Milk Powder Vacuum Belt Drying Particle Size Control
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Solution Overview
Problem
Existing processes for producing milk powders result in products with unfavorable particle size distribution, leading to poor solubility and sensory issues, such as a sandy taste, which complicates marketability and requires additional flavor masking.
Innovation Solution
A process involving the sterilization and concentration of a milk-sugar mixture, followed by caramelization, specific cooling with carbohydrate crystal inoculation, and vacuum belt drying, which achieves a desirable particle size distribution and improved solubility without complex sieving.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional spray or roller drying is used to produce milk powder, then the drying efficiency is high, but the particle size distribution is unfavorable leading to poor solubility and sandy taste
Solution Approach 1:
The invention changes the drying parameters by using vacuum belt drying at reduced pressure and controlled temperature (60-90°C), which fundamentally alters the drying mechanism compared to conventional high-temperature spray drying. This parameter change enables both high productivity and narrow particle size distribution with D90 less than 15 μm
Solution Approach 2:
The invention performs preliminary cooling of the caramelized milk concentrate to 20-30°C before drying, and pre-forms the material into a specific consistency through the caramelization process. This preliminary preparation ensures that the material is optimally conditioned for vacuum belt drying, achieving fine particle size distribution without requiring post-drying sieving
2Reliability
If high temperature treatment is applied to sterilize and concentrate milk, then sterilization is effective, but solubility and sensory properties deteriorate
Solution Approach 1:
The invention uses vacuum (reduced pressure environment) during the belt drying process, which creates an inert-like atmosphere that prevents oxidation and degradation of sensitive milk components. This allows effective sterilization and concentration while preserving solubility and sensory properties through the subsequent vacuum drying at lower temperatures
Solution Approach 2:
The invention utilizes the phase transition of water during vacuum drying, where water evaporates at lower temperatures due to reduced pressure. This phase transition enables effective drying while maintaining the solubility and sensory qualities of the milk powder, avoiding the high-temperature damage associated with conventional drying
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process produces milk powders with a narrow particle size distribution, ensuring excellent solubility and sensory perfection, eliminating the need for additional flavor masking.
Implementation Method 1
drying on a vacuum belt dryer
Implementation Method 2
drying on a vacuum belt dryer
Implementation Method 3
subjecting the thus obtained caramelized product to a first cooling
Implementation Method 4
inoculating the thus obtained first cooled product with carbohydrate crystals
Data Source
Figure 1
AI summary
Proposed are milk powders with improved sensory properties, obtainable by (a) producing a mixture of a milk product and sugar, (b) subjecting the mixture to a first heat treatment, thereby simultaneously sterilizing and concentrating it, (c) subjecting the concentrate thus obtained to a second heat treatment, during which caramelization occurs, (d) subjecting the caramelized product thus obtained to a first cooling, (e) inoculating the first cooled product thus obtained with carbohydrate crystals, (f) subjecting the inoculated product thus obtained to a second cooling, (g) subjecting the second cooled product thus obtained to drying on a vacuum belt dryer followed by comminution, and finally (h) separating the dry powder.