The target of the powdered milk Industry is to get maximum powder yield from liquid milk in the most energy efficient, cost effective and environment friendly manner, while maintaining the taste, nutritional value and solubility of the product.

For this to happen, the amount of water removed and the rate at which it is removed plays a vital role. The quality of the finished product is compromised by both, too much moisture as well as too little moisture content. This can be better understood with the sticky curve for milk powder, which is translated to the Mollier diagram of humid air in order to identify the optimal exit temperature and humidity which will lead to the maximal throughput while avoiding being in the sticky region.