Evaporating & Drying Workshop

Twin Falls, Idaho
Monday, October 01, 2012

Evaporating & Drying Workshop
Monday, October 01, 2012 7:30 AM -
Tuesday, October 02, 2012 5:00 PM (Mountain Time)

Canyon Crest Event Center
330 Canyon Crest Ridge
Twin Falls, Idaho 83301
United States

Map and Directions
About the Workshop

Improve your understanding of the drying and evaporating process. Develop your professional skills in dairy processing technologies. Take advantage of the opportunity to network with industry peers who face similar daily challenges. Learn new information that will help you better operate your process and solve problems. What is in it for my company: Improve the quality and efficiency of your drying operations by company participation in this workshop. Take advantage of this rare opportunity to learn from an internationally recognized expert in drying and evaporating. Provide a cost effective training opportunity to company personnel without out of state travel.

Agenda

Learning Objectives:

  • Provide education on the technologies of drying and evaporating dairy products
  • Understand and optimize the various processes of concentration, crystallization and spray drying
  • Study the effects of the technological parameters on the quality of the powder with theoretical and practical approaches

 Topics:
  • Introduction: Objectives of the spray drying of dairy/food products
  • Economic Considerations: Technological and economical data’s in France, in Europe and in the world.
  • Milk and dairy products
    • Milk composition
    • Dairy products and derivates ("Cracking of milk")
    • Products
      • Whey permeate, whole whey
      • Whole Milk Powder
      • WPC 35, 80, WPI
      • MPC
      • SMP
      • Infant Formula
  • Unit Operations
    • Membrane separation equipment, controls, design, trouble shooting
    • Evaporating
      • Vacuum evaporators: equipment, controls, design, trouble shooting
      • Lactose crystallization: equipment, controls, design, trouble shooting


      • Homogenization
      • Heat treating- drying
        • Rollers dryers
        • Spray dryers: types, heating, controls, design, trouble shooting
      • Granulation, encapsulation, coating
    • Water activity, relative humidity, glass transition:
      • Thermodynamic approaches by using the enthalpic diagram: (Td, Twb, Tdp, RH, AH, H)
      • Effect of the inlet air temperature after heating
      • Effect of the weather conditions
    • Dairy Powder Qualities / Properties
      • Physical characterization
      • Biochemical and Nutritional characterization
      • Rehydration characterization
    • Industrial Examples:
    • Determination of the spray drying parameters (Software SD2P®)





    Payment Information

    Fee is $370 for two or more registering from the same company at the same time or $435 per individual. Fee includes Certificate of Completion, full breakfast, lunch, refreshments and course materials.

    Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.


    Who Should Attend

    Plant Operators, Quality Assurance Personnel, Operations Management and Maintenance Mechanics

    Instructor


    Pierre Schuck, Ph.D., is a research engineer at the French National Institute of Agronomical Research (INRA) in Rennes, France, where he works in the Joint Research Unit on Science and Technology of Milk and Eggs. Prior to his role at INRA the past 20 years, he has worked four years at the French dairy processor Sodiaal, where he was manager of spray drying equipment.

    Pierre received his Bachelor's degree in Life Sciences at De La Salle College (France), a Master's Degree in Food Science and Technology at Bordeaux University (France), and his PhD degree in Food Science from Agrocampus Ouest (France). He has written extensively, including 59 scientific publication, 5 books, and 6 book chapters.

    Besides his diary research program at INRA, he conducts extensive technical and scientific education on evaporation, lactose crystallization, spray drying, and rehydration at several universities and for numerous companies both in France and internationally. He has conducted training for such companies as for Dial (Australia), Kerry (Ireland), Land O'Lakes (USA), and Lactalis (France). Dr. Schuck is a member of the International Dairy Federation Standing Committee on Dairy Science and Technology.

    Email: pierre.schuck@rennes.inra.fr
    Address: 65, rue de Saint Brieuc, 35042 Rennes cedex, France
    Telephone: +33 2 23 48 53 32

    Presented by


    The Idaho Milk Processors Association (IMPA), now in its 84th year, is a non-profit organization that seeks to promote the Idaho dairy industry. The formal mission of the association is to advance the dairy industry of Idaho and to cooperate with all organizations that work for the advancement and development of the dairy industry and to hold annual conventions for the discussion of subjects relative to the processing of milk and milk products and to act in unison in matters affecting the welfare of all dairy interests. http://www.impa.us/index.htm

    University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in Idaho. www.extension.uidaho.edu



    The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu.edu  


    TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth.www.techhelp.org 

     

    Contact Information

    • Paula Peterman, Administrative Assistant
      TechHelp & University of Idaho
      College of Engineering, Boise Center
      322 E. Front St. Suite 242
      Boise ID 83702
      Phone: 208-364-6188
      Fax: 208-364-3160

    Payment Instructions

    • Fee is $370 for two or more registering from the same company at the same time or $435 per individual. Fee includes Certificate of Completion, full breakfast, lunch, refreshments and course materials.

      Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.
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