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

Year 2019, Volume: 25 Issue: 7, 824 - 833, 26.12.2019

Hira Yüksel Gülşah Çalışkan Koç , Safiye Nur Dirim

Abstract

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.

Keywords

Milk powder, Agglomerate, Spray drying, Fluidized bed agglomeration, Powder properties

Keçiboynuzu, tarçın ve zencefil tozu içeren püskürtmeli kurutucuda kurutulmuş süt tozlarının ve aglomeratlarının fiziksel karakterizasyonu

Abstract

Bu çalışmanın amacı; farklı miktarlarda keçiboynuzu (CP), tarçın (CNP) ve zencefil (GP) tozu katkısının ve akışkan yatak aglomerasyon işleminin süt tozlarının nem, su aktivitesi ve toz özellikleri, toz verimi ve kurutma ve aglomerasyon işlemlerinin enerji tüketimi üzerindeki etkisinin belirlenmesidir. Farklı konsantrasyonlarda (%1-8 ağırlıkça) CP, CNP ve GP doğrudan tam yağlı inek sütüne ilave edilmiş ve 30 dk. süre ile karıştırılarak kaba filtre kağıdından süzülmüştür. Elde edilen filtrat 160/80 °C hava giriş/çıkış sıcaklığında pilot ölçekli püskürtmeli kurutucuda kurutulmuştur. Toz ürün verimi CP içeren süt tozlarında (MPCP) %55.57-67.07, CNP içeren süt tozlarında (MPCNP) %45.48-61.04 ve GP içeren süt tozlarında (MPGP) ise %42.42-46.93 arasında değişmiştir. Aromaların ilavesi, kuruma süresi ve enerji tüketimini azaltmıştır (p<0.05). Aglomerasyon işlemi 1.8 m/s, ve 80 °C’de 15 dk. süre ile gerçekleştirilmiştir. Bu işlem süresince, su (1:0.1 ağırlık: ağırlık, su: toz) bağlayıcı olarak toz ürünlere ilave edilmiştir. Aglomeratların nem içeriği (%3.45-4.60, yaş bazlı) ve su aktivitesi değerleri (0.171-0.257) süt tozlarına kıyasla daha yüksek bulunmuştur. Toz ürünlerin çözünürlük süreleri ilave edilen aroma maddesine bağlı olarak azalmıştır. Yüksek yığın (200-259 kg/m3) ve sıkıştırılmış yığın (339-400 kg/m3) yoğunluğu değerleri MPGP’den elde edilmiştir. Aglomerasyon işlemi, süt tozlarının akabilirlik özelliklerini; yığın ve sıkıştırılmış yığın yoğunluğu değerlerini arttırmıştır. Süt tozlarının uzun çözünürlük süreleri (194-244.5 s) uygulanan aglomerasyon işlemiyle 10-50 s’ye düşürülmüştür.

Keywords

Süt tozu, Aglomerat, Püskürtmeli kurutma, Akışkan yatak aglomerasyon, Toz özellikler

References

• Thomas MEC, Scher J, Desobry-Banon S, Desobry S. “Milk powders ageing, effect on physical and functional properties”. Critical Reviews in Food Science and Nutrition, 44(5), 297-322, 2004.
• Sharma A, Jana AH, Chavan RS. “Functionality of milk powders and milk-based powders for end use applications-a review”. Comprehensive Reviews in Food Science and Food Safety, 11(5), 518-528,2012.
• Food and Agricultural Organisation of the United Nations (FAO). “Food Outlook, Biannual Report on Global Food Markets“. USA, 48-51, 2016.
• Bayram ÖA, Bayram M, Tekin AR. “Spray drying of sumac flavor using sodium chloride, sucrose, glucose, and starch as carriers”. Journal of Food Engineering, 69(2), 253-260, 2005.
• Buffo RA, Probst K, Zehentbauer G, Luo Z, Reineccius GA. “Effects of agglomeration on the properties of spray-dried encapsulated flavours”. Flavour and Fragrance Journal, 17(4), 292-299, 2002.
• Caric´ M. Milk Powders, Types and Manufacture and Physical and Functional Properties of Milk Powders. Editors: Roginski H, Fuquay JW, Fox PF. Encyclopedia of Dairy Sciences, 1869-1880, New York, USA, Academic Press, 2003.
• Hemati M, Cherif R, Saleh K, Pont V. “Fluidized bed coating and granulation, influence of process-related variables and physicochemical properties on the growth kinetics”. Powder Technology, 130(1-3), 18-34,2003.
• Burggraeve A, Monteyne T, Vervaet C, Remon JP, Beer TD. “Process analytical tools for monitoring, understanding, and control of pharmaceutical fluidized bed granulation, a review”. The European Journal of Pharmaceutics and Biopharmaceutics, 83(1), 2-15,2013.
• Kleinebudde P. “Roll compaction/dry granulation, pharmaceutical applications”. European Journal of Pharmaceutics and Biopharmaceutics, 58(2), 317-326, 2004.
• Bindhumadhavan G, Seville JPK, Adams MJ, Greenwood RW, Fitzpatrick S. “Roll compaction of a pharmaceutical excipient, experimental validation of rolling theory for granular solids”. Chemical Engineering Science, 60(14), 3891-3897, 2005.
• Gereg GW, Cappola ML. “Roller compaction feasibility for new drug candidates Laboratory to production scale“. Pharmaceutical Technolgy, 26, 14-23, 2002.
• Kumazawa S, Tanıguchi M, Suzuki Y, Shımura M, Kwon M, Nakayama T. “Antioxidant activity of polyphenols in carob pods”. Journal of Agricultural and Food Chemistry, 50(2), 373-377,2002.
• Dakia PA, Wathelet B, Paquot M. “Isolation and chemical evaluation of carob (Ceratonia siliqua L.) seed germ”. Food Chemistry, 102(4), 1368-1374,2007.
• Feillet P, Roulland TM. “Caroubin, a gluten-like protein isolate from carob bean germ”. Cereal Chemistry, 75(4), 488-492, 1998.
• Murcia MA, Egea I, Romojaro F, Parras P, Jimenez AM, Martinez-Tome M. “Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure”. Journal of Agricultural and Food Chemistry, 52(7), 1872-1881, 2004.
• Singletary K. “Ginger an overview of health benefits”. Nutrition Today, 45(4), 171-183, 2010.
• Chua KJ, Chou SK, Ho JC, Hawlader, MNA. “Heat pump drying, recent developments and future trends”. Drying Technology, 20(8), 1580-1600,2002.
• Jindarat W, Rattanadecho P, Vongpradubchai S. “Analysis of energy consumption in microwave and convective drying process of multi-layered porous material inside a rectangular wave guide”. Experimental Thermal and Fluid Science, 35(4),728-737, 2011.
• AOAC. Official Methods of Analysis, 17th ed. Gaithersburg, USA, Association of Official Analytical Chemists, 2000.
• Goula AM, Adamopoulos KG. “Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air, ΙΙ. Powder properties”. Drying Technology, 26(6), 726-737, 2008.
• Jinapong N, Suphantharika M, Jamnong P. “Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration”. Journal of Food Engineering, 84(2), 194-205,2008.
• Carr RL. “Evaluating flow properties of solids”. Chemical Engineering, 72, 163-168,1965.
• Hausner HH. “Friction conditions in a mass of metal powder”. International Journal of Powder Metall, 3, 7-13, 1967.
• Cai YZ, Corke H. “Production and properties of spray-dried amaranthus β-cyanin pigments”. Journal of Food Science, 65(7), 1248-1252,2000.
• Reddy RS, Ramachandraa CT, Hiregoudar S, Nidoni U, Ramb J, Kammar M. “Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying”. Small Ruminant Research, 119(1-3), 130-137,2014.
• Yousif AK, Alghzawi HM. “Processing and characterization of carob powder”. Food Chemistry, 69(3), 283-287, 2000.
• Barnwal P, Singh K, Mohite A. “Determination of thermal properties of the cryoground cinnamon powder”. Journal of Spices and Aromatic Crops, 23(2), 262-267, 2014.
• Sangwan A, Kawatra A, Sehgal S. “Nutritional composition of ginger powder prepared using various drying methods”. Journal of Food Science and Technology, 51(9), 2260-2262, 2014.
• Bhandari BR, Datta N, Crooks R, Howes T, Rigby S. “A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar rich foods”. Drying Technology, 15(10), 2509-2525,1997.
• Fang Z, Bhandari B. “Effect of spray drying and storage on the stability of bayberry polyphenols”. Food Chemistry, 129(3), 1139-1147, 2011.
• Çalışkan Koç G, Dirim, SN. “Spray dried spinach juice, powder properties”. Journal of Food Measurement and Characterization, 12(3), 1654-1668, 2018.
• Baker CGJ, McKenzie KA. “Energy consumption of industrial spray dryers”. Drying Technology, 23, 365-386, 2005.
• Machado VG, Hirata TAM, Menegalli FC. “Agglomeration of soy protein isolate in a pulsed fluidized bed, experimental study and process optimization”. Powder Technology, 254, 248-255, 2014.
• Pugliese A, Cabassi G, Chiavaro E, Paciulli M, Carini E, Mucchetti, G. “Physical characterization of whole and skim dried milk powders”. Journal of Food Science and Technology, 54(11), 3433-3442,2017.
• Szulc K, Nazarko J, Ostrowska-Ligeza E, Lenart A. “Effect of fat replacement on flow and thermal properties of dairy powders”. LWT-Food Science and Technology, 68, 653-658, 2016.
• Thomsen MK, Jespersen L, Sjøstrøm K, Risbo J, Skibsted LH. “Water activity-temperature state diagram of amorphous lactose”. Journal of Agricultural and Food Chemistry, 53(23), 9182-9185,2005.
• Pugliese A, Paciulli M, Chiavaro E, Mucchetti G. “Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry”. Journal of Thermal Analysis and Calorimetry, 123(3), 2583-2590, 2016.
• Kim EHJ, Chen XD, Pearce D. “Surface composition of industrial spray-dried milk powders. 3. Changes in the surface composition during long-term storage”. Journal of Food Engineering, 94(2), 182-191, 2009.
• Quek SY, Chok NK, Swedlund P. “The physicochemical properties of spray-dried watermelon powders”. Chemical Engineering and Process Intensification, 46(5), 386-392, 2007.
• Schubert H. “Food particle technology. Part I, properties of particles and particulate food systems”. Journal of Food Engineering, 6(1), 1-32, 1987.
• Barbosa-Cánovas GV, Juliano P. Physical and Chemical Properties of Food Powders. Editor: C. Onwulata, Encapsulated and Powdered Foods. 39-71, Boca Raton, Florida, USA, Taylor & Francis, 2005.
• Benkovic M, Tusek AJ, Belscak-Cvitanovic A, Lenart A, Domian E, Komes D, Bauman I. “Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration”. LWT-Food Science and Technology, 64(1), 140-148, 2015.
• Kim EHJ, Chena XD, Pearce D. “Effect of surface composition on the flowability of industrial spray-dried dairy powders”. Colloids and Surfaces B, Biointerfaces, 46(3), 182-187,2005.
• Fitzpatrick JJ, Barry K, Cerqueira PSM, Iqbal T, O'Neill J, Roos YH. “Effect of composition and storage conditions on the flowability of dairy powders”. International Dairy Journal, 17(4), 383-392, 2007.
• Santana AA, Oliveira RA, Pinedo AA, Kurozawa LE, Park, KJ. “Microencapsulation of babassu coconut milk”. LWT-Food Science and Technology, 33(4), 737-744, 2013.
• Ferrari CC, Germer, SPM, De Aguirre JM. “Effects of spray-drying conditions on the physicochemical properties of blackberry powder”. Drying Technology, 30(2), 154-163, 2011.
• Fuchs M, Turchiuli C, Bohin M, Cuvelier ME, Ordonnaud C, Peyrat-Maillard MN, Dumoulin E. “Encapsulation of oil in powder using spray drying and fluidized bed agglomeration”. Journal of Food Engineering, 75(1), 27-35, 2006.