Spray Drying Techniques for Dairy Powder Properties
Summary
Spray drying remains the principal method for transforming liquid dairy streams into shelf-stable powders, combining atomisation of concentrated feeds with rapid moisture removal. Key process variables include inlet and outlet air temperatures, feed solid content and atomiser configuration, each exerting a decisive influence on particle morphology, bulk density, porosity and surface composition. Control of drying kinetics governs protein denaturation, lipid encapsulation and the retention of bioactive compounds, while post-drying treatments such as agglomeration enhance solubility and flow characteristics. Recent advances have focused on tailoring microstructure through novel nozzle designs and multi-stage drying chambers to optimise rehydration performance, minimise heat stress and reduce caking during storage. Equally important are strategies to preserve oxidative stability and functional proteins, ensuring that nutritional and sensory attributes are maintained from production to final application. Interdisciplinary research bridges food science, process engineering and analytical chemistry, yielding insights that underpin global dairy processing, infant and clinical nutrition formulations, and emerging plant-based analogues.
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Spray Drying Techniques for Dairy Powder Properties publication trend
The graph below shows the total number of articles in spray drying techniques for dairy powder properties across all publications each year (not limited to Nature Index journals).
Technical terms
Spray drying: Rapid dehydration of atomised feed by hot air, yielding fine powders with controlled moisture content.
Agglomeration: Post-drying treatment that binds primary particles into porous clusters to improve wettability and flow.
Microstructure: The detailed internal and surface architecture of particles, affecting solubility and bulk behaviour.
Whey proteome: The complete set of whey proteins in milk powder, whose composition indicates processing-induced changes.
Free radical scavenging: The capacity of powder constituents to neutralise reactive species, reflecting antioxidant potential.
References
- Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system. Journal of Food Engineering (2013).
- Influence of mechanical integrity during pneumatic conveying on the bulk handling and rehydration properties of agglomerated dairy powders. Journal of Food Engineering (2021).
- Fractal analysis of the microstructure of milk powders produced at various temperatures. Journal of Food Science and Technology (2020).
- Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes. Foods (2022).
- Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions. Processes (2023).
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