[en] A composite face-centered experimental design was used to investigate the influence of spray drying conditions on the physicochemical characteristics of camel and cow milk powders. Response surface methodology (RSM) was deployed to appraise the effects of these processing parameters (the outlet drying temperature and the milk fat content) on water activity (aw), glass transition temperature (Tg), bulk density, and free fat quantity. According to RSM analysis, it was noticed that the aw and the Tg were primarily influenced by the outlet drying temperature instead of by milk fat content. Our results highlighted the negative effects of milk fat content and of the outlet drying temperature on the bulk density as well as on the free fat quantity of camel milk powder. Likewise, our findings underlined the negative effect of the outlet drying temperature on the bulk density of cow milk powder. However, the increase of fat content has led to the overexposure of fat at the free surface of the cow milk powder. Our results suggested a marked similarity of the overall thermodynamic behavior of both milks, during drying. Nevertheless, some differences were highlighted regarding the structuring of the particles of camel milk powder.
Disciplines :
Food science
Author, co-author :
Zouari, Ahmed; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia ; Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France
Perrone, Ítalo Tuler; Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France ; Department of Food Technology, Federal University of Viçosa, Minas Gerais, Brazil
Schuck, Pierre; Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France
Gaucheron, Frédéric; Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France
Dolivet, Anne; Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France
Attia, Hamadi; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia
Ayadi, Mohamed ; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia
Language :
English
Title :
Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder
MHESR - Ministry of Higher Education and Scientific Research
Funding text :
This project was financially supported by the higher education and scientific research ministry of Tunisia. The authors want to thank Mrs. Sawsan Derbel-Krichen for editing and improving the form of the manuscript.
Al-Haj, O.A.,; Al-Kanhal, H.A. Compositional, Technological and Nutritional Aspects of Dromedary Camel Milk. Int. Dairy J. 2010, 20, 811–821. DOI: 10.1016/j.idairyj.2010.04.003.
Konuspayeva, G.,; Faye, B.,; Loiseau, G. The Composition of Camel Milk: A Meta-Analysis of the Literature Data. J. Food Compos. Anal. 2009, 22, 95–101. DOI: 10.1016/j.jfca.2008.09.008.
Felfoul, I.,; Jardin, J.,; Gaucheron, F.,; Attia, H.,; Ayadi, M.A. Proteomic Profiling of Camel and Cow Milk Proteins under Heat Treatment. Food Chem. 2017, 216, 161–169. DOI: 10.1016/j.foodchem.2016.08.007.
Attia, H.,; Kherouatou, N.,; Fakhfakh, N.,; Khorchani, T.,; Trigui, N. Dromedary Milk Fat: Biochemical, Microscopic and Rheological Characteristics. J. Food Lipids 2000, 7, 95–112. DOI: 10.1111/j.1745-4522.2000.tb00164.x
Farah, Z.,; Rüegg, M. The Size Distribution of Casein Micelles in Camel Milk. Food Microstruct. 1989, 8, 211–216.
Murrieta-Pazos, I.,; Gaiani, C.,; Galet, L.,; Cuq, B.,; Desobry, S.,; Scher, J. Comparative Study of Particle Structure Evolution during Water Sorption: Skim and Whole Milk Powders. Colloids Surf. B. 2011, 87, 1–10. DOI: 10.1016/j.colsurfb.2011.05.001.
Vignolles, M.L.,; Lopez, C.,; Le Floch-Fouéré, C.,; Ehrhardt, J.J.,; Méjean, S.,; Jeantet, R.,; Schuck, P. Fat Supramolecular Structure in Fat-Filled Dairy Powders: A Tool to Adjust Spray-Drying Temperatures. Dairy Sci. Technol. 2010, 90, 287–300. DOI: 10.1051/dst/2009057.
Langrish, T.A.G.,; Marquez, N.,; Kota, K. An Investigation and Quantitative Assessment of Particle Shape in Milk Powders from a Laboratory-Scale Spray Dryer. Drying Technol 2006, 24, 1619–1630. DOI: 10.1080/07373930601031133.
Vignolles, M.L.,; Lopez, C.,; Madec, M.N.,; Ehrhardt, J.J.,; Méjean, S.,; Schuck, P.,; Jeantet, R. Fat Properties during Homogenization, Spray-Drying, and Storage Affect the Physical Properties of Dairy Powders. J. Dairy Sci. 2009, 92, 58–70. DOI: 10.3168/jds.2008-1387.
Nijdam, J.J.,; Langrish, T.A.G. An Investigation of Milk Powders Produced by a Laboratory-Scale Spray Dryer. Drying Technol. 2005, 23, 1043–1056. DOI: 10.1081/DRT-200060208.
Nikolova, Y.,; Petit, J.,; Gianfrancesco, A.,; Sanders, C.F.W.,; Scher, J.,; Gaiani, C. Impact of Spray-Drying Process Parameters on Dairy Powder Surface Composition and Properties. Drying Technol. 2015, 33, 1654–1661. DOI: 10.1080/07373937.2015.1060494.
Kim, E.H.-J.,; Dong Chen, X.,; Pearce, D. On the Mechanisms of Surface Formation and the Surface Compositions of Industrial Milk Powders. Drying Technol. 2003, 21, 265–278. DOI: 10.1081/DRT-120017747.
Schuck, P.,; Méjean, S.,; Dolivet, A.,; Gaiani, C.,; Banon, S.,; Scher, J.,; Jeantet, R. Water Transfer during Rehydration of Micellar Casein Powders. Lait. 2007, 87, 425–432. DOI: 10.1051/lait:2007016.
Fyfe, K.,; Kravchuk, O.,; Nguyen, A.V.,; Deeth, H.,; Bhandari, B. Influence of Dryer Type on Surface Characteristics of Milk Powders. Drying Technol. 2011, 29, 758–769. DOI: 10.1080/07373937.2010.538481.
Gaiani, C.,; Scher, J.,; Ehrhardt, J.J.,; Linder, M.,; Schuck, P.,; Desobry, S.,; Banon, S. Relationships between Dairy Powder Surface Composition and Wetting Properties during Storage: Importance of Residual Lipids. J. Agric. Food Chem. 2007, 55, 6561–6567. DOI: 10.1021/jf070364b.
Roos, Y. Importance of Glass Transition and Water Activity to Spray Drying and Stability of Dairy Powders. Lait. 2002, 82, 475–484. DOI: 10.1051/lait:2002025.
Hogan, S.A.,; O'Callaghan, D.J. Influence of Milk Proteins on the Development of Lactose-Induced Stickiness in Dairy Powders. Int. Dairy J. 2010, 20, 212–221. DOI: 10.1016/j.idairyj.2009.11.002.
Bhandari, B.R.,; Howes, T. Implication of Glass Transition for the Drying and Stability of Dried Foods. J. Food Eng. 1999, 40, 71–79. DOI: 10.1016/S0260-8774(99)00039-4.
Roos, Y.,; Karel, M. Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models. J. Food Sci. 1991, 56, 38–43. DOI: 10.1111/j.1365-2621.1991.tb07970.x.
Jouppila, K.,; Roos, Y.H. Glass Transitions and Crystallization in Milk Powders. J. Dairy Sci. 1994, 77, 2907–2915. DOI: 10.3168/jds.S0022-0302(94)77231-3.
Shrestha, A.K.,; Howes, T.,; Adhikari, B.P.,; Bhandari, B.R. Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior, Physicochemical Properties, and Storage Stability of Powder. Drying Technol. 2008, 26, 239–247. DOI: 10.1080/07373930701831663.
Kim, E.H.-J.,; Chen, X.D.,; Pearce, D. Surface Composition of Industrial Spray-Dried Milk Powders. 2. Effects of Spray Drying Conditions on the Surface Composition. J. Food Eng. 2009, 94, 169–181. DOI: 10.1016/j.jfoodeng.2008.10.020.
Pisecky, J. Handbook of Milk Powder Manufacture; Niro AS: Denmark, 1997. 261 pp 24.
Schuck, P.,; Dolivet, A.,; Méjean, S.,; Jeantet, R. Relative Humidity of Outlet Air: The Key Parameter to Optimize Moisture Content and Water Activity of Dairy Powders. Dairy Sci. Technol. 2008, 88, 45–52. DOI: 10.1051/dst:2007007.
Schuck, P.,; Blanchard, E.,; Dolivet, A.,; Méjean, S.,; Onillon, E.,; Jeantet, R. Water Activity and Glass Transition in Dairy Ingredients. Lait. 2005, 85, 295–304. DOI: 10.1051/lait:2005020.
Hennigs, C.,; Kockel, T.K.,; Langrish, T.A.G. New Measurements of the Sticky Behavior of Skim Milk Powder. Drying Technol. 2001, 19, 471–484. DOI: 10.1081/DRT-100103929.
Nikolova, Y.,; Petit, J.,; Sanders, C.,; Gianfrancesco, A.,; Desbenoit, N.,; Frache, G.,; Francius, G.,; Scher, J.,; Gaiani, C. Is It Possible to Modulate the Structure of Skim Milk Particle through Drying Process and Parameters? J. Food Eng. 2014, 142, 179–189. DOI: 10.1016/j.jfoodeng.2014.05.026.
Sulieman, A.M.E.,; Elamin, O.M.,; Elkhalifa, E.A.,; Laleye, L. Comparison of Physicochemical Properties of Spray-Dried Camel’s Milk and Cow’s Milk Powder. Int. J. Food Sci. Nutr. Eng. 2014, 4, 15–19. DOI: 10.5923/j.food.20140401.03.
Horwitz, W.,; Latimer, G. Official Methods of Analysis of AOAC International;Assoc. Off. Anal. Chem: Gaithersburg, MA, 2000.
Hogan, S.A.,; Famelart, M.H.,; O’Callaghan, D.J.,; Schuck, P. A Novel Technique for Determining Glass–Rubber Transition in Dairy Powders. J. Food Eng. 2010, 99, 76–82. DOI: 10.1016/j.jfoodeng.2010.01.040.
Syll, O.,; Richard, B.,; Willart, J.F.,; Descamps, M.,; Schuck, P.,; Delaplace, G.,; Jeantet, R. Rehydration Behaviour and Ageing of Dairy Powders Assessed by Calorimetric Measurements. Innov. Food Sci. Emerg. Technol. 2012, 14, 139–145. DOI: 10.1016/j.ifset.2012.01.001.
Schuck, P.,; Jeantet, R.,; Dolivet, A. Analytical Methods for Food and Dairy Powders; John Wiley & Sons: Oxford, 2012.
Gaiani, C.,; Schuck, P.,; Scher, J.,; Ehrhardt, J.J.,; Arab-Tehrany, E.,; Jacquot, M.,; Banon, S. Native Phosphocaseinate Powder during Storage: Lipids Released onto the Surface. J. Food Eng. 2009, 94, 130–134. DOI: 10.1016/j.jfoodeng.2009.01.038.
Nijdam, J.J.,; Langrish, T.A.G. The Effect of Surface Composition on the Functional Properties of Milk Powders. J. Food Eng. 2006, 77, 919–925. DOI: 10.1016/j.jfoodeng.2005.08.020.
Cruz, M.A.A.,; Passos, M.L.,; Ferreira, W.R. Final Drying of Whole Milk Powder in Vibrated-Fluidized Beds. Drying Technol. 2005, 23, 2021–2037. DOI: 10.1080/07373930500210473.
Ye, A.,; Anema, S.G.,; Singh, H. Behaviour of Homogenized Fat Globules during the Spray Drying of Whole Milk. Int. Dairy J. 2007, 17, 374–382. DOI: 10.1016/j.idairyj.2006.04.007.
Schuck, P. Why a Bibliographic Review on Free Fat in Dairy Powders. Lait. 2007, 87, 183–185. DOI: 10.1051/lait:2007025.
