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Technological advances in the production of spray dried milk
Author(s) -
PISECKY J
Publication year - 1985
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1985.tb00550.x
Subject(s) - spray drying , lactose , production (economics) , environmental science , process engineering , pulp and paper industry , engineering , food science , chemistry , chemical engineering , economics , macroeconomics
This paper deals with developments in concentrating and drying milk products during the 1970s and to the present. These developments are characterized by: ‐ a considerable increase in both maximum and average capacity of milk spray dryers, as well as of total production capacity. ‐ a tremendous increase in the number of milk‐based products being spray dried, ‐ upgrading the quality of products both in retention of nutritive values and tailoring of functional properties, ‐ a considerable improvement in the economy of production, and ‐ the introduction of sophisticated instrumentation through microprocessors and computer control. The development of dryers with integrated fluid beds during that period are described in some detail. Two such types of dryer have been developed, the Compact Spray Dryer (CSD) and the Multi‐stage Dryer (MSD). The integrated fluid beds in these dryers are stationary (non‐vibrating) fluid beds having annular (CSD) and circular (MSD) shape, respectively, forming the base of the spray drying chambers. Apart from improved powder quality and production economy these dryers can also cope better with difficult products having high lactose and fat content. Finally, expected future trends for further development of milk drying technology are discussed.