Optimization of spray drying process in cheese powder production

Basit Öğe Kaydı
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridKaymak Ertekin, Figen/0000-0001-5042-3659
dc.authoridKoca, Nurcan/0000-0002-0733-4500
dc.contributor.authorErbay, Zafer
dc.contributor.authorKoca, Nurcan
dc.contributor.authorKaymak-Ertekin, Figen
dc.contributor.authorUcuncu, Mustafa
dc.date.accessioned2025-01-06T17:44:27Z
dc.date.available2025-01-06T17:44:27Z
dc.date.issued2015
dc.description.abstractIn this study, white cheese powder was produced using a pilot scale spray drier and response surface methodology was used to optimize the operating conditions of spray drying. The independent variables were inlet drying temperature, atomization pressure and outlet drying temperature, while drying experiments were carried out with an inlet drying air temperature range of 160-230 degrees C, an outlet drying air temperature range of 60-100 degrees C and an atomization pressure range of 294-588 kPa. The responses were nonenzymatic browning index, free fat content, solubility index, bulk density of cheese powder and exergy efficiency of the spray drying process. Optimum operating conditions were found to be an inlet drying temperature of 174 degrees C, atomization pressure of 354 kPa, and an outlet drying temperature of 68 degrees C. At this optimum condition, nonenzymatic browning index, free fat content, solubility index, bulk density and exergy efficiency were found to be 0.123 OD/g dm, 40.7%, 82.7%, 252 kg/m(3) and 4.81%, respectively. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
dc.description.sponsorshipScientific and Technological Research Council of Markey (TUBITAK) [1090093]; Ege University Science and Technology Center (EBILTEM) [2010/Bil/012]
dc.description.sponsorshipThis study is a part of PhD thesis named as Optimization of Spray Drying and Determination of Effects of Using Whey and Maltodextrin during White Cheese Production on Product Quality and Storage Stability. The authors are grateful for the financial support provided for the project no: 1090093 by The Scientific and Technological Research Council of Markey (TUBITAK) and for the project no: 2010/Bil/012 by Ege University Science and Technology Center (EBILTEM), Sutas Dairy Company for providing cheese, Yildiz Group for providing atomizer and Kipa Chemical Company for providing emulsifying salt. The authors would like to thank the reviewers of the journal due to their valuable and constructive comments, which have been utilized to improve the quality of the paper.
dc.identifier.doi10.1016/j.fbp.2013.12.008
dc.identifier.endpage165
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-84922244857
dc.identifier.scopusqualityQ1
dc.identifier.startpage156
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2013.12.008
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3062
dc.identifier.volume93
dc.identifier.wosWOS:000349431800017
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectSpray drying
dc.subjectOptimization
dc.subjectCheese powder
dc.subjectFree fat
dc.subjectExergy
dc.titleOptimization of spray drying process in cheese powder production
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu