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Doctor of Philosophy, (Process & Environmental Technology)
Study Completed: 2008
College of Sciences
Instant Milk Powder Production: Determining the Extent of Agglomeration
Ms Williams investigated the effects of key droplet and fines properties on the extent of agglomeration to allow a mechanistic understanding of the process. Agglomerated milk powders are produced to give improved properties such as flowability, dispersibility, reduced dustiness and decreased bulk density. A key function of these powders is to dissolve instantly upon addition to water. They are produced by agglomerating the undersized fines that are returned to the top of the spray drier with milk concentrate droplet spray. Interaction occurs in a collision zone, often with multiple sprays and fine powder return lines. Agglomeration can be a difficult process to control and operators find it hard to tune the process to produce specific powder properties. This thesis has gained insight into agglomeration processes during spray drying and offers practical guidelines to industry to improve the control of agglomeration processes.
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Last updated on Tuesday 04 April 2017