Ultrasound technique as an innovative drying aid to produce functional milk and whey permeate powder

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Spray drying is a common technique used in the food industry for large-scale production of milk or wheypowders. However, the spray drying of sugar and acid rich foods is problematic, as the powder particles stick toone another and to the walls of the dryer, leading to the operational problems affecting low product yield, poorcolour and texture. Parmalat (Winchester, ON) uses an ultrafiltration/membrane technology (a unit operation)system followed by spray drying to produce milk and whey permeate powders, and is currently losing product,due to this stickiness problem. We suggest that this unit operation problem may be solved by using theultrasound technique available the Hosseinian lab as an innovative drying-assisted technique after the existingParmalat ultrafiltration system and before spray drying. Optimization of pre-drying factors such as temperature,pressure, time and, importantly, the particle size of milk and whey permeate will be carried out usingultrasound technique to prevent sticky behavior of these permeates.