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