Impact of spray drying parameters on the quality of protein hydrolysate

• Published in: Żywność Vol. 15; no. 5
• Main Authors: Janiszewska, E, Cupial, D, Witrowa-Rajchert, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
• Format: Journal Article
• Language: Polish
• Published: 2008
• Subjects: CALIDAD; CHEMICOPHYSICAL PROPERTIES; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_24088; http://www.fao.org/aos/agrovoc#c_27570; http://www.fao.org/aos/agrovoc#c_3732; http://www.fao.org/aos/agrovoc#c_6400; HYDROLYSAT DE PROTEINES; HYDROLYZED PROTEINS; MALTODEXTRINA; MALTODEXTRINE; MALTODEXTRINS; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; PROTEINAS HIDROLIZADAS; QUALITE; QUALITY; SECADO POR PULVERIZACION; SECHAGE PAR PULVERISATION; SPRAY DRYING
• ISSN: 1425-6959

In the paper, the results are presented of the spray drying process of protein hydrolysate, its mixture, and carriers. A maltodextrin and whey protein were used as carriers. One value of the inlet air temperature (160 deg C) and three raw material feed fluxes were applied. The highest moisture content in powders, above 5 percent, was obtained when maltodextrin was added as a carrier, and the lowest, slightly exceeding 2 percent was found in the powders of the protein hydrolysate. The apparent density of powders was the highest when the protein hydrolysate was dried solo, and it was the smallest in the case of materials containing whey protein. The research into the colour of powders using L*a*b system showed that the addition of carriers caused the decrease in the content rates of yellow and red colours