Drying means that the water in a liquid product is removed, so that the product takes on a solid form. The water content of powder products typically ranges between 1.5 and 5 %. Microorganisms are unable to reproduce at such a low water content. Drying extends the shelf life of the milk, simultaneously reducing its weight and volume. This reduces the cost of transporting and storing the product.
Commercial methods of drying are based on heat being supplied to the product. The water evaporates and is removed as vapour. The residue is the dried product – for example, the milk powder. Nowadays, spray drying is the method primarily used for drying in the dairy industry and gaining momentum in plant-based applications.
Incorporating the very latest technologies, Tetra Pak’s spray dryers for dairy and plant-based products lead the industry.
Our Product Development Centre Powder solutions is a fully equipped pilot plant, sized for industrial up-scaling of food powder products. The facility has all necessary equipment for industrial trials, and the state-of-the-art laboratory provides analyses of both process and powder samples.
Whether you produce basic ingredient powders from milk, whey or plants, or highly specialised powdered food and drinks, as your partner we make sure you get the exact properties you strive for. We combine our knowledge about consumer trends and behaviours, with expertise in recipe handling, powder properties, and food safety, to help you launch new quality powders on the market. And yes, we have processing and powder handling equipment too.