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Drying Technology
An International Journal
Volume 37, 2019 - Issue 13
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Original Articles

Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

Ahmed ZouariValuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia; ; Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France; View further author information
,
Ítalo Tuler Perrone Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France; ;Department of Food Technology, Federal University of Viçosa, Minas Gerais, BrazilView further author information
,
Pierre Schuck Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France; View further author information
,
Frédéric Gaucheron Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France; View further author information
,
Anne Dolivet Science and Technology of Milk and Egg, INRA-Agrocampus, Rennes, France; View further author information
,
Hamadi AttiaValuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia; View further author information
&
Mohamed Ali AyadiValuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia; Correspondence[email protected] [email protected]
View further author information
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Pages 1615-1624 | Received 20 Aug 2017, Accepted 10 Sep 2018, Published online: 20 Nov 2018

Citations (17)

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Read on this site (7)

Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Bhesh Bhandari & Liew Phing Pui. (2023) Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder. Drying Technology 41:15, pages 2501-2515.
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M. Selva Muthukumaran, Priti Mudgil, Waqas N Baba, Mohammed Akli Ayoub & Sajid Maqsood. (2023) A comprehensive review on health benefits, nutritional composition and processed products of camel milk. Food Reviews International 39:6, pages 3080-3116.
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Yue Zhang, R. Pandiselvam & Yanhong Liu. (2022) Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Imène Felfoul, Jennifer Burgain, Carole Perroud, Claire Gaiani, Joël Scher, Hamadi Attia & Jérémy Petit. (2022) Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders. Drying Technology 40:3, pages 665-677.
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Wangxing Lu, Shanshan Wang, Ruohui Lin, Xing Yang, Zeneng Cheng & Wenjie Liu. (2022) Unveiling the importance of process parameters on droplet shrinkage and crystallization behaviors of easily crystalline material during spray drying. Drying Technology 40:2, pages 326-336.
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A. K. M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari & Bogdan Zisu. (2021) Production and characterization of infant milk formula powders: A review. Drying Technology 39:11, pages 1492-1512.
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Aparecida Helena de Oliveira, Mario Eduardo R. M. Cavalcanti Mata, Mauri Fortes, Maria Elita Martins Duarte, Matheus Pasquali & Hugo M. Lisboa. (2021) Influence of spray drying conditions on the properties of whole goat milk. Drying Technology 39:6, pages 726-737.
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Articles from other publishers (10)

Muhammad Nashir EFFENDY, Siti NURHASANAH & Asri WIDYASANTI. (2023) OPTIMIZATION OF DRYING PARAMETERS FOR DESICCATED COCONUT POWDER USING CENTRAL COMPOSITE DESIGN. INMATEH Agricultural Engineering, pages 477-486.
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Nouha Harizi, Joana Madureira, Ahmed Zouari, Mohamed Ali Ayadi, Sandra Cabo Verde & Nourhène Boudhrioua. (2023) Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions. Processes 11:3, pages 897.
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Jie Han, John Fitzpatrick, Kevin Cronin, Valentyn Maidannyk & Song Miao. (2022) Breakage behaviour and functionality of spray-dried agglomerated model infant milk formula: Effect of proteins and carbohydrates content. Food Chemistry 391, pages 133179.
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Igor Lima de Paula, Eduarda Barbosa Scaldini Teixeira, Júlia d’Almeida Francisquini, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho & Luiz Fernando Cappa de Oliveira. (2021) Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations. LWT 151, pages 112124.
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Mutamed Ayyash, Abdelmoneim Abdalla, Ahlam Alhammadi, C. Senaka Ranadheera, Mohd Affan Baig, Basel Al-Ramadi, Gang Chen, Afaf Kamal-Eldin & Thom Huppertz. (2021) Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion. Food Chemistry 363, pages 130243.
Crossref
Haileeyesus Habtegebriel, Dintwa Edward, Michael Wawire, Eyassu Seifu & Volker Gaukel. (2021) Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters. Food and Bioproducts Processing 128, pages 121-132.
Crossref
Imène Felfoul, Jennifer Burgain, Carole Perroud, Claire Gaiani, Joël Scher, Hamadi Attia & Jérémy Petit. (2021) Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer. Journal of Food Processing and Preservation 45:6.
Crossref
Marija Perusko, Sami Ghnimi, Ana Simovic, Nikola Stevanovic, Mirjana Radomirovic, Adem Gharsallaoui, Katarina Smiljanic, Sam Van Haute, Dragana Stanic-Vucinic & Tanja Cirkovic Velickovic. (2021) Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. LWT 143, pages 111091.
Crossref
Ahmed Zouari, Roua Lajnaf, Christelle Lopez, Pierre Schuck, Hamadi Attia & Mohamed Ali Ayadi. (2020) Physicochemical, techno‐functional, and fat melting properties of spray‐dried camel and bovine milk powders. Journal of Food Science 86:1, pages 103-111.
Crossref
Haileeyesus Habtegebriel, Michael Wawire, Volker Gaukel & Martha L. Taboada. (2020) Comparison of the viscosity of camel milk with model milk systems in relation to their atomization properties. Journal of Food Science 85:10, pages 3459-3466.
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