Optimisation of spray drying process in microencapsulated cream powder production

Himmetagaoglu A. B., Berktas S., ÇAM M., Erbay Z.

JOURNAL OF DAIRY RESEARCH, cilt.87, sa.3, ss.375-378, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 87 Sayı: 3
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1017/s0022029920000795
  • Dergi Adı: JOURNAL OF DAIRY RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.375-378
  • Anahtar Kelimeler: Cream powder, dairy, optimisation, response surface methodology, spray drying, CHEESE POWDER, QUALITY
  • Erciyes Üniversitesi Adresli: Evet

Özet

In this Research Communication we describe the optimisation of spray drying conditions in the production of microencapsulated cream powder. Oil-in-water emulsions were prepared using maltodextrin (18 DE) and sodium caseinate as wall materials (with the total wall material per total solid content ratio of 30%) and then converted into powder by spray drying. Response surface methodology was used to optimise the factors of spray drying system i.e. inlet drying temperature, feed flow rate, and aspiration rate, where the levels were in the range of 150-190 degrees C, 9-30 ml/min, and 50-100%, respectively. Our objective was to perform spray drying with the highest drying yield and to obtain a microencapsulated cream powder with the highest bulk density, the shortest wetting time, and the lowest surface fat content. The calculated and validated optimum conditions for the spray drying process were found to be 162.8 degrees C for inlet drying temperature, 11.51 ml/min for feed flow rate, and 72.8% for aspiration rate. At these optimum conditions, drying yield, bulk density, wettability, and surface fat content values were 36.37%, 269.9 kg/m(3), 115.2 s and 26.2%, respectively.