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Spray drying of ACE ‐inhibitory enzyme‐modified white cheese
Author(s) -
Amighi Fatemeh,
EmamDjomeh Zahra,
Madadlou Ashkan
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12214
Subject(s) - spray drying , scanning electron microscope , materials science , porosity , browning , water content , bulk density , moisture , air blast , chemistry , food science , composite material , chromatography , environmental science , geotechnical engineering , mining engineering , soil science , engineering , soil water
Summary An angiotensin‐I converting enzyme ( ACE )‐inhibitory enzyme‐modified cheese ( EMC ) was spray‐dried at different inlet drying air temperatures, feeding pump rates and spraying air flow rates. Powder moisture content, bulk density, porosity, production yield and particles size were responses of interest measured. Response surface optimisation determined that if the cheese paste is pumped at feeding pump rate of 5%, sprayed with the compressed air at rate of 400 L h −1 and dried by an air at temperature of 154 °C, minimum moisture content is achieved for the produced powder. Spray drying decreased the ACE ‐inhibitory of EMC significantly, but the powder was still extremely bioactive. Scanning electron microscopy ( SEM ) images revealed that inlet drying air temperature of 150 °C yielded a powder with relatively well‐separated particles. Higher drying air temperatures resulted in lower browning indices for the EMC powder.