Hira YÜKSEL, Gülşah ÇALIŞKAN KOÇ, Safiye Nur DİRİM

Keçiboynuzu, tarçın ve zencefil tozu içeren püskürtmeli kurutucuda kurutulmuş süt tozlarının ve aglomeratlarının fiziksel karakterizasyonu

Bu çalışmanın amacı; farklı miktarlarda keçiboynuzu (CP), tarçın (CNP) ve zencefil (GP) tozu katkısının ve akışkan yatak aglomerasyon işleminin süt tozlarının nem, su aktivitesi ve toz özellikleri, toz verimi ve kurutma ve aglomerasyon işlemlerinin enerji tüketimi üzerindeki etkisinin belirlenmesidir. Farklı konsantrasyonlarda (%1-8 ağırlıkça) CP, CNP ve GP doğrudan tam yağlı inek sütüne ilave edilmiş ve 30 dk. süre ile karıştırılarak kaba filtre kağıdından süzülmüştür. Elde edilen filtrat 160/80 °C hava giriş/çıkış sıcaklığında pilot ölçekli püskürtmeli kurutucuda kurutulmuştur. Toz ürün verimi CP içeren süt tozlarında (MPCP) %55.57-67.07, CNP içeren süt tozlarında (MPCNP) %45.48-61.04 ve GP içeren süt tozlarında (MPGP) ise %42.42-46.93 arasında değişmiştir. Aromaların ilavesi, kuruma süresi ve enerji tüketimini azaltmıştır (p<0.05). Aglomerasyon işlemi 1.8 m/s, ve 80 °C’de 15 dk. süre ile gerçekleştirilmiştir. Bu işlem süresince, su (1:0.1 ağırlık: ağırlık, su: toz) bağlayıcı olarak toz ürünlere ilave edilmiştir. Aglomeratların nem içeriği (%3.45-4.60, yaş bazlı) ve su aktivitesi değerleri (0.171-0.257) süt tozlarına kıyasla daha yüksek bulunmuştur. Toz ürünlerin çözünürlük süreleri ilave edilen aroma maddesine bağlı olarak azalmıştır. Yüksek yığın (200-259 kg/m3) ve sıkıştırılmış yığın (339-400 kg/m3) yoğunluğu değerleri MPGP’den elde edilmiştir. Aglomerasyon işlemi, süt tozlarının akabilirlik özelliklerini; yığın ve sıkıştırılmış yığın yoğunluğu değerlerini arttırmıştır. Süt tozlarının uzun çözünürlük süreleri (194-244.5 s) uygulanan aglomerasyon işlemiyle 10-50 s’ye düşürülmüştür.

Anahtar Kelimeler:

Süt tozu, Aglomerat, Püskürtmeli kurutma, Akışkan yatak aglomerasyon, Toz özellikler

Physical characterization of spray-dried milk powders and their agglomerates with the addition of carob, cinnamon, and ginger powders

The scope of the study is to determine the influence of the addition of different amounts of carob (CP), cinnamon (CNP), and ginger (GP) powders and fluidized bed agglomeration process on the moisture content, water activity and powder properties of milk powders as well as powder yield and the energy consumption of the drying and agglomeration operations. CP, CNP, and GP were directly added to whole milk at different concentrations (1-8 % by weight), mixed for 30min and filtered by crude filter paper. Then, the filtrate was spray dried at the inlet and outlet air temperatures of 160 and 80 °C respectively. The powder yield ranged between 55.57-67.07% for milk powder with CP (MPCP), 45.48-61.04% for milk powder with CNP (MPCNP), and 42.42-46.93% for milk powder with GP (MPGP). The addition of the powders decreased the total drying time and energy consumption of the drying process (p<0.05). The agglomeration process was performed at 1.8 m/s, and 80 °C for 15 min. During this process, water (1:0.1 weight: weight, water: powder) was added to powders as a binder. Agglomerates have higher moisture content (3.45-4.60%, wet basis) and water activity (0.171-0.257) values compared to corresponding powders. The solubility times of powders decreased with the increasing amount of ingredients. Higher bulk (200-259 kg/m3) and tapped (339-400 kg/m3) density values were obtained from MPGP compared to other powders. Agglomeration process improved the flow properties of milk powders and increased the bulk and tapped density values. The long solubility times of milk powders (194-244.5 s) reduced to 10-50 s by means of the applied agglomeration process.

Keywords:

Milk powder, Agglomerate, Spray drying, Fluidized bed agglomeration, Powder properties,

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