通过多标准优化出口干燥空气温度和喷雾空气压力提高脱脂奶粉的功能性

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-10-24 DOI:10.1016/j.jfoodeng.2024.112374

Adeline Meriaux , Frantz Fournier , Claire Gaiani , Jennifer Burgain , Jérémy Petit

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引用次数: 0

摘要

本研究探讨了喷淋气压和出口气温对脱脂奶粉理化和功能特性的影响。实验设计方法表明，较高的出口气温可提高干物质含量、凝胶能力和流动性，但会增强色泽、湿度敏感性，并有利于蛋白质变性。喷雾气压主要影响颗粒大小，从而影响粉末的流变特性和颜色。这项研究强调了控制干燥参数对优化粉末特性的重要性。在优化过程中使用遗传进化算法可以同时改善脱脂奶粉的多种功能。这项研究的结果有助于开发具有特定工业应用的定制特性的增强型粉末。

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Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure

This study investigated the effects of spraying air pressure and outlet air temperature on the physicochemical and functional properties of skimmed milk powder. Experimental design methodology showed that higher outlet air temperatures improved dry matter content, gelation ability, and flowability, but strengthened colour, moisture sensitivity, and favoured protein denaturation. Spraying air pressure primarily influenced particle size, affecting powder rheological properties and colour. This study highlights the importance of controlling drying parameters to optimize powder properties. The use of a genetic evolutionary algorithm in the optimization process allowed the simultaneous improvement of several functionalities of skimmed milk powder. The findings of this study can contribute to the development of enhanced powders with tailored properties for specific industrial applications.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.