Real-time humidity mapping of lactose crystallization and powder caking

Overview

This research introduces a novel approach for the real-time monitoring of dairy powder surface evolution using in-situ atomic force microscopy (AFM) under controlled humidity ramps. By observing how skim and whole milk powders react to varying humidity levels, this method provides critical insights into the surface restructuring and lactose crystallization processes that lead to powder caking and reduced flowability. This work enables a deeper understanding of how environmental conditions impact the physical stability of dairy powders, offering a foundation for improved quality control and shelf-life management in the food industry.

Technical specifications

• Employs in-situ atomic force microscopy (AFM) to monitor surface roughness and restructuring in real-time.
• Integrates multi-scale characterization techniques, including dynamic vapor sorption (DVS), X-ray photoelectron spectroscopy (XPS), differential scanning calorimetry (DSC), and powder rheology.
• Identifies critical humidity transitions (40–60% RH) associated with the moisture-induced plasticization of amorphous lactose.
• Detects surface restructuring and crystallization patterns, noting differences in behavior between skim milk powder (SMP) and whole milk powder (WMP).
• Correlates surface changes with measurable impacts on powder flowability and physical stability.

Technology readiness level

3. This technology is currently at the conceptual and research validation stage. The methodology has been developed and applied as a novel research approach in a laboratory setting to characterize dairy powder surface evolution, as documented in peer-reviewed scientific literature published in 2026. It is not currently a commercial product.