Analysis of the Parameters of Lactulose Drying in Terms of Yield and Quality of the Finished Product

Vyacheslav Fedorovich Dolganyuk, Boris Gavrilovich Gavrilov, Olga Olegovna Babich, Lyubov Sergeevna Dushlyuk and Svetlana Yurevna Noskova

Federal State-owned Budgetary Educational Institution of Higher Education “Kemerovo Institute of Food Science and Technology (University).

DOI : http://dx.doi.org/10.13005/bbra/1908

ABSTRACT: The dependence of the parameters of quality and yield of the finished product on the basic parameters of drying was studied. Such quality parameters as particle size, moisture content, and how they are affected by the drying temperature, the feed rate of the liquid in the chamber and air flow rate were considered. It is shown that the optimum drying temperature that allows to get the highest yield with a mass fraction of moisture not exceeding normalizable is 140-160°C. The feed rate of the solution that provides the maximum yield having the required humidity and the optimum particle size is 5-7 ml/min. The optimal values ​​were also defined for the air flow rate at which the yield of the final product is the highest and the mass fraction of moisture in it is the lowest, which lie in the range of 15-25 m³/h. After determining the optimum parameters providing the highest yield of lactulose powder having the desired levels of quality, the studies of the organoleptic and physicochemical parameters have been conducted, as well as an analysis of the content of the toxic elements in the resulting product. The results of the analysis allow to conclude that the values of the investigated parameters in the obtained lactulose powder do not exceed the normalized values ​​and the product in general meets the requirements set by the regulatory documentation.

KEYWORDS: Lactulose; prebiotic; spray drying; hygroscopicity; temperature; particle size

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