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Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system

This paper is the result of an international collaboration between the Chemical Engineering departments of Loughborough University and Massey University, and Dr Leaper's group at DMU, where particle characterisation was performed. It examined how changing the variables of spray-dried milk production could influence the surface properties of the powder produced. This resulted in an invited presentation at the International Drying Symposium. The study also made use of X-ray Photoelectron Spectroscopy (XPS) and Electron Spectroscopy for Chemical Analysis (ESCA) to track how the ingredients migrated around the particles; this was correlated with previous surface studies using AFM.