期刊
JOURNAL OF FOOD ENGINEERING
卷 135, 期 -, 页码 31-38出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2014.03.005
关键词
Milk protein concentrate; Particle size; Particle structure; Compressibility; Flowability; Hopper design
资金
- Food Institutional Research Measure (FIRM) initiative of the Irish Department of Agriculture, Food and the Marine, under National Development Plan
This study investigated the physical characteristics and flow properties of seven milk protein concentrate (MPC) powders, ranging from 36.6 (MPC35) to 89.6 (MPC90) % (w/w) protein in dry-matter. MPC80, MPC85 and MPC90 had the smallest particle sizes (P < 0.05) and significantly higher (P < 0.05) specific surface areas, as measured using nitrogen adsorption. The bulk density of MPC powders decreased with increasing protein content, due to increased (P < 0.05) levels of interstitial and occluded air. Flow testing indicated that high protein MPC powders were more compressible (P < 0.05), had lower flow index values (P < 0.05) and required larger (P < 0.05) outlet diameters for optimal flow in mass-flow hoppers compared to lower protein MPC powders. (C) 2014 Elsevier Ltd. All rights reserved.
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