Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder

Atalar İ., Yazici F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.42, no.1, 2018 (SCI-Expanded) identifier identifier


Spray dried yoghurt powder (Control) has small particle size (57 mu m) that cause high cohesiveness forces between particles. Wetting time of control yoghurt powder takes more than 1 hr by forming lump on the surface of water. Smaller particle size cause higher contact surface area per unit mass of powder that limits flowability of yoghurt powder. Yoghurt powder turned into instant form due to particle size enlargement by applying agglomeration process. In addition, agglomerates showed lower bulk, tapped, and particle densities and excellent flowability. Effects of inlet air temperature (50-80 degrees C), atomizing pressure (0.5-1.5 bars) and sprayed water amounts (50-80 g) were investigated in this study. Response surface methodology was used to find the best conditions in view of high quality reconstitution properties of yoghurt powder. The best process conditions were determined as 62.5 degrees C inlet temperature, 0.9 bar atomizing pressure and 68 g sprayed water amount.