Manufacturing parameters and quality characteristics of spray dried jameed

Spray drying of jameed - a dried fermented dairy product, is investigated. The study covers the effects of the operating variables upon the physical a nd chemical characteristics of the dried product. The investigated variable s were: feed total solids, feed now rate, inlet air temperature, air flow r ate and atomizer pressure. The product characteristics measured were: total solids, bulk density, average particle size, wettability, dipersibility, c olor, ash content, salt content, fat content and pH. Best overall results w ere obtained for a feed total solids of 17%, feed now rate of 36.5 ml/min, inlet air temperature of 100 degrees C, air flow rate of 632 cm(3)/s, and a tomizer pressure of 1.5 bar.