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    Dehydration of Milk

    Uploaded by

    Mohammad Ashraf Paul
    Milk / food dehydration basics and industrial applications.A useful resource material for Food / Dairy science students ,researchers , teachers.

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    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd

    Dehydration of Milk

    Uploaded by

    Mohammad Ashraf Paul
    3K views23 pages
    Milk / food dehydration basics and industrial applications.A useful resource material for Food / Dairy science students ,researchers , teachers.

    Copyright

    © Attribution Non-Commercial (BY-NC)

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    PPTX, PDF, TXT or read online from Scribd

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    Milk / food dehydration basics and industrial applications.A useful resource material for Food / Dairy science students ,researchers , teachers.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    3K views23 pages

    Dehydration of Milk

    Uploaded by

    Mohammad Ashraf Paul
    Milk / food dehydration basics and industrial applications.A useful resource material for Food / Dairy science students ,researchers , teachers.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 23
    At a glance
    Powered by AI
    The key takeaways are that dehydration/desiccation removes water from milk to extend its shelf life and reduce costs of transport and storage. The main methods discussed are cold methods like freezing and sublimation and hot methods like spray drying and drum drying.

    The different methods of dehydrating milk discussed are cold methods like freezing out water & centrifuging and freezing milk & sublimation. Hot methods discussed include film roller or drum drying and spray drying.

    The principal components of a spray dryer include a high pressure pump, a device for atomizing the feed stream, a heated air source with blower, a secondary collection vessel, and means for exhausting the moist air.

    Dehydration / Desiccation

    Dr . Mohammad Ashraf Paul

    Division of Livestock Products


    Technology
    Faculty of Veterinary Sciences
    & Animal Husbandry SKUAST - K
    Alusteng , Ganderbal

    Kashmir
    Dehydration :
    §Near complete removal of water from milk
    to
    § a < 5 % level .
    §Water in a liquid product – in this case
    milk concentrate is removed , so that the
    product takes on a solid form
    §Microorganisms are unable to reproduce at
    such a low water content thus shelf life of
    the milk is extended
    §Reduces weight and volume
    §Reduces the cost of transporting and
    storing the product .
    §Skim milk powder has a maximum shelf life
    of about three years while whole milk
    powder has a maximum shelf life of six
    months.
    §Because the fat in the powder oxidises
    during storage , with consequent
    deterioration in flavour . However , the
     Dehydration /Desiccation Methods
     ‘According to Marco Polo’s accounts of his travels
    in Asia, Mongolians produced milk powder by
    drying milk in the sun’

    Cold Methods:

    v Freezing out water & centrifuging


    v Freezing milk & Sublimation
    • Produces very high quality powder
    • Product is deep-frozen and the water
    frozen in the product is evaporated
    under vacuum
    • Ensures high product quality as, among
    other things, no protein denaturing
    takes place compared to drying milk at
    higher temperatures where the
    proteins are denatured to a greater or
    Hot Methods :
    Film , roller or drum drying
    Less common , used for a few special
    products
    Spray drying
    §In spray drying , the milk is first
    concentrated by evaporation and then dried
    in a spray tower
    §Although there are many types of driers ,
    spray driers are the most widely used type
    of air convection drier .
    §It turns out more tonnage of dehydrated
    products than all other types of driers
    combined .
    §It is limited to food that can be atomized ,
    i . e . liquids , low viscosity pastes , and purees
    §Drying takes place within a matter of
    seconds at temperatures approximately 200 ° C .
    §Evaporative cooling maintains low product
    temperatures , however , prompt removal of the
    Principal components include :
    High pressure pump for introducing liquid
    into the tower
    Device for atomizing the feed stream
    Heated air source with blower
    Secondary collection vessel for removing
    the dried food from the airstream
    Means for exhausting the moist air
    Atomizers :
    Provide a large surface area for exposure
    to drying
    forces :
    1 litre = 12 billion particles = > 300 ft
    2 (30m 2 )

    i. Compressed air
    ii. Pressure spray
    Rotary disc

    iii. Centrifugal disc Pressure nozzles


    Two - fluid nozzl
    Powder Recovery systems :

    Bag filters - very efficient ( 99 . 9 %)

    Cyclone collector- efficient ( 99 . 5 %)

    Wet scrubber - the most economical outlet
    air cleaner . The principle of a wet
    scrubber is to dissolve any dust powder
    left in the airstream into either water
    or the feed stream by spraying the wash
    stream through the air . This also
    recovers heat from the exiting air and
    evaporates some of the water in the feed
    stream
    Two and Three Stage Drying Processes
    In single stage spray drying , the rate of
    evaporation is high in the first part of the
    process , and it gradually decreases because
    of the falling moisture content of the
    particle surfaces
    In order to complete the drying in one stage ,
    a relatively high outlet temperature is
    required during the final drying phase
    resulting in high particle temperature and
    thus heat damage .
    Two stage drying process - is superior to
    the traditional single stage drying in terms
    of product quality and cost of production .
    consists of a spray drier with an external
    vibrating fluid bed placed below the drying
    chamber .
    The product can be removed from the drying
    chamber with a higher moisture content , and
    the final drying takes place in the external
    Three stage drier : Here second stage is a
    fluid bed built into the cone of the spray
    drying chamber ( integrated fluid bed ). Thus it
    is possible to achieve an even higher moisture
    content in the first drying stage and a lower
    outlet air temperature from the spray drier .
    The inlet air temperature can be raised
    resulting in a larger temperature difference
    and improved efficiency in the drying process .
    The exhaust heat from the chamber is used to
    preheat the feed stream .
    The third stage is again the external fluid
    bed , for final drying and / or cooling the
    powder . The results are as follows :
    oHigher quality powders with much better
    rehydrating properties directly from the drier
    oLower energy consumption
    oIncreased range of products can be spray
    dried
    oSmaller space requirements
     Roller drying Process summary:
    Atmospheric / Vacuum

    Milk
    concentr
    ate

    Adjustable
    pump

    Feeding

    Drying drum
    Drying drum
    cont
     .

    Scraper

    ( Doctors
    blade

    )

    Grinder

    Sifter

    Dried
    product
    Spray drying - Process summary :
    The liquid food is generally
    preconcentrated by evaporation to
    economically reduce the water content
    The concentrate is then introduced as a
    fine spray or mist into a tower or
    chamber with heated air .
    As the small droplets make intimate
    contact with the heated air, they flash
    off their moisture , become small
    particles , and drop to the bottom of the
    tower and are removed .
    The advantages of spray drying include a
    low heat and short time combination which
    leads to a better quality product .
     Skim Milk Powder manufacture
     Receiving milk

     Cooling@ 50C

    Preheating (350C)
    â
     Separation
    â
     Pasteurization (710C /15s)
    â
     Low heat SMP
    High heat S M P
    â
    Condensing


    L o w h e a t S M P. .

    â
    High heat SMP
    â

     Reheating (630C)
    P re h e a tin g 8 5 0 C / 2 0 m in .
    â â
    C o n d e n sin g

    â

     R e h e a tin g ( 7 4 0 C )
    â
     Filtration
    R e m a in in g ste p s sa m e
     Whole Milk Powder
    S ta n d a rd iz

    a tio n
     Fat / SNF = 1 : 2 . 77

     Preheating
    (71 0 C )

    Filtration / Cl
    arification
    Homogenizati
    on
    2500 psi / 63 - 74 0 C – I
    ; 500psi - II

    Heating
    (93 0 C / 3min .)

    Condensing
    Preheating71 0
    C

    Pumping
    ( 2500psi )
    Spray
    Drying
    (82 0 C outlet
    temp .)
    Cooling
    (32 0 C )

    Sifting

    Vacuum + N 2

    Packaging &
    Storage @RT
     Instantiation :
     Process of making dried milk products
    instant –soluble.
     Process:
    1. Wetting of particle surface (steam, atomized
    water or both in a tube or chamber or cyclone
    2. Agglomeration (particles collide with each other
    due to turbulence and adhere to form
    clusters)
    3. Re drying – with hot filtered air
    4. Cooling
    5. Sizing to exclude very large agglomerates &
    very small particles
    6. Sifting & packaging.

     PFA Standards:
    • WMP :
    • A product obtained from cow or buffalo
    milk, or a combination thereof , or from
    standardized milk, by the removal of
    water. It may contain Cacl2,Citric acid and
    sodium citrate , sodium salts of
    orthophosphoricacid and poly phosphoric
    acids , not exceeding 0.3% by weight of
    the finished product , and 0.01% of
    BHA(by Wt.) of the product. Such addition
    need not to be declared on the label. Milk
    powder should contain not more than 5%
    moisture and not less than 26% fat. The
    total acidity expressed as lactic should
    not be more than 1.2%.The SPC may not
    exceed 50000/g and coliform count may
    not exceed 90/g. Max. solubility index
    should be 15.0 for a roller dried and 2.0
    for spray dried product.
    Various uses of milk powder :
     Recombination of milk and milk products
     Reconstituted Milk and milk products
     In the bakery industry to increase the
    volume of bread and improve its water -
    binding capacity . The bread will then
    remain fresh for a longer period of time
     Substitute for eggs in bread and
    pastries
     Producing milk chocolate
     Producing various types of ready - cooked
    foods in food and catering trade
     In baby foods
     Production of ice cream
     Animal feed , calf growth accelerator ,
    pharmaceuticals , microbiological media
    preparations
    Typical properties of spray - dried
    milk powder :
    Characteristics WMP
    SMP

    Solubility (ml) 0.1 – 0.5


    0.1 – 0.5

    Scorched particles A
    A
    ( standard disc grading )
    Residual moisture
    ( max .%) 3.0
    4.0

    Bulk density ( g / ml ) 0 . 45 – 0 . 57
    Composition of milk powder
    Characteristics Whole
    milk Skim milk

    Fat , % solids content 26 – 29


    1 . 25

    Protein , % solids content 25 – 27


    34 – 38

    Lactose , % solids content 35 – 38


    48 – 56

    pH
    6.6 – 6.7 6.6 –
    6.7

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