Response surface optimisation of spray dryer operational parameters for low‐phenylalanine skim milk powder |
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| Authors: | Atefeh Amiri‐Rigi Mohammad A Mohammadifar Zahra Emam‐Djomeh Mehrdad Mohammadi |
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| Affiliation: | 1. Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, PO Box 19395‐47471, Tehran, Iran;2. Transfer Phenomena Laboratory, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, PO Box 4111, 31587‐11167 Karadj, Iran;3. Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, PO Box 19395‐47471, Tehran, Iran |
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| Abstract: | The aim of this study was to optimise the spray‐drying process for low‐phenylalanine (low‐Phe) milk. Influence of 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, yield, water activity and moisture content (MC) of the milk powder were assessed using response surface methodology. The following optimum process parameters were determined: inlet air temperature of 160 °C, feed flow rate of 8 mL min?1 and air flow rate of 400 L h?1. The predicted values for the solubility, yield, water activity and MC were 98.77%, 88.08%, 0.263% and 5.48%, respectively. With the optimum parameters, the experimental values for the solubility, yield, water activity and MC were 97.56 ± 0.03%, 87.00 ± 0.10%, 0.26 ± 0.01% and 5.53 ± 0.08%, respectively. The similarity of the experimental results to the predicted values verified the models. |
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| Keywords: | Low‐Phe optimisation response surface methodology skim milk powder spray‐drying |
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