scholarly journals Devising optimal technological parameters for spray drying to produce whole camel milk powder

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 82-91
Author(s):  
Nurbek Aralbayev ◽  
Fatima Dikhanbayeva ◽  
Yus Aniza Binti Yusof ◽  
Aigul Tayeva ◽  
Zhuldyz Smailova
Keyword(s):  
Moisture Content ◽  
Spray Drying ◽  
Water Activity ◽  
Air Temperature ◽  
Feed Rate ◽  
Milk Powder ◽  
Camel Milk ◽  
Milk Product ◽  
Technological Parameters ◽  
Study Results

Camel milk is a valuable source of protein and nutrients, it has therapeutic and prophylactic properties. The production of dry dairy products based on camel milk implies prolonging its shelf life, a decrease in the cost of its transportation and storage. To manufacture dry camel milk, it is necessary to optimize the technological parameters of drying, which affect its physical-chemical properties. Whole milk from camels (Camelus dromedarius) was dried on a spray drying plant under the following modes: the inlet temperature from 140 °C to 160 °C; the feed rate from 30 ml/min to 40 ml/min. The dependence of such physical properties of milk powder as the water solubility index, water absorption index, moisture content, hygroscopicity, density, water activity, the stickiness and size of particles on the technological parameters of drying has been established. The study results show that the highest index of solubility of samples was equal to 81.25±0.11 %, which corresponded to the air temperature at the inlet of 150 °C and the feed rate of 30 ml/min. At the same time, the lowest solubility was 62.89±0.27 % under the modes of 140 and 40 ml/min, respectively. With an increase in the air temperature at the inlet and a decrease in the rate of supply of dairy raw materials, there was a decrease in the moisture content and water activity. However, an increase in the air temperature at the inlet above 150 °C led to a decrease in the solubility index in water. The optimal particle sizes of whole camel milk powder, preceding a relatively high solubility index, were 36.22±0.33 μm, 108.89±0.56 μm, and 229.19±0.74 μm. The data reported in this paper could be useful in devising the technology for manufacturing a dry milk product from camel milk.

The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder

2018 ◽  
Vol 83 (12) ◽  
pp. 2983-2991 ◽  
Author(s):  
Haileeyesus Habtegebriel ◽  
Michael Wawire ◽  
Daniel Sila
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Camel Milk ◽  
Nutritional Components

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

2020 ◽  
Vol 73 (3) ◽  
pp. 616-624 ◽  
Author(s):  
Ahmed Zouari ◽  
Islem Mtibaa ◽  
Mehdi Triki ◽  
Mourad Jridi ◽  
Donia Zidi ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Bulk Density ◽  
Response Surface ◽  
Spray Drying ◽  
Milk Powder ◽  
Camel Milk

Effect of Spray Drying Air Temperature to the Changes of Properties of Skimmed Coconut Milk Powder

2020 ◽  
Author(s):  
Jaruwan Duangchuen ◽  
Siwalak Pathaveerat ◽  
Sirinad Noypitak ◽  
Phiraiwan Jermwongruttanachai
Keyword(s):  
Spray Drying ◽  
Air Temperature ◽  
Milk Powder ◽  
Coconut Milk

scholarly journals Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder

2020 ◽  
Vol 14 (4) ◽  
pp. 2407-2416
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Air Temperature ◽  
Feed Rate ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Hibiscus Sabdariffa ◽  
Protein Concentrate

Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.

Effect of Formulations and Spray Drying Process Conditions on Physical Properties of Resveratrol Spray-Dried Emulsions

2019 ◽  
Vol 819 ◽  
pp. 246-251
Author(s):  
Pontip Benjasirimongkol ◽  
Suchada Piriyaprasarth ◽  
Pornsak Sriamornsak
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Physical Properties ◽  
Spray Drying ◽  
Feed Rate ◽  
Water Soluble ◽  
Process Conditions ◽  
Box Behnken Design ◽  
Drying Conditions ◽  
Spray Dried

Spray-dried emulsion is one of the useful strategies to enhance dissolution properties of poorly water-soluble drug for example resveratrol. Physical properties i.e. particle size and moisture content of spray-dried emulsions could affect their quality attributes. In this study, Box-Behnken design was performed in order to determine effect of formulation and spray drying condition parameters i.e. feed rate on responses including particle size and moisture content of resveratrol spray-dried emulsions. The spray-dried emulsions were prepared by varying content of low-methoxyl pectin (LMP) and caprylic/capric glycerides (CCG) and sprayed at different feed rate. Box-Behnken design results reveled that the particle size of spray-dried emulsions was significantly influenced by the content of LMP, interactions between LMP and CCG, interactions between LMP and feed rate. LMP content showed positive relationships with the particle size. The content of CCG had negative significantly effect on moisture content of the spray-dried emulsion. Mathematical models describing the relationships between studied parameters and responses provided good predictability. Based on model, the optimal formulation was prepared using 2.6% w/w of LMP, 9% w/w of CCG, and feed rate of 6.8 mL/min and the small particle size (~5.9 μm) and low moisture content (~5.6%) were obtained. The spray-dried emulsions were successfully prepared with satisfy quality. The Box-Behnken design would be an effective tool to elucidate influence of formulation and spray drying conditions on particle size and moisture content of the spray-dried emulsions. Further, the design aided in developing and optimizing the spray-dried emulsions with specified quality.

scholarly journals OPTIMIZATION OF TECHNOLOGICAL PARAMETERS IN THE SPRAY DRYING OF COCONUT MILK POWDER WITH HIGH FAT CONTENT

2009 ◽  
Vol 12 (4) ◽  
pp. 68-74 ◽  
Author(s):  
Man Van Viet Le ◽  
Minh Van Vuong
Keyword(s):  
Spray Drying ◽  
Design Method ◽  
Milk Powder ◽  
Dry Weight ◽  
Fat Content ◽  
Coconut Milk ◽  
High Fat ◽  
Technological Parameters ◽  
Feed Concentration ◽  
Rotary Speed

This research focuses on the spray drying of coconut milk powder with high fat content (50% of dry weight). The spray drying was carried out by Mobile Minor TM 2002 systems (Niro, Denmark). The influence of different technological parameters on the spray drying was examined. The central composite design method was used for operation optimization. Some optimal technological parameters of the spray drying were as follows: feed concentration: 24% weight/ weight (w/w); inlet and outlet temperatures of drying agent: 155+2°C and 75+2°C, respectively; pump rate of feed: 1.6L/h and rotary speed of atomizer: 20.000rpm. In these conditions, the product recovery yield was 82.2%.

Quality of spray dried soy beverage powder as affected by drying and feed parameters

2017 ◽  
Vol 47 (4) ◽  
pp. 567-577 ◽  
Author(s):  
Saroj Kumar Giri ◽  
Shukadev Mangaraj ◽  
Lalan Kumar Sinha ◽  
Manoj Kumar Tripathi
Keyword(s):  
Particle Size ◽  
Spray Drying ◽  
Air Temperature ◽  
Feed Rate ◽  
Quality Parameters ◽  
Solid Content ◽  
Surface Model ◽  
Content Type ◽  
Drying Conditions ◽  
Spray Dried

Purpose Soy beverage is becoming more and more popular because it is touted as a healthy food containing useful phytochemicals and is free from lactose and cholesterol. The purpose of this paper is to optimize the spray drying process parameters for obtaining soy beverage powder with good reconstitution and handling properties. Design/methodology/approach Pre-concentrated soy beverage was dried in a laboratory model spray dryer, and the effects of inlet air temperature (180-220°C), feed rate (20-40 ml/min) and feed solid content (15-25 per cent) on some physical parameters and reconstitution properties (wettability and dispersibility) of spray-dried soy beverage powders were investigated. Second order polynomial response surface model was selected for the analysis of data and optimization of the process. Findings Spray drying of soy beverage at different processing conditions resulted in powders with particle size (volume mean diameter) in the range of 86 to 156 µm. Dispersibility and wetting time of the spray-dried soy beverage powders was found to be in the range of 56 to 78 per cent and 30 to 90 s respectively, under various drying conditions. Inlet air temperature was found to be the main factor affecting most of the quality parameters, followed by solid content of the feed. Temperature significantly affected the wettability, dispersibility, colour parameters, particle size and flowability of the powder at p ≤ 0.01. Lower temperature and higher feed solid content produced bigger-sized powder particles with better handling properties in terms of flowability and cohesiveness. A moderate inlet air temperature (196°C), higher feed solid content (24 per cent) and lower feed rate (27 ml/min) were found suitable for drying of soy beverage. Practical implications The study implied the possibility of producing powder from soy beverage using the spray-drying method and optimized drying conditions for obtaining soy beverage powder with good reconstitution properties. Originality/value The finding of this study demonstrated for the first time how the inlet air temperature, feed solid content and feed rate during spray-drying influenced different quality parameters of soy beverage powder. Further, an optimized drying condition has been identified.

Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose

2021 ◽  
pp. 108201322110206
Author(s):  
Jacqueline Agudelo-Chaparro ◽  
Héctor J Ciro-Velásquez ◽  
José U Sepúlveda-Valencia ◽  
Ezequiel José Pérez-Monterroza
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
Air Temperature ◽  
Flow Rate ◽  
Lactobacillus Rhamnosus ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Air Flow Rate ◽  
Feed Pump ◽  
Drying Conditions

This study aimed to microencapsulate Lactobacillus rhamnosus ( L. rhamnosus) ATCC 7469 with whey protein concentrate (WPC), maltodextrin and trehalose by spray drying and to assess the impact of microencapsulation on cell viability and the properties of the dried powders. Spray-drying conditions, including inlet air temperature, air flow rate and feed pump, were fixed as independent variables, while probiotic survival, moisture content, water activity and effective yield were established as dependent variables. The survival of encapsulated L. rhamnosus by spray drying was optimized with response surface methodology, and the stability of the powder was assessed. The optimum spray-drying conditions were an inlet air temperature, air flow rate and feed pump rate of 169 °C, 33 m3·h−1 and 16 mL·min−1, respectively, survival of 70%, air aspiration of 84% and outlet air temperature of 52 °C, achieving an overall desirability of 0.96. The physicochemical and structural characteristics of the produced powder were acceptable for application with regard to residual water content, hygroscopicity, water activity, and particle size. The results indicated that a protein-trehalose-maltodextrin mixture is a good wall material to encapsulate L. rhamnosus, showing important thermal protection during the drying process and increasing survival. However, a decrease in this capacity is observed at an air outlet temperature of approximately 101 °C. The possible effects of the wall materials and the drying conditions on survival are also discussed.

scholarly journals Spray drying conditions for protein hydrolysate of crocodile meat

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 140-148
Author(s):  
P.V.C. Hong ◽  
H.D. Tan ◽  
P.T.T. Thanh ◽  
M.H. Cang ◽  
D.L. Don ◽  
...  
Keyword(s):  
Moisture Content ◽  
Spray Drying ◽  
Air Temperature ◽  
Dry Matter ◽  
Protein Hydrolysate ◽  
Total Protein Content ◽  
Air Temperatures ◽  
Experimental Parameters ◽  
Powder Properties ◽  
Drying Conditions

The objective of this study is to screen the effects of several parameters (i.e., drying aid concentration, inlet air temperatures, and feed flow rates) on the spray drying process of crocodile meat protein hydrolysate. The results showed that the experimental parameters exhibited significant effects on recovery of dry matter, recovery of proteins and the obtained powder properties (total protein content, moisture content and antioxidant capacity). Besides, inlet air temperature and drying aid concentration also significantly impacted response variables. The conditions for maximum recovery of dry matter, maximum recovery of proteins, and minimum moisture content of the spray-dried powder were found at maltodextrin concentration of 19.47% (w/w), inlet air temperature of 142.71oC, and input feed flow rate of 10 mL/min. These conditions correspond to the recovery of dry matter of 69.51%, protein recovery yield of 76.94%, powder humidity of 5.33%, and powder antioxidant activity of 1.87 mg/mL.

scholarly journals Determination of amino acid balancing of proteins of sour-milk product for herodietic food

2021 ◽  
pp. 14-19
Author(s):  
K. S. Kulazhanov ◽  
E. Zh. Zhaxybayeva ◽  
F. T. Dikhanbayeva ◽  
Zh. P. Dimitrov ◽  
Zh. Zh. Smailova
Keyword(s):  
Amino Acid ◽  
Milk Powder ◽  
Essential Amino Acids ◽  
Fermented Milk ◽  
Camel Milk ◽  
Milk Product ◽  
Plant Component ◽  
Milk Products ◽  
Amino Acid Balance ◽  
Fermented Milk Products

The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant component, a product from a herb, increases the composition of essential amino acids in the preparation of fermented milk products for heroic nutrition in the following order, leucine - 8.66 g ± 0.2 g. Isoleucine - 4.81 g ± 0.1 g, lysine - 6.72 g ± 0.2, methionine - 3.26 g ± 0.2, phenialanine + tyrosine - 5.72 g ± 0.2, threonine - 6.3 g ± 0.2 tryptophan 1.18 g ± 0.2, valine 6.21 g ± 0.2. In addition to the results, mismatch coefficients were calculated, which have the following numbers: formulation No. 1 - 2.4, formulation No. 2 - 2.5.

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