Redesign of the milk powder production chain: assessment of innovative technologies

Sanne N. Moejes

Research output: Thesisinternal PhD, WU

Abstract

The dairy industry is energy intensive, mainly due to the use of thermal processes. Milk powder production involves many thermal processes, resulting in a high energy consumption. Over the past decades the current production process has been optimized to a large extent. In order to make the next step forward in energy reduction, as well as in environmental impact, it is necessary to redesign the milk powder production chain. Introduction of new technologies will be the key. Membrane distillation is investigated as an alternative to evaporation for the concentration of milk. Furthermore, a closed loop spray drying system is proposed, aiming to reuse the latent and sensible heat of the exhaust air. Optimization of single process units has an influence on up- and downstream process units. Therefore, it is important to take the whole production chain into account. By combining existing and innovative technologies, evaluating them on energy usage, LCA aspects, and economic aspects different processing chains are optimised. The result is an improved milk powder production chain.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Bitter, Harry, Promotor
  • van Boxtel, A.J.B., Co-promotor
Award date1 Nov 2019
Place of PublicationWageningen
Publisher
Print ISBNs9789463950831
DOIs
Publication statusPublished - 2019

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  • Projects

    Redesign of the milk powder chain.

    Moejes, S., Bitter, H. & van Boxtel, T.

    1/12/131/11/19

    Project: PhD

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