Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Drying Goat's Milk by Spray Dryer: Physical-Chemical Characterization of Goat's Milk in Natura, in Powder and Reconstitutedle

Juanne Queiroz Farias
ORCID logo ,
Mario Eduardo Rangel Moreira Cavalcanti-Mata
,
Maria Elita Martins Duarte
ORCID logo ,
Francisca Moisés de Sousa
,
Viviane Brasileiro de Holanda
,
Manoel Tolentino Leite Filho
,
Alexandre da Silva Lúcio
ORCID logo ,
Mylena Olga Pessoa Melo
* ORCID logo
Version 1 : Received: 4 September 2024 / Approved: 5 September 2024 / Online: 5 September 2024 (12:36:03 CEST)

How to cite: Farias, J. Q.; Cavalcanti-Mata, M. E. R. M.; Duarte, M. E. M.; de Sousa, F. M.; de Holanda, V. B.; Filho, M. T. L.; Lúcio, A. D. S.; Melo, M. O. P. Drying Goat's Milk by Spray Dryer: Physical-Chemical Characterization of Goat's Milk in Natura, in Powder and Reconstitutedle. Preprints 2024, 2024090429. https://doi.org/10.20944/preprints202409.0429.v1 Farias, J. Q.; Cavalcanti-Mata, M. E. R. M.; Duarte, M. E. M.; de Sousa, F. M.; de Holanda, V. B.; Filho, M. T. L.; Lúcio, A. D. S.; Melo, M. O. P. Drying Goat's Milk by Spray Dryer: Physical-Chemical Characterization of Goat's Milk in Natura, in Powder and Reconstitutedle. Preprints 2024, 2024090429. https://doi.org/10.20944/preprints202409.0429.v1

Abstract

Goat milk is a nutritious food, with high levels of vitamins and minerals. In this context, there is a growing need to improve preservation techniques. Thus, the present work was developed with the aim of drying goat milk using a spray dryer. Chemical, physical, and physicochemical analyses of powdered goat milk and reconstituted goat milk were performed, as well as the characterization of raw goat milk. The statistical model used was the full factorial design 2³ + 3, observing the Pareto Diagram and Analysis of Variance to study the effect of atomization frequency (Hz), inlet temperature (°C), and peristaltic pump rotation (rpm) on the responses for the powdered and reconstituted product. The planning was executed with eleven trials, including nine different trials and three central points. For the analysis of the planning at a 95% confidence level, the Statistica 8.0 software was used. The results showed that atomization frequency and inlet temperature had the greatest effect on the powdered product and the reconstituted food, respectively. Therefore, the importance of drying this food is evident as it offers several advantages for the food industry and consumers.

Keywords

atomization; preservation; statistica

Subject

Engineering, Other

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download PDF

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Get PDF Cite Share 0
Bookmark BibSonomy Mendeley Reddit Delicious
×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.