Agglomerating and Instantizing

These processes have allowed the manufacturing of milk powders with better reconstitution properties, such as instantized skim milk powder. 

Agglomeration Mechanism: Powder is wetted with water or steam. The surface must be uniformly wetted but not excessively. The powder is held wet over a selected period of time to give moisture stability to the clusters which have formed. The clusters are dried to the desired moisture content and then cooled (e.g., fluid bed). Dried clusters are screened and sized to reduce excessively large particles and remove excessively small ones. The agglomeration process causes an increase in the amount of air incorporated between powder particles. More incorporated air is replaced with more water when the powder is reconstituted, which immediately wet the powder particles. 

Agglomerating Techniques

Rewet Methods:

This method uses powder as feed stock. An example is the ARCS Instantizer. Humidified air moistens powder, which causes it to cluster. It is re-dried and wetted. The clustered powder is then exposed to heated, filtered, high-velocity air. The dried clusters are then exposed to cooled air on a vibrating belt. It is then sized (pelleted to uniform size) and the fines are removed. 

Straight Thru Process:

A multi-stage drying process produces powders with much better solubility characteristics similar to instantized powder. This method uses a low outlet temperature which allows higher moisture in powder as it is taken from spray drier with excess moisture removed in the fluid bed. The powder fines are reintroduced to the atomizing cloud in the drying chamber.

More information on specific evaporated and dehydrated products is located in the Dairy Products section.