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Spray drying of low‐phenylalanine skim milk: optimisation of process conditions for improving solubility and particle size
Author(s) -
AmiriRigi Atefeh,
EmamDjomeh Zahra,
Mohammadifar Mohammad A.,
Mohammadi Mehrdad
Publication year - 2012
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/j.1365-2621.2011.02869.x
Subject(s) - skimmed milk , solubility , volumetric flow rate , spray drying , particle size , chemistry , chromatography , particle (ecology) , materials science , phenylalanine , analytical chemistry (journal) , food science , thermodynamics , organic chemistry , biochemistry , physics , oceanography , amino acid , geology
Summary The optimisation of the spray drying process for low‐phenylalanine skim milk as a dietary supplement for phenylketonurics was studied. The effects of basic parameters including the inlet air temperature (100, 150 and 200 °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 and particle size of the low‐phenylalanine skim milk powder were determined using response surface methodology. The optimum conditions have been obtained with inlet air temperature of 133 °C, feed flow rate of 5 mL min −1 , and air flow rate of 800 L h −1 . With the optimum parameters, the predicted values for the solubility and mean diameter were 95.33% and 5.34 μm, respectively, and experimentally were 94.36 ± 1.62% and 5.50 ± 0.44 μm, respectively. The experimental and predictive values were closely related showing predictive accuracy of the models.