Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Free Fatty-Acıds, Daıry Powders, Physıcochemıcal Propertıes, Surface-Composıtıon, Cheese Powder, Mılk Powders, Maltodextrın Addıtıon, Physıcal-Propertıes, Storage-Condıtıons, Sensory Propertıes
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
88
