Project Title: Enhancement of processing and drying of difficult to dry powders
Overview: My project focuses on enhancing the processing of dairy powders that are classified as difficult to dry. The main type of powders that I work with are powders with a high lactose content, as dairy processors commonly encounter issues with stickiness during the spray drying of these concentrates.
My first paper examines the influence of particle size on the stickiness behaviour of a variety of high-lactose powders. My second paper compares a variety of measurement techniques commonly used to determine stickiness behaviour in dairy powders.
Programme Area: Food Science
Supervisors: Eoin Murphy and Seamus O’Mahony
Location: Teagasc, Moorepark, Fermoy, Cork
Funding Source: Dairy Processing Technology Centre (DPTC)