Food Science and Technology Vol. 12(1), pp. 48 - 61
DOI: 10.13189/fst.2024.120104
Reprint (PDF) (649Kb)

Optimization of Spray Drying Process Parameters for the Production of Cranberry Flavoured Oat Milk Powder Using Response Surface Methodology

Angel Sharon P , P Gurumoorthi ^*
Department of Food Process Engineering, School of Bio Engineering, SRM Institute of Science and Technology, India

ABSTRACT

The aim of this study was to optimize the process for the production of cranberry-flavoured oat milk powder. Cranberry-flavoured oat milk powder is a plant-based milk powder tried as an alternative to animal-derived products. Box-Behnken Response Surface Methodology (RSM) was applied to optimize the spray drying process for the production of cranberry-flavoured oat milk powder. Independent variables were inflow air temperature (80–110℃), atomization air pressure (2–3 bar), and feed pump speed (24–36 rpm). Prepared cranberry-flavoured oat milk was spray dried and studied for responses, which are moisture content, outlet temperature, thermal efficiency, bulk density, insoluble index, dispersibility, and lightness value. Furthermore, the powder characteristics of the optimized, spray-dried product were studied, which include proximate composition, reconstitution ratio, particle size analysis, and sensory attributes. The results of the optimized process of spray drying were found to be at an atomization pressure of 2.4 bar, an inflow air temperature of 96.506℃, and a feed pump rate of 32.233 rpm. The optimized spray-dried cranberry-flavoured oat milk powder exhibited crude protein 9.74%, crude fat 4.23%, total ash 1.81%, and carbohydrate 82.26%.

KEYWORDS
Cranberry Oat Milk Powder, Spray Drying, Response Surface Methodology, Powder Characteristics

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Angel Sharon P , P Gurumoorthi , "Optimization of Spray Drying Process Parameters for the Production of Cranberry Flavoured Oat Milk Powder Using Response Surface Methodology," Food Science and Technology, Vol. 12, No. 1, pp. 48 - 61, 2024. DOI: 10.13189/fst.2024.120104.

(b). APA Format:
Angel Sharon P , P Gurumoorthi (2024). Optimization of Spray Drying Process Parameters for the Production of Cranberry Flavoured Oat Milk Powder Using Response Surface Methodology. Food Science and Technology, 12(1), 48 - 61. DOI: 10.13189/fst.2024.120104.