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Stefan Palzer - Articles and news items

Nestlé strengthens global expertise in confectionery

Industry news, News  •  21 November 2012  •  Nestlé

Nestlé continues to strengthen its global r&d network with the inauguration of its newly extended PTC for confectionery in the UK…

Current trends in spray drying research: Understanding the development of particle stickiness enables controlling agglomeration during dehydration

Issue 3 2011  •  7 July 2011  •  Alessandro Gianfrancesco & Stefan Palzer, Nestle

Spray drying is a widely used technique to produce a broad range of industrial powders. For instance, within Nestle, the largest product volumes such as powdered infant formulas (e.g. NAN®) and pure soluble coffee (Nescafe®) are manufactured through spray drying. The goal for manufacturers of such powders is to make sure that the obtained particles have a good mechanical stability to avoid breakage during transportation, that the powder has the right density for packaging and dosage purposes and that the products rehydrate easily for final consumption (favourable ‘instant’ properties).

However, particles produced by simple spray drying can be smaller than 50μm in diameter, leading to poor flowability and slow reconstitution or lump formation during rehydration. Thus, usually a further agglomera – tion step is required to increase the particle size and to modify the particle structure in order to improve the final quality of the powder.

 

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