Spray drying is seen as one of the most convenient techniques to process thermally sensitive materials such as dairy products. The product quality depends on the product structure which is related to the process efficiency. To understand this relationship is a challenging task because it requires studying the drying process for the individual droplet but also for the spray tower. In this work, the spray drying of solutions was investigated at both the single droplet scale and the tower scale in respect to drying kinetics and product quality.
