Effect of Spray-Dryer Operating Variables on the Whole Milk Powder Quality

Abstract

This work aims at identifying the effects of the main operational spray-dryer variables on the milk powder quality. Experiments have been performed in a pilot spray-dryer following the full-factorial design technique to provide data and correlations that predict the whole powder properties as function of the main operational variables of the spray-dryer. The emulsion feed flow rate, the atomization rotation and the inlet air temperature have been chosen as the independent variables while the residual moisture content, the tapped bulk density, the cohesion force enhancement between particles as well as size distribution of agglomerate and its morphology are the response variables that quantify the powder quality. Correlations obtained are analyzed and incorporated into a mathematical model previously developed for simulating the spray-drying of whole milk emulsion.

Keywords:

• Spray-dryer
• Whole milk powder
• Agglomeration
• Product quality

ACKNOWLEDGMENTS

The authors would like to thank FAPEMIG (Fundação de Amparo à Pesquisa do Estado de Minas Gerais) for the financial support and Embaré Indústria Alimentícia S.A. for proving raw materials.