Physical properties of yoghurt powder produced by spray drying

Abstract

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/m 3 , respectively. The mean diameter (D 4.3 ) and the span value of yoghurt powder were 3.053 and 2.487 μm, respectively.

Spray dried melon seed milk powder: physical, rheological and sensory properties

“…Particle densities of MSM powders produced from both Kırkağaç and Çeşme melon seeds were higher than 1000 kg · m −3 (Table 1). These findings coherent with the other particle densities of food powders were produced by spray dryer (Barbosa-Canovas et al 2005;Koç et al 2014). Owning a higher particle density than water (1000 kg · m −3 ) would improve the reconstitution properties of food powders.…”

Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology

“…55 56 Generally, low bulk density of the power is not desirable due to the requirement of a greater volume of package. 57 In addition, it is easy to include air within the powders with the lower bulk density, thus oxidation could take place, resulting in shorter storage stability. 58 pH Value…”

“…Furthermore, the drying conditions for the infeed emulsions may influence the solubility due to denatured WP causing a decrease in dissolution rates. 57 60 Since solubility is one of the key determinants of the overall reconstitution quality, 57 it is highly desirable to optimize the drying conditions to obtain the highest water solubility.…”

Fig extract drying: The relationship between the main operating parameters of a pilot‐scale spray dryer and product specifications

“…The density of powders in most food powders is something between 1.40 and 1.60 g/cm 3 if they are not rich in salt or fat (Barbosa‐ Cánovas & Juliano, ; Koç et al., ). The particle density of the powders varied from 1.31 to 1.52 g/cm 3 (Figure b).…”

“…Particle size and its distribution are two determining factors in food powder's bulk properties (Ahmed & Ramaswamy, 2006;Koç, Sakin-Yılmazer, Kaymak-Ertekin, & Balkır, 2014). Bulk density (BD) of the drying aid mixture was about 3.20 g/cm 3 .…”