Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying

Reddy, Ravula Sudharshan; Ramachandra, C. T.; Hiregoudar, Sharanagouda; Nidoni, Udaykumar; Ram, Jagjiwan; Kammar, Mouneshwari R

doi:10.1016/j.smallrumres.2014.01.013

Cited by 87 publications

(58 citation statements)

References 24 publications

(27 reference statements)

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“…From our results, it is clear that with an increase in the inlet temperature, dispersibility increased. A similar trend that was reported by Reddy et al [34] for spray-dried goat milk powder.…”

Section: Flowability (Carr Index) and Cohesiveness (Hausner Ratio)supporting

confidence: 89%

Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

et al. 2015

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Section: Flowability (Carr Index) and Cohesiveness (Hausner Ratio)supporting

confidence: 89%

Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

et al. 2015

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“…The reason behind the poor flowability of FD microcapsules could be related to the irregularly shaped flaky structures which increase the frictional forces(Reddy et al, 2014). Interestingly, Hausner ratio of all SFD microcapsules ranged between 1.04 -1.15 with Carr's index of 4.17 -12.72 …”

mentioning

confidence: 99%

Spray freeze drying method for microencapsulation of Lactobacillus plantarum

Rajam

Anandharamakrishnan

2015

Journal of Food Engineering

103

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“…Analysis of one‐factor plots of Figure a,b reveals that the bulk density declined with an increase in the inlet temperature and a decrease in the vacuum pressure. Reddy et al () found a negative effect of inlet temperature on bulk density. They described the creation of vapor impermeable film on the drop surface and also the creation of bubble and expansion of droplets.…”

Section: Resultsmentioning

confidence: 98%

“…Besides, the dried powder presents a more porous and fragmented structure, larger particles, and thus a smaller bulk density. Higher temperature is typically accompanied by larger particles with more interior cavities (Reddy et al, ; Santhalakshmy, Don Bosco, Francis, & Sabeena, ; Vardin & Yasar, ). The same result was reported for Gac fruit aril powder (Kha, Nguyen, & Roach, ) and pomegranate powder (Vardin & Yasar, ).…”

Section: Resultsmentioning

confidence: 99%

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Experimental optimization of chicory root (Cichorium intybus L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology

Namavar

Chayjan

Parian

et al. 2018

J Food Process Engineering

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In the present study, we performed a simultaneous optimization of various inlet temperatures, vacuum pressures, and maltodextrin concentrations to produce chicory root inulin extract powder by the novel approach of ongoing ultrasonic vacuum spray drying. To obtain the optimum conditions, we used a central composite face‐centered design of response surface methodology (RSM). Performing this drying approach in a vacuumed drying chamber required lower temperatures compared to the conventional dryers. We used 4–6% (wt/vol) maltodextrin concentrations at inlet temperatures of 50, 65, and 80 °C and vacuum pressures of 20, 35, and 50 kPa and evaluated the following responses: total phenolic content (TPC), total flavonoids concentration (TFC), DPPH radical scavenging capacity, moisture content, bulk density, wettability, and solubility. We found that the highest desirability (0.646) was achieved at an inlet temperature, vacuum pressure, and maltodextrin concentration of 50 °C, 20 kPa, and 4.7%, respectively. Practical applications In this research, we developed an ultrasonic vacuum spray dryer (UVSD) that performs spray drying in a vacuum chamber at lower temperatures than the conventional spray drying. This procedure can be considered as a novel technique to produce powder from the Chicory Root (Cichorium intybus L.) Aqueous Extract. Minimization of the oxidative and thermal stresses during the drying is the main advantage of this process. Drying conditions were optimized by using a central composite face‐centered design of response surface methodology (RSM) to improve the chemical and physical properties of the produced powder. Nutritional and pharmaceutical properties of the chicory root are associated with their special chemical composition such as high levels of polyphenolic compounds. Drying temperature was reduced via controlling the vacuum condition in the drying chamber of the UVSD such that to continuously obtain a powder rich in heat‐sensitive ingredients.

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Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying

Cited by 87 publications

References 24 publications

Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

Spray freeze drying method for microencapsulation of Lactobacillus plantarum

Experimental optimization of chicory root (Cichorium intybus L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology

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