Biography:
Adeline Meriaux is a food engineer and has a Master’s degree in food science (University of Bordeaux). She is currently PhD student at laboratory of biomolecular engineering (LiBio – University of Lorraine). Her research focuses on multicriteria optimization of functional properties of spray-dried skim milk powders.
Her research explores the impact of spray-drying conditions (air pressure and outlet temperature) and milk composition on physicochemical and functional properties of powder (flowability, storage, denaturation, acid gelation capacity) and integrate genetic algorithm technology to carry out the optimization.
Title : Impact of air pressure and outlet temperature on physicochemical and functional properties of spray-dried skim milk powder