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

doi:10.1111/j.1365-2621.2011.02688.x

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

Shahid Beheshti University of Medical Sciences

Research output: Contribution to journal › Journal article › Research › peer-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 language	English
Journal	International Journal of Food Science and Technology
Volume	46
Issue number	9
Pages (from-to)	1830-1839
Number of pages	10
ISSN	0950-5423
DOIs	https://doi.org/10.1111/j.1365-2621.2011.02688.x
Publication status	Published - 2011
Externally published	Yes

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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title = "Response surface optimisation of spray dryer operational parameters for low-phenylalanine skim milk powder",

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.",

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",

author = "Atefeh Amiri-Rigi and Mohammadifar, \{Mohammad Amin\} and Zahra Emam-Djomeh and Mehrdad Mohammadi",

year = "2011",

doi = "10.1111/j.1365-2621.2011.02688.x",

language = "English",

volume = "46",

pages = "1830--1839",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

number = "9",

}

TY - JOUR

T1 - Response surface optimisation of spray dryer operational parameters for low-phenylalanine skim milk powder

AU - Amiri-Rigi, Atefeh

AU - Mohammadifar, Mohammad Amin

AU - Emam-Djomeh, Zahra

AU - Mohammadi, Mehrdad

PY - 2011

Y1 - 2011

N2 - 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.

AB - 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.

KW - Food Science

KW - Industrial and Manufacturing Engineering

KW - Low-Phe

KW - Optimisation

KW - Response surface methodology

KW - Skim milk powder

KW - Spray-drying

KW - Air flow-rate

KW - Experimental values

KW - Feed flow rate

KW - Inlet air temperatures

KW - Milk powder

KW - Moisture contents

KW - Operational parameters

KW - Optimisations

KW - Optimum parameters

KW - Process parameters

KW - Response surface

KW - Spray dryers

KW - Spray drying process

KW - Water activity

KW - Air

KW - Amino acids

KW - Atmospheric temperature

KW - Flow rate

KW - Optimization

KW - Solubility

KW - Thermal load

KW - Water content

KW - Surface properties

KW - FOOD

KW - DEHUMIDIFIED AIR

KW - DRYING PROCESS

KW - TOMATO PULP

KW - METHODOLOGY

KW - optimisation

KW - response surface methodology

KW - skim milk powder

KW - spray-drying

KW - Low‐Phe

KW - spray‐drying

KW - air flow rate

KW - feed flow rate

KW - inlet air temperature

KW - low-phenylalanine milk

KW - milk powder yield

KW - moisture content

KW - skim milk powder dairy product

KW - water activity

KW - Fungi Plantae (Fungi, Microorganisms, Nonvascular Plants, Plants) - Fungi Imperfecti or Deuteromycetes [15500] Aspergillus oryzae species

KW - 13502, Food technology - General and methods

KW - 13518, Food technology - Dairy products

KW - response surface methodology RSM mathematical and computer techniques

KW - spray-drying process laboratory techniques

KW - Foods

KW - Methods and Techniques

KW - AIRFLOW PROPERTIES

KW - AMINO ACIDS

KW - AW

KW - DRIED FOODS

KW - INSTANT FOODS

KW - MECHANICAL PROPERTIES

KW - MILK

KW - MOISTURE CONTENT

KW - PHENYLALANINE

KW - SKIM MILK POWDERS

KW - SOLUBILITY

KW - SPRAY DRYING

KW - TEMP.

KW - TEMPERATURE

KW - WATER ACTIVITY

KW - Market milk

KW - Milk and dairy products

KW - SKIM milk

U2 - 10.1111/j.1365-2621.2011.02688.x

DO - 10.1111/j.1365-2621.2011.02688.x

M3 - Journal article

SN - 0950-5423

VL - 46

SP - 1830

EP - 1839

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 9

ER -

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

Abstract

Keywords

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