Ellard Hooiveld

INTRODUCTION The dairy industry processes a wide variety of emulsified products. Milk itself is an oil-in-water emulsion stabilised by proteins (Langevin 2020). These complex, multicomponent systems are often processed into powders by spray drying, as powdered dairy products have an increased shelf life and are easier to handle, store and transport compared with fresh dairy products.

Quantitative Imaging Methods for Heterogeneous Multi-component Films The drying of multi-component dispersions is a common phenomenon in a variety of everyday applications, including coatings, inks, processed foods, and cosmetics. As the solvent evaporates, the different components may spontaneously segregate laterally and/or in depth, which can significantly impact the macroscopic properties of the dried film.