Improving the Storage Stability of Dairy Powders by Crystallizing Spray-Dried Powders in Fluidized Beds
Summary
<!-- /* Font Definitions */ @font-face {font-family:Tahoma; panose-1:2 11 6 4 3 5 4 4 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:1627421319 -2147483648 8 0 66047 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; mso-bidi-font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-US; mso-fareast-language:EN-US;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} -->In this project, the storage stability of dairy powders will be improved by crystallizing spray-dried powders in fluidized beds.
Supervisor(s)
Research Location
Chemical and Biomolecular Engineering
Program Type
N/A
Synopsis
The spray-dried forms of these dairy powders are normally amorphous (random) in molecular structure, but these amorphous structures transform into crystalline ones slowly over time in storage. In storage, the lack of control over the transformation process and the lack of agitation during this amorphous to crystalline transformation causes problems with caking, poor flowability and degradation. To overcome these problems with poor control and lack of agitation during this transformation, the transformation will be carried out under control in a stirred fluidized bed where the transformation can be done relatively rapidly compared with the rate in storage. This controlled process will give more stable powder products.
Want to find out more?
Contact us to find out what’s involved in applying for a PhD.
Contact Research Expert to find out more about participating in this opportunity.
Browse for other opportunities within the Chemical and Biomolecular Engineering .
Keywords
particle technology, drying, dairy products, product engineering, novel processing, functional foods
Opportunity ID
The opportunity ID for this research opportunity is: 813
Other opportunities with Professor Timothy Langrish
- Combined drying and crystallization in spray drying
- Competitive migration of proteins within droplets and particles during spray drying
- Super Sorbents from Spray Drying
- New robust spray dryer designs
- Energy flow models for timber kilns and total lifecycle costs of timber drying
- Developing new multifunction layered particles with novel modular food processing systems
- Improving the scale-up of spray drying for bioactive extracts and fibres
- The Effects of Spraying Materials into Gases Other than Air as a Way to Control Surface Coating by Proteins
- Creating and Testing Naturally-based Preservatives for Breads from Australian Herbs
- Improving flow stability in small-scale spray dryers
- Differential Crystallization of Materials During Drying
- Wastes to Products: Towards New High-Value Products from Extraction and Spray Drying of Citrus Peels
- The Effects of Changing the Inlet Gas Temperature and Drying Atmosphere in Spray Drying on Particle Properties
- Vitamin C as a Means of Controlling Crystallinity in Dairy Products
- Energy Recovery in Spray Drying
- Comparing the Alignment of Capital Costs and Embodied Energy for Better Greenhouse Gas Accounting