Efficient transport and storage of milk powders is based on multiple factors, including: particle size and structure, moisture content, the available air flow, and temperature. Understanding the rheological properties of milk powder with regards to these factors will enable a greater control of processing conditions and reduce the loss of product throughout processing. Rheological properties of the dairy powders are tested on Modular Compact Rheometer, with the shear cell and flow cell attachments, and the Modular Humidity Generator. Additional analysis of the physical and chemical properties of the milk powders is done with Scanning Electron Microscopy (SEM) and Differential Scanning Calorimetry (DSC).
- Determine critical moisture content & optimum conditions needed to ascertain flowability of protein rich & lactose rich powders.
- Develop methodology for shear cell equipment when using relatively flowable milk powders.
- Investigate impact of particle size on flowability & physico-chemical characteristics of the above powders.
- Study impact of storage on flowability, powder particle structure & microbiological counts.
