Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders

Abstract

The aim of this study was to evaluate the effect of air outlet temperature (75 and 85 °C) and milk type on proximate composition, water activity, particle size distribution, color, and rehydration ability of spray-dried skim dromedary and cow’s milk powders. While the water activity of powders was close to 0.4 when spray-dried at 75 °C air outlet temperature, it ranged from 0.2 to 0.3 for a production at 85 °C air outlet temperature. Skim dromedary milk powder had a lower water activity than skim cow’s milk powder after spray-drying at 85 °C air outlet temperature. Spray-drying yields were greater at the higher air outlet temperature (85 °C) for both skim milk powders. The particle size distributions of spray-dried skim milk powders were centered around 14–20 µm. The particles of skim dromedary milk powders were smaller than those of skim cow’s milk powders as skim dromedary milk was less viscous, leading to smaller sprayed droplets. No significant influence of spray-drying conditions on particle size distribution was observed for dromedary milk powders. Regardless of the spray-drying conditions and the milk type, the produced powders were very bright and had a low color saturation. Scanning electron microscopy images showed that spray-dried powders appeared as agglomerates of small particles with angular shapes rather than individual particles. All investigated spray-dried powders were considered non-wettable, hardly dispersible, and fairly soluble. Skim dromedary milk powder produced at 85 °C air outlet temperature showed a significantly higher solubility index than the same formulation spray-dried at 75 °C outlet air temperature. The opposite was obtained for skim cow’s milk powder. These results demonstrated that the outlet drying air temperature significantly influenced water activity, spray-drying yield and solubility of spray-dried dairy powders.

Keywords:

• Spray-drying
• dromedary milk
• water activity
• particle size distribution
• rehydration ability
• SEM

Acknowledgments

The authors would like to thank all the LIBio members for their help and support as well as Alexandre LAFLOTTE from the experimental domain of La Bouzule for cow’s milk supply. Pr. Leila MAHFOUDHI, Emeritus Teacher of English at the Faculty of Science of Sfax, should also be thanked for proofreading and refining the manuscript language.

Disclosure statement

On behalf of the authors and as the corresponding author of this publication, I confirm that there are no known conflicts of interest associated with this publication and that there has been no financial support for this work that could have influenced its outcome.

Additional information

Funding

This project was financially supported by the Ministry of Higher Education and Scientific Research of Tunisia through the scholarship program under the project called Mobility to Encourage Young Tunisian Researchers (Nº 18PJEC12-20, 2018). The authors acknowledge also support of the LIBio by the “Impact Biomolecules” project of the “Lorraine Université d'Excellence” (Investissements d’avenir – ANR).