3rd International Congress on Recent Innovations in Engineering, Science and Technology - Istanbul - Turkey (2022-06-24)

Modeling of the drying process of sodium caseinate
Sodium caseinate, which is a frequently preferred compound in the encapsulation of sensitive materials, has started to take place in functional food development steps in recent years, since its positive effect on cellular activation has been determined. Although it plays an important role in both homogenization and microcapsule behavior, there are very few studies modeling the drying of sodium caseinate. In this study, first of all, casein and whey were produced with a yield of 93.53%, and by adding sodium hydroxide into wet-casein, wet sodium caseinate was obtained with a yield of 71.34%. Sodium caseinate was dried with a circulating air dryer, with air at different temperatures and flow rates, and the time-dependent mass change was followed. Page, Henderson-Pabis and Newton thin layer drying models were applied to determine the model equivalence that expresses the drying process. The study findings revealed that the use of air at a temperature of 50oC and a flow rate of the second level (20 m3/h) is the most suitable condition. The model expressing the drying process was determined to be Page model (R2= 0.9992) and the equation constants k and n were found to be 0.000979 and 1.4416, respectively.
Mr. Sergen Cetebozan, Assist. Prof. Sibel Yigitarslan