Response surface optimisation of spray dryer operational parameters for low-phenylalanine skim milk powder

Atefeh Amiri-Rigi, Mohammad Amin Mohammadifar, Zahra Emam-Djomeh, Mehrdad Mohammadi

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The aim of this study was to optimise the spray-drying process for low-phenylalanine (low-Phe) milk. Influence of inlet air temperature (100, 150 and 200 degrees C), feed flow rate (5, 10 and 15 mL min(-1)) and air flow rate (400, 600 and 800 L h(-1)) on the solubility, yield, water activity and moisture content (MC) of the milk powder were assessed using response surface methodology. The following optimum process parameters were determined: inlet air temperature of 160 degrees C, feed flow rate of 8 mL min(-1) and air flow rate of 400 L h(-1). The predicted values for the solubility, yield, water activity and MC were 98.77%, 88.08%, 0.263% and 5.48%, respectively. With the optimum parameters, the experimental values for the solubility, yield, water activity and MC were 97.56 +/- 0.03%, 87.00 +/- 0.10%, 0.26 +/- 0.01% and 5.53 +/- 0.08%, respectively. The similarity of the experimental results to the predicted values verified the models.
Original languageEnglish
JournalInternational Journal of Food Science and Technology
Volume46
Issue number9
Pages (from-to)1830-1839
Number of pages10
ISSN0950-5423
DOIs
Publication statusPublished - 2011
Externally publishedYes

Keywords

  • Food Science
  • Industrial and Manufacturing Engineering
  • Low-Phe
  • Optimisation
  • Response surface methodology
  • Skim milk powder
  • Spray-drying
  • Air flow-rate
  • Experimental values
  • Feed flow rate
  • Inlet air temperatures
  • Milk powder
  • Moisture contents
  • Operational parameters
  • Optimisations
  • Optimum parameters
  • Process parameters
  • Response surface
  • Spray dryers
  • Spray drying process
  • Water activity
  • Air
  • Amino acids
  • Atmospheric temperature
  • Flow rate
  • Optimization
  • Solubility
  • Thermal load
  • Water content
  • Surface properties
  • FOOD
  • DEHUMIDIFIED AIR
  • DRYING PROCESS
  • TOMATO PULP
  • METHODOLOGY
  • optimisation
  • response surface methodology
  • skim milk powder
  • spray-drying
  • Low‐Phe
  • spray‐drying
  • air flow rate
  • feed flow rate
  • inlet air temperature
  • low-phenylalanine milk
  • milk powder yield
  • moisture content
  • skim milk powder dairy product
  • water activity
  • Fungi Plantae (Fungi, Microorganisms, Nonvascular Plants, Plants) - Fungi Imperfecti or Deuteromycetes [15500] Aspergillus oryzae species
  • 13502, Food technology - General and methods
  • 13518, Food technology - Dairy products
  • response surface methodology RSM mathematical and computer techniques
  • spray-drying process laboratory techniques
  • Foods
  • Methods and Techniques
  • AIRFLOW PROPERTIES
  • AMINO ACIDS
  • AW
  • DRIED FOODS
  • INSTANT FOODS
  • MECHANICAL PROPERTIES
  • MILK
  • MOISTURE CONTENT
  • PHENYLALANINE
  • SKIM MILK POWDERS
  • SOLUBILITY
  • SPRAY DRYING
  • TEMP.
  • TEMPERATURE
  • WATER ACTIVITY
  • Market milk
  • Milk and dairy products
  • SKIM milk

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