Cover
Title Page
Copyright
Contributors
About the editor
Preface
Acknowledgments
Chapter 1: Introduction to Drying
1. 1.1 Introduction
2. 1.2 Fundamental principles of drying: the concept of simultaneous heat and mass transfer
3. 1.3 The drying curve
4. 1.4 Stages of drying
5. 1.5 Techniques for the drying of dairy products
6. 1.6 Conclusion
7. References
Chapter 2: Dried Dairy Products and their Trends in the Global Market
1. 2.1 Introduction
2. 2.2 Milk powders and dried milk products
3. 2.3 World market dynamics
4. References
Chapter 3: Techniques for the Preconcentration of Milk
1. 3.1 Introduction
2. 3.2 Need for preconcentration
3. 3.3 Concentration methods
4. 3.4 Thermal methods
5. 3.5 Non-thermal methods
6. 3.6 Conclusion
7. References
Chapter 4: Drum Drying
1. 4.1 Introduction
2. 4.2 Drum-drying process
3. 4.3 Types of drum dryers
4. 4.4 Classification of the feeding method
5. 4.5 Operating parameters
6. 4.6 Advantages and disadvantages of drum/roller drying
7. 4.7 Conclusion
8. References
Chapter 5: Spray Drying
1. 5.1 Introduction
2. 5.2 Spray drying: principle of operation
3. 5.3 Characteristics of spray-dried dairy powders
4. 5.4 Handling spray-drying processing problems
5. 5.5 Applications of spray drying for the production of dried milk and milk products
6. 5.6 Conclusion
7. References
Chapter 6: Freeze Drying
1. 6.1 Introduction
2. 6.2 Steps in freeze drying
3. 6.3 Merits of freeze drying over other drying techniques
4. 6.4 Heat and mass transfer in freeze drying
5. 6.5 Freeze-drying equipment
6. 6.6 Properties influencing the freeze drying of dairy products
7. 6.7 Preservation of kefir culture by freeze drying
8. 6.8 Microencapsulation of probiotics by freeze drying
9. 6.9 Conclusion
10. References
Chapter 7: Spray Freeze Drying
1. 7.1 Introduction
2. 7.2 SFD process
3. 7.3 Applications of SFD in dried dairy products
4. 7.4 Advantages and limitations of SFD
5. 7.5 Conclusion
6. References
Chapter 8: Optimization of Dairy Product Drying Processes
1. 8.1 Introduction
2. 8.2 Experimental design tools for process optimization
3. 8.3 Drying process variables and their influence on process and product quality
4. 8.4 Conclusion
5. References
Chapter 9: Computational Fluid Dynamics Modelling of the Dairy Drying Processes
1. 9.1 Introduction
2. 9.2 Spray drying
3. 9.3 Freeze drying
4. 9.4 Spray freeze drying
5. 9.5 Conclusions and future scope
6. References
Chapter 10: Physicochemical and Sensory Properties of Dried Dairy Products
1. 10.1 Introduction
2. 10.2 Milk Powder Manufacture
3. 10.3 Properties of dairy powders as influenced by drying method
4. 10.4 Physical properties
5. 10.5 Chemical and sensory properties
6. 10.6 Properties of special powders
7. 10.7 Conclusion
8. References
Chapter 11: Packaging of Dried Dairy Products
1. 11.1 Introduction
2. 11.2 Dairy packaging trends
3. 11.3 Forms of packaging materials
4. 11.4 Packaging of dried milk products
5. 11.5 Developments in packaging techniques
6. 11.6 Conclusion
7. References
Chapter 12: Recent Advances in the Drying of Dairy Products
1. 12.1 Introduction
2. 12.2 Typical layout of a dairy spray-drying process
3. 12.3 Advances in operating spray dryers
4. 12.4 Advances in operating fluidized-bed dryers
5. 12.5 Conclusion
6. References
Chapter 13: Industrial Scale Drying of Dairy Products
1. 13.1 Introduction
2. 13.2 Process flow in a dairy drying plant
3. 13.3 Lexicon of industrial-scale drying
4. 13.4 Industrial spray drying of dairy products
5. 13.5 Industrial drum drying of dairy products
6. 13.6 Conclusion
7. References
Chapter 14: Challenges Involved in the Drying of Dairy Powders
1. 14.1 Introduction
2. 14.2 Challenges in the drying of dairy powders
3. 14.3 Use of modelling as a tool to solve some challenges
4. 14.4 Conclusion
5. References
Index
End User License Agreement

List of Illustrations

Chapter 1: Introduction to Drying
1. Figure 1.1 Principle of heating during conduction drying.
2. Figure 1.2 Principle of heating during convection drying.
3. Figure 1.3 Principle of heating during radiation drying.
4. Figure 1.4 Pattern of heating in (a) conventional and (b) dielectric drying.
5. Figure 1.5 Tortuous pathway for moisture removal during drying.
6. Figure 1.6 Typical drying curve.
7. Figure 1.7 Drying rate curve.
8. Figure 1.8 Drying rate curve with (a) diffusion mechanism and (b) capillary mechanism. Redrawn from Geankoplis (2006).
Chapter 2: Dried Dairy Products and their Trends in the Global Market
1. Figure 2.1 Classification of dried dairy powders.
Chapter 3: Techniques for the Preconcentration of Milk
1. Figure 3.1 Schematic representation of a triple-effect evaporator with forward feed. F, feed; S, steam; C, condensate; P, product; E, steam jet ejector (Toledo 2007).
2. Figure 3.2 Schematic representation of a three-effect falling-film evaporator. PH, preheater (Karimi et al. 2007).
3. Figure 3.3 Pictorial representation of a unidirectional progressive freeze concentration process of skim milk. q_w, heat flux through the wall of the crystallizer; q_s, heat flux at the expense of the convective heat transfer from the boundary layer in W/m² (Chabarov & Aider 2014).
4. Figure 3.4 Various membrane separation techniques based on the size of major milk components. MF, microfiltration; UF, ultrafiltration; NF, nanofiltration; RO, reverse osmosis (Brans et al. 2004).
5. Figure 3.5 Illustration of (a) a pilot-scale microfiltration system and (b) cross-flow filtration in a flat membrane module (Rossignol et al. 1999).
Chapter 4: Drum Drying
1. Figure 4.1 Single-drum dryer.
2. Figure 4.2 Double-drum dryer.
3. Figure 4.3 Twin-drum dryer.
4. Figure 4.4 Vacuum-drum dryer.
5. Figure 4.5 Different feeding methods in a drum dryer: (a) single-roll feed, (b) multiple-roll feed, (c) nip feed, (d) dip feed, (e) spray feed and (f) splash feed.
Chapter 5: Spray Drying
1. Figure 5.1 Control volumes and parameters of the spray-drying process. Adapted from Dobry et al. (2009).
2. Figure 5.2 Pressure nozzle.
3. Figure 5.3 (a) Two-fluid nozzle. (b) Spray emerging from two-fluid nozzle (Anandharamakrishnan & Padma Ishwarya 2015).
4. Figure 5.4 Construction of a monodisperse droplet generator used for the spray drying of whole milk (Rogers et al. 2012).
5. Figure 5.6 Monodisperse droplet jet of (a) reconstituted milk protein concentrate (Rogers et al. 2012a), (b) skim milk concentrate (Rogers et al. 2012b) and (c) reconstituted whole milk (You et al. 2014).
6. Figure 5.5 Spray-charging nozzle (Johnson et al. 1996).
7. Figure 5.7 Profile of the temperature and moisture content during the spray drying of a single milk particle as a function of its residence time in the spray drier and the drying stage. Modified from Birchal et al. (2006) and Kim et al. (2009).
8. Figure 5.8 Temperature profile in different spray-dryer configurations. Modified from Vega-Mercado et al. (2001) and Masters (1991).
9. Figure 5.12 Phenomenon of skin formation. Modified from Sadek et al. (2015).
10. Figure 5.13 Comparison of droplet shape changes during drying of 50 wt% skim milk at 70 °C and 110 °C (Fu et al. 2013).
11. Figure 5.14 Morphology of spray-dried milk and milk products: (a) whole milk powder produced by monodisperse droplet generator (You et al. 2014); (b) shrivelled/wrinkled (at high T_i), (c) uniform sized, smooth and hollow particles (at low T_i) of milk protein concentrate (Fang et al. 2012), (d) shrinkage of casein particles (Sadek et al. 2016) and (e) microcapsules of Lactobacillus plantarum with smooth skin-forming morphology (Rajam et al. 2012).
12. Figure 5.15 Relationship between particle size and rehydration properties: (a) dispersibility, (b) solubility and (c) wettability (Gaiani et al. 2011).
13. Figure 5.16 Applications of spray drying for milk and milk products.
14. Figure 5.17 Characteristic drying curve of most often used wall materials. Modified from Anandharamakrishnan & Padma Ishwarya (2015).
Chapter 6: Freeze Drying
1. Figure 6.1 (a) The triple phases of water (Yu et al. 2011). (b) Freeze-drying phenomenon represented on a water phase diagram (Lopez-Quiroga et al. 2012).
2. Figure 6.2 The effects of solutes on the nucleation of freezing: (a) pure water and (b) water with solute at a solute-to-water molar ratio of 1:4. Symbols w and s represent water molecules and solute molecules, respectively (Wolfe & Bryant 1999).
3. Figure 6.3 Freezing behaviours of aqueous solution (Wei et al. 2012).
4. Figure 6.4 State diagram of amorphous lactose showing lactose solubility, the glass transition temperature (T_g), glass transition of maximally freeze-concentrated lactose solutions (T'_g) and the corresponding solids content (C'_g), and the onset of ice melting in the maximally freeze-concentrated solutions (T'_m). The typical path of a 20% lactose solution undergoing freezing (path a to c) followed by freeze drying (path c to d) is shown by the dotted line. Modified from Roos (2002).
5. Figure 6.5 (a) Schematic representation of connected (CP) and isolated (IP) porosity in dried encapsulates. (b) SEM image of freeze-dried Lactobacillus paracasei powder (Poddar et al. 2014).
6. Figure 6.6 Mechanisms of heat and mass transfer in freeze drying.
7. Figure 6.7 Resistances in freeze drying. R_s is the resistance of the space for mass transfer and R_d is the resistance of the dry layer for heat transfer.
8. Figure 6.8 The major components of a freeze dryer (Berk 2013).
9. Figure 6.9 Freeze drying methods: (a) conduction through a ribbed tray, (b) expanded mesh for accelerated freeze drying and (c) radiant heating of flat trays (Fellows 2009).
10. Figure 6.10 Influence of shelf heating on the drying rate of pure water (Christ 2010).
11. Figure 6.11 Thermal conductivity of freeze-dried milk at different porosities (based on data provided by Fito et al. (1984)).
12. Figure 6.12 Morphology of (a) freeze-dried skim milk powder and (b) skim milk powder equilibrated at 54.4% relative vapour pressure (Marabi et al. 2007).
13. Figure 6.13 Glass transition of lactose in skim milk powder (Fitzpatrick et al. 2007).
14. Figure 6.14 Phase diagram of lactose in water along with the pathway for production of amorphous lactose by freeze drying (FD) and spray drying (SD). Tf, freezing temperature; Tg, glass transition temperature; Ts, lactose solubility (DFE Pharma).
15. Figure 6.15 Industrial-scale process flow chart for production of freeze-dried kefir with mass balance (kg/day). Production capacity: 300 kg of dry weight/day (Kourkoutas et al. 2007).
16. Figure 6.16 Physical events in cells during freezing. Redrawn from Santivarangkna et al. (2008).
17. Figure 6.17 Morphology of freeze-dried microencapsulated probiotics. (a)–(d) Lactobacillus plantarum with WPI + SA, WPI + FOS, DWPI + SA, DWPI + FOS wall material formulations, respectively (Rajam & Anandharamakrishnan 2015). (e) Lactobacillus paracasei with whole milk powder as wall matrix (Poddar et al. 2014). EC, encapsulated cells.
18. Figure 6.18 Storage stability of unencapsulated (control) and microencapsulated L. plantarum at 4 °C. FOS, fructooligosaccahride; WPI, whey protein isolate; DWPI, denatured whey protein isolate. From Rajam et al. (2014).
Chapter 7: Spray Freeze Drying
1. Figure 7.1 Spray-freeze-drying process.
2. Figure 7.2 Four-fluid nozzle. Adapted from Mizoe et al. (2008).
3. Figure 7.3 Photograph of SFV rig during phase Doppler anemometry experiments (Al-Hakim et al. 2006).
4. Figure 7.4 Spray freezing into vapour over liquid (Anandharamakrishnan 2008).
5. Figure 7.5 Spray freezing into liquid (Rogers et al. 2002a).
6. Figure 7.6 Break-up of milk jet into droplets from a monodisperse droplet generator (Rogers et al. 2008).
7. Figure 7.7 Light microscope image of SFD skim milk powder (Rogers et al. 2008).
8. Figure 7.8 SEM micrograph of (a) SFD skim milk powder and (b) SFD whole milk powder (Rogers et al. 2008).
9. Figure 7.9 Spray-freezing into cold vapour chamber (right), with sub-atmospheric fluid bed freeze dryer (far left) (Anandharamakrishnan 2008).
10. Figure 7.10 Experimental rig for sub-atmospheric fluidized-bed freeze drying (Anandharamakrishnan et al. 2010).
11. Figure 7.11 Influence of inlet gas temperature on the drying rate of whey protein solution during vacuum fluidized-bed SFD (Anandharamakrishnan et al. 2010).
12. Figure 7.12 SEMs of spray-freeze-dried whey protein powders at –10 °C inlet gas temperature. A, surface of the particles; B, pore structure created following ice sublimation; C, inside the core region of the particles (Anandharamakrishnan 2008).
13. Figure 7.13 SEMs of spray-freeze-dried whey protein powders at –15 °C inlet gas temperature. A, surface of the particles; B, pore structure created following ice sublimation; C, inside the core region of the particles (Anandharamakrishnan 2008).
14. Figure 7.14 SEMs of spray-freeze-dried whey protein powders at –30 °C inlet gas temperature. A, surface of the particles; B, pore structure created following ice sublimation; C, inside the core region of the particles (Anandharamakrishnan 2008).
15. Figure 7.15 SEM images of spray freeze dried microcapsules of L. plantarum produced with different wall material formulations: (a) WPI + SA, (b) WPI + FOS, (c) DWPI + SA and (d) DWPI + FOS (Rajam & Anandharamakrishnan 2015). AB, air bubble; S, smooth outer skin; EC, encapsulated cells.
Chapter 8: Optimization of Dairy Product Drying Processes
1. Figure 8.1 Three-dimensional responses showing the percentage survival of Lactobacillus acidophilus La-05 after spray drying as a function of temperature (x₁) and flaxseed mucilage (FM) (x₂) (Bustamante et al. 2015).
2. Figure 8.2 Structure of a biological neuron (Baş & Boyacı 2007b).
3. Figure 8.3 Basic structure of artificial neural network (Baş & Boyacı 2007b).
4. Figure 8.4 A feed-forward neural network for predicting process and product parameters in a spray dryer (Chegini et al. 2008).
5. Figure 8.5 Finite element grid of a carrot slice (Aprajeeta et al. 2015).
6. Figure 8.6 Finite volume structured grids (Manzini & Putti 2007).
7. Figure 8.7 Optimization of drum-drying parameters (Pua et al. 2010).
8. Figure 8.8 Drying of a liquid droplet containing solid (Anandharamakrishnan & Ishwarya 2015).
9. Figure 8.9 The freeze-drying process (Lopez-Quiroga et al. 2012).
10. Figure 8.10 Moving boundary approach for solving freeze drying (Farid 2002).
11. Figure 8.11 Velocity profile across the diameter and length of the duct (Patel et al. 2010).
12. Figure 8.12 Simulation results of static pressure contour during choked flow (Patel et al. 2010).
13. Figure 8.13 Simulation results of static temperature contour during choked flow (Patel et al. 2010).
14. Figure 8.14 (a) Snapshots of freeze-drying sublimation front tracking at different time steps during lyophilization. (b) Snapshots of product temperature at the sublimation interface during lyophilization (Chen et al. 2015).
15. Figure 8.15 CFD simulation of the spray-freezing chamber: (a) photograph, (b) dimensions and (c) computational domain and meshing (Anandharamakrishnan et al. 2009).
Chapter 9: Computational Fluid Dynamics Modelling of the Dairy Drying Processes
1. Figure 9.1 Number of papers published on CFD and drying from 2000 to 2013 (www.scopus.com).
2. Figure 9.2 Particle deposition on fibre from t = 10 s to t = 500 s obtained using DEM (Li & Marshall 2007).
3. Figure 9.3 Illustration of phase coupling in spray-dryer modelling.
4. Figure 9.4 Surface morphology of a spray-dried particle containing phenolic compounds from Orthosiphon stamineus: (a) with the presence of whey protein isolate as carrier and (b) without the presence of carrier (Pang et al. 2014b).
5. Figure 9.5 Block diagram of a spray freeze dryer (Anandharamakrishnan 2008).
6. Figure 9.6 Temperature profile of the four-stage freezing process of a droplet.
7. Figure 9.7 CFD simulation and experimental observation of the particle impact position on SFD walls (Anandharamakrishnan 2008).
Chapter 10: Physicochemical and Sensory Properties of Dried Dairy Products
1. Figure 10.1 Bulk density of SMP as influenced by the severity of the heat treatment of milk (Skanderby et al. 2009).
2. Figure 10.2 Scanning electron micrographs and schematic drawings of spray-dried milk powder: (a) one-stage dried (scanning electron micrograph), (b) agglomerated (scanning electron micrograph), (c) one-stage dried (schematic) and (d) agglomerated (schematic) (Caric 2004).
Chapter 11: Packaging of Dried Dairy Products
1. Figure 11.1 The various layers in a retort pouch.
2. Figure 11.2 Global flexible packaging market voulme share by product, 2012.
3. Figure 11.3 Tortuous pathway created by nanocomposites on polymer (Duncan 2011).
4. Figure 11.4 Modelling the barrier properties of nanocomposite film using (a) geometry, (b) meshed geometry and (c) predicted concentration profiles.
5. Figure 11.5 Morphology of polymer nanocomposite containing dispersed clay platelets (Statler et al. 2007).
6. Figure 11.6 Comparison of effective diffusivity with layer spacing at different clay loading levels for different models (Statler et al. 2007).
Chapter 13: Industrial Scale Drying of Dairy Products
1. Figure 13.1 Value chain in the dairy industry.
2. Figure 13.2 Production chain in a plant producing dried dairy products.
3. Figure 13.3 The fuzzy-architecture of a spray dryer (Bajsic & Kranjcevic 2001).
4. Figure 13.4 Relationship between steam pressure and drum temperature. Modified from Vallous et al. (2002).
5. Figure 13.5 Relationship between drum rotation speed and temperature. Modified from Vallous et al. (2002).
6. Figure 13.6 Hardware components, and automation and process controls in the drum-drying operation.
Chapter 14: Challenges Involved in the Drying of Dairy Powders
1. Figure 14.1 Illustration of the structural and conformational changes β-lactoglobulin (β-lg) undergoes during the process of drying in the presence and absence of calcium ions (Ca²⁺) (Visser & Jeurnink 1997).

List of Tables

Chapter 2: Dried Dairy Products and their Trends in the Global Market
1. Table 2.1 Regulatory policies of various countries that contribute to the global dairy market
Chapter 4: Drum Drying
1. Table 4.1 Important operational conditions for the drum drying of milk
Chapter 5: Spray Drying
1. Table 5.1 Classification of spray dryers
2. Table 5.2 Glass transition temperatures of spray-dried dairy products
3. Table 5.3 Process parameters for spray drying of milk and milk products
4. Table 5.4 Application of spray drying for microencapsulation of probiotics
Chapter 6: Freeze Drying
1. Table 6.1 Water content of dehydrated milk products stored for 24 h at various relative humidities at 24 °C (Jouppila & Roos 1994a)
Chapter 7: Spray Freeze Drying
1. Table 7.1 Atomization parameters and particle size of spray-freeze-dried milk powder and probiotic microcapsules
Chapter 10: Physicochemical and Sensory Properties of Dried Dairy Products
1. Table 10.1 Heat classification of skim milk powder (Augustin & Clarke 2008)
2. Table 10.2 Bulk density of SMP produced by various processes (Carić & Kalab 1987, copyright material of DigitalCommons@USU © 2016)
3. Table 10.3 Desired physical properties of milk powders (Skanderby et al. 2009)
Chapter 11: Packaging of Dried Dairy Products
1. Table 11.1 Overview of packaging materials used in dairy industries
2. Table 11.2 Different types of indicators for detecting changes inside packaging components
Chapter 13: Industrial Scale Drying of Dairy Products
1. Table 13.1 Critical thicknesses for the self-ignition of milk powders (Beever 1985)
Chapter 14: Challenges Involved in the Drying of Dairy Powders
1. Table 14.1 Thickness of layer resulting in self-ignition at two air temperatures

Handbook of Drying for Dairy Products

Edited by C. Anandharamakrishnan

Indian Institute of Crop Processing Technology
Thanjavur, Tamil Nadu
India

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Library of Congress Cataloging-in-Publication Data:

Names: Anandharamakrishnan, C., editor.

Title: Handbook of drying for dairy products / edited by Dr. C. Anandharamakrishnan.

Description: Chichester, UK ; Hoboken, NJ : John Wiley & Sons, 2017. | Includes bibliographical references and index.

Identifiers: LCCN 2016047616| ISBN 9781118930496 (cloth) | ISBN 9781118930502 (epub)

Subjects: LCSH: Dairy products–Drying.

Classification: LCC SF250.5 .H36 2017 | DDC 637–dc23 LC record available at https://lccn.loc.gov/2016047616

Cover image: Atropat/Gettyimages

Cover design: Wiley

Contributors

Aadinath
Department of Food Engineering
CSIR – Central Food Technological Research Institute
Mysore, Karnataka, India

P.H. Amaladhas
Engineering Section
National Dairy Research Institute Southern Campus
Bangalore, Karnataka, India

D. Anand Paul
Nestle Research and Development Centre
Manesar
Gurgaon, India

C. Anandharamakrishnan
Indian Institute of Crop Processing Technology
Ministry of Food Processing Industries Government of India
Thanjavur, Tamil Nadu, India

A. Bhushani
Department of Food Engineering
CSIR – Central Food Technological Research Institute
Mysore, Karnataka, India

N. Chhanwal
Department of Food Engineering
CSIR – Central Food Technological Research Institute
Mysore, Karnataka, India

Triroopa Ghosh
Department of Food Engineering
CSIR – Central Food Technological Research Institute
Mysore, Karnataka, India

J. Gimbun
Centre of Excellence for Advanced Research in Fluid Flow
Universiti Malaysia Pahang Gambang, Pahang, Malaysia

R. Gopirajah
Department of Food Engineering
CSIR – Central Food Technological Research Institute
Mysore, Karnataka, India

P. Karthik
Department of Food Engineering
CSIR – Central Food Technological Research Institute
Mysore, Karnataka, India

U.K. Kolli
ITC Limited
Agri-Business Division
Guntur, Andhra Pradesh, India

W.P. Law
Centre of Excellence for Advanced Research in Fluid Flow
Universiti Malaysia Pahang
Gambang, Pahang, Malaysia

F. Magdaline Eljeeva Emerald
Engineering Section
National Dairy Research Institute Southern Campus
Bangalore, Karnataka, India

S. Padma Ishwarya
Department of Food Engineering
CSIR – Central Food Technological Research Institute
Mysore, Karnataka, India

S. Parthasarathi
Department of Food Engineering
CSIR – Central Food Technological Research Institute
Mysore, Karnataka, India

I. Roy
Department of Food Engineering
CSIR – Central Food Technological Research Institute
Mysore, Karnataka, India

A.G.F. Stapley
Department of Chemical Engineering
Loughborough University
Loughborough, Leicestershire, UK

M.W. Woo
Department of Chemical Engineering
Faculty of Engineering
Monash University
Clayton Campus, Victoria, Australia

About the editor

Dr C. Anandharamakrishnan is currently the Director of Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India. He obtained his doctorate in chemical engineering from Loughborough University, UK, for his work on experimental and computational fluid dynamics studies on spray freeze drying and spray drying of whey proteins. Formerly he was a Principal Scientist in the Department of Food Engineering at the CSIR – Central Food Technological Research Institute, Mysore, India. He specialises in the fields of drying, encapsulation of bioactive food ingredients and computational modelling of food processes. He has been actively involved in research on employing drying as an encapsulation technique for the protection and delivery of food bioactives, probiotics and flavours. He also has expertise in handling drying technology classes at the graduate and post graduate levels. Hitherto, he has published three books, and has nine patents and many research articles in international journals to his credit. He is the elected Fellow of the Royal Society of Chemistry (FRSC) and the Institute of Engineers (FIE) and is a recipient of several awards, including the Professor Jiwan Singh Sidhu Award 2010 from the Association of Food Scientists and Technologists (India).

Preface

Drying, although it has its origin in prehistoric times, has paramount significance in the modern food processing industry. With respect to dairy processing, drying has certainly carved its own niche. Drying not only improves the shelf life and microbial quality of milk and milk products, but also makes them convenient for storage and transportation. Additionally, drying technology brings a variety of dried dairy products for the global consumer market alongside its vast applications in beverages, bakery and confectionery industries.

The subjects drying and dairy complement each other and are a developing field of research in both academia and industry. With enormous advances in drying techniques, any individual with expertise in the drying of dairy products can decipher new developments and improve their work. Hence, the Handbook of Drying for Dairy Products is an attempt to amalgamate the fundamental (theoretical) and technological (application) aspects of dairy-specific drying processes in a detailed fashion.

Drum drying and spray drying are the chief drying techniques used for dairy products. Apart from these, non-thermal processes such as freeze drying and the relatively modern spray freeze drying methods are applied for the preservation of starter cultures and the development of functional dairy ingredients. This book includes dedicated chapters for each of these techniques along with the characterization of dried powders and its packaging methods. Furthermore, industrial-scale drying of dairy products and its associated challenges are discussed in detail. Insights into the mathematical and computational tools adopted to optimize and predict the performance of drying process are also provided. Overall, this book showcases the significance of drying in the production of dairy powders and illustrates the further scope still existing in this vibrant technology.

Acknowledgments

First and foremost, I would like to thank Professor Ram Rajasekharan, Director, CSIR – Central Food Technological Research Institute, Mysore, for his encouragement and able guidance for my academic endeavours. I also register thanks to my colleagues at the Indian Institute of Crop Processing Technology, Thanjavur, for their motivation.

I express my gratitude to Professor Chris Rielly and Dr Andy Stapley, Loughborough University, UK, for their constant support.

I thank all the chapter contributors and those involved at John Wiley & Sons Inc. for their work in bringing this book to fruition. My thanks also to Ms Anu Bhushani and all students of Computational Modelling and Nanoscale Processing Lab at CSIR–CFTRI, Mysore.