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The Handbook of Milk Powder Manufacture by Dr. Jan Pisecky originally published in 1997 is a valuable reference book for dairy processing engineers wanting to take a deeper look at the complex world of milk powder processing.
Updated in 2012 by Vagn Westergaard and Ejnar Refstrup, the second edition now includes updated references to the latest spray drying technology from GEA. This new edition also includes a new chapter focussing on evaporation technology.
With nearly 200 figures, drawings, images and tables, The Handbook of Milk Powder Manufacture covers the key processing technologies of evaporation and spray-drying, guiding the reader through the fundamentals of producing spray dried milk powder products, selection of drying system as well as providing valuable information on the final properties of the common milk based powdered products.
An overview of the various types and designs of spray dryers provides the reader with an easy to understand summary of the benefits of each type with respect to the types of powder that they are ideally suited. The latter part of this section provides guidance on the final selection of the dryer based on final product type, operating parameters and efficiency. The book provides the reader with a list of the typical analytical methods used in the testing of milk powder.
目录
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1.Introduction
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2.Evaporation
- 2.1. Basic principles
- 2.2. Main components of the evaporator
- 2.2.1. Heat exchanger for preheating
- 2.2.1.1. Spiral-tube preheaters
- 2.2.1.2. Straight-tube preheaters
- 2.2.1.3. Preheaters to prevent growth of spore forming bacteria
- 2.2.1.3.1. Direct contact regenerative preheaters
- 2.2.1.3.2. Duplex preheating system
- 2.2.1.3.3. Preheating by direct steam injection
- 2.2.1.4. Other means to solve presence of spore forming bacteria
- 2.2.1.4.1. Mid-run cleaning
- 2.2.1.4.2. UHT treatment
- 2.2.2. Pasteurizing system including holding
- 2.2.2.1. Indirect pasteurization
- 2.2.2.2. Direct pasteurization
- 2.2.2.3. Holding tubes
- 2.2.3. Product distribution system
- 2.2.3.1. Dynamic distribution system
- 2.2.3.2. Static distribution system
- 2.2.4. Calandria(s) with boiling tubes
- 2.2.5. Separator
- 2.2.5.1. Separators with tangential vapour inlet
- 2.2.5.2. Wrap-around separator
- 2.2.6. Vapour recompression systems
- 2.2.6.1. Thermal Vapour Recompression – TVR
- 2.2.6.2. Mechanical Vapour Recompression - MVR
- 2.2.7. Condensation equipment
- 2.2.7.1. Mixing condenser
- 2.2.7.2. Surface condenser
- 2.2.8. Vacuum equipment
- 2.2.8.1. Vacuum pump
- 2.2.8.2. Steam jet vacuum unit
- 2.2.9. Flash coolers
- 2.2.10. Sealing water equipment
- 2.2.11. Cooling towers
- 2.3. Evaporator design parameters
- 2.3.1. Determination of heating surface
- 2.3.2. Heat transfer coefficient
- 2.3.3. Coverage coefficient
- 2.3.4. Boiling temperature
- 2.4. Evaporation parameters and its influrence on powder properties
- 2.4.1. Effect of pasteurization
- 2.4.1.1. Bacteriological requirements
- 2.4.1.2. Functional properties of dried products
- 2.4.1.2.1. Heat classified skim milk powders
- 2.4.1.2.2. High-Heat Heat-Stable milk powders
- 2.4.1.2.3. Keeping quality of whole milk powders
- 2.4.1.2.4. Coffee stability of whole milk powders
- 2.4.2. Concentrate properties
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3.Fundamentals of spray drying
- 3.1. Principle and terms
- 3.1.1. Drying air characteristics
- 3.1.2. Terms and definitions
- 3.1.3. Psychrometric chart
- 3.2. Drying of milk droplets
- 3.2.1. Particle size distribution
- 3.2.2. Mean particle size
- 3.2.3. Droplet temperature and rate of drying
- 3.2.4. Particle volume and incorporation of air
- 3.3. Single-stage drying
- 3.4. Two-stage drying
- 3.5. Expansion of air bubbles during drying
- 3.6. Extended Two-stage drying
- 3.7. Fluid bed drying
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4.Components of a spray drying installation
- 4.1. Drying chamber
- 4.2. Hot air supply system
- 4.2.1. Air supply fan
- 4.2.2. Air filters
- 4.2.3. Air heater
- 4.2.3.1. Indirect: Gas / Electricity
- 4.2.3.2. Direct heater
- 4.2.4. Air dispersers
- 4.3. Feed supply system
- 4.3.1. Feed tank
- 4.3.2. Feed pump
- 4.4. Concentrate heater
- 4.4.1. Filter
- 4.4.2. Homogenizer/High-pressure pump
- 4.4.3. Feed line
- 4.5. Atomizing device
- 4.5.1. Rotary wheel atomizer
- 4.5.2. Pressure nozzle atomizer
- 4.5.3. Two-fluid nozzle atomizer
- 4.6. Powder recovery system
- 4.6.1. Cyclone separator
- 4.6.2. Bag filter
- 4.6.3. Wet scrubber
- 4.6.4. Combinations
- 4.7. Fines return system
- 4.7.1. For wheel atomizer
- 4.7.2. For pressure nozzles
- 4.8. Powder after-treatment system
- 4.8.1. Pneumatic conveying system
- 4.8.2. Fluid bed system
- 4.8.3. Lecithin treatment system
- 4.8.4. Powder sieve
- 4.9. Final product conveying, storage and bagging-off system
- 4.10. Instrumentation and automation
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5.Types of spray drying installations
- 5.1. Single stage systems
- 5.1.1. Spray dryers without any after-treatment system
- 5.1.2. Spray dryers with pneumatic conveying system
- 5.1.3. Spray dryers with cooling bed system
- 5.2. Two stage drying systems
- 5.2.1. Spray dryers with fluid bed after-drying systems
- 5.2.2. TALL FORM DRYER™
- 5.2.3. Spray dryers with Integrated Fluid Bed
- 5.3. Three stage drying systems
- 5.3.1. COMPACT DRYER™ type CDI (GEA Niro)
- 5.3.2. Multi Stage Dryer MSD™ type
- 5.3.3. Spray drying plant with Integrated Filters and Fluid Beds - IFD™
- 5.3.4. Multi Stage Dryer MSD™-PF
- 5.3.5. FILTERMAT™ (FMD) integrated belt dryer
- 5.4. Spray dryer with after-crystallization belt
- 5.5. TIXOTHERM™
- 5.6. Choosing a spray drying installation
- 6.Technical calculations
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7.Principles of industrial production
- 7.1. Commissioning of a new plant
- 7.2. Causes for trouble-shooting
- 7.3. Production documentation
- 7.3.1. Production log sheets
- 7.3.2. General maintenance log book
- 7.3.3. Product quality specification
- 7.3.4. Operational parameter specification
- 7.4. Product quality control
- 7.4.1. Process quality control
- 7.4.2. Final quality control
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8.Dried milk products
- 8.1. Regular milk powders
- 8.1.1. Regular skim milk powder
- 8.1.2. Regular whole milk powder
- 8.1.3. Whole milk powder with high free fat content
- 8.1.4. Butter milk powder
- 8.1.4.1. Sweet butter milk powder
- 8.1.4.2. Acid butter milk powder
- 8.1.5. Fat filled milk powder
- 8.2. Agglomerated milk powders
- 8.2.1. Agglomerated skim milk powder
- 8.2.2. Agglomerated whole milk powder
- 8.2.3. Instant whole milk powder
- 8.2.4. Agglomerated fat filled milk powder
- 8.2.5. Instant fat filled milk powder
- 8.3. Whey and whey related products
- 8.3.1. Ordinary sweet whey powder
- 8.3.2. Ordinary acid whey powder
- 8.3.3. Non-caking sweet whey powder
- 8.3.4. Non-caking acid whey powder
- 8.3.5. Fat filled whey powder
- 8.3.6. Hydrolysed whey powder
- 8.3.7. Whey protein powder
- 8.3.8. Permeate powders
- 8.3.9. Mother liquor
- 8.4. Other Dried Milk Products
- 8.5. Baby food
- 8.6. Caseinate powder
- 8.6.1. Coffee whitener
- 8.6.2. Cocoa-milk-sugar powder
- 8.6.3. Cheese powder
- 8.6.4. Butter powder
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9.The composition and properties of milk
- 9.1. Raw milk quality
- 9.2. Milk composition
- 9.3. Components of milk solids
- 9.3.1. Milk proteins
- 9.3.2. Milk fat
- 9.3.3. Milk sugar
- 9.3.4. Minerals of milk
- 9.4. Physical properties of milk
- 9.4.1. Viscosity
- 9.4.2. Density
- 9.4.3. Boiling point
- 9.4.4. Acidity
- 9.4.5. Redox potential
- 9.4.6. Crystallization of lactose
- 9.4.7. Water activity
- 9.4.8. Stickiness and glass transition
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10.Achieving product properties
- 10.1. Moisture content
- 10.2. Insolubility index
- 10.3. Bulk density, particle density, occluded air
- 10.4. Agglomeration
- 10.5. Flowability
- 10.6. Free fat content
- 10.7. Instant properties
- 10.7.1. Wettability
- 10.7.2. Dispersibility
- 10.7.3. Sludge
- 10.7.4. Heat stability
- 10.7.5. Slowly dispersible particles
- 10.7.6. Hot water test and coffee test
- 10.7.7. White Flecks Number (WFN)
- 10.8. Hygroscopicity, sticking and caking properties
- 10.9. Whey Protein Nitrogen Index (WPNI)
- 10.10. Shelf life
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11.Analytical methods
- 11.1. Moisture content
- 11.1.1. Standard oven drying method (IDF Standard No.26-1964 [32])
- 11.1.2. Free moisture
- 11.1.3. Total moisture
- 11.1.4. Water of crystallization
- 11.2. Insolubility index
- 11.3. Bulk density
- 11.4. Particle density
- 11.5. Scorched particles
- 11.6. Wettability
- 11.7. Dispersibility
- 11.8. Other methods for determination of instant properties
- 11.8.1. Sludge
- 11.8.2. Slowly dispersible particles
- 11.8.3. Hot water sediment
- 11.8.4. Coffee test
- 11.8.5. White flecks number
- 11.9. Total fat content
- 11.10. Free fat content
- 11.11. Particle size distribution
- 11.12. Mechanical stability
- 11.13. Hygroscopicity
- 11.14. Degree of caking
- 11.15. Total lactose and α-lactose content
- 11.16. Titratable acidity
- 11.17. Whey Protein Nitrogen Index (WPNI)
- 11.18. Flowability (GEA Niro [31])
- 11.19. Lecithin content
- 11.20. Analytical methods for milk concentrates
- 11.20.1. Total solids
- 11.20.2. Insolubility index
- 11.20.3. Viscosity
- 11.20.4. Degree of crystallization
- 12.Troubleshooting operations
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References
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Book details
Publisher and distributor
GEA Process Engineering A/S
Gladsaxevej 305, DK-2860 Soeborg, Copenhagen, Denmark in 2012
ISBN No. 87-87036-74-6
With 193, figures, drawings, photos and tabels.
The selection and presentation of material and the opinions expressed in this publication are the sole responsibility of the author. All rights reserved. No part of this publication may be produced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise without the prior written permission of the copyright owner.
GEA Process Engineering A/S
www.gea.com