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Drying kinetics and physicochemical properties of whey dried by foam mat drying

2020; Wiley; Volume: 44; Issue: 10 Linguagem: Inglês

10.1111/jfpp.14796

1745-4549

Ramon Ramos de Paula, Wallaf Costa Vimercati, Cintia da Silva Araújo, Leandro Levate Macedo, Luciano José Quintão Teixeira, Sérgio Henriques Saraiva,

Microbial Inactivation Methods

The aim of this study was to evaluate the influence of temperature on drying kinetics and the physicochemical properties of whey powder. The whey foam was prepared and dried at 40, 50, 60, 70, and 80°C. The moisture ratio (MR) was calculated. Mathematical models were fitted to the MR data. The effective moisture diffusivity (Deff) and the activation energy were calculated. The samples were characterized in terms of moisture, water binding capacity (WBC), protein, and color. The optimal treatment was determined by the desirability function. The Midilli model was the most appropriate to represent the drying of the whey. Higher drying air temperatures resulted in shorter drying times and higher Deff, in addition to lower moisture, WBC, brightness and hue, and greater chromaticity. The protein content was not influenced by the drying temperature. The temperature of 60°C was the best for drying the whey in a foam mat. Practical applications Whey is a by-product generated by cheese production and represents about 90% of the volume of milk. This by-product still has a rich nutritional composition and can be incorporated into other products to add value. The whey can be subjected to drying processes, generating a powdered product with greater chemical stability and long shelf life. Alternative methods that contribute to reducing process costs have been increasingly used, such as foam mat drying. This process requires few technological resources, low operating cost, and allows the use of lower temperatures.