HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Kurtz, F. E. Articles by Pallansch, M. J. Search for Related Content PubMed Articles by Kurtz, F. E. Articles by Pallansch, M. J.

Effect of Filtering Ozone-Polluted Dryer Air Through Activated Charcoal on the Flavor of Foam Spray-Dried Whole Milk

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D.C. 20250

ABSTRACT

To determine whether the flavor of dried milk manufactured with ozone-polluted air could be improved by filtering the air through activated charcoal, a series of foam spray-dried whole milks were manufactured using, alternately in each experiment, standard cellulose dust filters and activated charcoal filters in the dryer air inlet.

Using cellulose filters, ozone levels of air entering the dryer were 4–17 parts per billion (average 8 ppb) and powder flavor 0.6–4.0 flavor points (average 2.0 points on a 10-point scale) lower than their parent concentrates. Using charcoal filters, ozone levels of air entering the dryer were zero, and powder flavor varied from 0.2 point higher to 0.7 point lower (average 0.1 point lower) than concentrates.

Ozone levels as low as 6 parts per billion,if added to charcoal-purified air, had a definitely damaging effect on the powder's flavor. Powder manufactured in ozone-free air, and cooled before exposure, retained its high flavor quality during moderate subsequent exposure to polluted air.