V3I1P62

Standardisation of Processing Parameters for the Manufacture of Skimmed Milk Powder by Spray Drying Process

Rajjan Singh Yadav^1*

Abstract

Spray drying is a widely used technique to convert liquid milk into a stable powder, ensuring year-round availability for dairy and food applications. This study explores how three key parameters, inlet air temperature (168–188°C), feed temperature (48–68°C), and feed concentration (43–51%) affect the quality of skimmed milk powder (SMP). Using an industrial single-stage spray dryer, samples were tested for moisture, insolubility index, and specific volume. Results showed that higher feed concentration increased both moisture and insolubility, while higher feed temperatures reduced moisture and improved solubility. Specific volume peaked with high feed temperature and low concentration, suggesting better porosity and reconstitution. The optimal drying conditions were found to be an inlet air temperature of 178–183°C, feed temperature of 68°C, and feed concentration of 43%. These findings provide practical insights for improving SMP production efficiency and product quality.

Keywords:

Skimmed milk powder; spray drying; moisture content; insolubility index; specific volume; feed concentration; process optimization; dairy powder technology