Devising optimal technological parameters for spray drying to produce whole camel milk powder

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.238686

Keywords:

dry whole camel milk, spray drying, physical properties, production technology

Abstract

Camel milk is a valuable source of protein and nutrients, it has therapeutic and prophylactic properties. The production of dry dairy products based on camel milk implies prolonging its shelf life, a decrease in the cost of its transportation and storage. To manufacture dry camel milk, it is necessary to optimize the technological parameters of drying, which affect its physical-chemical properties.

Whole milk from camels (Camelus dromedarius) was dried on a spray drying plant under the following modes: the inlet temperature from 140 °C to 160 °C; the feed rate from 30 ml/min to 40 ml/min. The dependence of such physical properties of milk powder as the water solubility index, water absorption index, moisture content, hygroscopicity, density, water activity, the stickiness and size of particles on the technological parameters of drying has been established.

The study results show that the highest index of solubility of samples was equal to 81.25±0.11 %, which corresponded to the air temperature at the inlet of 150 °C and the feed rate of 30 ml/min. At the same time, the lowest solubility was 62.89±0.27 % under the modes of 140 and 40 ml/min, respectively. With an increase in the air temperature at the inlet and a decrease in the rate of supply of dairy raw materials, there was a decrease in the moisture content and water activity. However, an increase in the air temperature at the inlet above 150 °C led to a decrease in the solubility index in water. The optimal particle sizes of whole camel milk powder, preceding a relatively high solubility index, were 36.22±0.33 μm, 108.89±0.56 μm, and 229.19±0.74 μm.

The data reported in this paper could be useful in devising the technology for manufacturing a dry milk product from camel milk.

Author Biographies

Nurbek Aralbayev, Almaty Technological University

Doctoral Student

Department of Technology of Food Products

Fatima Dikhanbayeva, Almaty Technological University

Doctor of Technical Sciences, Professor

Department of Technology of Food Products

Yus Aniza Binti Yusof, Universiti Putra Malaysia

PhD, Professor

Department of Process and Food Engineering

Aigul Tayeva, Almaty Technological University

Doctor of Technical Sciences, Professor

Department of Technology of Food Products

Zhuldyz Smailova, Korkyt-Ata Kyzylorda University

PhD

Department of Professional Education

References

  1. Statistics of agriculture, forestry, hunting and fisheries. Available at: https://stat.gov.kz/official/industry/14/statistic/7
  2. Farah, Z., Mollet, M., Younan, M., Dahir, R. (2007). Camel dairy in Somalia: Limiting factors and development potential. Livestock Science, 110 (1-2), 187–191. doi: https://doi.org/10.1016/j.livsci.2006.12.010
  3. Konuspayeva, G., Faye, B., Loiseau, G. (2011). Variability of vitamin C content in camel milk from Kazakhstan. Journal of Camelid Science, 4, 63–69. Available at: https://agritrop.cirad.fr/563224/1/document_563224.pdf
  4. Singh, M. B., Lakshminarayana, J., Fotedar, R. (2009). Nutritional Status of Adult Population of Raika Community in Jodhpur, Desert District of Rajasthan. Journal of Human Ecology, 26 (2), 77–80. doi: https://doi.org/10.1080/09709274.2009.11906167
  5. Shabo, Y., Brazel, R., Margoulis, M., Yagil, R. (2005). Camel's milk for food allergies in children. Immunol. Allerg., 7, 796–798.
  6. Konuspayeva, M. G. (2007). Variabilité Physico-Chimique et Biochimique du lait des grands Camélidés (Camelus bactrianus, Camelus dromedarius et hybrides) au Kazakhstan: Thése Doctrat. Université Montpellier. Available at: http://camelides.cirad.fr/fr/science/pdf/these_konuspayeva.pdf
  7. Hanna, J. (2001). Over the hump. In: Jack Hanna’s Animal Adventures. TV series (USA).
  8. Dikhanbayeva, F., Zhaxybayeva, E., Dimitrov, Z., Baiysbayeva, M., Yessirkep, G., Bansal, N. (2021). Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 36–48. doi: https://doi.org/10.15587/1729-4061.2021.235831
  9. AbdAlmageed, E.-S. T. E.-S. (2009). Properties of milk powder made from the milk of cow, goat and camel. University of Khartoum. Available at: http://khartoumspace.uofk.edu/bitstream/handle/123456789/12941/Properties%20Of%20Milk%20Powder%20Made%20From%20The%20Milk%20Of%20Cow,%20Goat%20And%20Camel.pdf?sequence=1&&isAllowed=y
  10. Aralbaev, N. A., Dihanbaeva, F. T., Serikbaeva, A. D. (2018). Poluchenie suhogo verblyuzh'ego moloka raspylitel'nym i sublimatsionnym metodami sushki. Mater. resp. nauchn.-prakt. konf. molodyh uchenyh «Nauka. Obrazovanie. Molodezh'». Almaty: ATU, 59–60.
  11. Aralbayev, N., Dikhanbayeva, F., Serikbayeva, A., Yusof, Y. A., Abdul Manaf, Y. N. (2019). Comparative study of amino acid composition of raw and dry camel milk and shubat (Camelus dromedaries). EurAsian Journal of BioSciences, 13, 1489–1493. Available at: http://www.ejobios.org/download/comparative-study-of-amino-acid-composition-of-raw-and-dry-camel-milk-and-shubat-camelus-dromedaries-7301.pdf
  12. Kha, T. C., Nguyen, M. H., Roach, P. D. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering, 98 (3), 385–392. doi: https://doi.org/10.1016/j.jfoodeng.2010.01.016
  13. Labuza, T. P. (1984). Moisture sorption: Practical aspects of isotherm measurement and use. Minnesota: American Association of Cereal Chemists, 150.
  14. Tonon, R. V., Brabet, C., Hubinger, M. D. (2008). Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88 (3), 411–418. doi: https://doi.org/10.1016/j.jfoodeng.2008.02.029
  15. Amidon, G. E., Secreast, P. J., Mudie, D. (2009). Particle, Powder, and Compact Characterization. Developing Solid Oral Dosage Forms, 163–186. doi: https://doi.org/10.1016/b978-0-444-53242-8.00008-4
  16. Farkye, Y. N., Obisa, L. S. P. C. (1998). Acquisition of Aqua Lab CX-2T to measure water activity in milk powder. Pullman: Decagon Devices, Inc., 78.
  17. Chen, W. Z., Hoseney, R. C. (1994). Adhesion testing apparatus and method for flowable materials such as wheat Hlynka. Rheological properties of dough and their significance in the bread making process. Baker's Dig., 44 (2), 46–57.
  18. Ferrari, C. C., Marconi Germer, S. P., Alvim, I. D., de Aguirre, J. M. (2013). Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic. Drying Technology, 31 (4), 470–478. doi: https://doi.org/10.1080/07373937.2012.742103
  19. Fitzpatrick, J. J., Barry, K., Cerqueira, P. S. M., Iqbal, T., O’Neill, J., Roos, Y. H. (2007). Effect of composition and storage conditions on the flowability of dairy powders. International Dairy Journal, 17 (4), 383–392. doi: https://doi.org/10.1016/j.idairyj.2006.04.010
  20. GOST 33629-2015. Konservy molochnye. Moloko suhoe. Tekhnicheskie usloviya (s Popravkami).
  21. Cai, Y. Z., Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science, 65 (7), 1248–1252. doi: https://doi.org/10.1111/j.1365-2621.2000.tb10273.x
  22. Aralbaev, N. A., Serikbaeva, A. D. (2017). Issledovanie rastvorimosti suhogo moloka na osnove plotnosti chastits. Sbornik materialov mezhd. nauchn.-prakt. konf. molodyh uchenyh «Nauchniy vzglyad molodyh: poiski, innovatsii v APK», Almaty: KazNAU, 134–138.
  23. Hogan, S. A., O’Callaghan, D. J. (2010). Influence of milk proteins on the development of lactose-induced stickiness in dairy powders. International Dairy Journal, 20 (3), 212–221. doi: https://doi.org/10.1016/j.idairyj.2009.11.002

Downloads

Published

2021-08-30

How to Cite

Aralbayev, N., Dikhanbayeva, F., Yusof, Y. A. B., Tayeva, A., & Smailova, Z. (2021). Devising optimal technological parameters for spray drying to produce whole camel milk powder. Eastern-European Journal of Enterprise Technologies, 4(11(112), 82–91. https://doi.org/10.15587/1729-4061.2021.238686

Issue

Vol. 4 No. 11(112) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2021 Nurbek Aralbayev, Fatima Dikhanbayeva, Yus Aniza Binti Yusof, Aigul Tayeva, Zhuldyz Smailova

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.