A comparative study of ohmic and conventional pasteurization on camel milk

The present study was about the comparison of effect of ohmic and conventional pasteurization on camel milk. The objectives were to analyze the pasteurization effect of both methods on microbial and nutritional quality of camel milk. Camel milk was pasteurized by both methods, conventional heating as well as ohmic heating by maintaining the temperature of milk at 63°C and changing the time of pasteurization for 3.75, 7.5, 15 and 30 minutes. After pasteurization the milk was tested for microbes by total plate count (TPC) and nutritional profile of milk by different analysis. The pasteurized milk by ohmic heating showed a reduction of bacterial count from 2.35 to 1.83 log CFU/ml of TPC. The pH obtained was 6.54, moisture content was 88.19%, fat content was 3.09%, protein content was 2.43%, lactose content was 3.25% and ash content was 0.85% by pasteurization of camel milk with ohmic heating. The pasteurized milk by conventional heating showed a total plate count value of 2.37 to 1.87 log CFU/ml. The pH obtained was 6.6, moisture content was 87.66%, fat content was 2.99%, protein content was 2.33%, lactose content was 3.16% and ash content was 0.84% with conventional heating of pasteurization.&nbsp

Development of indigenous spray dryer to improve the physiochemical properties of food powder

In the Spray Drying process, the particles of solvent and solute can be emulsifying, homogenize and encapsulated for different biochemical reactions. Spray dryer is an instrument which is used to reduce the moisture using hot air in contact with the material. Spray dried products can be protected from bacteria by decreasing their moisture content and the shelf life enhanced of the product. There are four major steps will be kept in mind for designing and fabrication of spray dryer. Material which is used for designing and manufacturing of material used should be food grade and economical. Stainless steel material is used for designing of Spray Dryer, so that contamination can be reduced. During powder formation the different size of particles may coagulate and agglomeration may occur. To avoid from this type of agglomeration malt dextrin will be added. The particle formation has different which hindered the agglomeration.  Atomizer will convert the slurry into droplets, then hot air and slurry becomes in contact in the drying chamber. After that powdered material is collected through the cyclone separator. Temperature, Pressure, particle size, and particle geometry is important factors during spray drying.&nbsp