Component Segregation During Spray Drying of Milk Powder

M. Foerster, M. W. Woo, C. Selomulya

Research output: Chapter in Book/Report/Conference proceedingEncyclopaedia / Dictionary EntryOtherpeer-review

Abstract

The formation of the chemical surface composition in convectively dried milk droplets has been investigated from a range of experimental and numerical studies. The process is complex and of particular importance for the functional properties of spray-dried milk powder, as its surface composition has been found to differ considerably from its bulk composition. The surface of milk powder is usually characterized by a distinct accumulation of fat and, in case of milk emulsions with low fat content, a less-pronounced overrepresentation of protein in comparison with the bulk composition. Based on experimental studies on the drying process of milk powder using various analysis techniques of its surface composition, a number of different concepts have been proposed in literature to explain this segregation mechanism. Furthermore, numerical models of increasing complexity have been developed over the years to contribute toward a better understanding of the segregation process and to predict the powder properties as a function of drying and feed conditions applied.
Original languageEnglish
Title of host publicationReference Module in Food Science
EditorsGeoffrey Smithers
Place of PublicationAmsterdam Netherlands
PublisherElsevier
Number of pages11
ISBN (Electronic)9780081005965
DOIs
Publication statusPublished - 2017

Cite this

Foerster, M., Woo, M. W., & Selomulya, C. (2017). Component Segregation During Spray Drying of Milk Powder. In G. Smithers (Ed.), Reference Module in Food Science Amsterdam Netherlands: Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21155-4
Foerster, M. ; Woo, M. W. ; Selomulya, C. / Component Segregation During Spray Drying of Milk Powder. Reference Module in Food Science. editor / Geoffrey Smithers. Amsterdam Netherlands : Elsevier, 2017.
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Foerster, M, Woo, MW & Selomulya, C 2017, Component Segregation During Spray Drying of Milk Powder. in G Smithers (ed.), Reference Module in Food Science. Elsevier, Amsterdam Netherlands. https://doi.org/10.1016/B978-0-08-100596-5.21155-4

Component Segregation During Spray Drying of Milk Powder. / Foerster, M.; Woo, M. W. ; Selomulya, C.

Reference Module in Food Science. ed. / Geoffrey Smithers. Amsterdam Netherlands : Elsevier, 2017.

Research output: Chapter in Book/Report/Conference proceedingEncyclopaedia / Dictionary EntryOtherpeer-review

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Foerster M, Woo MW, Selomulya C. Component Segregation During Spray Drying of Milk Powder. In Smithers G, editor, Reference Module in Food Science. Amsterdam Netherlands: Elsevier. 2017 https://doi.org/10.1016/B978-0-08-100596-5.21155-4