Optimization of spray drying process in cheese powder production

Basit Öğe Kaydı
dc.contributor.authorErbay, Zafer
dc.contributor.authorKoca, Nurcan
dc.contributor.authorKaymak-Ertekin, Figen
dc.contributor.authorUcuncu, Mustafa
dc.date.accessioned2019-10-27T22:30:18Z
dc.date.available2019-10-27T22:30:18Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, white cheese powder was produced using a pilot scale spray drier and response surface methodology was used to optimize the operating conditions of spray drying. The independent variables were inlet drying temperature, atomization pressure and outlet drying temperature, while drying experiments were carried out with an inlet drying air temperature range of 160-230 degrees C, an outlet drying air temperature range of 60-100 degrees C and an atomization pressure range of 294-588 kPa. The responses were nonenzymatic browning index, free fat content, solubility index, bulk density of cheese powder and exergy efficiency of the spray drying process. Optimum operating conditions were found to be an inlet drying temperature of 174 degrees C, atomization pressure of 354 kPa, and an outlet drying temperature of 68 degrees C. At this optimum condition, nonenzymatic browning index, free fat content, solubility index, bulk density and exergy efficiency were found to be 0.123 OD/g dm, 40.7%, 82.7%, 252 kg/m(3) and 4.81%, respectively. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Markey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1090093]; Ege University Science and Technology Center (EBILTEM)Ege University [2010/Bil/012]en_US
dc.description.sponsorshipThis study is a part of PhD thesis named as "Optimization of Spray Drying and Determination of Effects of Using Whey and Maltodextrin during White Cheese Production on Product Quality and Storage Stability". The authors are grateful for the financial support provided for the project no: 1090093 by The Scientific and Technological Research Council of Markey (TUBITAK) and for the project no: 2010/Bil/012 by Ege University Science and Technology Center (EBILTEM), Sutas Dairy Company for providing cheese, Yildiz Group for providing atomizer and Kipa Chemical Company for providing emulsifying salt. The authors would like to thank the reviewers of the journal due to their valuable and constructive comments, which have been utilized to improve the quality of the paper.en_US
dc.identifier.doi10.1016/j.fbp.2013.12.008
dc.identifier.endpage165en_US
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.issn0960-3085en_US
dc.identifier.issn1744-3571en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage156en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2013.12.008
dc.identifier.urihttps://hdl.handle.net/11454/51222
dc.identifier.volume93en_US
dc.identifier.wosWOS:000349431800017en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Chemical Engineersen_US
dc.relation.ispartofFood and Bioproducts Processingen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSpray dryingen_US
dc.subjectOptimizationen_US
dc.subjectCheese powderen_US
dc.subjectFree faten_US
dc.subjectExergyen_US
dc.titleOptimization of spray drying process in cheese powder productionen_US
dc.typeArticleen_US

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