Optimizing the production efficiency of permeate powder using a spray dryer and evaluating physicochemical properties

Permeate powder is the product obtained from the drying process of the water separated from the curd during the cheese production process. Whey as It is considered organic waste from cheese production and due to its suitable characteristics and high percentage of lactose, it has a special application in the food industry, especially dairy and fermentation industries. In this research, the drying conditions according to the two parameters of whey dry matter percentage (۳۰, ۳۵, ۴۰, ۴۵ and ۵۰ percent) and dryertemperature (۱۵۰, ۱۵۵, ۱۶۰, ۱۶۵ and ۱۷۰ °c) optimization. So, the dry matter concentration of the input feed solution, the density and efficiency of powder production increased, but the moisture content of the powder increased There was no significant change. The solubility of the powder first increased and then decreased according to the concentration of whey (up to ۴۰% of solids). By increasing the inlet temperature of the dryer, the production efficiency and powder solubility increased and the moisture content and bulk density decreased. Optimum conditions for permeate powder production in order to achieve the highest production efficiency, solubility andlowest amount of moisture and density of the powder mass based on ۴۵ percent of dry matter and dryer inlet temperature۱۷۰°c, was determined.

Keywords:

“Whey , dairy products , physicochemical characteristics , spray dryer”.