Journal
DRYING TECHNOLOGY
Volume 27, Issue 11, Pages 1248-1257Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373930903267187
Keywords
Carrier agent; Morphology; Powder property; Screening design
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Funding
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
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The influence of spray-drying conditions on the physicochemical properties of chicken meat hydrolysate powder was studied in this work. Enzymatic reaction, using Alcalase (R) (Novozymes, Bagsvaerd, Denmark), was carried out at 52.5 degrees C, 4.2g enzyme/100g protein, and pH of 8.0 to obtain protein hydrolysate. The spray drying was carried out on a laboratory spray dryer and maltodextrin 10DE was used as carrier agent. A central composite rotatable design was used to evaluate the effect of the independent variables inlet air temperature, feed flow, and maltodextrin concentration on the responses powder moisture content, bulk density, mean particle diameter, and hygroscopicity. All variables had a significant effect on the properties and morphology of protein hydrolysate powder.
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