Effects of spray drying process conditions on the quality properties of microencapsulated cream powder

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dc.authoridHimmetagaoglu, Ahsen Burcin/0000-0002-4495-9761
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorHimmetagaoglu, Ahsen Burcin
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:44:58Z
dc.date.available2025-01-06T17:44:58Z
dc.date.issued2019
dc.description.abstractEffects 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.
dc.description.sponsorshipThe Scientific and Technological Research Council of Turkey (TUBITAK) [215O948]
dc.description.sponsorshipThis study is a part of M.Sc. thesis entitled Investigation of the effects of microencapsulation materials and spray drying process on microencapsulated cream powder. This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 215O948].
dc.identifier.doi10.1016/j.idairyj.2018.08.004
dc.identifier.endpage70
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85054440921
dc.identifier.scopusqualityQ1
dc.identifier.startpage60
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2018.08.004
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3265
dc.identifier.volume88
dc.identifier.wosWOS:000447896000007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectFree Fatty-Acıds
dc.subjectDaıry Powders
dc.subjectPhysıcochemıcal Propertıes
dc.subjectSurface-Composıtıon
dc.subjectCheese Powder
dc.subjectMılk Powders
dc.subjectMaltodextrın Addıtıon
dc.subjectPhysıcal-Propertıes
dc.subjectStorage-Condıtıons
dc.subjectSensory Propertıes
dc.titleEffects of spray drying process conditions on the quality properties of microencapsulated cream powder
dc.typeArticle

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