Existing compressor components and other technology used in the spray drying of dairy products could still improve efficiency levels without needing any major new innovations to be introduced, it is claimed.

Pierre Schuck, chair of the organising committee at the 5th International Symposium on Spray Dried Dairy Products, says using current technologies in different ways can cut energy costs associated with the spray-drying process.

During spray-drying, dairy products are exposed to hot air, which rapidly removes the moisture from them to create, for example, powdered milk that can be kept for an extended period of time.

At the symposium, the International Dairy Federation and the Institut National de la Recherche Agronomique discussed issues relating to energy costs, and to the functional properties of powdered dairy products.

Mr Schuck said: “INRA and IDF experts have identified new uses for current technologies to reduce energy costs of spray drying processes, such as high-concentration systems and spray drying of these high-concentrated products.”

The symposium is another industry-specific example of how existing compressor components are helping organisations the world over to achieve new efficiency levels without the need for costly product development and innovation.