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Citation

Thesis Title
Spray Dried Milk-Protein Stabilized Emulsions with High Oil Content

Read article at Massey Research Online:

Drying into a powdered format is a convenient means of increasing the shelf life of perishable emulsions and is generally carried out using spray drying. It is important that spray drying does not affect the structure of the emulsion as this may negatively impact the physical and chemical properties of the resulting powder. Mr Taneja investigated the changes taking place during spray drying of milk-protein stabilised emulsions with high oil content made using various milk protein products. The effect of heating the emulsions before spray drying was also examined. He found that an optimum level of protein is essential in order to preserve the emulsion structure during drying. The impact of heat treatment can also be minimised through the modification of emulsion composition. His research confirmed that in-depth understanding of the impact of emulsion composition and processing conditions used is crucial for designing new powdered emulsion products.

Supervisors
Distinguished Professor Harjinder Singh
Professor Jim Jones
Professor Aiqian Ye
Professor Richard Archer