Spray drying of yogurt: Optimization of process conditions for improving viability and other quality attributes

Drying Technology

Volumn 28, Issue 4, 2010, Pages 495-507

  Koc, Banu ^a   Yilmazer, Melike S ^a   Balkir, Pinar ^b   Ertekin, Figen K ^a  

^a EGE UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Optimization; Quality attributes; Spray drying; Survival ratio of lactic acid bacteria; Yogurt powder

Indexed keywords

AIR INLET TEMPERATURE; CENTRAL COMPOSITE ROTATABLE DESIGN; COLOR CHANGES; DESIRABILITY FUNCTION; FEED TEMPERATURE; LACTIC ACID BACTERIA; MOISTURE CONTENTS; MORPHOLOGICAL STRUCTURES; OPTIMIZATION QUALITY; OPTIMUM CONDITIONS; OPTIMUM PROCESSING; OUTLET AIR; OUTLET TEMPERATURE; PILOT SCALE; PROCESS CONDITION; QUALITY ATTRIBUTES; SEM; SENSORY ATTRIBUTES; SPRAY DRYERS; SURVIVAL RATIO; SURVIVAL RATIO OF LACTIC ACID BACTERIA; TITRATABLE ACIDITY; WATER ACTIVITY;

BACTERIOLOGY; BODY FLUIDS; DAIRY PRODUCTS; LACTIC ACID; MOISTURE CONTROL; OPTIMIZATION; ORGANIC ACIDS; PH EFFECTS; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING;

CURING;

EID: 77951887069     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373931003613809     Document Type: Article

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