Volume 12, Issue 3 (September 2025)
J. Food Qual. Hazards Control 2025, 12(3): 201-209 |
Back to browse issues page
Ethics code: Not applicable.
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Hasan R, Islam M, Jobair A, Afrin S, Islam N, Begum R. A Comparative Quality Evaluation of Whey Powder Using Spray and Freeze Drying Methods. J. Food Qual. Hazards Control 2025; 12 (3) :201-209
URL: http://jfqhc.ssu.ac.ir/article-1-1308-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1308-en.html
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh , rokeya.ftns@mbstu.ac.bd
Abstract: (114 Views)
Background: Whey powder production from whey, a dairy by-product, remains a significant challenge. This study aimed to evaluate how spray drying and freeze drying methods influence the quality of whey powder by comparing their physical, chemical, and functional characteristics.
Methods: Six whey samples were collected from a local manufacturer in September 2024 with three processed by spray drying and three by freeze drying. Spray drying was performed at an inlet temperature of 160 °C and freeze drying at -41 to -65 °C under vacuum pressure (0.05 mbar), both with 5% maltodextrin added. The powders were analyzed for physical (color, solubility, hygroscopicity, and wettability), chemical (moisture content, protein content, and titratable acidity), and functional (bulk density, tapped density, Carr’s index, Hausner ratio, foaming capacity, and foaming stability) properties following AOAC and standard methods. Statistical analysis employed one-way ANOVA and Duncan's Multiple Range Test using SPSS (version 22.0, SPSS Inc., Chicago, IL) at a 5% significance level (p<0.05).
Results: Spray dried powder had significantly lower moisture (3.26%) and higher titratable acidity than freeze dried powder (p<0.05); nevertheless, there was no apparent difference in the protein content (20-21.01%). Spray dried powder appeared lighter and less greenish in color, whereas freeze dried powder exhibited more yellowish and greenish tones. Solubility (98.76-98.87%) and hygroscopicity (49.06-49.26%) were not significantly different. However, spray dried powder showed lower wettability (154 s). No significant differences were observed in bulk and tapped densities. Flowability was poor in spray dried powder and very poor in freeze dried powder. Freeze dried powder showed significantly higher foaming capacity and stability (p<0.05).
Conclusion: Both drying techniques are suitable for large-scale production, depending on their specific uses within the food and pharmaceutical sectors. However, considering factors such as stability, flowability, and economic viability, spray dried powder demonstrated higher efficacy than freeze dried powder.
DOI: 10.18502/jfqhc.12.3.19784
Methods: Six whey samples were collected from a local manufacturer in September 2024 with three processed by spray drying and three by freeze drying. Spray drying was performed at an inlet temperature of 160 °C and freeze drying at -41 to -65 °C under vacuum pressure (0.05 mbar), both with 5% maltodextrin added. The powders were analyzed for physical (color, solubility, hygroscopicity, and wettability), chemical (moisture content, protein content, and titratable acidity), and functional (bulk density, tapped density, Carr’s index, Hausner ratio, foaming capacity, and foaming stability) properties following AOAC and standard methods. Statistical analysis employed one-way ANOVA and Duncan's Multiple Range Test using SPSS (version 22.0, SPSS Inc., Chicago, IL) at a 5% significance level (p<0.05).
Results: Spray dried powder had significantly lower moisture (3.26%) and higher titratable acidity than freeze dried powder (p<0.05); nevertheless, there was no apparent difference in the protein content (20-21.01%). Spray dried powder appeared lighter and less greenish in color, whereas freeze dried powder exhibited more yellowish and greenish tones. Solubility (98.76-98.87%) and hygroscopicity (49.06-49.26%) were not significantly different. However, spray dried powder showed lower wettability (154 s). No significant differences were observed in bulk and tapped densities. Flowability was poor in spray dried powder and very poor in freeze dried powder. Freeze dried powder showed significantly higher foaming capacity and stability (p<0.05).
Conclusion: Both drying techniques are suitable for large-scale production, depending on their specific uses within the food and pharmaceutical sectors. However, considering factors such as stability, flowability, and economic viability, spray dried powder demonstrated higher efficacy than freeze dried powder.
DOI: 10.18502/jfqhc.12.3.19784
Type of Study: Original article |
Subject:
Special
Received: 24/12/28 | Accepted: 25/09/02 | Published: 25/09/30
Received: 24/12/28 | Accepted: 25/09/02 | Published: 25/09/30
References
1. Araújo C.D.S., Vimercati W.C., Macedo L.L., Saraiva S.H., Teixeira L.J.Q., Da Costa J.M.G., Pimenta C.J. (2022). Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray-drying and freeze-drying and characterization of dried powders. Journal of Food Science. 87: 4056-4067. [DOI: 10.1111/1750-3841.16281]
2. AOAC International. (2005). Official methods of analysis. 18th Edition. AOAC International. Gaithersburg, Maryland, USA. URL: https://www.researchgate.net/publication/292783651_AOAC_2005. Accessed 12 September 2024.
3. Babaei Rad S., Mumivand H., Mollaei S., Khadivi A. (2025). Effect of drying methods on phenolic compounds and antioxidant activity of Capparis spinosa L. fruits. BMC Plant Biology. 25: 133. [DOI: 10.1186/s12870-025-06110-y]
4. Begum R., Yusof Y.A., Aziz M.G., Uddin M.B. (2017). Structural and functional properties of pectin extracted from jackfruit (Artocarpus heterophyllus) waste: effects of drying. International Journal of Food Properties. 20: S190-S201. [DOI: 10.1080/10942912.2017.1295054]
5. Bhusari S.N., Muzaffar K., Kumar P. (2014). Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. Powder Technology. 266: 354-364. [DOI: 10.1016/j.powtec.2014.06.038]
6. Buchanan D., Martindale W., Romeih E., Hebishy E. (2023). Recent advances in whey processing and valorisation: technological and environmental perspectives. International Journal of Dairy Technology. 76: 291-312. [DOI: 10.1111/1471-0307.12935]
7. Caliskan G., Dirim S.N. (2016). The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technology. 287: 308-314. [DOI: 10.1016/j.powtec.2015.10.019]
8. Chegini G., HamidiSepehr A., Dizaji M.F., Mirnezami S.V. (2014). Study of physical and chemical properties of spray drying whey powder. International Journal of Recycling of Organic Waste in Agriculture. 3: 62. [DOI: 10.1007/s40093-014-0062-2]
9. Codex Alimentarius Commission. (1995). Standard for whey powders: CXS 289-1995. URL: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/fr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B289-1995%252FCXS_289e.pdf. Accessed 25 October 2024.
10. Coşkun N., Sarıtaş S., Jaouhari Y., Bordiga M., Karav S. (2024). The impact of freeze drying on bioactivity and physical properties of food products. Applied Sciences. 14: 9183. [DOI: 10.3390/app14209183]
11. Culver C.A., Wrolstad R.E. (2008). Color Quality of Fresh and Processed Foods. 983. American Chemical Society. Washington, DC. [DOI: 10.1021/bk-2008-0983]
12. Deshmukh N., Rao P.S., Sharma H., Sathish Kumar M.H., Laxmana Naik N., Manoj Kumar C.T. (2024). Waste to nutrition: The evolution of whey, a byproduct to galactooligosaccharides production. Food Chemistry Advances. 4: 100642. [DOI: 10.1016/j.focha.2024.100642]
13. Deshwal G.K., Singh A.K., Kumar D., Sharma H. (2020). Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder. LWT. 134: 110117. [DOI: 10.1016/j.lwt.2020.110117]
14. Ermis E., Güner K.Ö., Yilmaz M.T. (2018). Characterization of hazelnut milk powders: a comparison of spray-drying and freeze-drying. International Journal of Food Engineering. 14: 20180085. [DOI: 10.1515/ijfe-2018-0085]
15. Fadila A.N., Begum R., Hasan R., Haque A., Shuchy S.I., Aziz M.G. (2025). Evaluation of flowability and compressibility characteristics of composite moringa (Moringa oleifera) leaf and jackfruit (Artocarpus heterophyllus) bulb powder granules and tablets. Journal of Food Processing and Preservation. 2025. [DOI: 10.1155/jfpp/7701693]
16. FAO and WHO. (1999). Standard for milk powders and cream powder. Codex Alimentarius Standard, No. CXS 207-1999. Codex Alimentarius Commission. Rome. URL: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ua/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf. Accessed 23 October 2024.
17. Franceschinis L., Salvatori D.M., Sosa N., Schebor C. (2014). Physical and functional properties of blackberry freeze- and spray-dried powders. Drying Technology. 32: 197-207. [DOI: 10.1080/07373937.2013.814664]
18. Gaspar F., Vicente J., Neves F., Authelin J.-R. (2014). Spray drying: scale-up and manufacturing. In: Shah N., Sandhu H., Choi D., Chokshi H., Malick A. (editors). Amorphous solid dispersions. Advances in Delivery Science and Technology. Springer. New York, NY. pp: 261-302. [DOI: 10.1007/978-1-4939-1598-9_8]
19. Goff H.D., Hynes E.H., Perotti M.C., Kelly P.M., Hogan S.A. (2022). Significance of lactose in dairy products. In: McSweeney P.L.H., O'Mahony J.A., Kelly A.L. (editors). Advanced dairy chemistry. Springer. Cham. pp: 39-104. [DOI: 10.1007/978-3-030-92585-7_3]
20. Güzeler N., Kalender M., Say D. (2017). Some properties of freeze-drying whey powders. Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series. XLVII. 2017: 141-146.
21. Jyothi G.S., Manjunath R., Suresha K.B., Ambika D.S. (2022). Production of spray dried jackfruit powder from enzymatic liquefied juice. The Pharma Innovation Journal. 11: 1626-1633.
22. Koç B., Sakin-Yılmazer M., Kaymak-Ertekin F., Balkır P. (2014). Physical properties of yoghurt powder produced by spray drying. Journal of Food Science and Technology. 51: 1377-1383. [DOI: 10.1007/s13197-012-0653-8]
23. Kucharska-Guzik A., Guzik Ł., Charzyńska A., Michalska-Ciechanowska A. (2025). Influence of freeze drying and spray drying on the physical and chemical properties of powders from Cistus creticus L. extract. Foods. 14: 849. [DOI: 10.3390/foods14050849]
24. Kumar N., Vandana, Hati S. (2016). The four Fs for whey utilization. Beverage and Food World. 43: 28-31.
25. Mavropoulou I.P., Kosikowski F.V. (1973). Composition, solubility, and stability of whey powders. Journal of Dairy Science. 56: 1128-1134. [DOI: 10.3168/jds.S0022-0302(73)85321-4]
26. Nurhad B., Andoyo R., Mahani, Indiarto R. (2012). Study the properties of honey powder produced from spray drying and vacuum drying method. International Food Research Journal. 19: 907-912.
27. Oliveira S.M., Brandão T.R.S., Silva C.L.M. (2016). Influence of drying processes and pretreatments on nutritional and bioactive characteristics of dried vegetables: a review. Food Engineering Reviews. 8: 134-163. [DOI: 10.1007/s12393-015-9124-0]
28. Olvera-Rosales L.B., Cruz-Guerrero A.E., García-Garibay J.M., Gómez-Ruíz L.C., Contreras-López E., Guzmán-Rodríguez F., González-Olivares L.G. (2022). Bioactive peptides of whey: Obtaining, activity, mechanism of action, and further applications. Critical Reviews in Food Science and Nutrition. 63: 10351-10381. [DOI: 10.1080/10408398.2022.2079113]
29. Ozcelik M., Kulozik U. (2023). The role of maltodextrin concentration in maintaining storage stability of dried fruit foams texturized using plant protein–polysaccharide blends. Foods. 12: 1673. [DOI: 10.3390/foods12081673]
30. Özdemir E.E., Görgüç A., Gençdağ E., Yılmaz F.M. (2022). Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying. LWT. 154: 112646. [DOI: 10.1016/j.lwt.2021.112646]
31. Pinheiro V.D.S., Souza M.V.G.D., Oliveira G.V.D., Monteiro M.L.G., Aquino A., Conte-Junior C.A., Alvares T.S. (2024). Physicochemical and protein profile of goat whey powder. Ciência Rural. 54: e20220317. [DOI: 10.1590/0103-8478cr20220317]
32. Pui L.P., Saleena L.A.K. (2022). Effects of spray-drying parameters on physicochemical properties of powdered fruits. Foods and Raw Materials. 10: 235-251. [DOI: 10.21603/2308-4057-2022-2-533]
33. Rannou C., Queveau D., Beaumal V., David-Briand E., Le Borgne C., Meynier A., Anton M., Prost C., Schuck P., Loisel C. (2015). Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders. Journal of Food Engineering. 154: 58-68. [DOI: 10.1016/j.jfoodeng.2014.11.002]
34. Santhalakshmy S., Bosco S.J.D., Francis S., Sabeena M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technology. 274: 37-43. [DOI: 10.1016/j.powtec.2015.01.016]
35. Sirmacekic E., Atilgan A., Rolbiecki R., Jagosz B., Rolbiecki S., Gokdogan O., Niemiec M., Kocięcka J. (2022). Possibilities of using whey wastes in agriculture: case of Turkey. Energies. 15: 9636. [DOI: 10.3390/en15249636]
36. Sithole R., McDaniel M.R., Goddik L.M. (2006). Physicochemical, microbiological, aroma, and flavor profile of selected commercial sweet whey powders. Journal of Food Science. 71: C157-C163. [DOI: 10.1111/j.1365-2621.2006.tb15611.x]
37. Sithole R., McDaniel M.R., Goddik L.M. (2005). Rate of Maillard browning in sweet whey powder. Journal of Dairy Science. 88: 1636-1645. [DOI: 10.3168/jds.S0022-0302(05)72835-6]
38. Tastemirova U., Ciprovica I., Shingisov A. (2020). The comparison of the spray-drying and freeze-drying techniques for camel milk: a review. Research for Rural Development. 35: 102-105. [DOI: 10.22616/rrd.26.2020.015]
39. Tsermoula P., Khakimov B., Nielsen J.H., Engelsen S.B. (2021). Whey - the waste-stream that became more valuable than the food product. Trends in Food Science and Technology. 118: 230-241. [DOI: 10.1016/j.tifs.2021.08.025]
40. Vasiljevic T., Duke M. (2015). Whey protein isolation: overview and membrane operations. In: Drioli E., Giorno L. (editors). Encyclopedia of membranes. Springer, Berlin, Heidelberg. [DOI: 10.1007/978-3-642-40872-4_2062-1]
41. Zhao Q., Xiong H., Selomulya C., Chen X.D., Huang S., Ruan X., Zhou Q., Sun W. (2013). Effects of spray drying and freeze drying on the properties of protein isolate from rice dreg protein. Food and Bioprocess Technology. 6: 1759-1769. [DOI: 10.1007/s11947-012-0844-3]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
