Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-23T14:34:04.027Z Has data issue: false hasContentIssue false
  • English
  • Français

Optimisation of spray drying process in microencapsulated cream powder production

Published online by Cambridge University Press:  04 September 2020

Ahsen Burcin Himmetagaoglu ,
Serap Berktas ,
Mustafa Cam  and
Zafer Erbay
Ahsen Burcin Himmetagaoglu
Affiliation:
Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, 01250 Adana, Turkey
Serap Berktas
Affiliation:
Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey
Mustafa Cam
Affiliation:
Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey
Zafer Erbay*
Affiliation:
Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, 01250 Adana, Turkey
*
Author for correspondence: Zafer Erbay, Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

In 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°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°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/m3, 115.2 s and 26.2%, respectively.

Keywords

Cream powderdairyoptimisationresponse surface methodologyspray drying
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 3 , August 2020 , pp. 375 - 378
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Amighi, F, Emam-Djomeh, Z and Madadlou, A (2016) Optimised production and spray drying of ACE-inhibitory enzyme-modified cheese. Journal of Dairy Research 83, 125–134.CrossRefGoogle ScholarPubMed
Augustin, MA, Sanguansri, P, Williams, R and Andrews, H (2012) High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders. Journal of Dairy Research 79, 459–468.CrossRefGoogle ScholarPubMed
Basu, A and Athmaselvi, KA (2018) Characterisation of mango flavoured curd powder developed using spray drying technique. Journal of Dairy Research 85, 243–246.CrossRefGoogle ScholarPubMed
Bater, C, Santos, M, Galmarini, MV, Gomez-Zavaglia, A and Chirife, J (2019) Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation. Journal of Dairy Research 86, 354–360.CrossRefGoogle ScholarPubMed
Danviriyakul, S, McClements, DJ, Decker, E, Nawar, WW and Chinachoti, P (2002) Physical stability of spray-dried milk fat emulsion as affected by emulsifiers and processing conditions. Journal of Food Science 67(6), 2183–2189.CrossRefGoogle Scholar
Erbay, Z and Koca, N (2015) Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage. Journal of Dairy Science 98(12), 8391–8404.CrossRefGoogle ScholarPubMed
Erbay, Z, Koca, N, Kaymak-Ertekin, F and Ucuncu, M (2015) Optimization of spray drying process in cheese powder production. Food and Bioproducts Processing 93, 156–165.CrossRefGoogle Scholar
Himmetagaoglu, AB and Erbay, Z (2019) Effects of spray drying process conditions on the quality properties of microencapsulated cream powder. International Dairy Journal 88, 60–70.CrossRefGoogle Scholar
Himmetagaoglu, AB, Erbay, Z and Cam, M (2018) Production of microencapsulated cream: impact of wall materials and their ratio. International Dairy Journal 83, 20–27.CrossRefGoogle Scholar
Koc, B, Yilmazer, MS, Balkır, P and Ertekin, FK (2010) Spray drying of yogurt: optimization of process conditions for improving viability and other quality attributes. Drying Technology 28(4), 495–507.CrossRefGoogle Scholar
Onwulata, CI, Smith, PW and Holsinger, VH (1995) Flow and compaction of spray-dried powders of anhydrous butteroil and high melting milkfat encapsulated in disaccharides. Journal of Food Science 60(4), 836–840.CrossRefGoogle Scholar
Supplementary material: PDF

Himmetagaoglu et al. Supplementary Materials

Himmetagaoglu et al. Supplementary Materials

Download Himmetagaoglu et al. Supplementary Materials(PDF)
PDF 3.4 MB