Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product

Document Type : Full Research Paper

Authors

• Morteza Kashaninejad
• Seyed Mohammad Ali Razavi
• Mohammad Reza Salahi

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.

https://doi.org/10.22067/ifstrj.2021.40190.0

Abstract

Introduction: One of the products that its production has not been investigated well and is an imported product is cream powder. Foam mat drying is a widespread technique to dehydrate liquid or semi-liquid foods with high viscosity, adhesion and high sugar content, which are usually difficult to dry. Evaluating moisture content over time is the first indication of how the drying process is performed and can be used as a tool to compare the drying behavior of food. The rate of drying, which is expressed as a function of time or moisture content, is also a very important parameter that helps to understand drying properties of a material. Color can also indicate chemical changes in food during the thermal process such as browning and caramelization. Therefore, since in the drying industry, process time, product quality, optimization and equipment design are directly affected by the rate of drying of food, hence, in this study, in the process of drying the camel milk cream by the foam mat drying method, drying operation at temperatures of 45, 60 ,and 75 °C and thicknesses of 1, 3 and 5 mm was performed in a non-continuous cabinet dryer to evaluate the kinetics of drying , structure and color of the dried foam.  
 
Materials and Methods: Camel milk cream was mixed with carboxymethyl cellulose (0.1%), cress seed gum (0.1%) and 80% whey protein concentrate (5%) at 25 ° C. After pasteurization, the samples were stirred with a mixer at a maximum speed of 1500 rpm (5 minutes) for proper aeration. The foam samples were poured into a plate in a thin layer with thicknesses of 1, 3 and 5 mm and then dried in a dryer at temperatures of 45, 60 and 75 ° C until a constant moisture was reached. The process treatments were performed in a completely randomized central composite design (CCD) (5 replications at the center point) for 2 variables at three levels. The effective diffusion coefficient was calculated based on the second Fick's law of diffusion. Then, using Arrhenius equation, which shows the relationship between temperature and effective diffusion coefficient, activation energy was also calculated. After the drying stage, in order to investigate the changes in moisture during the drying, by determining MR, we have used some experimental models that were previously used for drying agricultural products, to fit the experimental data using the statistical software MATLAB 2016.
 
Results and Discussion: The results showed that increasing the temperature from 45 to 75° C reduced the drying time of the samples by almost 50%. Reducing the thickness from 3 to 1 mm led to an 80% reduction in drying time of the samples. The overall effective diffusion coefficient of the tested samples varied between 7.09×10^-10 and 8.11× 10^-9  m²/s. The increase in the temperature led to an increase in the effective diffusion coefficient of the samples. The activation energy of the samples varied between 25.59 and 38.22 kJ /mol, and  comparison of the means showed that the activation energy of the samples was also increased by increasing the foam thickness. Totally, 17 models were evaluated to investigate the drying kinetics of the samlses and in all cases of foam drying , page and Midilli models with R² values above than 0.99 and the lowest values of RMSE indicate the best fit with the experimental data among the 17 fitted model. Examining the digital images of the samples also showed that at low temperatures, the structure of the dried foams was smooth and it became more uneven and porous as a result of increasing the temperature. Also, the trend of changes in the parameters of the gray level co-occurrence matrix (GLCM) (energy, correlation, and homogeneity) of the samples was almost the same with the changes in temperature and thickness so that, the increase in the drying temperature and a decrease in the thickness of the samples led to a decrease in these parameters. Increasing the foam thickness at high temperatures led to a decrease in the browning index and at low temperatures, led to an increase in the browning index of the samples.

Keywords

• Browning index
• Camel milk cream
• Drying kinetics
• Foam mat drying
• Structure

Main Subjects

• Food Engineering

References

1. Akgun, N. A., & Doymaz, I. (2005). Modelling of olive cake thin-layer drying process. Journal of food engineering, 68(4), 455-461. https://doi.org/10.1016/j.jfoodeng.2004.06.023
2. Akpinar, E. K. (2006). Determination of suitable thin layer drying curve model for some vegetables and fruits. Journal of food engineering, 73(1), 75-84. https://doi.org/10.1016/j.jfoodeng.2005.01.007
3. Al Kanhal, H. A. (2010). Compositional, technological and nutritional aspects of dromedary camel milk. International Dairy Journal, 20(12), 811-821. https://doi.org/10.1016/j.idairyj.2010.04.003
4. Atarodi, M.R. (2014). Optimization of production conditions of Spirulina Platensis microalgae powder using floor drying method, Master Thesis, Ferdowsi University of Mashhad [In Persian].
5. Azizpour, M., Mohebbi, M., Hossein Haddad Khodaparast, M., & Varidi, M. (2014). Optimization of foaming parameters and investigating the effects of drying temperature on the foam-mat drying of shrimp (Penaeus indicus). Drying Technology, 32(4), 374-384. https://doi.org/10.1080/07373937.2013.794829
6. Babalis, S. J., Papanicolaou, E., Kyriakis, N., & Belessiotis, V. G. (2006). Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica). Journal of food engineering, 75(2), 205-214. 1016/j.jfoodeng.2005.04.008
7. Benmakhlouf, N., Azzouz, S., Monzó-Cabrera, J., Khdhira, H., & Elcafsi, A. (2017). Controlling mechanisms of moisture diffusion in convective drying of leather. Heat and Mass Transfer, 53(4): 1237-1245. https://doi.org/10.1007/s00231-016-1900-8
8. Brygidyr, A., Rzepecka, M., & McConnell, M. (1977). Characterization and drying of tomato paste foam by hot air and microwave energy. Canadian Institute of Food Science and Technology Journal, 10(4), 313-319. https://doi.org/10.1016/S0315-5463(77)73553-9
9. Carić, M. (1994). Concentrated and dried dairy products: VCH Publishers Inc.
10. Ceylan, İ., Aktaş, M., & Doğan, H. (2007). Mathematical modeling of drying characteristics of tropical fruits. Applied Thermal Engineering, 27(11-12), 1931-1936. https://doi.org/10.1016/j.applthermaleng.2006.12.020
11. Chen, X. D., & Mujumdar, A. S. (2009). Drying technologies in food processing: John Wiley & Sons.
12. Codex stan 207-1999, Standard for cream powder, half cream powder and high fat milk powder.
13. Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B., & Ghaffari, H. (2018). Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation. Powder technology, 328, 470-484. https://doi.org/10.1016/j.powtec.2018.01.034
14. DeMan, J. M., Finley, J. W., Hurst, W. J., & Lee, C. Y. (1999). Principles of food chemistry: Springer.
15. Ertekin, C., & Yaldiz, O. 2004. Drying of eggplant and selection of a suitable thin layer drying model. Journal of food engineering, 63(3), 349-359. https://doi.org/10.1016/j.jfoodeng.2003.08.007
16. Falade, K. O., & Solademi, O. J. (2010). Modelling of air drying of fresh and blanched sweet potato slices. International journal of food science & technology, 45(2), 278-288. https://doi.org/10.1111/j.1365-2621.2009.02133.x
17. Ghaboos, S. H. H., Ardabili, S. M. S., Kashaninejad, M., Asadi, G., & Aalami, M. (2016). Combined infrared-vacuum drying of pumpkin slices. Journal of food science and technology, 53(5), 2380-2388. https://doi.org/10.1007/s13197-016-2212-1
18. Guiné, R. (2018). The Drying of Foods and its Effect on the Physical-chemical, sensorial and Nutritional Properties. International Journal of Food Engineering, 2(4), 93-100. doi: 10.18178/ijfe.4.2.93-100
19. Hall, C. W., & Hedrick, T. I. (1966). Drying milk and milk products. Drying milk and milk products.
20. Hassan, A., Hagrass, A., Soryal, K., & El-Shabrawy, S. (1987). Physico-chemical properties of camel milk during lactation period in Egypt. Egyptian Journal of Food Science (Egypt).
21. Hassanzadeh, M., Shahidi, F., and Salahi, M. (2019). Investigation of process parameters and physical and chemical properties of kilka fish during floor drying. Iranian Food Science and Technology Research, 14 (4), 601-616 [In Persian].  
22. Inyang, E., Oboh, I. O., & Etuk, B. R. (2018). Kinetic models for drying techniques—food materials. Advances in Chemical Engineering and Science, 8(02), 27. DOI: 10.4236/aces.2018.82003
23. Izadi, Z., Mohebbi, M., Shahidi, F., Varidi, M., & Salahi, M. R. (2020). Cheese powder production and characterization: A foam-mat drying approach. Food and Bioproducts Processing, 123, 225-237. https://doi.org/10.1016/j.fbp.2020.06.019
24. Labelle, R. (1984). Principles of foam mat drying. Journal of Food Technology, 20, 89-91.
25. Lemus‐Mondaca, R., Betoret, N., Vega‐Galvez, A., & Lara‐Aravena, E. (2009). Dehydration characteristics of papaya (Carica Pubenscens): determination of equilibrium moisture content and diffusion coefficient. Journal of Food Process Engineering, 32(5), 645-663. https://doi.org/10.1111/j.1745-4530.2007.00236.x
26. Liu, X., Qiu, Z., Wang, L., Cheng, Y., Qu, H., & Chen, Y. (2009). Mathematical modeling for thin layer vacuum belt drying of Panax notoginseng extract. Energy Conversion and Management, 50(4), 928-932. https://doi.org/10.1016/j.enconman.2008.12.032
27. Lopez, A., Iguaz, A., Esnoz, A., & Virseda, P. (2000). Thin-layer drying behaviour of vegetable wastes from wholesale market. Drying Technology, 18(4-5), 995-100. https://doi.org/10.1080/07373930008917749
28. Menges, H. O., & Ertekin, C. (2006). Mathematical modeling of thin layer drying of Golden apples. Journal of food engineering, 77(1), 119-125. https://doi.org/10.1016/j.jfoodeng.2005.06.049
29. Mir Arab Razi, S. (2014). The effect of sodium caseinate proteins, whey concentrate, albumin and gelatin on the sensory and physicochemical properties of chocolate mousse, M.Sc. Thesis, Ferdowsi University of Mashhad [In Persian].
30. O’Callaghan, D., & Hogan, S. (2013). The physical nature of stickiness in the spray drying of dairy products—a review. Dairy Science & Technology, 93(4-5), 331-346. https://doi.org/10.1007/s13594-013-0114-9
31. Qing-Guo, H., Min, Z., Mujumdar, A. S., Wei-hua, D., & Jin-cai, S. (2006). Effects of different drying methods on the quality changes of granular edamame. Drying Technology, 24(8), 1025-1032.
32. Rajkumar, P., Kailappan, R., Viswanathan, R., Raghavan, G., & Ratti, C. (2007). Foam mat drying of alphonso mango pulp. Drying Technology, 25(2), 357-365. https://doi.org/10.1080/07373930600776217
33. Sajadi, S. (2018). Drying cream flooring: optimizing foam production conditions and evaluating powder properties, M.Sc. Thesis, Ferdowsi University of Mashhad [In Persian].
34. Salahi, M. R., Mohebbi, M., & Taghizadeh, M. (2015). Foam‐mat drying of cantaloupe (cucumis melo): optimization of foaming parameters and investigating drying characteristics. Journal of Food Processing and Preservation, 39(6), 1798-1808. https://doi.org/10.1111/jfpp.12414
35. Salahi, M. R., Mohebbi, M., & Taghizadeh, M. (2017). Development of cantaloupe (Cucumis melo) pulp powder using foam-mat drying method: Effects of drying conditions on microstructural of mat and physicochemical properties of powder. Drying Technology, 35(15), 1897-1908. https://doi.org/10.1080/07373937.2017.1291518
36. Salehi, F., Kashaninejad, M., & Jafarianlari, A. (2017). Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices. Heat and Mass Transfer, 53(5), 1751-1759. https://doi.org/10.1007/s00231-016-1931-1
37. Sun, J., Hu, X., Zhao, G., Wu, J., Wang, Z., Chen, F., & Liao, X. (2007). Characteristics of thin-layer infrared drying of apple pomace with and without hot air pre-drying. Food science and technology international, 13(2), 91-97. https://doi.org/10.1177/1082013207078525
38. Thuwapanichayanan, R., Prachayawarakorn, S., Kunwisawa, J., & Soponronnarit, S. (2011). Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying. LWT-Food Science and Technology, 44(6), 1502-1510. https://doi.org/10.1016/j.lwt.2011.01.003
39. Tsotsas, E., Gnielinski, V., & Schlünder, E.-U. (2000). Drying of Solid Materials. In Ullmann's Encyclopedia of Industrial Chemistry.
40. Vega-Gálvez, A., Lara, E., Flores, V., Di Scala, K., & Lemus-Mondaca, R. (2012). Effect of selected pretreatments on convective drying process of blueberries (var. O’neil). Food and Bioprocess Technology, 5(7), 2797-2804. https://doi.org/10.1007/s11947-011-0656-x
41. Xiao, H.-W., Lin, H., Yao, X.-D., Du, Z.-L., Lou, Z., & Gao, Z.-j. (2009). Effects of different pretreatments on drying kinetics and quality of sweet potato bars undergoing air impingement drying. International Journal of Food Engineerig. 5 (5). https://doi.org/10.2202/1556-3758.1758
42. Yaghoubi, M., Askari, B., Mokhtarian, M., Tavakolipour, H., Rad, A. E., Jafarpour, A., & Heidarian, S. (2013). Possibility of using neural networks for moisture ratio prediction in dried potatoes by means of different drying methods and evaluating physicochemical properties. Agricultural Engineering International: CIGR Journal, 15(4), 258-269.
43. Zielinska, M., & Markowski, M. (2010). Air drying characteristics and moisture diffusivity of carrots. Chemical Engineering and Processing: Process Intensification, 49(2), 212-218. https://doi.org/10.1016/j.cep.2009.12.005