Volume 16, Issue 92 (2019)
FSCT 2019, 16(92): 129-141 |
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Hamedi S, Akhavan H, Nematollahi M H, Afsahi M M. Effect of operational parameters of spouted bed dryer on the physical properties of milk powder. FSCT 2019; 16 (92) :129-141
URL: http://fsct.modares.ac.ir/article-7-37572-en.html
URL: http://fsct.modares.ac.ir/article-7-37572-en.html
1- Department of Chemical Engineering, Faculty of Engineering, University of Shahid Bahonar
2- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Shahid Bahonar
3- Department of Clinical Biochemistry, Faculty of Medical, Kerman University of Medical Sciences
4- Department of Chemical Engineering, Faculty of Engineering, University of Shahid Bahonar ,afsahi@uk.ac.ir
2- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Shahid Bahonar
3- Department of Clinical Biochemistry, Faculty of Medical, Kerman University of Medical Sciences
4- Department of Chemical Engineering, Faculty of Engineering, University of Shahid Bahonar ,
Abstract: (3202 Views)
In this study, the effect of the inlet air temperature and milk flow rate on the physical properties of the milk powder obtained from the spouted bed dryer was investigated. Milk samples were dried at three levels of inlet air temperature (80, 100 and 120 ○C) and three levels of milk flow rate (1.333, 2.500, 3.556 ml/min). The effect of these factors on the physical properties (bulk density, tapped density, flowability, color, and moisture content) of the powders was evaluated. The effects of the mentioned factors on the physical properties of milk powder were determined and modeled using response surface methodology. The optimum inlet air temperature and the milk flow rate was obtained 93.82 ○C and 1.333 ml/min, respectively. Under these conditions, the desired values for each physical parameter were predicted and compared with the experimental data.
Article Type: Original Research |
Subject:
Drying, frying, freezing, osmotic dehydration
Received: 2019/10/20 | Accepted: 2019/12/29 | Published: 2019/09/1
Received: 2019/10/20 | Accepted: 2019/12/29 | Published: 2019/09/1
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