Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder

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dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.authoridBAS, Deniz/0000-0003-1494-681X
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorSalum, Pelin
dc.contributor.authorBerktas, Serap
dc.contributor.authorBas, Deniz
dc.contributor.authorCam, Mustafa
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:37:21Z
dc.date.available2025-01-06T17:37:21Z
dc.date.issued2023
dc.description.abstractEnzyme-modified cheese (EMC), a cheese flavor additive with high-fat content, is preferably produced in powder form because of its long shelf-life and high industrial applicability. The physical properties of additives, especially with high-fat contents, are very important for their industrial usage, and the spray drying process conditions substantially determine the physical properties of powders. In this study, optimization of the spray drying process during the production of EMC powder was performed to improve the powder physical properties. The process factors were inlet temperature, feed flow rate, and aspiration rate, while the responses were selected as drying yield, Carr index (CI), wettability, surface fat content, and browning index (BI). The optimum spray drying conditions were calculated as 150 degrees C, 9.1 mL/min, and 28.4 m(3)/h for inlet temperature, feed flow rate, and aspiration rate, respectively. It has been determined that the spray drying conditions at low inlet temperature, medium feed flow, and aspiration rates in order to obtain improved powder physical properties should be preferred.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK); [115O229]
dc.description.sponsorshipACKNOWLEDGMENTS This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 115O229].
dc.identifier.doi10.1111/1750-3841.16392
dc.identifier.endpage258
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue1
dc.identifier.pmid36463415
dc.identifier.scopus2-s2.0-85143512689
dc.identifier.scopusqualityQ1
dc.identifier.startpage244
dc.identifier.urihttps://doi.org/10.1111/1750-3841.16392
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2200
dc.identifier.volume88
dc.identifier.wosWOS:000895475600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectdairy powder
dc.subjectenzyme-modified cheese
dc.subjectoptimization
dc.subjectphysical properties
dc.subjectspray drying
dc.titleOptimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder
dc.typeArticle

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