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Abstract The effect of process variables of spray drying on the surface and physico-chemical properties of camel milk powder was evaluated. A 2 3 full factorial experimental design was used… Click to show full abstract
Abstract The effect of process variables of spray drying on the surface and physico-chemical properties of camel milk powder was evaluated. A 2 3 full factorial experimental design was used to determine the effects of inlet temperature (200 °C, 170 °C and 140 °C), drying air flow rate (9, 7.5 and 6 m 3 /min) and total solids of skimmed camel milk (40, 24 and 8.2%) on cyclone recovery and outlet temperature. These variables were found to affect the level of cyclone recovery and outlet temperatures. Cow milk powder was prepared under similar conditions and used for comparison of powder bulk densities. The bulk densities of the powders ranged from 0.17 to 0.63 g/cc. The bulk densities of camel milk powders were higher (p
Journal Title: Food and Bioproducts Processing
Year Published: 2018
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