Acta Alimentaria
Volume/Issue:
Volume 52: Issue 2
Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)
Authors:
A. Mouzai Laboratoire de Génie Agro-Alimentaire (GENIAAL), Équipe Génie des Procédés Alimentaires, Biodiversité et Agroenvironnement (GPABAE), INATAA Université frères Mentouri Constantine 1, Constantine, 25000, Algeria

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https://orcid.org/0009-0005-0460-5204
,
A. Kheroufi Laboratoire de Génie Agro-Alimentaire (GENIAAL), Équipe Génie des Procédés Alimentaires, Biodiversité et Agroenvironnement (GPABAE), INATAA Université frères Mentouri Constantine 1, Constantine, 25000, Algeria

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L. Afoutni Laboratoire de Génie Agro-Alimentaire (GENIAAL), Équipe Génie des Procédés Alimentaires, Biodiversité et Agroenvironnement (GPABAE), INATAA Université frères Mentouri Constantine 1, Constantine, 25000, Algeria

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W. Louaer Laboratoire d’Ingénierie de Procédés de l’Environnement, Université Salah Boubnider Constantine 3, Constantine, 25000, Algeria

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M.N. Zidoune Laboratoire de nutrition et technologies alimentaires (L.N.T.A.), Équipe Transformation et Elaboration des Produits Agro-alimentaires (T.E.P.A.), INATAA Université frères Mentouri Constantine 1, Constantine, 25000, Algeria

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H. Boughellout Laboratoire de Génie Agro-Alimentaire (GENIAAL), Équipe Génie des Procédés Alimentaires, Biodiversité et Agroenvironnement (GPABAE), INATAA Université frères Mentouri Constantine 1, Constantine, 25000, Algeria

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Pages:
220–234
Online Publication Date:
22 May 2023
Publication Date:
19 Jun 2023
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2022.00258
Keywords:
whey powder; spray drying; outlet air temperature; feed flow rate; functional properties; mixed flow
Restricted access

Abstract

This work explored the impact of mixed flow spray drying on the physical and functional properties of whey powder without any subsequently added drying agent to increase whey utilisation. Spray drying was performed on a pilot scale using a mixed flow spray dryer. The effects of the inlet air temperature (150–210 °C) and feed flow rate (2–7 L h−1) on several responses such as moisture content, yield, dispersibility, bulk density, and outlet air temperature were investigated using response surface methodology. In addition, with the optimised parameters, Carr index, Hausner ratio, solubility, wettability, hygroscopicity, degree of caking, crystallinity, and morphology of the obtained whey powder were determined. The investigation revealed that feed flow rate is the main parameter influencing all responses. The inlet air temperature significantly affected the bulk, tapped density, and outlet air temperature. The optimal inlet air temperature and feed flow rate for the production of whey powder were 182 °C and 3.2 L h−1, respectively. Under these parameters the moisture content, yield, bulk density, hygroscopicity, and degree of caking of the obtained product were 28.6, 1.80%, 0.24 g cm−3, 16.10 g H2O/g powder, and 85.56%, respectively.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
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Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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