Food

         The objective of this work is to demonstrate the effect of operational drying parameters on the physicochemical and techno-functional properties of lactose-hydrolyzed milk powder (LHMP). LHMP showed water content superior to the control regardless of drying conditions, which is a direct result of the difficulties encountered in drying the product. For a lab-scale spray dryer, the LHMP produced at θ_air,in = 145°C and m_CM = 1.0 kg · h⁻¹ was the only sample that met all stipulated quality parameters: water content <5% (w/w), a_w < 0.20 and luminosity value >93, particle sizes similar to control, and complete rehydration.

Keyword : Physical properties, powder technology, spray drying