Physical characterization of spray-dried milk powders and their agglomerates with the addition of carob, cinnamon, and ginger powders

The scope of the study is to determine the influence of the addition of different amounts of carob (CP), cinnamon (CNP), and ginger (GP) powders and fluidized bed agglomeration process on the moisture content, water activity and powder properties of milk powders as well as powder yield and the energy consumption of the drying and agglomeration operations. CP, CNP, and GP were directly added to whole milk at different concentrations (1-8 % by weight), mixed for 30min and filtered by crude filter paper. Then, the filtrate was spray dried at the inlet and outlet air temperatures of 160 and 80 °C respectively. The powder yield ranged between 55.57-67.07 % for milk powder with CP (MPCP), 45.48-61.04 % for milk powder with CNP (MPCNP), and 42.42-46.93 % for milk powder with GP (MPGP). The addition of the powders decreased the total drying time and energy consumption of the drying process (p<0.05). The agglomeration process was performed at 1.8 m/s, and 80 °C for 15 min. During this process, water (1: 0.1 weight: weight, water: powder) was added to powders as a binder. Agglomerates have higher moisture content (3.45-4.60%, wet basis) and water activity (0.171-0.257) values compared to corresponding powders. The solubility times of powders decreased with the increasing amount of ingredients. Higher bulk (200-259 kg/m3) and tapped (339-400 kg/m3) density values were obtained from MPGP compared to other powders. Agglomeration process improved the flow properties of milk powders and increased the bulk and tapped density values. The long solubility times of milk powders (194-244.5 s) reduced to 10-50 s by means of the applied agglomeration process.

Keçi boynuzu, tarçýn ve zencefil tozu içeren püskürtmeli kurutucuda kurutulmuþ süt tozlarýnýn ve aglomeratlarýnýn fiziksel karakterizasyonu

Bu çalýþmanýn amacý; farklý miktarlarda keçi boynuzu (CP), tarçýn (CNP) ve zencefil (GP) tozu katkýsýnýn ve akýþkan yatak aglomerasyon iþleminin süt tozlarýnýn nem, su aktivitesi ve toz özellikleri, toz verimi ve kurutma ve aglomerasyon iþlemlerinin enerji tüketimi üzerindeki etkisinin belirlenmesidir. Farklý konsantrasyonlarda (%1-8 aðýrlýkça) CP, CNP ve GP doðrudan tam yaðlý inek sütüne ilave edilmiþ ve 30 dk süre ile karýþtýrýlarak kaba filtre kaðýdýndan süzülmüþtür. Elde edilen filtrat 160/80°C hava giriþ/çýkýþ sýcaklýðýnda pilot ölçekli püskürtmeli kurutucuda kurutulmuþtur. Toz ürün verimi CP içeren süt tozlarýnda (MPCP) % 55.57-67.07, CNP içeren süt tozlarýnda (MPCNP) % 45.48-61.04 ve GP içeren süt tozlarýnda (MPGP) ise % 42.42-46.93 arasýnda deðiþmiþtir. Aromalarýn ilavesi, kuruma süresi ve enerji tüketimini azaltmýþtýr (p<0.05). Aglomerasyon iþlemi 1.8 m/s, ve 80 °C’de 15 dk süre ile gerçekleþtirilmiþtir. Bu iþlem süresince, su (1: 0.1 aðýrlýk: aðýrlýk, su: toz) baðlayýcý olarak toz ürünlere ilave edilmiþtir. Aglomeratlarýn nem içeriði (%3.45-4.60, yaþ bazlý) ve su aktivitesi deðerleri (0.171-0.257) süt tozlarýna kýyasla daha yüksek bulunmuþtur. Toz ürünlerin çözünürlük süreleri ilave edilen aroma maddesine baðlý olarak azalmýþtýr. Yüksek yýðýn (200-259 kg/m3) ve sýkýþtýrýlmýþ yýðýn (339-400 kg/m3) yoðunluðu deðerleri MPGP’den elde edilmiþtir. Aglomerasyon iþlemi, süt tozlarýnýn akabilirlik özelliklerini; yýðýn ve sýkýþtýrýlmýþ yýðýn yoðunluðu. deðerlerini arttýrmýþtýr. Süt tozlarýnýn uzun çözünürlük süreleri (194-244.5 s) uygulanan aglomerasyon iþlemiyle 10-50 s’ye düþürülmüþtür.