The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder

AbstractThe effect of spray drying on the composition of camel milk powder was evaluated. A full factorial experimental design was used to see the effects of inlet temperature (160 °C, 140 °C, and 120 °C), atomization pressure (800, 600, and 400 bar) and feed flow rate (5, 4, and 3 rev/s) on cyclone and vitamin C recoveries. Principal components analysis (PCA) was used to check classification of spray dried whole camel milk powders based on their processing conditions and m ultiple correspondence analysis (MCA) on the fatty acid profiles. The average proximate composition of the camel milk viz., fat, protein, lactose, and total solid were 3.0%, 3.21%, 3.01%, and 10.29% respectively. The powder yield (cyclone recovery) increased with increasing inlet temperature and dec reasing feed flow rate. High outlet temperature and pressure decreased vitamin C recovery. As a result of PCA of the camel milk powders, they were classified into high heat treated and low heat treated milk powders while the MCA of the fatty acid profiles of camel milk powders were classified into h igh pressure and low pressure treated powders and it was concluded that higher atomization pressure caused increase in the content of fatty acids.Practical ApplicationDrying of camel milk (using spray drying) can extend its shelf life. The spray drying process must be optimized in order to retain the nutritional properties of the milk and the techno ‐functional characteristics of the powder. Here, the effect of...
Source: Journal of Food Science - Category: Food Science Authors: Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research