Spray drying of low-phenylalanine skim milk: optimisation of process conditions for improving solubility and particle size

被引：15

作者：

Amiri-Rigi, Atefeh ^{[1
]}

Emam-Djomeh, Zahra ^{[2
]}

Mohammadifar, Mohammad A. ^{[1
]}

Mohammadi, Mehrdad ^{[3
]}

机构：

[1] Shahid Beheshti Univ Med Sci, Dept Food Sci & Technol, Fac Nutr Sci Food Sci & Technol, Natl Nutr & Food Technol Res Inst, Tehran, Iran

[2] Univ Tehran, Fac Agr Engn & Technol, Dept Food Sci Technol & Engn, TPL, Karaj 3158711167, Iran

[3] Shahid Beheshti Univ Med Sci, Dept Food Technol Res, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Tehran, Iran

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 03期

关键词：

Low-phenylalanine milk powder; particle size; response surface methodology; solubility; spray drying; PHYSICAL-PROPERTIES; DEHUMIDIFIED AIR; TOMATO PULP; POWDER; JUICE; PRODUCT;

D O I：

10.1111/j.1365-2621.2011.02869.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The optimisation of the spray drying process for low-phenylalanine skim milk as a dietary supplement for phenylketonurics was studied. The effects of basic parameters including the inlet air temperature (100, 150 and 200 degrees C), feed flow rate (5, 10 and 15 mL min-1) and air flow rate (400, 600 and 800 L h-1) on the solubility and particle size of the low-phenylalanine skim milk powder were determined using response surface methodology. The optimum conditions have been obtained with inlet air temperature of 133 degrees C, feed flow rate of 5 mL min-1, and air flow rate of 800 L h-1. With the optimum parameters, the predicted values for the solubility and mean diameter were 95.33% and 5.34 mu m, respectively, and experimentally were 94.36 +/- 1.62% and 5.50 +/- 0.44 mu m, respectively. The experimental and predictive values were closely related showing predictive accuracy of the models.

引用

页码：495 / 503

页数：9

共 39 条

[1] Optimization of Leavening Activity of Baker's Yeast During the Spray-Drying Process [J].