Approaches for improving the flowability of high-protein dairy powders post spray drying – A review

• Published in: Powder technology 2021-08, Vol.388, p.26-40
• Main Authors: Hazlett, R., Schmidmeier, C., O'Mahony, J.A.
• Format: Article
• Language: English
• Subjects: Agglomeration; Drying; Electrostatic properties; Granulation; High-protein powder; Powder; Powder flowability; Predictive control; Proteins; Reviews; Spray drying; Surface modification; Technologists
• ISSN: 0032-5910; 1873-328X
• DOI: 10.1016/j.powtec.2021.03.021

Challenges are commonly encountered in the bulk handling and application of high-protein dairy powders, and are strongly influenced by their poor flowability. Powder flowability can be defined as the ability of a powder to flow under set environmental or processing conditions and it is ultimately determined by the type and extent of interparticle interactions occurring in the bulk powder (e.g., van der Waals and electrostatic interactions). High-protein powders are particularly susceptible to the occurrence of interparticle interactions, resulting in increased cohesive forces being experienced in the bulk powder, thereby reducing powder flowability. This review summarises the major factors responsible for poor flowability in high-protein dairy powders and critiques traditional (e.g., agglomeration) and some of the more relevant novel approaches (e.g., dry- and wet-coating and roller compaction) available for improving the flowability of powders post-spray drying. This review material will be of considerable interest to dairy scientists, technologists and engineers challenged with understanding, predicting and controlling the bulk handling and flowability of high-value dairy protein powders. [Display omitted]