Optimum drying of food powders

tec5 Levitator helps to better understand spray-drying processes

Easy understanding of how to get to a homogeneous and highly soluble milk- or cocoa powder – that is the aim of a research project pursued by the technical High School Fulda in cooperation with the Karlsruher Institute for Technology KIT.
How does the drying-process affect the drop-structure? Graduate engineer and lecturer Ramona Hülsmann and her team study this concept and similar questions. To get closer to the answers, it is important to simulate this hard-to-understand drying procedure as realistic as possible. It is quite complex to examine the process from the original material up to the aggregate state of spray-dried powder. „Using the Levitator gives us the opportunity to observe single drops very precisely. How the structure changes during the drying process under different conditions gives insight into the final properties of the powder after processing. Temperature and humidity are the most important parameters to optimize by the scientific team to finally achieve the wished powder quality.
Dipl.-Ing. Ramona Hülsmann and Prof. Dr. Günter Esper represent the FH Fulda [Food Technology Department], and Dr. Volker Gaukel, Head of Team „Thermophysical Processes“ of Karlsruher Institut for Technology. Thanks to Ramona Hülsmann for answering our questions.

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