Journal
JOURNAL OF FOOD ENGINEERING
Volume 305, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2021.110597
Keywords
Milk protein concentrate; Spray drying; Nitrogen gas injection; Agglomeration; Powder rehydration
Categories
Funding
- Irish Department of Agriculture, Food and the Marine under the Food Institutional Research Measure (FIRM) project Developing the next generation of high-protein spray dried dairy powders with enhanced hydration properties (DAIRYDRY) [15-F-679]
Ask authors/readers for more resources
Powders produced with high-pressure nitrogen injection showed slower ion release during rehydration but exhibited improved powder dispersion and solubility, possibly due to higher porosity and presence of air voids.
This study evaluated the effect of high-pressure nitrogen (N-2) gas injection prior to spray drying on the subsequent rehydration properties of regular and agglomerated milk protein concentrate (MPC) powders. Conductivity measurements demonstrated a slower release of ions for powders produced using N-2 injection (NI) as they took longer to wet and sink due to their lower density. However, analysis of particle size distribution on reconstitution at both 23 and 50 degrees C showed an improvement in powder dispersion with NI. Powder solubility, when measured at 23 degrees C, was higher for the NI powders, while agglomeration negatively impacted solubility. Confocal laser scanning microscopy analysis showed a faster diffusion of dye into MPC powder particles produced using NI. The improvement in powder dissolution with NI was attributed to higher porosity and the presence of air voids which facilitated increased water transfer and accelerated the breakdown of primary powder particles.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available