The most frequently used technique for the dehydration of food products and derivates is spray drying. This became popular in the dairy industry in the 1970’s, but at that time there were few scientific or technical studies on spray drying and, in particular, none on the effects of spray-drying parameters or on the effects of the physico-chemical composition and microbiology of the concentrates on powder quality. Manufacturers acquired expertise in milk drying, and eventually in whey drying processes, through trial and error. Due to the variety and complexity of the mixes to be dried, a more rigorous method based on physico-chemical and thermodynamic properties has become necessary. Greater understanding of the process/product interactions integrating the availability of the water before (heat treatment, vacuum evaporation, lactose crystallization …), during and after spray drying (storage, rehydration) of dairy products with the influencing factors is now essential to optimize the quality of powders. The aim of this work is to provide information on the implication of the water in the drying process by taking account key parameters (water activity, glass transition temperature …).

Role of water in food powders: process/product interactions

255th National Meeting (2018)

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