Optimization of drying conditions and components to reduce wall sticking during spray drying of infant formula milk

Lin, Yawen; Liu, Yanhong; Wang, Lu; Xie, Yongkang; Gao, Zhen-Jiang; Wang, Shaojin

doi:10.25165/j.ijabe.20181102.2788

Cited by 9 publications

(11 citation statements)

References 17 publications

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“…For example, Lin and colleagues demonstrated that increased recovery for infant formula was obtained by operating the spray drying at higher temperature (160°C) and lower feed rate (4 mL/min). [9] As presented in Table 2, skimmed camel milk powders were produced with total solids content in the range of 92-98% (w/w) in which most frequent values were in the range of 95-97% (w/w) with a moisture contents in the range of 3-5 (% w/w). This would be convenient for storage in commercial storage conditions.…”

Section: Yield and Composition Of Spray-dried Skimmed Camel Milk Powdersmentioning

confidence: 99%

“…For example, Lin and colleagues demonstrated that increased recovery of total solids for infant formula was obtained by operating the spray drying at higher temperature (160°C) and lower feed rate (4 mL/min). [9]…”

Section: Yield Of Skimmed Camel Milk Powdersmentioning

confidence: 99%

“…Similar results were obtained during spray drying of infant formula in which the predicted and observed optimal yield levels were in the range of 50-58%. [9] To validate these results, a separate spray drying experiment was conducted at the predicted spray drying conditions and all the respective response variables were measured. The good agreement between the model estimates and the experimental results shows that response surface methodology together with the desirability function could predict the spray drying of skimmed camel milk powders to a good extent.…”

Section: Optimization Of the Spray Dryingmentioning

confidence: 99%

“…Since drying occurs within a few seconds, the thermal damage is often considered to be limited. [8,9] Spray-dried milk has been shown to retain more immunoglobulins than sterilized milks. [4] Nevertheless, spray drying can also induce some undesired properties on milk powders.…”

Section: Introductionmentioning

confidence: 99%

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Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Habtegebriel

Dintwa

Wawire

et al. 2021

International Journal of Food Properties

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The effect of spray drying process parameters (i.e., inlet temperature, atomization pressure, and feed flow rate) on the denaturation of whey proteins of skimmed camel milk was studied using a face-centered central composite design. Spray drying of skimmed camel milk (i.e., total solids of 8.4% [w/w]) produced powders with a total solids content of 94-97% (w/w), protein 22-29% (w/w) and lactose 27-31% (w/w). The process was optimized using response surface methodology in combination with desirability function. A maximum recovery of 61% of the total solids was achieved while still maintaining denaturation of whey protein and insolubility index levels at their minimum possible value of 39% and 0.1 mL, respectively. The final moisture content of the powder at these conditions was 3.3% (w/w). This implies that, as denaturation was the primary mechanism by which camel milk lose its protective proteins, minimizing denaturation would make it possible to produce skimmed camel milk powders with good nutritional and therapeutic values. The morphology of spray-dried skimmed camel milk processed at 140°C showed greater spherical intact particles than their cow milk powder counterparts.

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Section: Yield and Composition Of Spray-dried Skimmed Camel Milk Powdersmentioning

confidence: 99%

Section: Yield Of Skimmed Camel Milk Powdersmentioning

confidence: 99%

Section: Optimization Of the Spray Dryingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Habtegebriel

Dintwa

Wawire

et al. 2021

International Journal of Food Properties

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“…Fenomema menempelnya bahan kering pada dinding spray dryer disebut dengan lengket dinding (wall sticking). Menurut Lin et al, (2018) salah satu tantangan besar dalam proses spray drying adalah terjadinya fenomena lengket dinding yang dapat menurunkan produktivitas dan kualitas produk secara signifikan. Faktor utama yang memengaruhi kelengketan bahan yang memiliki gula tinggi adalah higroskopisitas, solubilitas, titik lebur, dan suhu transisi gelas.…”

Section: Rendemenunclassified

Efek Evaporasi Dan Suhu Pengeringan Spraydrying Terhadap Karakteristik Fisik Dan Kimia Whey Bubuk

Huda

2020

J. Teknol. Hasil. Pertanian

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Whey merupakan produk samping (limbah) dari pembuatan keju dengan koagulan rennet. Persentase whey yang dihasilkan tergolong tinggi (±93,2%) daripada keju yang diperoleh. Whey masih memiliki kandungan nutrisi yang tinggi yaitu whey protein dan laktosa sehingga perlu dimanfaatkan menjadi whey bubuk. Spray drying adalah metode pengeringan yang banyak dipakai di industri pangan karena memiliki kecepatan pengeringan yang tinggi. Proses evaporasi dapat mengurangi beban pengeringan pada spray drying. Penelitian ini bertujuan untuk mengamati karakteristik fisik dan kimia whey bubuk yang dihasilkan melalui metode spray drying pada suhu pengeringan yang berbeda yaitu suhu 160, 165 ,170 ,175, dan 180oC dan adanya perlakuan pra-pengeringan yaitu evaporasi dan non-evaporasi pada whey. Metode penelitian yang digunakan adalah metode eksperimental dengan 2 kali ulangan. Parameter pengamatan meliputi kadar air, laju dan tingkat higroskopisitas, nilai kecerahan, dan rendemen, serta pengamatan penunjang yaitu kandungan protein dan laktosa. Hasil yang diperoleh menunjukkan bahwa perlakuan evaporasi dan tanpa evaporasi pada suhu pengeringan 160-180oC tidak memberikan hasil yang berbeda nyata pada kadar air, laju higroskopistas, tingkat higroskopisitas, dan warna. Rendemen pada perlakuan evaporasi memberikan hasil yang berbeda nyata karena terjadi fenomena lengket pada dinding tabung pengering akibat kandungan laktosa yang tinggi. Peningkatan suhu hanya memberikan hasil yang berbeda nyata pada kadar air sampel whey bubuk tanpa evaporasi sedangkan parameter lainnya tidak berbeda nyata. Whey bubuk yang dihasilkan memiliki kandungan protein 10,85% dan laktosa 74,20%. Hasil tersebut menunjukkan bahwa proses evaporasi perlu dilakukan pada suhu 160-180oC karena tidak banyak mengubah parameter seperti yang disebutkan sehingga beban pengeringan yang tinggi pada proses spray drying bisa berkurang.

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Study on the Effect of Spray Drying Process on the Quality of Microalgal Biomass: a Comprehensive Biocomposition Analysis of Spray-Dried S. acuminatus Biomass

Zhang

Gong

et al. 2021

Bioenerg. Res.

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Optimization of drying conditions and components to reduce wall sticking during spray drying of infant formula milk

Cited by 9 publications

References 17 publications

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Efek Evaporasi Dan Suhu Pengeringan Spraydrying Terhadap Karakteristik Fisik Dan Kimia Whey Bubuk

Study on the Effect of Spray Drying Process on the Quality of Microalgal Biomass: a Comprehensive Biocomposition Analysis of Spray-Dried S. acuminatus Biomass

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