MANUFACTURING PARAMETERS AND QUALITY CHARACTERISTICS OF SPRAY DRIED JAMEED
作者:
R. Y. Jumah,
B. Tashtoush,
R.R. Shaker,
A.F. Zraiy,
期刊:
Drying Technology
(Taylor Available online 2000)
卷期:
Volume 18,
issue 4-5
页码: 967-984
ISSN:0737-3937
年代: 2000
DOI:10.1080/07373930008917747
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Spray drying of jameed - a dried fermented dairy product, is investigated. The study covers the effects of the operating variables upon the physical and chemical characteristics of the dried product. The investigated variables were: feed total solids, feed flow rate, inlet air temperature, air flow rate and atomizer pressure. The product characteristics measured were: total solids, bulk density, average particle size, wettability, dipersibility, color, ash content, salt content, fat content and pH. Best overall results were obtained for a feed total solids of 17%, feed flow rate of 36.5 ml/min, inlet air temperature of 100 /C, air flow rate of 632 cm3/s, and atomizer pressure of 1.5 bar.
点击下载:
PDF (316KB)
返 回