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Type: Artigo de periódico
Title: Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder
Author: Kurozawa, LE
Morassi, AG
Vanzo, AA
Park, KJ
Hubinger, MD
Abstract: 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.
Subject: Carrier agent
Powder property
Screening design
Country: EUA
Editor: Taylor & Francis Inc
Citation: Drying Technology. Taylor & Francis Inc, v. 27, n. 11, n. 1248, n. 1257, 2009.
Rights: fechado
Identifier DOI: 10.1080/07373930903267187
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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