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


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
Number of pages11
ISBN (Electronic)9780081005965
Publication statusPublished - 2017

Cite this