Department of Food Science and Technology, School of Food and Nutrition Sciences, College of Agriculture and Natural Resources, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000, Nairobi, 00200, Kenya.
Department of Food Processing, Faculty of Engineering and Technology, Wolkite University, P. O. Box 07, Wolkite, Ethiopia.
J Food Sci. 2020 Oct;85(10):3459-3466. doi: 10.1111/1750-3841.15451. Epub 2020 Sep 16.
To correlate the viscosity of camel milk with its atomization properties, first, the viscosity profiles of camel milk are compared with model milk systems (reconstituted skimmed cow milk powder). Then, atomization experiment was conducted using model milk systems and finally, the findings of the atomization experiments were coincided with the viscosity profiles. The effect of total solids of whole (10% to 40%) and skimmed (7.5% to 30%) camel milks on its viscosity was investigated. At 30% total solids level and a temperature of 20 °C, skimmed camel milk exhibited a viscosity of 7.68 mPa.s whereas whole camel milk 8.96 mPa.s. This value is small compared to suspension of reconstituted skimmed cow milk powder, which reached up to 18.55 mPa.s and to that of suspension of whey protein concentrate (28.15 mPa.s). By raising the total solid from 20% to 30%, it was shown that, the average spray droplet size would be changed from 18.77 to 29.40 µm and the span from 1.76 to 1.55. Based on their viscosity profiles, these values would be obtained for camel milk at total solid values of 35% for whole and 38% for skimmed milks. This would allow camel milk to be concentrated to higher total solid levels than bovine milk. PRACTICAL APPLICATION: Converting camel milk into powder by spray drying will have a great role in its commercialization. To do so, establishing knowledge on the viscosity of camel milk at different total solids levels in relation to its atomization properties would be of paramount importance. Because, this would enable us to fine tune the viscosity of the milk to arrive at a quality powder with all the desired techno-functional properties. Moreover, it will also contribute by furnishing engineering data pertinent to the development, design, or choice of appropriate nozzles for atomization of the milk during spray drying at different drying set ups.
为了使骆驼奶的黏度与其雾化特性相关联，首先将骆驼奶的黏度曲线与模型奶系统（再配制的脱脂乳粉）进行比较。然后，使用模型奶系统进行雾化实验，最后将雾化实验的结果与黏度曲线进行比较。研究了全脂（10%至 40%）和脱脂（7.5%至 30%）骆驼奶的总固形物对其黏度的影响。在总固形物含量为 30%且温度为 20°C 的情况下，脱脂骆驼奶的黏度为 7.68 mPa.s，而全脂骆驼奶的黏度为 8.96 mPa.s。与再配制的脱脂乳粉悬浮液（达到 18.55 mPa.s）和乳清蛋白浓缩物（28.15 mPa.s）的悬浮液相比，这个值很小。通过将总固体从 20%提高到 30%，可以看出，平均喷雾液滴尺寸将从 18.77 µm 变为 29.40 µm，跨度从 1.76 变为 1.55。根据它们的黏度曲线，可以得到总固形物含量为 35%的全脂奶和 38%的脱脂奶的黏度值。这将使骆驼奶能够浓缩到比牛奶更高的总固体水平。实际应用：通过喷雾干燥将骆驼奶转化为粉末在其商业化中将发挥重要作用。为此，建立不同总固体含量下骆驼奶黏度与其雾化特性的关系知识将至关重要。因为，这将使我们能够调整牛奶的黏度，以获得具有所有所需技术功能特性的优质粉末。此外，它还将通过提供与在不同干燥装置中喷雾干燥过程中雾化牛奶相关的工程数据来做出贡献。
