Effect of spray‐drying parameters on the solubility and the bulk density of camel milk powder: A response surface methodology approach

Teknik reka bentuk komposit pusat dalam kaedah gerak balas permukaan (RSM), telah dipilih untuk memeriksa pengaruh parameter-parameter pengeringan sembur terhadap kandungan lembapan dan ketumpatan pukal serbuk buah naga. Pemboleh ubah-pemboleh ubah tak bersandar dengan julat seperti yang disebutkan telah diuji kaji: suhu masukan (156-224°C), kadar aliran suapan (16.6-33.4 ml/min) dan kepekatan maltodextrin (31.6-48.4%). Keputusan menunjukkan bahawa data eksperimen dapat diwakili oleh bentuk polinomial tertib kedua. Bagaimanapun, hanya istilah linear mempunyai pengaruh mutlak terhadap keadaan serbuk. Parameter-parameter terbaik untuk mencapai nilai kandungan lembapan terendah adalah suhu masukan 224°C, kadar aliran suapan 22.9 ml/min dan kepekatan maltodextrin 40%, dengan jangkaan 3.88% kandungan lembapan. Nilai ketumpatan pukal yang maksimum iaitu 0.45 g/ml dicapai pada suhu masukan 156°C, kadar aliran suapan 16.6 ml/min dan kepekatan maltodextrin 48.4%. Kata kunci: Kaedah gerak balas permukaan; sembur kering; buah naga Central Composite Design technique from Response Surface Methodology (RSM) was used to investigate the effects of spray drying conditions on red-fleshed pitaya powder moisture content and bulk density. The spray drying independent variables and ranges are inlet air temperature (156-224°C), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6-48.4 %). Results showed that the data were adequately fitted to second order polynomial model. However, only linear terms proved to be significant for powder attributes. The best spray drying conditions within the experimental ranges for minimum powder moisture content of 3.88% would be inlet air temperature, feed flow rate and maltodextrin concentration of 224°C, 22.9 ml/min and 40% respectively. The maximum powder bulk density of 0.45 g/ml was obtained at inlet air temperature of 156°C, 16.6 ml/min feed flow rate and 48.4% maltodextrin concentration. Key words: Response surface methodology; spray-drying; red-fleshed pitaya

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Optimization of carriers (maltodextrin, arabic gum) for spray-drying of Pouzolzia zeylanica extracts using response surface methodology

Can Tho University Journal of Science ◽

10.22144/ctu.jen.2017.033 ◽

2017 ◽

Vol 06 ◽

pp. 102 ◽

Cited By ~ 1

Author(s):

Tan, N.D. ◽

Thuy, N.M.

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Spray Drying ◽

Arabic Gum

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Optimization of the spray-drying process for developing guava powder using response surface methodology

Powder Technology ◽

10.1016/j.powtec.2013.11.033 ◽

2014 ◽

Vol 253 ◽

pp. 230-236 ◽

Cited By ~ 73

Author(s):

Vaibhav Patil ◽

Anil Kumar Chauhan ◽

Ravi Pratap Singh

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Spray Drying ◽

Drying Process

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Optimization of Manufacturing Process of Traditional Algerian Jben Cheese Using Response Surface Methodology (RSM)

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.8(1).p31-42 ◽

2018 ◽

Vol 8 (1) ◽

pp. 31-42

Author(s):

M. Amimour ◽

T. Idoui ◽

A. Cheriguene

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Manufacturing Process ◽

Milk Powder ◽

Statistical Design ◽

Polynomial Equation ◽

Enzymatic Extract ◽

Traditional Cheese ◽

Order Polynomial ◽

Predicted Values

The Aim of this study was to develop an optimized method for manufacturing process of traditional Algerian Jben cheese, using response surface methodology (RSM). In order to develop the objective method of making this traditional cheese, several factors have been studied and a Plackett-Burman statistical design was applied. The effects of the four screened factors (enrichment with milk powder, 10 - 20 g/l; pH of milk, 5.75 - 6.75, enzymatic extract dose, 0.5 - 1.5 ml and coagulation temperature 40 - 60 °C) on the response were investigated, using a Box-Behnken statistical design. Multiple regression analysis was used so that experimental data fits to a second-order polynomial equation. This multiple analysis showed that the model explains about 90.73% of the variation. Based on statistical results, it can be noticed that enrichment with milk powder and pH of milk (Ë‚0.0001***) were highly significant factor influincing cheese yield. The optimal production parame-ters that maximized cheese product (20 g/l enrichment with milk powder, 5.75 pH of milk, 1.29 ml enzymatic extract dose and 60°C coagulation temperature) and the maximal predicted cheese yield (52.68 % ) were found out through response surface methodology. Under these conditions, a verification experiment was carried out and cheese yield was found to be 49.46 %. The overall percentage of agreement for the experimental results (more than 93 % validity) with the predicted values indicates the validation of the statistical model and the success of the optimization process.

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