Predictive Tools for Effective Spray Drying of Heat Sensitive Dairy Powders

该项目是莫纳什大学、南达科他州立大学乳制品成分加工研究所和乳制品研究所之间的国际联合努力，旨在解决为热敏性乳粉（如乳蛋白浓缩物和乳清粉）实现最佳喷雾干燥条件的挑战。新的建模工具旨在帮助预测有效的喷雾干燥条件，以生产具有改善溶解度，乳化性和热稳定性的粉末。预计乳制品行业将受益于这项技术的使用，以提供质量、功能和保质期更高的奶粉。

This project is a joint international effort between Monash University, the Institute of Dairy Ingredients Processing at South Dakota State University, and the Dairy Research Institute to address challenges in achieving optimum spray drying conditions for heat sensitive dairy powders, such as milk protein concentrates and whey powders. The new modelling tool aims to help in predicting effective spray drying conditions to produce powders with improved solubility, emulsification, and heat stability properties. It is expected that the dairy industry will benefit from the use of this technology to deliver milk powders with improved quality, functionality, and shelf-life.