Drying in the Dairy Industry (PDF)

Gaëlle Tanguy is working as a research engineer at INRAE (French National Research Institute for Agriculture, Food and Environment), in the dairy processing team of the research Unit "Science and Technology of Milk and Egg" in Rennes. Her current research focuses on the concentration by vacuum evaporation of dairy products, more especially the behavior of dairy components during the concentration in relation to the operation and the fouling of falling-film evaporators. She co-authored about 14 publications in peer-reviewed journals.

Luca Lanotte is a researcher of the French National Research Institute for Agriculture, Food and Environment (INRAE). His primary area of expertise is linked to the physics and the rheology of dairy biocolloids at the research unit "Science and Technology of Milk and Egg" in Rennes (France). Luca obtained his Ph.D. in Physics and Chemical engineering in 2013. The Ph.D. project (Vinci Project 2009) was realized in collaboration between the University Federico II of Napoli (Italy) and the University Joseph Fourier of Grenoble (France). Currently, his research activity focuses on the physico-chemical mechanisms characterizing the drying in mixes of dairy proteins. Up to now, Luca co-mentored 6 MSc and 1 Ph.D student. He co-authored 15 publications in peer-review journals and his works were presented in 28 international/national conferences and meetings.

Romain Jeantet is currently a food engineering professor and deputy director of Research at Agrocampus Ouest (Rennes, France), and an adjunct professor of chemical engineering at Suzhou University (China). As well and since 2009, he is deputy director of the research unit "Science and Technology of Milk and Egg" in Rennes, which represents a 83-permanent staff and 25 PhD students. During his PhD and until 2001, he was first involved in research topics dealing with nanofiltration, then pulsed electric fields applied to dairy and egg products until 2004. Since 2003, his research activity has been focusing on concentration, spray drying, storage and rehydration of dairy products with a particular interest for the control of the heat and mass transfer involved and for the influence of the process parameters on the final functional properties of the dairy products. His scientific contribution led to 110 papers in peer-reviewed journals, 120 conferences and posters, 2 software programs (36 licenses sold) and 5 patents, 13 books including 81 chapters and 10 other book chapters.