scholarly journals Effect of inlet-air temperature on physico-chemical and sensory properties of spray-dried soy milk

2014 ◽  
Vol 14 (66) ◽  
pp. 9439-9453
Author(s):  
CN Ishiwu ◽  
◽  
JE Obiegbuna ◽  
JO Iwouno ◽  
Keyword(s):  
Water Temperature ◽  
Bulk Density ◽  
Milk Powder ◽  
Sensory Properties ◽  
Spray Dryer ◽  
Soy Milk ◽  
Air Inlet ◽  
Available Lysine ◽  
The Mean ◽  
Spray Dried

Samples of spray-dried soy milk powder were produced at various spray-dryer inlet air temperatures and characterized. Soybean seed (Glycine max TAX 1448 – 2E Var.) was sorted, boiled for 40 min, manually dehulled, wet milled using plate mill and sieved with muslin cloth to obtain water soluble extract (soy milk). The soy milk was divided into two portions (samples A and B) and spray-dried using co-current spray dryer at a constant feed rate (20.5 ml/sec) but at air-inlet temperatures of 204oC and 260oC, respectively. Preliminary investigation carried out on this study showed that samples produced at air inlet temperatures below 200oC exhibited wet and agglomerated particles. The recovered powdered samples were analyzed for proximate composition, pH, available lysine, total solids, pack bulk density, viscosity, solubility and wettability at different reconstituting water temperatures, and sensory properties. Results showed that 38.60% and 45.55% yield (soy milk powder) were achieved at the end of the process for samples A and B respectively. The samples showed no significant differences (P ≥ 0.05) in some of these evaluated parameters such as fat, ash and pH. Soy milk powder showed high protein content (62.05±0.23%), fat (19.92±0.08%), ash (1.41±0.02 %) and available lysine (5.02±0.29%), but low carbohydrate content (12.85±0.01 %) and moisture (3.66±0.23%). The physical properties showed that the mean total solid of the samples was 10.33±0.33%, pack bulk density (0.57±0.00 g/ml), while the mean viscosity was 47 mpas. The sample spray-dried at 204oC had solubilities of 48% and 78% at reconstituting water temperatures of 40oC and 80oC, respectively while the sample produced at 260°C showed lower solubility of 38.46% and 45.01% when temperature of reconstitution were 40oC and 60oC, respectively. However, the sample produced at 260oC exhibited decreased solubility when the reconstituting water temperature was raised above 60oC. Its solubility was 40.39% at reconstituting water temperature of 70oC which further decreased to 38% at 80o C. The wettability of the samples steadily decreased as the reconstituting water temperature increased from 40 to 80oC. The wettability of the sample spray-dried at 204oC decreased from 36 to 22 sec, while that of sample spray-dried at 260oC decreased from 29 to 18 sec. Sensory scores showed that the sample spray-dried at 204oC was preferred to the sample spray-dried at 260oC.

scholarly journals EFFECT OF PROTEIN TYPE AND SUGAR TYPE ON CHOCHOLATE PROPERTIES

EDUFORTECH ◽  
2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Muhammad Rifqi
Keyword(s):  
Water Content ◽  
Block Design ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Soy Milk ◽  
Organoleptic Test ◽  
Randomized Block Design

This research aimed to investigate the effect of protein types (soy milk powder and skim milk powder) and sugar types (stevia and sucrose) on sensory properties of chocolate candy. The appropriate level of protein and sugar were also expected. The research performed using factorial randomized block design (RBD) with three replications. Factors namely ratio of protein type (soy milk powder, skim milk powder) and the ratio of sugar type (sucrose, stevia) were applied. Organoleptic response variables included taste, flavor, texture, and aftertaste were conducted using a hedonic test on 30 panelists. The results indicated that chocolate candy made from the ratio of soy milk with skim milk 0:1 and the ratio of sucrose and stevia of 1:1 gave the highest value of the organoleptic test. Proximate analysis showed the chocolate candy 11.05% fat, 13.44% protein, 25.28% carbohydrate, and water content of 1.17% and has a toughness test value of 1.23 mm/sec/100gram. This study revealed that alternative sugar (stevia) can be used in chocolate candy making and is expected to reduce calories contained on chocolate candy.

304. The gas-packing and storage of milk powder

1943 ◽  
Vol 13 (2) ◽  
pp. 162-215 ◽  
Author(s):  
C. H. Lea ◽  
T. Moran ◽  
J. A. B. Smith
Keyword(s):  
Bulk Density ◽  
High Temperatures ◽  
Free Space ◽  
Milk Powder ◽  
Gas Storage ◽  
Present Series ◽  
Series Of Experiments ◽  
And Storage ◽  
Spray Dried ◽  
Made In

The following summary of the effect of increasing quantities of oxygen in producing ‘off’ flavour in gas-packed full-cream milk powder during storage for long periods has been based on observations made in the present series of experiments, supplemented to some extent by results from later work on the gas storage of spray-dried powder which is not here reported in detail.(a) Full-cream powders stored in the presence of up to 0.01 ml. of oxygen per g. of powder kept very well at both normal and high temperatures. This figure corresponds to 1 % of oxygen (after completion of desorption) in the free-space gas of a can of spraydried powder packed to a bulk density of 0.55 g./ml., or to 0.5 % of oxygen in a can of roller powder packed to a bulk density of 0.35 g./ml. Tallowiness was never definitely detected under such conditions, and there seems to be little or no advantage to be gained, at least so far as palatability is concerned, by improving on this figure. An atmosphere containing not more than 0.01 ml. of oxygen per g. of powder can therefore be considered an ideal pack for milk powder.

scholarly journals Effect of spray dryer settings on the morphology of illite clay granules

2015 ◽  
Vol 1 ◽  
pp. 216 ◽  
Author(s):  
A. Stunda-Zujeva ◽  
V. Stepanova ◽  
L. Bērziņa-Cimdiņa
Keyword(s):  
Surface Area ◽  
Clay Fraction ◽  
Inlet Temperature ◽  
Outlet Temperature ◽  
Spray Dryer ◽  
Operational Conditions ◽  
The Mean ◽  
Size And Morphology ◽  
Two Fluid ◽  
Spray Dried

<p class="R-AbstractKeywords"><span lang="X-NONE">Spray drying is an effective and common method for powder drying, e.g. clay. The morphology and properties of spray dried granules depend on properties of slurry and operational conditions of spray dryer. The aim of this study was to investigate the effect of spray dryer settings on the morphology of illite clay granules. </span></p><p class="R-AbstractKeywords"><span lang="X-NONE">Laboratory scale spray dryer was used. Operational conditions: inlet temperature 190-220˚C, outlet temperature 70-96˚C, spray dispersion is obtained using two-fluid nozzle where the slurry feed was varied from 4.5 to 15 ml/min and gas pressure 15-40 mm. Slurry was prepared from clay fraction under 2 µm without additives. Latvian illite clay from Iecava, Pavāri and Laža deposits was studied. Slurries with concentration 1, 8 and 15 mass% was used.The size and morphology was investigated by scanning electron microscopy, surface area and porosity by liquid nitrogen sorption.</span></p><p class="R-AbstractKeywords"><span lang="X-NONE">All obtained granules irrespective of </span><span lang="X-NONE">spray dryer settings</span><span lang="X-NONE"> were well-rounded and dense without large pores or holes, however the surface was rough. The mean diameter of granules was in range of 2.6-5.4 µm, depending on slurry feed rate. The surface area of produced granules mostly depended on clay composition and was in a range of 70-92 m2/g. Inlet temperature in a range of 190-220 °C was found to be appropriate to produce well dried clay granules (moisture content &lt;10 wt%).   </span></p>

scholarly journals Spray dried melon seed milk powder: physical, rheological and sensory properties

2016 ◽  
Vol 53 (5) ◽  
pp. 2396-2404 ◽  
Author(s):  
Aslı Zungur Bastıoğlu ◽  
Dilara Tomruk ◽  
Mehmet Koç ◽  
Figen Kaymak Ertekin
Keyword(s):  
Milk Powder ◽  
Sensory Properties ◽  
Melon Seed ◽  
Spray Dried

303. The production of rennet from living calves

1943 ◽  
Vol 13 (2) ◽  
pp. 145-161 ◽  
Author(s):  
N. J. Berridge ◽  
J. G. Davis ◽  
P. M. Kon ◽  
S. K. Kon ◽  
F. R. Spratling
Keyword(s):  
Vitamin D ◽  
Standard Deviation ◽  
Chloride Solution ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Calcium Chloride Solution ◽  
Whole Milk ◽  
The Mean ◽  
Spray Dried

Abomasal juice containing rennin was obtained from living calves by means of an abomasal fistula as described by Fomin, in order to ascertain whether the process could be used as an alternative method of manufacturing rennet, should the present curtailed sources fail completely.The operation for fistula was performed on the calves at the age of about a fortnight by the technique of Phillipson & Innes. The animals received, during the three months for which the experiment lasted, an exclusive diet of whole milk, supplemented by minerals and vitamin D. Although only two calves were used, we feel that the results are nevertheless representative.Abomasal juice was obtained by allowing them to drink diluted whey and removing it through the fistula after about half an hour. The mean yield of rennin for each ‘perfusion’ from the first calf was 3120 units with a standard deviation of ± 1330. The corresponding figures for the second calf were 5680 and ± 2560 respectively. (One unit of rennin clots 10 ml. of substrate in 100 sec. The substrate is made by dissolving 12 g. spray-dried skim-milk powder in 100 ml. N/50 calcium chloride solution.)

Incubation Temperature Influences the Duration of Egg Hatching and Early Development in the Boreal Digging Frog, Kaloula Borealis

2020 ◽  
Vol 3 (1) ◽  
pp. ACCEPTED
Author(s):  
Rho-Jeong Rae
Keyword(s):  
Water Temperature ◽  
Early Life ◽  
Rainy Season ◽  
Incubation Temperature ◽  
Life Stages ◽  
Early Life Stages ◽  
Egg Hatching ◽  
Significant Difference ◽  
The Mean ◽  
Hatching Rates

This study investigated the boreal digging frog, Kaloula borealis, to determine the egg hatching period and whether the hatching period is affected by incubation temperature. The results of this study showed that all the eggs hatched within 48 h after spawning, with 28.1% (±10.8, n=52) hatching within 24 h and 99.9% (±0.23, n=49) within 48 h after spawning. A significant difference was noted in the mean hatching proportion of tadpoles at different water temperatures. The mean hatching rates between 15 and 24 h after spawning was higher at a water temperature of 21.1 (±0.2) °C than at 24.1 (±0.2) °C. These results suggest that incubation temperature affected the early life stages of the boreal digging frog, since they spawn in ponds or puddles that form during the rainy season.

scholarly journals Rheological and Sensory Properties of Spray Dried Pekmez Mixtures with Wheat Starch-Gum

2009 ◽  
Vol 12 (3) ◽  
pp. 691-704 ◽  
Author(s):  
Mustafa T. Yılmaz ◽  
Durmus Sert ◽  
Mustafa Karakaya
Keyword(s):  
Sensory Properties ◽  
Wheat Starch ◽  
Spray Dried
Sign in / Sign up

Export Citation Format

Share Document