Revista UIS Ingenierías

Vol. 17 No. 2 (2018): Revista UIS Ingenierías
Articles

Kinetic study of some quality characteristics of a powdered product obtained by spray drying of sugarcane juice and sweet whey protein concentrate

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  • Diana Carolina Ruano Uscategui,
  • Hector José Ciro Velásquez,
  • José Uriel Sepulveda Valencia
Diana Carolina Ruano Uscategui
Universidad Nacional de Colombia de Colombia, sede Medellín
Hector José Ciro Velásquez
Universidad Nacional de Colombia de Colombia, sede Medellín
José Uriel Sepulveda Valencia
Universidad Nacional de Colombia de Colombia, sede Medellín
DOI: https://doi.org/10.18273/revuin.v17n2-2018012

Published 2018-06-12

Keywords

  • Kinetics,
  • sweet whey,
  • sugarcane juice,
  • stability

How to Cite

Ruano Uscategui, D. C., Ciro Velásquez, H. J., & Sepulveda Valencia, J. U. (2018). Kinetic study of some quality characteristics of a powdered product obtained by spray drying of sugarcane juice and sweet whey protein concentrate. Revista UIS Ingenierías, 17(2), 127–140. https://doi.org/10.18273/revuin.v17n2-2018012
Copyright Notice

Abstract

The products obtained by spray drying have amorphous structures whose water absorption capacity during storage affects their physicochemical properties. This study evaluated the kinetics of water absorption and the change in the physicochemical properties of a product obtained from sugarcane juice (JCP) and whey protein concentrate (WPC), which was exposed to the environment for 36 hours simulating storage conditions at 25 °C and 70% relative humidity. The increase in moisture content and water activity (aw) was modeled using the Peleg and exponential models with a high goodness of fit (R2 > 98%). In addition, a decrease in the Tg was observed. Increases in both, the color parameters a* and b* and the particle size was noticed along with a decrease in wettability. This was generated by the plasticizing effect of water, possible Maillard reactions and particle agglomeration, respectively.

 

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