Optimisation of a pilot-scale spray drying process for probiotic yoghurt, using response surface methodology

被引：15

作者：

Izadi, Masoumeh ^{[1
]}

Eskandari, Mohammad Hadi ^{[1
]}

Niakousari, Mehrdad ^{[1
,2
]}

Shekarforoush, Shahram ^{[3
]}

Hanifpour, Mahammad Amin ^{[4
]}

Izadi, Zahra ^{[5
,6
]}

机构：

[1] Shiraz Univ, Dept Food Sci & Technol, Fac Agr, Shiraz, Iran

[2] Shiraz Univ, Nanotechnol Inst, Shiraz, Iran

[3] Shiraz Univ, Sch Vet Med, Dept Food Hyg, Shiraz, Iran

[4] Pegah Fars Dairy Co, Shiraz, Iran

[5] Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan, Iran

[6] Islamic Azad Univ, Shahrekord Branch, Young Researchers Club, Shahrekord, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2014年 / 67卷 / 02期

关键词：

Probiotic yoghurt powder; Spray drying; Optimisation; Survival rate; PHYSICOCHEMICAL PROPERTIES; SURVIVAL; POWDER; BACTERIA; STORAGE; VIABILITY;

D O I：

10.1111/1471-0307.12108

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of drying air temperatures, drying air flow rate and feed flow rate on percentage survival rate (% SR) of starter and probiotic bacteria, moisture content, water activity and colour of probiotic yoghurt powder produced using a pilot-scale spray dryer was investigated. Optimisation of spray drying conditions was achieved based on the desirability value. Results showed that inlet air temperature, drying air flow rate, feed flow rate and outlet air temperature of 150 degrees C, 478m(3)/h, 2L/h and 63.3 degrees C, respectively, were optimal conditions to produce powder that meets quality specifications and with a satisfactory% SR.

引用

页码：211 / 219

页数：9

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