Physical properties of yoghurt powder produced by spray drying

被引：0
作者：
Banu Koç
Melike Sakin-Yılmazer
Figen Kaymak-Ertekin
Pınar Balkır
机构：
[1] Ege University,Faculty of Engineering, Department of Food Engineering
[2] Ege University,Ege Technical and Business College
来源：
Journal of Food Science and Technology | 2014年 / 51卷
关键词：
Spray drying; Yoghurt powder; Reconstitution properties; Morphology; Bulk and particle densities; Hygroscopicity;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The study is an extension of an optimization study, which was planned to determine the optimum spray drying conditions (the feed, outlet and inlet air temperatures) for producing yoghurt powder. The resulting yoghurt powder at each condition was subjected to the measurement of physical properties, moisture content, and reconstitution properties. All the reconstitution properties of yoghurt powders produced under 20 different spray drying conditions according to CCRD experimental design were affected by the drying outlet temperature only. Furthermore, the bulk (bulk and tapped densities, porosity, flowability, hygroscopicity and degree of caking) and particle properties (particle size distribution, particle density and morphology) of yoghurt powder obtained from optimum spray drying conditions were also determined. The bulk, tapped and particle densities of yoghurt powder were 538, 746 and 1177 kg/m3, respectively. The mean diameter (D4.3) and the span value of yoghurt powder were 3.053 and 2.487 μm, respectively.
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页码：1377 / 1383
页数：6
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