Electrical technique concentrates milk without using heat, challenging traditional preservation methods
Dehydrating milk to turn it into powder is, today, an energy-intensive process that subjects the product to high temperatures. Powdered milk is widely used by the food industry and allows the product to be stored and transported in a stable condition for long periods of time without the need for refrigeration. While industrial methods are effective, they have high energy costs and can alter…
Researchers from the Institute of Microelectronics of Barcelona (IMB-CNM-CSIC) and the Center for Innovation, Research, and Technology Transfer in Food at the Autonomous University of Barcelona (CIRTTA-UAB) have developed a new nonthermal method for concentrating milk using electrospray technology. This process, which removes water from liquid foods like milk at room temperature without heat, avoids the energy costs and potential alteration of heat-sensitive components found in traditional industrial methods.
By applying a strong electric field, the technique breaks down milk droplets, enabling effective water evaporation and resulting in a milk powder with reduced water content and preserved protein structure. The researchers successfully tested the process using skim milk, determining critical process variables such as injection flow rate, collector-milk distance, and fat content.
While the current results are promising, further optimization is needed to fully dehydrate the milk.
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