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    Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
    (Elsevier Sci Ltd, 2019) Himmetagaoglu, Ahsen Burcin; Erbay, Zafer
    Effects of spray drying conditions including inlet drying temperature (150, 170 or 190 degrees C), feed flow rate (9.0, 19.5 or 30 mL min(-1)), and aspiration rate (50, 75 or 100%) on the composition, water activity, reconstitution, density, colour, morphology, surface fat and free fatty acid content of microencapsulated cream powder were evaluated. The variation in the wettability, bulk and tapped densities, surface fat and volatile fatty acid contents of the powders showed similar tendencies with the spray drying parameters. In contrast, moisture content, fat content, water activity, solubility, and colour properties were not influenced by the processing conditions. High inlet drying temperature, low or high aspiration rates, and high feed flow rate caused undesirable powder properties. According to the results, processing conditions that cause high drying rates should not be applied for production of a high-quality microencapsulated cream powder. (C) 2018 Elsevier Ltd. All rights reserved.
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    Optimisation of spray drying process in microencapsulated cream powder production
    (Cambridge Univ Press, 2020) Himmetagaoglu, Ahsen Burcin; Berktas, Serap; Cam, Mustafa; Erbay, Zafer
    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.
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    Production of microencapsulated cream: Impact of wall materials and their ratio
    (Elsevier Sci Ltd, 2018) Himmetagaoglu, Ahsen Burcin; Erbay, Zafer; Cam, Mustafa
    Encapsulation wall material formulations were determined to obtain stable emulsions to produce high-quality microencapsulated powders. Fifty different emulsions were prepared using two types of proteins (sodium caseinate, whey protein concentrate) and five types of carbohydrates (maltodextrins having dextrose equivalency of 6 and 18, oxidised starch, lactose, and sucrose) in five different protein/wall material ratios (10-50%). Emulsions prepared with sodium caseinate resulted in higher viscosities and smaller fat droplet sizes than those prepared with whey protein. Furthermore, maltodextrins as the wall material, independent from dextrose equivalency, resulted in smaller fat droplet sizes than those using other carbohydrate sources. The emulsion prepared with maltodextrin (DE-18) and sodium caseinate of which the ratio was 20% in wall material was the most appropriate emulsion according to its lower percent creaming index, viscosity (3.48 cP at 35 degrees C and 3.53 cP at 45 degrees C), and average fat droplet sizes [D(90) = 9.11 mu m]. (C) 2018 Elsevier Ltd. All rights reserved.