Ho Chi Minh City University of Technology - VNU

HCMC

MILK
Office for International Study Programs (OISP)
Faculty of Chemical Engineering

POWDER
Group: CC01
Instructor: Assoc. Prof. Le Thi Kim
Phung
Members:
Lê Ngọc Anh ‒ 1852229
Nguyễn Hoàng Huy ‒ 1852030
Hồ Lê Minh Quân ‒ 1852188
Hoàng Hữu Quốc ‒ 1852702
Văn Thị Thanh Thanh ‒ 1852737
Lê Khải Vinh ‒ 1852873
1
CONTEN
TS
1 Procedure

2 Equipment

3 Factors
2
 Procedur
e
Milk powder
• Water is removed by boiling the milk under reduced
pressure at low temperature in a process known as
evaporation.
• The resulting concentrated milk is then sprayed in a
fine mist into hot air to remove further moisture thus
forming a powder.

Milk powder
13kg 9kg
Whole Skim
Can be made from 100 liters
of whole milk.

3
Technological process diagram for milk powder production by equipment

4
Technological process diagram for milk powder production by equipment
Separation / Standardization
 
Adjust the fat content of raw milk
• Take the raw milk separate it into skim milk and cream using a centrifugal
cream separator
• Whole milk powder typically has 26 - 30% fat in the powder
• A portion of the cream is added back to the skim milk (approximate 1% fat)
• Excess cream is used to make butter or anhydrous milk fat

WHOLE MILK
POWDER 5
Technological process diagram for milk powder production by equipment
Pasteurizing
Be done at 80-85°C for a few seconds to minimize the number of
microorganisms in milk, and inactivate enzymes at the same time,
especially the thermostable lipase group, which change the
properties of proteins.

WHOLE MILK
POWDER 6
Technological process diagram for milk powder production by equipment
Preheating
The standardized milk is heated to temperatures between
75 and 120 °C. Preheating may be either
• Indirect (via heat exchangers)
• Direct (via steam injection or infusion into the product)
• Mixture of the two

WHOLE MILK
POWDER 7
Technological process diagram for milk powder production by equipment

Evaporation
The preheated milk is concentrated in
stages from around 9.0% total solids
content for skim milk and 13% for
whole milk, up to 45-52% total solids.

WHOLE MILK
POWDER 8
Technological process diagram for milk powder production by equipment

Evaporation
Boiling the milk under a vacuum at
temperatures below 72°C in a falling
film on the inside of vertical tubes, and
removing the water as vapor.

WHOLE MILK
POWDER 9
Technological process diagram for milk powder production by equipment

Evaporation
Boiling the milk under a vacuum at
temperatures below 72°C in a falling
film on the inside of vertical tubes, and
removing the water as vapor.

This vapor, which may be mechanically or thermally compressed, is then used to heat the milk in the
next effect of the evaporator which may be operated at a lower pressure and temperature than the
preceding effect. More than 85% of the water in the milk may be removed in the evaporator.

WHOLE MILK
POWDER 10
Technological process diagram for milk powder production by equipment

Homogenizer
Be used for the purpose of stabilizing the emulsion system, resisting the phase separation
under the effect of gravity. The important requirement for this type of emulsifier is to be non-
toxic, colorless, odorless and not alter the taste of milk.

WHOLE MILK
11
Technological process diagram for milk powder production by equipment

Spray drying
Atomize the milk concentrate from the evaporator into fine
droplets. The milk droplets are cooled by evaporation and they
never reach the temperature of the air.

WHOLE MILK 12
Technological process diagram for milk powder production by equipment

Spray drying
Much of the remaining water is evaporated in the drying chamber,
leaving a fine powder with around 6% moisture content with a
mean particle size typically of <0.1 mm diameter.

WHOLE MILK 13
Technological process diagram for milk powder production by equipment

Spray drying
Final or “secondary” drying takes places in a
fluid bed, or in a series of such beds, in which
hot air is blown through a layer of fluidized
powder removing water to the point of a
moisture content between 2-4%.

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Technological process diagram for milk powder production by equipment

Packaging and storage

• Be packed into either
plastic-lined multi-wall bags
(25 kg) or bulk bins (600
kg).
• Whole milk powder is
packed under nitrogen gas.
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Procedure
Raw milk Skim
milk

Standardization Standardization

Pasteurizing Pasteurizing

Preheating Preheating

Evaporation Evaporation

Homogenizer Sieving

Spray drying Spray drying

Packaging and storage Packaging and storage

Whole Skim MP
MP 16
Procedure

INSTANT MILK
POWDER
• The production process is similar to that of whole milk
powder or skimmed milk powder.
• After the spray drying process, the milk powder is
moistened again so that the agglomeration process
between them which create new granules is easier.
• Next, the granules will be dried, dehumidified and
cooled.
• Instant milk powder particles will be larger in size from
150 - 200 μm compared to normal ones 30 - 80 μm.

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 EQUIPMEN
TS
1 Centrifugal Pump 4 Centrifuge

2 Clarifier 5 Evaporator

3 Heat Exchanger 6 Spray

Dryer

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 1. Centrifugal
pump
• Second most common machine
• Mainly used for low-viscosity products
• Most widely used in dairies
• Transfer the fluids by converting the mechanical
power (rotational energy)  into the pressure energy

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Pump
• Liquid is set in circular motion by the impeller vanes
• The impeller vanes form channels in the pump

Centrifugal force
＋ Velocity and Pressure of liquid:

Impeller motion Leaving the impeller > Impeller eye

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Centrifugal pump structure

1. Delivery line
2. Shaft seal
3. Suction line
4. Impeller
5. Pump casing
6. Back plate
7. Motor shaft
8. Motor
9. Stainless steel shroud and sound insulation

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2. Clarifier
Objective Working principle
• To remove leucocytes, udder tissues, other • Milk is introduced into the separation channels at the
large cells and fine dirt outer edge of the disc stack
• To improve the appearance and marketability • Solid impurities: separated and thrown back along the
of milk undersides of the discs to the periphery of the clarifier
bowl.

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Plate heat exchanger PHE
• Most popular for dairy products
• Separate sections for difference
stages of treatment (preheating,
final heating, cooling)
3. Heat
Exchanger
Tubular heat exchanger THE
• Used for pasteurization and Ultra
High Temp treatment
• Handle wider range of product size
than PHE (pros)
• A higher flow velocity is needed to
create efficient heat transfer (cons)
Scraped-surface heat exchanger
• For heating and cooling of
viscous, sticky and lumpy
products and for crystallization of
products.
• Multiple SHEs can be linked
(both series and parallel) to
provide better heat transfer area.
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4. Centrifugal Separator
• In a centrifugal separator, the disc stack is equipped with vertically-
aligned distribution holes.
• Under the influence of centrifugal force, the sediment and fat globules
in the milk begin to settle radially outwards or inwards in the The milk is introduced
separation channels, according to their density relative to that of the through the vertical hole
continuous medium (skim milk).
• The high-density solid impurities will settle outwards towards the
periphery of the separator (colored blue) and collected (as waste).
• The cream has a lower density than the skim milk and therefore
moves inwards in the channels, towards the axis of rotation. The
cream continues to an axial outlet.

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 5.
Evaporator
• Used if required a low degree of concentration or
processing small quantities of product.
• Heated milk enters the chamber at high velocity and forms
rotating layer on the wall surface. As it swirls, some of the
water is evaporated and drawn to a condenser. Other gases
are extracted by a vacuum pump.
• The product eventually loses velocity, falls and discharged
at the bottom. A large amount of product must be
recirculated to reach the desired concentration.

• Most used typed in the dairy industry.

• The heating surface is divided into many sections and the milk flows only once
through each. Uniform distribution over the heating surface reduces production Tubular
uptime. evaporato
• Slightly super-heating the product when feeding expands it and ensures r
immediate partial evaporation and good distribution.

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6. Spray
Dryer
Function

Air

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6. Spray
Dryer
Application

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6. Spray
Dryer 1. Atomization of the liquid feed.
2. Drying of the droplets once they are formed.
• Drying chamber
3. Motion of the droplet in the spray-drying unit.

• Atomizer
• Conical section
• Cyclone
• Heaters (Furnace)

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FACTOR
S
29
Single – stage drying

Single-stage drying system

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Single – stage drying
Tremendous heat

One step

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Single – stage drying
Skim milk Moisture 7% Moisture 3.6%

Temperature      

Energy + 33 %

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Single – stage drying

Air bubbles
Explosion

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Single – stage drying

 10 µm 34
Two – stage drying

Two-stage drying system with imbedded fluid bed

35
Two – stage drying
Moisture 7%

Skim milk Moisture 3.6%

Temperature     Warm air

36
 Two – stage
drying
Advantages
• Allows an increase of the inlet temperature and
or feed concentration
• Requires at least 10% less energy than the single-
stage drying
 Overall economic improvement

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0.1% Moisture Content
“High moisture content is the
great environment for the growth of
bacteria”

38
Moisture Content
• Moisture content has great influence on bulk
density, particle density, and agglomeration
• The intermediate moisture must be paid
much attention during the multiple drying
process.

Fig. The influence of various factors on powder moisture.

39
 Analytical
Method
The conventional Infrared reflection:
method: a the common method,
time-consuming dominate in milk
process industries

Using the equipment

which is based on the
weight loss of samples

1st 2nd 3rd

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STICKINESS & GLASS
TRANSITION

41
Stickiness
• The grown-up’s moisture content will result in the
increased stickiness.
• “Sticky-point” test: existence of the particle's
deposition.
• Relationship between the temperature out and the
moisture content must be taken into account.
• The expanding outlet temperature is limited.

42
Stickiness
• An increase of inlet temperature by 10°C
• Ambient air absolute humidity by 2.8 g/kg
• Reduction of the outlet temperature by 1°C

An increase of powder moisture by 0.2% with

skim milk and by 0.16% with the whole

Fig. The influence of various factors on powder moisture.

43
 Glass
transition
• The particles are usually in the “amorphous
state”.
• The glass transition in the amorphous state:
a reversible transition  rubbery state, at the
glass transition temperature, Tg

Fig. Graph of glass transition temperature plotting the temperature and

stiffness of a material

44
 Glass transition
temperature

Properties Measuring

• Tg is affected by moisture content,   𝑤 1 ∗ 𝑇 𝑔 1+ 𝑘 ∗ 𝑤 2 ∗ 𝑇 𝑔 2

product composition and presence of
plasticizers
• Tg declines dramatically at increased
moisture content
Using a method “Differential 𝑇 𝑔=
𝑤 1+ 𝑘 ∗ 𝑤 2
Scanning Calorimetry
 wi weight fraction of component i
(DSC)” - a thermo analytical
Tgi: glass transition temperature of component i
technique
: specific heat change of component i

45
 Stickiness & glass transition

Fig. The glass transition temperatures and sticky-point temperatures for skim milk powder.

46
 Aggregated particles v/s agglomerated particles

Agglomeration
- Agglomeration is the formation of a
porous cluster to expand the volume of
particles.
- These particles are held together by a
binding mechanism where empty holes
exist between them
 increased porosity of the material

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Agglomeration
Properties
• 2 methods can be applied: straight-
through or rewet method
• Agglomeration process is extremely
not straightforward to control
Conditions of agglomeration

Agglomerate Composition of The moisture content

structure powder - coincidental collisions
occur

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Agglomeration
Classification
• There are 3 types of agglomerates
including onion, raspberry, and grape.
• Grape is the ideal one that can be
commonly applied.
• The compact and loose grape are two
types of grape structures
• Common: compact grape > loose grape
Fig. Types of
agglomerates.

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Thank
you
Any questions?

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