Optimisation of spray drying process in microencapsulated cream powder production

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dc.authoridHimmetagaoglu, Ahsen Burcin/0000-0002-4495-9761
dc.contributor.authorHimmetagaoglu, Ahsen Burcin
dc.contributor.authorBerktas, Serap
dc.contributor.authorCam, Mustafa
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:37:16Z
dc.date.available2025-01-06T17:37:16Z
dc.date.issued2020
dc.description.abstractIn 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [215O948]
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 215O948].
dc.identifier.doi10.1017/S0022029920000795
dc.identifier.endpage378
dc.identifier.issn0022-0299
dc.identifier.issn1469-7629
dc.identifier.issue3
dc.identifier.pmid32883387
dc.identifier.scopus2-s2.0-85091807357
dc.identifier.scopusqualityQ1
dc.identifier.startpage375
dc.identifier.urihttps://doi.org/10.1017/S0022029920000795
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2173
dc.identifier.volume87
dc.identifier.wosWOS:000572945900021
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherCambridge Univ Press
dc.relation.ispartofJournal of Dairy Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectCream powder
dc.subjectdairy
dc.subjectoptimisation
dc.subjectresponse surface methodology
dc.subjectspray drying
dc.titleOptimisation of spray drying process in microencapsulated cream powder production
dc.typeArticle

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