Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix

A novel dry crystallisation approach was attempted to formulate a convenience mix for a rice pasta–milk pudding. A mechanical stirring unit was custom‐designed for the process. The interactive effect of process parameters (steam pressure, rotor speed, process time) on product characteristics was eva...

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Bibliographic Details
Published in:International journal of dairy technology 2022-05, Vol.75 (2), p.463-473
Main Authors: Panditrao, Deshmukh Gajanan, Ravindra, Menon Rekha, Jose, Naveen, Nath, B Surendra, Sivaram, Muniandy
Format: Article
Language:English
Subjects:
Crystallization
Dairy processing
Dairy technology
Moisture content
Moisture effects
Optimization
Particle size distribution
Process parameters
Response surface methodology
Rotor speed
Sensory properties
Size distribution
Steam
Steam pressure
Water content
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Summary:A novel dry crystallisation approach was attempted to formulate a convenience mix for a rice pasta–milk pudding. A mechanical stirring unit was custom‐designed for the process. The interactive effect of process parameters (steam pressure, rotor speed, process time) on product characteristics was evaluated in terms of colour, particle size distribution, texture and sensory attributes of the mix and the reconstituted product. Optimised process conditions identified using response surface methodology (RSM) were steam pressure of 1.6 kg/cm2 at a scrapper speed of 50 rpm for 5 min. The prepared mix had a moisture content of
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12834