[en] Response surface methodology coupled with a Box–Behnken experimental design was used to investigate the effect of the air inlet drying temperature, the feed rate, and the fat content on the solubility and the bulk density of spray-dried camel and cow milk powders. The response surface methodology analysis highlighted that milk fat content and feed rate were the most effective parameters affecting the solubility and the bulk density of cow and camel milk powders. Importantly, there was no significant interaction between the studied drying parameters and camel milk powder solubility or bulk density. Overall, camel milk powder exhibited a comparable solubility to that of cow milk powder with a higher bulk density.
Disciplines :
Food science
Author, co-author :
Zouari, Ahmed ; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax, Tunisia
Mtibaa, Islem; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax, Tunisia
Triki, Mehdi; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax, Tunisia
Jridi, Mourad; Laboratoire de Génie Enzymatique et de Microbiologie, École National d'Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
Zidi, Donia; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax, Tunisia
Attia, Hamadi; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax, Tunisia
Ayadi, Mohamed ; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax, Tunisia
Language :
English
Title :
Effect of spray-drying parameters on the solubility and the bulk density of camel milk powder: A response surface methodology approach
Our greatest gratitude is addressed to Pr. Moncef Chaabouni (Chemical Professor at National Engineering School of Sfax, Tunisia) for his help in establishing the experimental design. The authors want to thank Mrs. Sawsan Derbel-Krichen for editing and improving the form of the manuscript.
Anema S G, Pinder D N, Hunter R J and Hemar Y (2006) Effects of storage temperature on the solubility of milk protein concentrate (MPC85). Food Hydrocolloids 20 386–393.
Association of Official Analytical Chemists International (AOAC) (2000) Official methods of analysis, 17th edn. Gaithersburg, Maryland: AOAC International.
Attia H, Kherouatou N, Fakhfakh N, Khorchani T and Trigui N (2000) Dromedary milk fat: biochemical, microscopic and rheological characteristics. Journal of Food Lipids 7 95–112.
Birchal V, Passos M L, Wildhagen G and Mujumdar A (2005) Effect of spray-dryer operating variables on the whole milk powder quality. Drying Technology 23 611–636.
Chu M, Zhou L, Song X, Pan M, Zhang L, Sun Y, Zhu J and Ding Z (2006) Incorporating quantum dots into polymer microspheres via a spray-drying and thermal-denaturizing approach. Nanotechnology 17 1791–1796.
Fang Z and Bhandari B (2012) Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation. In Encapsulation technologies and delivery systems for food ingredients and nutraceuticals, pp 73–109. Garti N and McClements D J, eds. Cambridge, UK: Woodhead Publishing.
Fang Y, Rogers S, Selomulya C and Chen X D (2012) Functionality of milk protein concentrate: Effect of spray drying temperature. Biochemical Engineering Journal 62 101–105.
Farah Z and Rüegg M (1989) The size distribution of casein micelles in camel milk. Food Microstructure 8 211–216.
Firatligil-Durmus E and Evranuz O (2010) Response surface methodology for protein extraction optimization of red pepper seed (Capsicum frutescens). LWT - Food Science and Technology 43 226–231.
Freudig B, Hogekamp S and Schubert H (1999) Dispersion of powders in liquids in a stirred vessel. Chemical Engineering and Processing: Process Intensification 38 525–532.
Habtegebriel H, Edward D, Wawire M, Sila D and Seifu E (2018) Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders. Food Bioproduct Processing 112 137–149.
Havea P (2006) Protein interactions in milk protein concentrate powders. International Dairy Journal 16 415–422.
Keshani S, Daud W R W, Nourouzi M M, Namvar F and Ghasemi M (2015) Spray drying: an overview on wall deposition, process and modeling. Journal of Food Engineering 146 152–162.
Kim E H J, Chen X D and Pearce D (2005) Effect of surface composition on the flowability of industrial spray-dried dairy powders. Colloids and Surfaces B: Biointerfaces 46 182–187.
Nijdam J J and Langrish T A G (2006) The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering 77 919–925.
Nikolova Y, Petit J, Sanders C, Gianfrancesco A, Desbenoit N, Frache G, Francius G, Scher J and Gaiani C (2014) Is it possible to modulate the structure of skim milk particle through drying process and parameters? Journal of Food Engineering 142 179–189.
Omar A, Harbourne N and Oruna-Concha M J (2016) Quantification of major camel milk proteins by capillary electrophoresis. International Dairy Journal 58 1–5.
Reddy R S, Ramachandra C T, Hiregoudar S, Nidoni U, Ram J and Kammar M (2014) Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying. Small Ruminant Research 119 130–137.
Rogers S, Fang Y, Lin S X Q, Selomulya C and Chen X D (2012) A monodisperse spray dryer for milk powder: modelling the formation of insoluble material. Chemical Engineering Science 71 75–84.
Schuck P, Dolivet A, Méjean S and Jeantet R (2008) Relative humidity of outlet air: the key parameter to optimize moisture content and water activity of dairy powders. Dairy Science and Technology 88 45–52.
Schuck P, Jeantet R and Dolivet A (2012) Analytical Methods for Food and Dairy Powders. Hoboken, NJ: John Wiley & Sons.
Sharma A, Jana A H and Chavan R S (2012) Functionality of milk powders and milk-based powders for end use applications-A review. Comprehensive Reviews in Food Science and Food Safety 11 518–528.
Stat-Ease (2005) Design Expert Version 7.0.0. Minneapolis, MN: Stat-Ease Inc.
Sulieman A M E, Elamin O M, Elkhalifa E A and Laleye L (2014) Comparison of physicochemical properties of spray-dried camel's milk and cow's milk powder. International Journal of Food Science and Nutrition Engineering 4 15–19.
Vignolles M L, Lopez C, Madec M N, Ehrhardt J J, Méjean S, Schuck P and Jeantet R (2009) Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders. Journal of Dairy Science 92 58–70.
Wu W D, Liu W, Gengenbach T, Woo M W, Selomulya C, Chen X D and Weeks M (2014) Towards spray drying of high solids dairy liquid: Effects of feed solid content on particle structure and functionality. Journal of Food Engineering 123 130–135.
