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All issues Volume 90 / No 2-3 (March–June 2010) Dairy Sci. Technol., 90 2-3 (2010) 287-300 Full HTML
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Table II.

Effects of spray-drying conditions on fat droplet size, free fat content and surface composition of powder particles.

Effect1 Free fat (g·kg−1 of total fat) Surface composition (% surface area of powder particles)
 Fat droplet size6 (μm)
Fat
 Protein Lactose
Total Free Droplets
T inlet (°C) −0.0444*** 0.0007** NS NS −0.0005* NS NS
T outlet (°C) NS 0.0020** NS NS −0.0013* NS NS
ΔT air 2 (°C) −0.0608*** NS NS 0.0005* NS NS NS
T droplet 3 (°C) −0.4247*** 0.0061* NS NS −0.0044* NS NS
ΔT droplet 4 (°C) NS 0.0023** 0.0024* NS NS NS NS
RDK5 (%) NS 0.1393** 0.1429* NS NS NS NS
Feeding rate (kg·h−1) NS NS NS NS NS NS NS
1

Significance: NS, not significant, *P < 0.1; **P < 0.05; ***P < 0.001.

2

ΔT air = T inlet − T outlet.

3

Theoretical wet temperature of the drying droplet, calculated from the enthalpic diagram for an absolute humidity of 1 g·kg−1 of water in dry air.

4

ΔT droplet = T outlet – T droplet.

5

RDK = ΔT droplet/maximum ΔT droplet.

6

Volume-weighed diameter d 43 in the rehydrated powders.