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Advancements in drying lactose and acid whey
Aspects involved in the drying of whey and its lactose containing co-products will be highlighted, including lactose crystallization and its influences on lactose crystallization rates and drying efficiency. Glass transition, thermo plasticity and the sticky line will be defined and discussed in relation to post crystallization in the dryer. Challenges with the Maillard reactions (non-enzymatic browning) and caking of the powder will be discussed.
Drying of crystallized lactose, for instance, the application of the “CrystaLac” a lactose crystallizing evaporator that helps increase yields, will be discussed. Methods of crystal separation and refining will be covered. Details will be shared for how lactose drying is conducted in 2 stages, using a primary attrition dryer with build in powder moisture and size classifier and a secondary stage for after drying and cooling with a fluid bed.
Drying of permeate and sweet whey will be covered, including the “HiCon”, a high concentration evaporator; the “CCC”, Cooling, Concentration and Crystallizing unit; the dryer. The influences of lactose crystal sizes on drying efficiency will be covered.
Finally, challenges for drying of acid whey will be discussed. Crystallization of lactose and sticky components in acid whey and the challenges that we face when drying acid whey. The history of drying Acid whey will be summarized. Future possible solutions will be proposed, such as Increased crystallization by higher solids, small crystal sizes, membranes to filter out sticky components, humidity control of dryer exhaust air to prevent sticky powder and the use of a desiccator for decreasing and controlling drying air humidity to be able to dry at lower temperatures.
Keywords:
lactose, whey, crystallization, drying, co-products