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Journals / International Journal of Pure and Applied Sciences / 2021 / Cilt: 7 - Sayı: 1

Determination of Physicochemical Properties, Powder Flow Behavior and Particle Size Parameters of Goat Milk Powders with Different Fat Content

Farklı Yağ Oranına Sahip Keçi Sütü Tozlarının Fizikokimyasal Özellikleri, Toz Akış Davranışı ve Partikül Boyutu Parametrelerinin Belirlenmesi

Durmuş SERT
Emin MERCAN
Pages
196–206
Publication Date
2022-10-19
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results of powder flow analysed revealed that crucial data on flow behavior of goat milk powder.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the effects of different fat ratios on some physicochemical properties, powder flow behavior (caking, cohesion and powder flow speed dependent properties) and particle size of goat milk powder were investigated.
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Key Findings & Data:The tapped bulk density was determined as 0.71 g cm-3 in the SMP and 0.57 g cm-3 in the WMP.
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Conclusion & Impact:The results of powder flow analysed revealed that crucial data on flow behavior of goat milk powder.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Fizikokimyasal özellikler · keçi süt tozu · partikül boyutu

Abstract

In this study, the effects of different fat ratios on some physicochemical properties, powder flow behavior (caking, cohesion and powder flow speed dependent properties) and particle size of goat milk powder were investigated. For this purpose, skim (SMP) and whole goat milk powders (WMP) were produced by spray-drying method. The tapped bulk density was determined as 0.71 g cm-3 in the SMP and 0.57 g cm-3 in the WMP. The solubility in both samples was 99.80%. The caking strength of SMP (-0.190 N.mm) was found to be significantly low compared to that of WMP (26.734 N.mm). The cohesion index of SMP was found to be 21.7, and that of the WMP was 42.2. Depending on the increasing speed, cohesion index values were found to be lower in SMP compared WMP. In both samples the compression coefficients decreased with increasing speed. At a speed of 100 mm s-1, the compression coefficient of SMP was 38.6 N.mm, while this value iwas 63.3 N.mm for WMP. The D[4,3] value was determined as 44.0 µm in SMP and 34.2 µm in WMP. The results of powder flow analysed revealed that crucial data on flow behavior of goat milk powder.

Özet

Bu çalışmada, farklı yağ oranlarının keçi sütü tozunun bazı fizikokimyasal özellikleri, toz akış davranışları (kekleşme, kohezyon ve hıza bağlı toz akış özellikleri) ve partikül boyutu üzerine etkisi incelenmiştir. Bu amaçla yağsız ve yağlı keçi sütü tozu püskürterek kurutma yöntemiyle üretilmiştir. Sıkıştırılmış yığın yoğunluğu yağsız örnekte 0.71 g cm-3, yağlı örnekte 0.57 g cm-3 olarak belirlenmiştir. Her iki örneğinde çözünebilirliği %99.80’dir. Yağsız süt tozunun kekleşme kuvveti (-0.190 N.mm) yağlı süt tozuna (26.734 N.mm) kıyasla oldukça düşük bulunmuştur. Yağsız örneğin kohezyon indeksi 21.7, yağlı örneğin ise 42.2 olarak saptanmıştır. Artan hıza bağlı kohezyon indeksi değerlerinin yağsız süt tozunda yağlı süt tozuna kıyasla daha düşük olduğu tespit edilmiştir. Her iki örneğin de sıkıştırma katsayılara artan hıza bağlı olarak azalmıştır. 100 mm s-1 hızda, yağsız süt tozunun sıkıştırma katsayısı 38.6 N.mm iken yağlı örnekte bu değer 63.3 N.mm’dir. Yağsız keçi süt tozunda D[4,3] değeri 44.0 µm, yağlı örnekte ise 34.2 µm olarak tespit edilmiştir. Toz akış analizlerinin sonuçları, keçi sütü tozunun akış davranışı hakkında önemli veriler ortaya koymuştur.

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Cite This Article

SERT, D., MERCAN, E. (2022). Determination of Physicochemical Properties, Powder Flow Behavior and Particle Size Parameters of Goat Milk Powders with Different Fat Content. International Journal of Pure and Applied Sciences, Cilt: 7 - Sayı: 1, 196–206. https://ajindex.com/articles/541556

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