Superheated steam in spray drying of milk

Superheated steam dryings have been receiving research attentions in the recent years due to its industry prevalence in the food and agricultural industry. The present of lack of knowledge in superheated steam drying of dissolved solids such as applications in spray drying processes has led to this study. Milk which is composed of mainly fats, proteins and lactose was used to study how superheated steam may influence component migration during particle formation in a multicomponent solution. Studies was conducted by drying fresh milk droplets under a superheated steam environment at temperature around 110oC. Samples were preliminary tested for its wettability via the contact angle measurements and for its morphological features via Scanning Electron Microscope (SEM). Results have shown that superheated steam dried milk particles possess a relatively more wettable surface as compared to air-dried. This suggest the increase in surface hydrophilicity of superheated steam dried milk particles as a result to an increase in the presence of hydrophilic components such as lactose on its surface. These results have shown the possibility of controlling component relocation in multicomponent solution based on component hydrophilicity. By appreciating the potential of superheated steam in spray drying, engineered multicomponent particles with specific features can be produced.