Araştırma Makalesi
Determination of Physicochemical Properties, Powder Flow Behavior and Particle Size Parameters of Goat Milk Powders with Different Fat Content
Öz
In this study, the effects of different fat ratios on some physicochemical properties, powder flow behavior (caking, cohesion and powder flow speed dependent properties) and particle size of goat milk powder were investigated. For this purpose, skim (SMP) and whole goat milk powders (WMP) were produced by spray-drying method. The tapped bulk density was determined as 0.71 g cm-3 in the SMP and 0.57 g cm-3 in the WMP. The solubility in both samples was 99.80%. The caking strength of SMP (-0.190 N.mm) was found to be significantly low compared to that of WMP (26.734 N.mm). The cohesion index of SMP was found to be 21.7, and that of the WMP was 42.2. Depending on the increasing speed, cohesion index values were found to be lower in SMP compared WMP. In both samples the compression coefficients decreased with increasing speed. At a speed of 100 mm s-1, the compression coefficient of SMP was 38.6 N.mm, while this value iwas 63.3 N.mm for WMP. The D[4,3] value was determined as 44.0 µm in SMP and 34.2 µm in WMP. The results of powder flow analysed revealed that crucial data on flow behavior of goat milk powder.
Anahtar Kelimeler
Physicochemical properties goat milk powder particle size powder flow characteristic
Kaynakça
- ADPI. (2002). Standards for grades of dry milks including methods of analysis. . In (Vol. Bulletin No 916). Elmhurst, IL: American Dairy Products Institute.
- ADPI. (2018). Skim Milk Powder (SMP) Standard. In. Elmhurst, IL: American Dairy Products Institute.
- Anonymous. (2018). Whole Milk Powder (WMP) Standard. In. Elmhurst, IL: American Dairy Products Institute.
- Bansal, V., Premi, M., Sharma, H. K.ve Nanda, V. (2017). Compositional, physical, functional attributes and flow characterization of spray-dried skim milk powder enriched with honey. Journal of Food Measurement and Characterization, 11(3), 1474-1485.
- Baykal, H., Karais, K., Çalışkan-Koç, G.ve Dirim, S. N. (2018). Tarçın, keçiboynuzu ve zencefil ile zenginleştirilerek üretilmiş keçi sütü tozlarının özellikleri. Gıda, 43(4), 716-732.
- Benković, M., Belščak-Cvitanović, A., Bauman, I., Komes, D.ve Srečec, S. (2017). Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Research International, 100, 211-218.
- Benković, M., Belščak-Cvitanović, A., Komes, D.ve Bauman, I. (2013). Physical properties of non-agglomerated cocoa drink powder mixtures containing various types of sugar and sweetener. Food and Bioprocess Technology, 6(4), 1044-1058.
- Benković, M., Srečec, S., Špoljarić, I., Mršić, G.ve Bauman, I. (2013). Flow Properties of Commonly Used Food Powders and Their Mixtures. Food and Bioprocess Technology, 6(9), 2525-2537. doi: https://doi.org/10.1007/s11947-012-0925-3
- Carić, M. (1994). Concentrated and dried dairy products: VCH.
- Er, B., Sert, D.ve Mercan, E. (2019). Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics. International Dairy Journal, 99, 104544. doi:https://doi.org/10.1016/j.idairyj.2019.104544
- Fonseca, C. R., Bento, M. S. G., Quintero, E. S. M., Gabas, A. L.ve Oliveira, C. A. F. (2011). Physical properties of goat milk powder with soy lecithin added before spray drying. International Journal of Food Science & Technology, 46(3), 608-611. doi:https://doi.org/10.1111/j.1365-2621.2010.02527.x
- GEA. (2004). A 25 a - ash content. In (Vol. GEA Niro Method No. A 25 a): GEA Niro.
- GEA. (2005). A 9 b - total fat by gerber/teichert. In (Vol. GEA Niro Method No. A 9 b): GEA Niro.
- GEA. (2006a). A 1 b - powder moisture accurate standard method. In (Vol. GEA Niro Method No. A 1 b): GEA Niro.
- GEA. (2006b). A 19 a - titratable acidity. In (Vol. GEA Niro Method No. A 19 a): GEA Niro.
- Göksel-Saraç, M., Türker, D. A.ve Doğan, M. (2021). Ticari öneme sahip toz süt ürünlerinin morfolojik yapısı ve toz akış özelliklerinin belirlenmesi. Gıda, 46(1), 119-133.
- Göksel Saraç, M. (2018). Rendering Artık Yağlarından Emülgatör Üretimi ve Model Gıdalarda Arayüzey (interfacial) Reolojik Uygulamaları. (Doktora Tezi). Erciyes Üniversitesi, Kayseri, Türkiye.
- IDF. (1995). Dried milk and dried milk products - determination of bulk density. In (Vol. DF standard 134A.). Brussels, Belgium: International Dairy Federation.
- Ilari, J.-L.ve Mekkaoui, L. (2005). Physical properties of constitutive size classes of spray-dried skim milk powder and their mixtures. Le Lait, 85(4-5), 279-294.
- Kim, E. H. J., Chen, X. D.ve Pearce, D. (2005). Effect of surface composition on the flowability of industrial spray-dried dairy powders. Colloids and Surfaces B: Biointerfaces, 46(3), 182-187. doi:https://doi.org/10.1016/j.colsurfb.2005.11.005
- Mercan, E. (2019). Yüksek basınç uygulanmış yağlı ve yağsız sütten üretilen süt tozlarının farklı sıcaklıklarda depolanması süresince bazı fizikokimyasal özelliklerinin belirlenmesi. (Doktora Tezi). Selçuk Üniversitesi, Konya, Türkiye. (537958)
- Mercan, E., Sert, D.ve Akın, N. (2018). Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage. LWT, 97, 279-288. doi:https://doi.org/10.1016/j.lwt.2018.07.002
- Nikolova, Y., Petit, J., Sanders, C., Gianfrancesco, A., Desbenoit, N., Frache, G., . . . Gaiani, C. (2014). Is it possible to modulate the structure of skim milk particle through drying process and parameters? Journal of Food Engineering, 142, 179-189.
- Pandya, A.ve Ghodke, K. (2007). Goat and sheep milk products other than cheeses and yoghurt. Small Ruminant Research, 68(1-2), 193-206.
- Pugliese, A., Cabassi, G., Chiavaro, E., Paciulli, M., Carini, E.ve Mucchetti, G. (2017). Physical characterization of whole and skim dried milk powders. Journal of Food Science and Technology, 54(11), 3433-3442. doi: https://doi.org/10.1007/s13197-017-2795-1
- Pulina, G., Milán, M. J., Lavín, M. P., Theodoridis, A., Morin, E., Capote, J., . . . Caja, G. (2018). Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors. Journal of Dairy Science, 101(8), 6715-6729. doi:https://doi.org/10.3168/jds.2017-14015
- Ranadheera, C., Evans, C., Baines, S., Balthazar, C. F., Cruz, A. G., Esmerino, E. A., . . . Naumovski, N. (2019). Probiotics in goat milk products: Delivery capacity and ability to improve sensory attributes. Comprehensive Reviews in Food Science and Food Safety, 18(4), 867-882.
- Ranadheera, C. S., Naumovski, N.ve Ajlouni, S. (2018). Non-bovine milk products as emerging probiotic carriers: Recent developments and innovations. Current Opinion in Food Science, 22, 109-114.
- Reddy, R. S., Ramachandra, C., Hiregoudar, S., Nidoni, U., Ram, J.ve Kammar, M. (2014). Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying. Small Ruminant Research, 119(1-3), 130-137.
- Rosenthal, I. (1991). Milk and Dairy Products: Wiley.
- Schuck, P., Jeantet, R.ve Dolivet, A. (2012). Analytical methods for food and dairy powders: John Wiley & Sons.
- Sert, D., Mercan, E., Aydemir, S.ve Civelek, M. (2016). Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders. Journal of Dairy Science, 99(7), 5254-5264. doi: https://doi.org/10.3168/jds.2016-10860
- Slačanac, V., Božanić, R., Hardi, J., Rezessyné Szabó, J., Lučan, i.ve Krstanovıć, V. (2010). Nutritional and therapeutic value of fermented caprine milk. International Journal of Dairy Technology, 63(2), 171-189. doi:https://doi.org/10.1111/j.1471-0307.2010.00575.x
- TGK. (2005). Türk Gıda Kodeksi Koyulaştırılmış Süt ve Süt Tozu Tebliği In (Vol. 2005/18). Ankara.
- Thomas, M. E. C., Scher, J., Desobry-Banon, S.ve Desobry, S. (2004). Milk Powders Ageing: Effect on Physical and Functional Properties. Critical Reviews in Food Science and Nutrition, 44(5), 297-322. doi: https://doi.org/10.1080/10408690490464041
- Turchiuli, C., Smail, R.ve Dumoulin, E. (2013). Fluidized bed agglomeration of skim milk powder: Analysis of sampling for the follow-up of agglomerate growth. Powder Technology, 238, 161-168. doi:https://doi.org/10.1016/j.powtec.2012.02.030
Farklı Yağ Oranına Sahip Keçi Sütü Tozlarının Fizikokimyasal Özellikleri, Toz Akış Davranışı ve Partikül Boyutu Parametrelerinin Belirlenmesi
Öz
Bu çalışmada, farklı yağ oranlarının keçi sütü tozunun bazı fizikokimyasal özellikleri, toz akış davranışları (kekleşme, kohezyon ve hıza bağlı toz akış özellikleri) ve partikül boyutu üzerine etkisi incelenmiştir. Bu amaçla yağsız ve yağlı keçi sütü tozu püskürterek kurutma yöntemiyle üretilmiştir. Sıkıştırılmış yığın yoğunluğu yağsız örnekte 0.71 g cm-3, yağlı örnekte 0.57 g cm-3 olarak belirlenmiştir. Her iki örneğinde çözünebilirliği %99.80’dir. Yağsız süt tozunun kekleşme kuvveti (-0.190 N.mm) yağlı süt tozuna (26.734 N.mm) kıyasla oldukça düşük bulunmuştur. Yağsız örneğin kohezyon indeksi 21.7, yağlı örneğin ise 42.2 olarak saptanmıştır. Artan hıza bağlı kohezyon indeksi değerlerinin yağsız süt tozunda yağlı süt tozuna kıyasla daha düşük olduğu tespit edilmiştir. Her iki örneğin de sıkıştırma katsayılara artan hıza bağlı olarak azalmıştır. 100 mm s-1 hızda, yağsız süt tozunun sıkıştırma katsayısı 38.6 N.mm iken yağlı örnekte bu değer 63.3 N.mm’dir. Yağsız keçi süt tozunda D[4,3] değeri 44.0 µm, yağlı örnekte ise 34.2 µm olarak tespit edilmiştir. Toz akış analizlerinin sonuçları, keçi sütü tozunun akış davranışı hakkında önemli veriler ortaya koymuştur.
Anahtar Kelimeler
Fizikokimyasal özellikler keçi süt tozu partikül boyutu toz akış karakteristiği
Kaynakça
- ADPI. (2002). Standards for grades of dry milks including methods of analysis. . In (Vol. Bulletin No 916). Elmhurst, IL: American Dairy Products Institute.
- ADPI. (2018). Skim Milk Powder (SMP) Standard. In. Elmhurst, IL: American Dairy Products Institute.
- Anonymous. (2018). Whole Milk Powder (WMP) Standard. In. Elmhurst, IL: American Dairy Products Institute.
- Bansal, V., Premi, M., Sharma, H. K.ve Nanda, V. (2017). Compositional, physical, functional attributes and flow characterization of spray-dried skim milk powder enriched with honey. Journal of Food Measurement and Characterization, 11(3), 1474-1485.
- Baykal, H., Karais, K., Çalışkan-Koç, G.ve Dirim, S. N. (2018). Tarçın, keçiboynuzu ve zencefil ile zenginleştirilerek üretilmiş keçi sütü tozlarının özellikleri. Gıda, 43(4), 716-732.
- Benković, M., Belščak-Cvitanović, A., Bauman, I., Komes, D.ve Srečec, S. (2017). Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Research International, 100, 211-218.
- Benković, M., Belščak-Cvitanović, A., Komes, D.ve Bauman, I. (2013). Physical properties of non-agglomerated cocoa drink powder mixtures containing various types of sugar and sweetener. Food and Bioprocess Technology, 6(4), 1044-1058.
- Benković, M., Srečec, S., Špoljarić, I., Mršić, G.ve Bauman, I. (2013). Flow Properties of Commonly Used Food Powders and Their Mixtures. Food and Bioprocess Technology, 6(9), 2525-2537. doi: https://doi.org/10.1007/s11947-012-0925-3
- Carić, M. (1994). Concentrated and dried dairy products: VCH.
- Er, B., Sert, D.ve Mercan, E. (2019). Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics. International Dairy Journal, 99, 104544. doi:https://doi.org/10.1016/j.idairyj.2019.104544
- Fonseca, C. R., Bento, M. S. G., Quintero, E. S. M., Gabas, A. L.ve Oliveira, C. A. F. (2011). Physical properties of goat milk powder with soy lecithin added before spray drying. International Journal of Food Science & Technology, 46(3), 608-611. doi:https://doi.org/10.1111/j.1365-2621.2010.02527.x
- GEA. (2004). A 25 a - ash content. In (Vol. GEA Niro Method No. A 25 a): GEA Niro.
- GEA. (2005). A 9 b - total fat by gerber/teichert. In (Vol. GEA Niro Method No. A 9 b): GEA Niro.
- GEA. (2006a). A 1 b - powder moisture accurate standard method. In (Vol. GEA Niro Method No. A 1 b): GEA Niro.
- GEA. (2006b). A 19 a - titratable acidity. In (Vol. GEA Niro Method No. A 19 a): GEA Niro.
- Göksel-Saraç, M., Türker, D. A.ve Doğan, M. (2021). Ticari öneme sahip toz süt ürünlerinin morfolojik yapısı ve toz akış özelliklerinin belirlenmesi. Gıda, 46(1), 119-133.
- Göksel Saraç, M. (2018). Rendering Artık Yağlarından Emülgatör Üretimi ve Model Gıdalarda Arayüzey (interfacial) Reolojik Uygulamaları. (Doktora Tezi). Erciyes Üniversitesi, Kayseri, Türkiye.
- IDF. (1995). Dried milk and dried milk products - determination of bulk density. In (Vol. DF standard 134A.). Brussels, Belgium: International Dairy Federation.
- Ilari, J.-L.ve Mekkaoui, L. (2005). Physical properties of constitutive size classes of spray-dried skim milk powder and their mixtures. Le Lait, 85(4-5), 279-294.
- Kim, E. H. J., Chen, X. D.ve Pearce, D. (2005). Effect of surface composition on the flowability of industrial spray-dried dairy powders. Colloids and Surfaces B: Biointerfaces, 46(3), 182-187. doi:https://doi.org/10.1016/j.colsurfb.2005.11.005
- Mercan, E. (2019). Yüksek basınç uygulanmış yağlı ve yağsız sütten üretilen süt tozlarının farklı sıcaklıklarda depolanması süresince bazı fizikokimyasal özelliklerinin belirlenmesi. (Doktora Tezi). Selçuk Üniversitesi, Konya, Türkiye. (537958)
- Mercan, E., Sert, D.ve Akın, N. (2018). Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage. LWT, 97, 279-288. doi:https://doi.org/10.1016/j.lwt.2018.07.002
- Nikolova, Y., Petit, J., Sanders, C., Gianfrancesco, A., Desbenoit, N., Frache, G., . . . Gaiani, C. (2014). Is it possible to modulate the structure of skim milk particle through drying process and parameters? Journal of Food Engineering, 142, 179-189.
- Pandya, A.ve Ghodke, K. (2007). Goat and sheep milk products other than cheeses and yoghurt. Small Ruminant Research, 68(1-2), 193-206.
- Pugliese, A., Cabassi, G., Chiavaro, E., Paciulli, M., Carini, E.ve Mucchetti, G. (2017). Physical characterization of whole and skim dried milk powders. Journal of Food Science and Technology, 54(11), 3433-3442. doi: https://doi.org/10.1007/s13197-017-2795-1
- Pulina, G., Milán, M. J., Lavín, M. P., Theodoridis, A., Morin, E., Capote, J., . . . Caja, G. (2018). Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors. Journal of Dairy Science, 101(8), 6715-6729. doi:https://doi.org/10.3168/jds.2017-14015
- Ranadheera, C., Evans, C., Baines, S., Balthazar, C. F., Cruz, A. G., Esmerino, E. A., . . . Naumovski, N. (2019). Probiotics in goat milk products: Delivery capacity and ability to improve sensory attributes. Comprehensive Reviews in Food Science and Food Safety, 18(4), 867-882.
- Ranadheera, C. S., Naumovski, N.ve Ajlouni, S. (2018). Non-bovine milk products as emerging probiotic carriers: Recent developments and innovations. Current Opinion in Food Science, 22, 109-114.
- Reddy, R. S., Ramachandra, C., Hiregoudar, S., Nidoni, U., Ram, J.ve Kammar, M. (2014). Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying. Small Ruminant Research, 119(1-3), 130-137.
- Rosenthal, I. (1991). Milk and Dairy Products: Wiley.
- Schuck, P., Jeantet, R.ve Dolivet, A. (2012). Analytical methods for food and dairy powders: John Wiley & Sons.
- Sert, D., Mercan, E., Aydemir, S.ve Civelek, M. (2016). Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders. Journal of Dairy Science, 99(7), 5254-5264. doi: https://doi.org/10.3168/jds.2016-10860
- Slačanac, V., Božanić, R., Hardi, J., Rezessyné Szabó, J., Lučan, i.ve Krstanovıć, V. (2010). Nutritional and therapeutic value of fermented caprine milk. International Journal of Dairy Technology, 63(2), 171-189. doi:https://doi.org/10.1111/j.1471-0307.2010.00575.x
- TGK. (2005). Türk Gıda Kodeksi Koyulaştırılmış Süt ve Süt Tozu Tebliği In (Vol. 2005/18). Ankara.
- Thomas, M. E. C., Scher, J., Desobry-Banon, S.ve Desobry, S. (2004). Milk Powders Ageing: Effect on Physical and Functional Properties. Critical Reviews in Food Science and Nutrition, 44(5), 297-322. doi: https://doi.org/10.1080/10408690490464041
- Turchiuli, C., Smail, R.ve Dumoulin, E. (2013). Fluidized bed agglomeration of skim milk powder: Analysis of sampling for the follow-up of agglomerate growth. Powder Technology, 238, 161-168. doi:https://doi.org/10.1016/j.powtec.2012.02.030
Toplam 36 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Mühendislik |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 30 Haziran 2021 |
| Gönderilme Tarihi | 20 Mayıs 2021 |
| Kabul Tarihi | 22 Haziran 2021 |
| Yayımlandığı Sayı | Yıl 2021 Cilt: 7 Sayı: 1 |
