Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model

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BAGHERI Z.; MOTAMEDZADEGAN A.; KHANBABAIE R.; FARHADI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:92 Page(s): 165-175

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Title

Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model

Author(s)

BAGHERI Z. | MOTAMEDZADEGAN A. | KHANBABAIE R. | FARHADI A. | Issue Writer Certificate

Keywords

Cluster AnalysisQ1

ModelingQ2

RicottaQ1

Foam Mat DryingQ1

Abstract

Cluster Analysis (CA) is a multivariate tool used to organize a set of multivariate data (observations, objects) into groups called clusters. The Cluster Analysis method was carried out on characteristics of Ricotta cheese powder, with the effect of milk/whay ratio (formulation) and Foam Mat Drying temperature. In this study, 4 types of formulations and 6drying temperature were used to study the density, hygroscopic and color factors to find the formulation and optimal temperature that created the proper physical properties. The results of analysis of variance showed high temperature due to higher vapor velocity, decreased density and increased hygroscopicity (p<0. 05). Also, with increasing temperature, the index "L"decreased and the indices "a" and "b" decreased. According to the results of Cluster Analysis, cluster 2 was selected as the best cluster for the least disparity between treatments and also due to the lowest Within-group variance. In this cluster, cheeses with a high percentage of whey in the formulation combination and low temperatures are found to Foam Mat Drying. According to the results, the Lightness (L) of the powders of this cluster is higher, and at lower temperatures the density and hygroscopy are lower. Based on the results in general, the use of Cluster Analysis to select formulations for Foam Mat Drying of Ricotta cheese is a suitable method.

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APA: Copy

BAGHERI, Z., MOTAMEDZADEGAN, A., KHANBABAIE, R., & FARHADI, A.. (2019). Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(92 ), 165-175. SID. https://sid.ir/paper/71775/en

Vancouver: Copy

BAGHERI Z., MOTAMEDZADEGAN A., KHANBABAIE R., FARHADI A.. Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(92 ):165-175. Available from: https://sid.ir/paper/71775/en

IEEE: Copy

Z. BAGHERI, A. MOTAMEDZADEGAN, R. KHANBABAIE, and A. FARHADI, “Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 92 , pp. 165–175, 2019, [Online]. Available: https://sid.ir/paper/71775/en

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