Food and Beverage Industry Manager
Dr. Réglat earned a Bachelors degree in fluid mechanics from the Institut National Polytechnique de Grenoble (France) in 1989. He started his career as trial engineer at the French aeronautics, space and defense research facility (ONERA). Dr. Réglat obtained a Ph. D. in chemical engineering from the École Polytechnique de Montréal (Canada), in 1997, where he participated in the development of equipment for viscosity measurement.
During 17 years, Dr. Réglat has participated in numerous projects in wide variety of industries (dairy, beer, cosmetics, chemicals, oil …). Passionate about fluid mechanics, he has used his knowledge and know-how to provide innovative solutions for the in-line viscosity measurement.
Since 2013, he joined KROHNE where he is currently Food and Beverage Industry Manager.
Increase of Efficiency in Milk and Whey Drying by Optimizing the Concentration Process
In order to minimize the energy cost involved in the evaporation of dairy products, the concentration process must be run to its highest limit of operability. The major limiting factor is the viscosity of the concentrated product, which is usually brought into the range of 100 to 250 cp. The variability of the raw material and its residence time into the silos generate some inconsistency. Several attempts have been tried to overcome this issue using regular in-line viscometers, but failed due to the complex rheology of the concentrated dairy products. A method based on an innovative in-line process pipe rheometer is proposed in order to optimize the concentration process.