Analysis of Powder Characteristics of Cheese by Using RSM in Spray Dryer with Rotating Wheel Atomizer

Wheel형 분무건조기에 반응표면법에 의한 치즈 분말의 특성 해석

  • Received : 1996.08.13
  • Accepted : 1996.10.18
  • Published : 1996.12.10


In the spray drying with rotating wheel atomizer of cheese powder, the relationships among variables were analyzed with Response Surface Methodology in which several independent variables such as total solid content, wheel rotation speed, and outlet temperature influenced dependent variables such as particle diameter, moisture content, bulk density, and viscosity of suspended liquid. Significance and correlation were tested according to central composite design. As a results of analyzing the correlations between independent and dependent variables, particle diameter and moisture content of cheese powder were decreased with increasing wheel rotation speed, and bulk density was decreased with increasing outlet temperature. Viscosity of suspended liquid were increased with increasing wheel rotation speed and total moisture content. In correlation among dependent variables, moisture content was proportional to bulk density, and particle diameter was inversly proportional to moisture content and bulk density.



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