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vol. 15, nr. 1 (2010)
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Physical properties of spray dried protein hydrolysates
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Dariusz Cupiał, Emilia Janiszewska, Dorota Witrowa-Rajchert
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Department of Food Engineering and Process Management, Faculty of Food Sciences, SGGW-WULS ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 15 (2010), nr. 1,
pp. 55-64
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abstract:
The results of the spray drying process of protein hydrolysate and protein hydrolysate with an addition of maltodextrin (20%) are presented in the paper. Two values of inlet air temperature (160ºC and 200ºC) and three raw material fluxes (0.88; 1.12 and 1.24 cm3 s-1) were used. The highest moisture content in the powders (4.5%) was obtained for protein hydrolysate powders with carrier. It was found that the moisture content in powders decreased with a rise in the spray temperature and increased with a rise in the feed flux. Maltodextrin addition increased loose and tapped density and decreased apparent density and bulk porosity. Reduction of the drying temperature caused a decrease in the loose bulk and tapped density, by about 17%, in the case of protein hydrolysate without carrier. It was noticed that both the temperature of drying and the flux of the material did not influence substantially the apparent density of powders. Powdered hydrolysate was characterized with values of Hausner coefficients above 1.4, irrespective of the addition of the carrier and the change of spray drying parameters.
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keywords:
spray drying, maltodextrin, protein hydrolysate, density, porosity
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original in:
Polish
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