Spray drying of yogurt: Optimization of process conditions for improving viability and other quality attributes

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dc.contributor.authorKoc B.
dc.contributor.authorYilmazer M.S.
dc.contributor.authorBalkir P.
dc.contributor.authorErtekin F.K.
dc.date.accessioned2019-10-26T22:37:52Z
dc.date.available2019-10-26T22:37:52Z
dc.date.issued2010
dc.departmentEge Üniversitesien_US
dc.description.abstractPlain yogurt was subjected to spray drying to determine the optimum processing conditions that yield maximum survival ratio of lactic acid bacteria, maximum overall sensory attributes, minimum color change, and acceptable moisture content. The inlet (150-180° C) and outlet air temperatures (60-90° C) and the feed temperature (4-30° C) were the independent factors. A pilot-scale spray dryer was used to conduct a set of drying experiments where the process conditions were selected according to central composite rotatable design (CCRD). The resulting yogurt powder at each condition was also subjected to the measurement of some physical properties (water activity, titratable acidity [lactic acid, %] and pH) to determine the effects of spray-drying conditions. The morphological structure of the powder was inspected by scanning electron microscopy (SEM) analysis. Optimization by the application of the desirability function method resulted in air inlet temperature of 171° C, air outlet temperature of 60.5° C, and feed temperature of 15° C as the optimum processing condition. The mathematical optimum condition was experimentally verified. © 2010 Taylor & Francis Group.en_US
dc.description.sponsorshipFirat University Scientific Research Projects Management Unit 107 O 090 Ege Üniversitesien_US
dc.description.sponsorshipThe authors acknowledge the financial support of TUBITAK-TOVAG (Project no. 107 O 090) and Ege University, Council of Scientific Research Projects (Project no. BAP 2006/Muh/043), and Pinar Dairy Products Company, Izmir, Turkey. --en_US
dc.identifier.doi10.1080/07373931003613809
dc.identifier.endpage507en_US
dc.identifier.issn0737-3937
dc.identifier.issn0737-3937en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage495en_US
dc.identifier.urihttps://doi.org/10.1080/07373931003613809
dc.identifier.urihttps://hdl.handle.net/11454/19919
dc.identifier.volume28en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofDrying Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOptimizationen_US
dc.subjectQuality attributesen_US
dc.subjectSpray dryingen_US
dc.subjectSurvival ratio of lactic acid bacteriaen_US
dc.subjectYogurt powderen_US
dc.titleSpray drying of yogurt: Optimization of process conditions for improving viability and other quality attributesen_US
dc.typeArticleen_US

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