A/Prof Tim Langrish, Shuosi Wang and Evelyn Konkol Win the NestlÃ© Drying Technology Award IDS2010.
19 October 2010
Their paper on the Application of proteins as spray drying additives to produce orange juice powder has won the Nestlé Drying Technology Award and was presented by Professor Andrieu at the 17th International Drying Symposium in Magdeburg, Germany. Shuosi Wang and Evelyn Konkol, from the School of Chemical and Biomolecular Engineering work in A/Prof Tim Langrish'sDrying and Process Technology Laboratory. The paper was presented as a keynote lecture at IDS 2010.
For Nestlé drying is an essential step during food processing. Different technologies, such as spray drying, freeze drying or vacuum drying are used to deliver high quality food, like infant formula or instant coffee Nescafé. These technologies are commonly used, however there are still scientific gaps. By sponsoring the Nestlé Drying Technology Award, Nestlé would like to encourage scientists to be even more active in this field and to highlight the industrial importance. (source IDS 2010)