Pulse combustion drying is a novel advanced drying technique that uses pulsating gas flow generated by intermittent combustion. The technique has been used for fine powder production from various materials, including heat sensitive materials such as foods and pharmaceuticals. In this study, denaturation of whey protein isolate (WPI) during drying in pulsated gas flow is investigated numerically. A mathematical model has been developed by coupling a single droplet drying model with a kinetic model of whey protein denaturation, both validated experimentally. To understand the influence of operating conditions on process dynamics and product properties, variations of initial droplet size, initial solid content, gas temperature, pulsation frequency, and gas velocity components are simulated. It is found that small droplets undergo drying and denaturation faster, and stay longer in the drying chamber. The influence of initial solid content is complex and depends on other variables. Gas pulsation has been shown to enhance drying with small reduction in final product activity. It also reduces the discrepancies in product quality and energy consumption in case of different initial droplet size distributions. The influence of frequency and velocity amplitude weakens at higher magnitudes of the same. Average flow velocity has a negligible effect on the properties of dried product, but it determines the droplet residence time. For WPI it is better to dry slowly at moderate temperatures than to dry faster at high temperatures, to prevent too much denaturation. It is also shown that employing pulsation is a better strategy than increasing temperature to enhance the drying process while preserving product quality. • Whey protein denaturation during droplet drying in pulsating flow is modelled. • Denaturation is faster at higher temperature, stronger pulsation, and smaller droplet size. • Small droplets stay longer in drying chamber, getting more dried and denatured. • Pulsation reduces quality differences due to different initial droplet size distributions. • Product quality is retained better by pulsating flow than by increasing temperature.
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