dehumidified room and a dehumidifier for
the inlet air, otherwise you solids will become sticky and cake in the
drier. Drier conditions are also importantly in terms of quality. I recently
worked with a corn-ethanol producer who waned to use the spent mash/solution
for animal feed. They built a gas fired drier that ran at 800 °F and the
DDGS (Dried Distillers Grain Solids) came out black because of non-enzymatic
browning making the protein quality useless. I suggest you contact Anhydro
or Niro for info on driers and operations.
Dr. Ted Labuza
Morse Alumni Distinguished Teaching Professor of Food Science and
Engineering
Department of Food Science and Nutrition Univ. of Minnesota Rm. 136 A 1354
Eckles Ave. St Paul 55108
email - tplabuza@umn.edu ext Msg 6513072985@mobile.mycingular.com Cell
651-307-2985
Office ( 612-624-9701 UM 7 fax 612-625-5272 NFNC 7
Fax 661-483-3302
web http://www.ardilla.umn.edu/Ted_Labuza
> From: Gerald Schlesinger <gschlesinger@blumos.cl>
> Date: Tue, 12 Jun 2007 13:58:47 -0400
> To: "seafood@ucdavis.edu" <seafood@ucdavis.edu>
> Subject: Spray drying shellfish juices
>
> Hi,
>
> I would like to know if some one of you can help me.
>
> I am looking for papers or practical information on spray drying
> shellfish juice coming from the heat shuking.
> Also any one have information related with membrane concentration of
> theese juices?
>
> Looking forward to your help,
>
> Kindest regards
> --
>
> Gerald Schlesinger
> *BLUMOS S.A.*
> Fono: 56-2-9473343
> Fax: 56-2-9473399
>
>
This archive was generated by hypermail 2b29 : Wed Jun 13 2007 - 06:34:55 PDT