Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder

Dolores Vickovic*, Søren Juhl Pedersen, Lilia Ahrné, Anni Bygvrå Hougaard

*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

3 Citationer (Scopus)
28 Downloads (Pure)

Abstract

The effects of lactic acid concentration (LA) and spray drying conditions on stickiness of acidified skim milk powder (SMP), which impacts process efficiency and powder properties, were examined using a fully replicated 24-1 fractional factorial design. The wall deposition was significantly affected by LA, and yield was positively influenced by the drying temperature difference. Drying temperature difference significantly affected particle size, moisture content and water activity of acidified SMP. Particle size was also significantly influenced by nozzle airflow rate. Moisture content and water activity were significantly affected by LA, while glass transition temperature was only influenced by the outlet temperature.

OriginalsprogEngelsk
TidsskriftInternational Journal of Dairy Technology
Vol/bind76
Udgave nummer2
Sider (fra-til)266-275
ISSN1364-727X
DOI
StatusUdgivet - 2023

Bibliografisk note

Funding Information:
The authors wish to acknowledge GEA Process Engineering A/S and The Danish Dairy Research Foundation (DDRF) for the financial support. A special thanks to Dr Franciscus Winfried J van der Berg, University of Copenhagen, for providing an in‐house MATLAB script for the analysis of glass transition temperature.

Publisher Copyright:
© 2022 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology.

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