Accessibility navigation


Spray drying of low-phenylalanine skim milk: optimization of process conditions for improving solubility and particle size

Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Emam-Djomeh, Z., Mohammadifar, M. A. and Mohammadi, M. (2012) Spray drying of low-phenylalanine skim milk: optimization of process conditions for improving solubility and particle size. International Journal of Food Science and Technology, 47 (3). pp. 495-503. ISSN 1365-2621

[img] Text - Published Version
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.

851kB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1111/j.1365-2621.2011.02869.x

Abstract/Summary

The optimisation of the spray drying process for low-phenylalanine skim milk as a dietary supplement for phenylketonurics was studied. The effects of basic parameters including the inlet air temperature (100, 150 and 200 oC), feed flow rate (5, 10 and 15 mL/min) and air flow rate (400, 600 and 800 L/h) on the solubility and particle size of the low-phenylalanine skim milk powder were determined using response surface methodology. The optimum conditions have been obtained with inlet air temperature of 133 oC, feed flow rate of 5 mL min)1, and air flow rate of 800 L/h. With the optimum parameters, the predicted values for the solubility and mean diameter were 95.33% and 5.34 ml, respectively, and experimentally were 94.36 ± 1.62% and 5.50 ± 0.44 ml, respectively. The experimental and predictive values were closely related showing predictive accuracy of the models.

Item Type:Article
Refereed:Yes
Divisions:No Reading authors. Back catalogue items
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:113790
Publisher:Wiley-Blackwell

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation