Respected all,
I am working on the development of spice based buttermilk powder using vacuum drying and I am getting the solubility very low i.e. 37-45%. while the spray dried powder has more than twice solubility in water. How can I increase the solubility of vacuum dried powder? Is there any relation between the solubility and industrial application of powder?
Dear Ms. Thakur,
If you want to increase the solubility of the powder obtained from vacuum drying, you can think of an extra particle size reduction process , such as milling or dry to use/blend in whole and/or skim dried milk powders (I dont know if you are allowed in this case). if i am not mistaken skim dried milk powder has better solubility due to low fat.
Hopefully it helps,
BR,
Emrah
Dear Sir. Concerning your issue about the differences in solubility between the vacuum dried powder and the spray powder . The prototype attempted to combine the advantages of freeze-drying (drying at low temperatures due to vacuum) and spray drying (increase of surface area aiming the improvement of heat transfer efficiency). Maltodextrin solutions were dried in the vacuum operated equipment and in conventional spray dryer. The vacuum spray dryer system allowed obtaining powder at low temperatures due to the lowering of pressure conditions (2-5 kPa) inside the drying chamber. The products obtained in the two systems were characterized and compared for particle size distribution, moisture content, water activity, bulk density and solubility in water. The processes yields were also evaluated and compared. The vacuum spray dryer system allowed the production of larger, more soluble and less dense particles than those obtained in the conventional configuration of the equipment, resulting in drier and, therefore, with lower water activity particles. Thus, the use of the vacuum spray dryer as a drying technique may be an alternative for the production of powder rich in thermosensitive compounds. For more details, I think the following below link may help you in your analysis:
http://www.scielo.br/pdf/cta/v36n4/0101-2061-cta-1678-457X09216.pdf
Thanks
I think you need to investigate the cause of difference in water solubility of both powders by inspecting the grain size of the powder, their shape and their water content. Also the distribution of the fat in the grains of the powders. But one of the main parameters of solving milk powder in water is its grain size. i agree with the colleagues above, as the grain size gets smaller the particles will be capable in suspending in water. The solution introduced by Islam is okay where one combines the two processes brought by you.
Best wishes
Hello Mamta, I think its mainly because of the size of the beads that produced by the spray drying apparatuses and of course the porous structure of the produced micro size powders. through the flash evaporation of water molecules from the micro particles that come out from the spraying nozzle, a highly porous structure creates which facilitate the further solubilization of the prepared powder. this method has been wildly used for preparation of instant coffees.
nevertheless you didn't mention the vacuum drying procedure. But you might be better to use Freeze-drying instead of vacuum drying.
best.
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