Dairy Milk Particles Made with a Mono-Disperse Droplet Spray Dryer (MDDSD) Investigated for the Effect of Fat

Dairy Milk Particles Made with a Mono-Disperse Droplet Spray Dryer Investigated for the Effect of Fat

Xiang You; Zihao Zhou; Zhenkai Liao; Liming Che; Xiao Dong Chen; Winston Duo Wu; Mengwai Woo; Cordelia Selomulya

2014

Scholarcy highlights

  • Dairy Milk Particles Made with a Mono-Disperse Droplet Spray Dryer Investigated for the Effect of Fat
  • Mono-disperse droplet generation and subsequent drying in a spray-drying chamber, i.e., mono-disperse droplet spray dryer, provides a better-defined “flight experience” for liquid droplets
  • Skim milk, which is of high protein and high lactose content and is one of the two main dairy fluids that are processed into powder form for consumer markets, was subjected to this kind of investigation in Australia
  • In contrast to what had been found for skim milk particles, the formation of the fat-containing particles does not follow the perfect shrinkage model as the skim milk does
  • A fundamental analysis invoked with a modified one-dimensional modeling of spray drying has been given that has shown some further insight about the process
  • Easy remote access to your institution's subscriptions on any device, from any location

Need more features? Save interactive summary cards to your Scholarcy Library.