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Optimisation of a pilot‐scale spray drying process for probiotic yoghurt, using response surface methodology
Author(s) -
Izadi Masoumeh,
Eskandari Mohammad Hadi,
Niakousari Mehrdad,
Shekarforoush Shahram,
Hanifpour Mahammad Amin,
Izadi Zahra
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12108
Subject(s) - probiotic , spray drying , starter , volumetric flow rate , air temperature , response surface methodology , moisture , food science , water content , materials science , chemistry , composite material , chromatography , bacteria , biology , engineering , meteorology , genetics , physics , geotechnical engineering , quantum mechanics
The influence of drying air temperatures, drying air flow rate and feed flow rate on percentage survival rate (% SR ) of starter and probiotic bacteria, moisture content, water activity and colour of probiotic yoghurt powder produced using a pilot‐scale spray dryer was investigated. Optimisation of spray drying conditions was achieved based on the desirability value. Results showed that inlet air temperature, drying air flow rate, feed flow rate and outlet air temperature of 150 °C, 478 m 3 /h, 2 L/h and 63.3 °C, respectively, were optimal conditions to produce powder that meets quality specifications and with a satisfactory% SR .