The application of process analytical technologies (PAT) to the dairy industry for real time product characterization - process viscometry
MetadataShow full item record
StatisticsDisplay Item Statistics
CitationO'Shea N, O'Callaghan TF, Tobin JT. The application of process analytical technologies (PAT) to the dairy industry for real time product characterization - process viscometry. Innovative Food Science & Emerging Technologies. 2019, 55, 48-56. doi https://doi.org/10.1016/j.ifset.2019.05.003.
AbstractThe ideal PAT tool is an inline instrument that can monitor and measure process parameters simultaneously in real time while operating in a highly automated environment. Instruments must be of sanitary design, operate robustly within the full process cycle (production and cleaning). Inline determination of the rheological properties of moving fluids (i.e. dairy concentrates) is one of the process parameters where PAT tools can be add real value in terms of optimising process control. Measurement of process viscosity is crucial in the monitoring and control of a variety of concentration processes in the dairy industry. Continuous monitoring of the rheological behaviour of the fluid can allow for optimisation of the process e.g. pumping (avoid pump blockage and failure), evaporation (limit fouling and maximise water removal) and spray drying (avoidance of nozzle fouling). This review concentrates on the state of the art developments being made in the area of process viscometry.
FunderDairy Processing Technology (DPTC) Centre; Enterprise Ireland
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 3.0 United States