Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder
作者： Louise Emy Kurozawa , Alexandre Gomes Morassi , Analia Aparecida Vanzo , Kil Jin Park , Miriam Dupas Hubinger
DOI: 10.1080/07373930903267187
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摘要: The influence of spray-drying conditions on the physicochemical properties chicken meat hydrolysate powder was studied in this work. Enzymatic reaction, using Alcalase® (Novozymes, Bagsvaerd, Denmark), carried out at 52.5°C, 4.2 g enzyme/100 g protein, and pH 8.0 to obtain protein hydrolysate. spray drying a laboratory dryer maltodextrin 10DE used as carrier agent. A central composite rotatable design evaluate effect independent variables inlet air temperature, feed flow, concentration responses moisture content, bulk density, mean particle diameter, hygroscopicity. All had significant morphology powder.
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