Yoghurt powder production using microwave–vacuum drier: drying kinetics, mathematical modeling, and characteristics

Co-Authors

Abdurrahman Ghaderi & Soleiman Abbasi

Citation

Soleiman Abbasi, Yoghurt powder production using microwave–vacuum drier: drying kinetics, mathematical modeling, and characteristics(2017)SDRP Journal of Food Science & Technology 2(2)

Abstract

Drying behavior of fat-free yoghurt was studied and modeled at various microwave powers (MWP), absolute pressures, and thicknesses in a microwave–vacuum drier (MVD). Then some quality properties of powders were compared with one prepared by commercial freeze drier (FD). The results showed the drying time of MVD was 80% shorter than FD, while in terms of properties, except for color and bulk density, no significant differences were seen. Furthermore, any change of absolute pressure at constant MWP did not affect the drying time whilst any variation in MWP and thickness showed a significant impact on drying time. Moreover, Logistic and Midilli et al. models showed the highest fitting which can be used for prediction purposes. Effective moisture diffusivity of yoghurt was over the range of 4.426×10-10 – 2.831×10-9 m2/s. The activation energy for drying at the absolute pressures of 600 and 800 mbar was about 2.908 and 2.934 W/g, respectively.

Keywords: Yoghurt; Microwave; Freeze drying; Thin layer drying; Modeling

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