Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt
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.
|Tidsskrift||International Journal of Dairy Technology|
|Status||E-pub ahead of print - 2023|
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.
© 2022 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology.