Abstract
The influence of milk flow rate and inlet drying air temperature on the physical, optical and thermal properties of laboratory spray-dried camel milk powders is investigated. The physical, thermal and optical properties of laboratory spray-dried camel milk powders at three inlet drying air temperatures (110, 120 and 130 °C) and two milk flow rates (166 and 248 cm3/h) were evaluated. These properties are fundamental to understanding the quality, stability, final application and portability of the milk powders. Following this, the results were compared to commercial milk powder (CMM). Specifically, we evaluated the influence of the inlet drying air temperatures and feed rates on the reconstitution properties, particle properties, bulk, colour and thermal properties. Using response surface methodology (RSM), the findings indicated that the inlet drying air temperatures significantly influenced moisture content, and the L* a* b* colour properties (p < 0.0001) of the powders. However, the bulk and reconstitution properties were significantly influenced by the milk flow rate (p < 0.0001). The thermograms of all the milk powders had three endothermic peaks and two shifts. The onset of the glass transition increased in temperature with decreasing moisture content of the powders varying from 37.49 to 44.21 °C. Scanning electron microscopy (SEM) images of the laboratory spray dried powders were hollow and collapsed compared with the commercial samples which were spherical and rough with small cracks, dents and pores. The results demonstrated that both the inlet drying air temperature and the milk flow rate influenced the thermal, optical and physical properties of laboratory spray-dried powders.
Similar content being viewed by others
References
Abu-Lehia, I. H., Al-Mohizea, I. S., & El-Behry, M. (1989). Studies on the production of ice cream from camel milk products. The Australian Journal of Dairy Technology, 44, 31–34.
Agrawal, R. P., Jain, S., Shah, S., Chopra, A., & Agarwal, V. (2011). Effect of camel milk on glycemic control and insulin requirement in patients with type 1 diabetes: 2-years randomized controlled trial. European Journal of Clinical Nutrition, 65(10), 1048–1052. https://doi.org/10.1038/ejcn.2011.98.
Al-Saadi, J., & Deeth, H. C. (2008). Cross-linking of proteins and other changes in UHT milk during storage at different temperatures. Australian Journal of Dairy Technology, 63(3), 93–99.
Anglea, S. A., Karathanos, V., & Karel, M. (1993). Low-temperature transitions in fresh and osmotically dehydrated plant materials. Biotechnology Progress, 9(2), 204–209. https://doi.org/10.1021/bp00020a014.
Bansal, V., Sharma, H. K., & Nanda, V. (2014). Optimisation of spray drying process parameters for low-fat honey-based milk powder with antioxidant activity. International Journal of Food Science and Technology, 49(4), 1196–1202. https://doi.org/10.1111/ijfs.12416.
Barbosa-Cánovas, Gustavo V., Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan. 2005. Food powders: physical properties, processing, and functionality. New York: Kluwer Academic/Plenum Publishers. https://doi.org/10.1146/annurev.food.102308.124155, 1, 1, 211, 239.
Benkerroum, N., Mekkaoui, M., Bennani, N., & Hidane, K. (2004). Antimicrobial activity of camel’s milk against pathogenic strains of Escherichia coli and Listeria monocytogenes. International Journal of Dairy Technology, 57(1). Wiley/Blackwell (10.1111)), 39–43. https://doi.org/10.1111/j.1471-0307.2004.00127.x.
Birchal, V. S., Laura Passos, M., Wildhagen, G. R. S., & Mujumdar, A. S. (2005). Effect of spray-dryer operating variables on the whole milk powder quality. Drying Technology, 23(3), 611–636. https://doi.org/10.1081/DRT-200054153.
Bruns, R. E., Scarminio, I. S., & de Barros Neto, B. (2006). Statistical design--chemometrics, 25.
Chegini, G., & Taheri, M. (2013). Whey powder: process technology and physical properties: a review. Middle East Journal of Scientific Research, 13(10), 1377–1387. https://doi.org/10.5829/idosi.mejsr.2013.13.10.1239.
Daza, L. D., Fujita, A., Fávaro-Trindade, C. S., Rodrigues-Ract, J. N., Granato, D., & Genovese, M. I. (2016). Effect of spray drying conditions on the physical properties of Cagaita (Eugenia Dysenterica DC.) fruit extracts. Food and Bioproducts Processing, 97, 20–29. https://doi.org/10.1016/j.fbp.2015.10.001.
Di Renzo, G. C., Altieri, G., & Genovese, F. (2013). donkey milk powder production and properties compared to other milk powders. Dairy Science & Technology, 93(4-5), 551–564. https://doi.org/10.1007/s13594-013-0108-7.
El Zubeir, I. E. M., & Jabreel, S. O. (2008). Fresh cheese from camel milk coagulated with Camifloc. International Journal of Dairy Technology, 61(1), 90–95. https://doi.org/10.1111/j.1471-0307.2008.00360.x.
Elagamy, E. I. (2000). Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: a comparison with cows’ and buffalo milk proteins. Food Chemistry, 68(2). Elsevier), 227–232. https://doi.org/10.1016/S0308-8146(99)00199-5.
El-Agamy, E. I. (2007). The challenge of cow milk protein allergy. Small Ruminant Research, 68(1), 64–72. https://doi.org/10.1016/j.smallrumres.2006.09.016.
Elayan, A. A., Sulieman, A. M. E., & Saleh, F. A. (2008). The hypocholesterolemic effect of Gariss and Gariss containing bifidobacteria in rats fed on a cholesterol-enriched diet. Asian Journal of Biochemistry, 3(1), 43–47. https://doi.org/10.3923/ajb.2008.43.47.
El-Hadi, S., Moneim, A., Ilayan, A. A., & El Faki, A. E.-A. (2006). Chemical and microbiological quality of Garris, Sudanese fermented camel’s milk product. International Journal of Food Science and Technology, 41(3), 321–328. https://doi.org/10.1111/j.1365-2621.2005.01070.x.
Farah, Z. (1996). Camel milk: properties and products. Camel milk properties and products. Zurich, Switzerland: Swiss Centre for Development Cooperation in technology and management.
Farah, Z., Streiff, T., & Bachmann, M. R. M. R. (1989). Manufacture and characterization of camel milk butter. Milchwissenschaft, 44(7). Volkswirtschaftlicher Verlag, etc.), 412–414.
Farah, Z., Streiff, T., & Bachmann, M. R. (1990). Short communication: preparation and consumer acceptability tests of fermented camel milk in Kenya. Journal of Dairy Research, 57(2). Cambridge University Press), 281–283. https://doi.org/10.1017/S002202990002690X.
Ferreira, S. L. C. L. C., Bruns, R. E. E., Ferreira, H. S. S., Matos, G. D. D., David, J. M. M., Brandão, G. C. C., Da Silva, E. G. P. G. P., et al. (2007). Box-Behnken design: an alternative for the optimization of analytical methods. Analytica Chimica Acta, 597(2), 179–186. https://doi.org/10.1016/j.aca.2007.07.011.
Fitzpatrick, J. J., Iqbal, T., Delaney, C., Twomey, T., & Keogh, M. K. (2004). Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. Journal of Food Engineering, 64(4), 435–444. https://doi.org/10.1016/j.jfoodeng.2003.11.011.
Fyfe, K., Kravchuk, O., Nguyen, A. V., Deeth, H., & Bhandari, B. (2011). Influence of dryer type on surface characteristics of milk powders. Drying Technology, 29(7), 758–769. https://doi.org/10.1080/07373937.2010.538481.
Goula, A. M., & Adamopoulos, K. G. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, 26(6), 726–737. https://doi.org/10.1080/07373930802046377.
Haddadin, M. S. Y., Gammoh, S. I., & Robinson, R. K. (2008). Seasonal variations in the chemical composition of camel milk in Jordan. Journal of Dairy Research, 75(01), 8–12. https://doi.org/10.1017/S0022029907002750.
Hashim, I. B., Khalil, A. H., & Habib, H. (2009). Quality and acceptability of a set-type yogurt made from camel Milk. Journal of Dairy Science, 92(3), 857–862. https://doi.org/10.3168/jds.2008-1408.
Hassan, H. M., & Mumford, C. J. (1993). Mechanisms of drying of skin-forming materials.III. Droplets of natural products. Drying Technology, 11(7), 1765–1782. https://doi.org/10.1080/07373939308916927.
Hu, Z., Cai, M., & Liang, H. H. (2008). Desirability function approach for the optimization of microwave-assisted extraction of saikosaponins from Radix Bupleuri. Separation and Purification Technology, 61(3), 266–275. https://doi.org/10.1016/j.seppur.2007.10.016.
Inayat, S., Arain, M. A., Kahaskheli, M., & Malik, A. H. (2003). Study on the effect of processing on the chemical quality of cheese made from camel milk. Pakistan Journal of Nutrition, 2(2), 102–105.
Islam, M. A., Alam, M. R., & Obaidullah, H. M. (2012). Multiresponse optimization based on statistical response surface methodology and desirability function for the production of particleboard. Composites Part B Engineering, 43(3), 861–868. https://doi.org/10.1016/j.compositesb.2011.11.033.
Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032.
Kelly, A.L., O’Connell, J.E., & Fox, P.F. (2003). Manufacture and properties of milk powders. In: Fox, P.F., McSweeney, P.L.H. (eds) Advanced Dairy Chemistry—1 Proteins. Boston, MA: Springer. https://doi.org/10.1007/978-1-4419-8602-3_29.
Khaskheli, M., Arain, M. A., Chaudhry, S., Soomro, A. H., & Qureshi, T. A. (2005). Physico-chemical quality of camel milk. Journal of Agriculture & Social Sciences, 1(2), 164–166.
Kherouatou, N., Nasri, M., Attia, H., Frederico, V., Lafise, J., Taniwaki, I. T. A. L., Marta, H., & Terra, N. (2003). A study of the dromedary milk casein micelle and its changes during acidification. Brazilian Journal of Food Technology, 6, 237–244. https://doi.org/10.1051/lait:2000141.
Kim, E. H.-J., Chen, X. D., & Pearce, D. (2002). Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloids and Surfaces B: Biointerfaces, 26(3), 197–212. https://doi.org/10.1016/S0927-7765(01)00334-4.
Kim, E. H.-J., Chen, X. D., & 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. https://doi.org/10.1016/j.colsurfb.2005.11.005.
Kim, E. H.-J., Chen, X. D., & Pearce, D. (2009). Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition. Journal of Food Engineering, 94(2), 169–181. https://doi.org/10.1016/j.jfoodeng.2008.10.020.
Koç, B., Sakin-YIlmazer, M., Kaymak-Ertekin, F., & BalkIr, P. (2014). Physical properties of yoghurt powder produced by spray drying. Journal of Food Science and Technology, 51(7), 1377–1383. https://doi.org/10.1007/s13197-012-0653-8.
Konuspayeva, G., Faye, B., & Loiseau, G. (2009). The composition of camel milk: a meta-analysis of the literature data. Journal of Food Composition and Analysis, 22(2), 95–101. https://doi.org/10.1016/j.jfca.2008.09.008.
Kurozawa, L. E., Park, K. J., & Hubinger, M. D. (2009). Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Journal of Food Engineering, 94(3–4), 326–333. https://doi.org/10.1016/j.jfoodeng.2009.03.025.
Laleye, L. C., Jobe, B., & Wasesa, A. A. H. (2008). Comparative study on heat stability and functionality of camel and bovine milk whey proteins. Journal of Dairy Science, 91(12), 4527–4534. https://doi.org/10.3168/jds.2008-1446.
Mehaia, M. A. (2006). Manufacture of fresh soft white cheese (Domiati type) from dromedary camel’s milk using ultrafiltration process. Journal of Food Technology, 4(3), 206–212.
Mujumdar, A. S., Huang, L.-X., & Chen, X. D. (2010). An overview of the recent advances in spray-drying. Dairy Science &Technology, 90(2–3), 211–224. https://doi.org/10.1051/dst/2010015.
Nijdam, J. J., & Langrish, T. A. G. (2005). An investigation of milk powders produced by a laboratory-scale spray dryer. Drying Technology, 23(5), 1043–1056. https://doi.org/10.1081/DRT-200060208.
Nijdam, J. J., & Langrish, T. A. G. (2006). The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering, 77(4), 919–925. https://doi.org/10.1016/j.jfoodeng.2005.08.020.
Nollet, L. M. L., Toldrá, F., & Francis Group. (2010). Sensory analysis of foods of animal origin. Boca Raton: CRC press. https://doi.org/10.1201/b10822.
Ogolla, J. A., Dede, C., Okoth, M. W., Hensel, O., & Sturm, B. (2017). Strategies and technologies for camel milk preservation and utilization of non-marketed milk in arid and semi-arid areas. East African Agricultural and Forestry Journal., 82(2-4), 144–167. https://doi.org/10.1080/00128325.2017.1363686.
Oldfield, D., & Singh, H. (2005). Functional properties of milk powders. In In food science and technology (Vol. 146, p. 365). New York-Marcel: Dekker.
Pisecky, J. (2012). Handbook of milk powder manufacture. Edited by Vagn Westergaard and Ejnar Refstrup. GEA Process Engineering A/S (GEA Niro). Second Edi. https://doi.org/10.1007/978-1-908517-43-2.
Quana, S., Tsuda, H., & Miyamoto, T. (2008). Angiotensin I-converting enzyme inhibitory peptides in skim milk fermented with Lactobacillus helveticus 130B4 from camel milk in Inner Mongolia, China. Journal of the Science of Food and Agriculture, 88(15), 2688–2692. https://doi.org/10.1002/jsfa.3394.
Rahman, M. S. (2006). State diagram of foods: its potential use in food processing and product stability. Trends in Food Science & Technology, 17(17), 129–141. https://doi.org/10.1016/j.tifs.2005.09.009.
Rahman, M. S. (2009). Food stability beyond water activity and glass transtion: macro-micro region concept in the state diagram. International Journal of Food Properties, 12(4), 726–740. https://doi.org/10.1080/10942910802628107.
Rahman, M. S., Al-Hakmani, H., Al-Alawi, A., & Al-Marhubi, I. (2012). Thermal characteristics of freeze-dried camel milk and its major components. Thermochimica Acta, 549, 116–123. https://doi.org/10.1016/j.tca.2012.09.005.
Reddy, R. S., Ramachandra, C. T., Hiregoudar, S., Nidoni, U., Ram, J., & 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. https://doi.org/10.1016/j.smallrumres.2014.01.013.
Roos, Y. H. (2010). Glass transition temperature and its relevance in food processing. Annual Review of Food Science and Technology - (New in 2010), 1(1), 469–496. https://doi.org/10.1146/annurev.food.102308.124139.
Rüegg, M., & Farah, Z. (1991). Melting curves of camel milk fat. Milchwissenschaft - Milk Science International, 46(5), 361–362.
Santhalakshmy, S., Bosco, S. J. D., Francis, S., & Sabeena, M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried Jamun fruit juice powder. Powder Technology, 274, 37–43. https://doi.org/10.1016/j.powtec.2015.01.016.
Schuck, P. (2011). Dehydrated dairy products | milk powder: physical and functional properties of milk powders. In Encyclopedia of Dairy Sciences (pp. 117–124). New York City: Elsevier. https://doi.org/10.1016/B978-0-12-374407-4.00122-9.
Schuck, P., Dolivet, D., & Jeantet, R. (2012). Analytical methods for food and dairy powder. West Sussex: John Wiley & Sons, Ltd.. https://doi.org/10.1017/CBO9781107415324.004.
Sharma, A., Jana, A. H., & Chavan, R. S. (2012). Functionality of milk powders and milk-based powders for end use applications-a review. Comprehensive Reviews in Food Science and Food Safety, 11(5), 518–528. https://doi.org/10.1111/j.1541-4337.2012.00199.x.
Simpson, B. K., Nollet, L. M. L., Toldrá, F., Benjakul, S., Paliyath, G., & Hui, Y. H. (2012). Food biochemistry and food processing. Second: JohnWiley & Sons, Inc..
Singh, M. B., Fotedar, R., & Lakshminarayana, J. (2008). Camel milk consumption pattern and its association with diabetes among Raika community of Jodhpur district of Rajasthan. Ethno-Medicine, 2(2), 103–105.
Sturm, B., Hofacker, W., & Hensel, O. (2012). Optimizing the drying parameters for hot air dried apples. Drying Technology, 30(14), 1570–1582. https://doi.org/10.1080/07373937.2012.698439.
Sulieman, A. M. E., Elamin, O. M., Elkhalifa, E. A., & Laleye, L. (2014). Comparison of physicochemical properties of spray-dried camel’s milk and cow’s milk powder. International Journal of Food Science and Nutrition Engineering, 4(1), 15–19. https://doi.org/10.5923/j.food.20140401.03.
Tamine, A. Y. (2009). Dairy powders and concentrated products. Ayr, UK: A John Wiley & Sons, Ltd..
Tonon, R. V., Brabet, C., & Hubinger, M. D. (2008). Influence of process conditions on the physicochemical properties of acai (Euterpe Oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88(3), 411–418. https://doi.org/10.1016/j.jfoodeng.2008.02.029.
Tuohy, J. J. (1989). Some physical properties of milk powders. Irish Journal of Food Science and Technology, 13(2), 141–152.
Walstra, P., Wouters, J. T. M., & Geurts, T. J. (2006). Dairy science and technology second edition. Food Science and Technology. New York: Marcel Dekker.
Westergaard, V. (2004). Milk powder technology evaporation and spray drying GEA process engineering engineering for a better world preface to fifth edition.
Yagil, R., Saran, A., & Etzion, Z. (1984). Camels’ milk: for drinking only? Comparative Biochemistry and Physiology -- Part A: Physiology, 78(2), 263–266. https://doi.org/10.1016/0300-9629(84)90143-9.
Yolmeh, M., Habibi Najafi, M. B., & Farhoosh, R. (2014). Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM). Food Chemistry, 155, 319–324. https://doi.org/10.1016/j.foodchem.2014.01.059.
Zbikowska, A., & Zbikowski, Z. (2006). Stability of milk concentrates in hot coffee. Polish Journal of Food and Nutrition Sciences, 15/56(S1), 253–258.
Acknowledgments
The first author, Jackline Akinyi Ogolla would wish to acknowledge Katholische Akademische Ausländer-Dienst (KAAD) for her research stay in Germany. This study is part of Global food supply (GlobE) project – RELOAD (FKZ 031A247 A) funded by the German Federal Ministry of Education and Research (BMBF) and the RE4Foods project (EP/L002531/1) funded by the Engineering and Physical Sciences Research Council (EPSRC), UK. The authors gratefully acknowledge their financial contributions. The authors further wish to thank Dr. Helen McKee for proofreading the manuscript.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare that they have no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic Supplementary Material
ESM 1
(DOCX 20 kb)
Rights and permissions
About this article
Cite this article
Ogolla, J.A., Kulig, B., Bădulescu, L. et al. Influence of Inlet Drying Air Temperature and Milk Flow Rate on the Physical, Optical and Thermal Properties of Spray-Dried Camel Milk Powders. Food Bioprocess Technol 12, 751–768 (2019). https://doi.org/10.1007/s11947-019-2243-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-019-2243-5