You are reading the e-book Milk Powder Technology by Vagn Vestergaard.

Spray drying has been found the most suitable process for removing the last part of the water, since spray drying can convert milk concentrate into a powder while still keeping the valuable properties of the milk.

The principle of all spray dryers is to transform the concentrate into many small droplets which are then exposed to a fast current of hot air. Because of the very large surface area of the droplets (1 1 of concentrate will be atomized to 1.5 x 1010 particles of 50µ with a total surface of 120 m2) the water evaporates almost instantaneously and the droplets are transformed into powder particles.


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Instrumentation and automation

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One-stage drying