June 19-24, 2016
There are two essential stages in the elimination of water for the production of whey and permeate powders: concentration by vacuum evaporation followed by spray drying. These two operations alone represent 25% of the energy consumed by the French dairy industry, the major part of which is due to the drying stage. Indeed, 96.7% of the whey water is removed during the vacuum evaporation/concentration stage, whereas drying, which removes only 3.3% of the water, requires 31% of the total energy used over the entire process.
One possible way to reduce energy consumption would be for the product to enter the drying tower at a higher level of dryness. We therefore propose replacing the drying tower with rotating evaporators, i.e. equipment adapted to highly viscous products able to pass from a liquid state to a granular state by a continuous process.
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Pierre Schuck, Anne Dolivet, Serge Méjean, Gaelle Tanguy, Daniel Garreau, Corrado Vezzani, and Romain Jeantet, "Technological breakthrough and innovation in the production of whey powders, with 30-40% reduction in energy costs" in "5th International Congress on Green Process Engineering (GPE 2016)", Franco Berruti, Western University, Canada Cedric Briens, Western University, Canada Eds, ECI Symposium Series, (2016). http://dc.engconfintl.org/gpe2016/45