Superheated Steam in Spray Drying for Particle Functionality Engineering

Abstract

The thesis explored the capabilities of superheated steam in the spray drying of food powder. It was discovered that superheated steam spray drying can be used to improve the wetting behaviour of dairy powder. This process was then used to make more skim milk and full cream milk powder with improved wettability. The characteristics of superheated steam was also found to be very versatile for the control of crystal formation in food powder. This part of the thesis led to the production of porous salt particles with the potential for salt reduction applications in food products.