期刊
JOURNAL OF FOOD ENGINEERING
卷 222, 期 -, 页码 218-225出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2017.10.015
关键词
High solids emulsions; High-shear inline mixer; Pressure drop; Skim milk concentrate; Refined palm oil; Maltodextrin
资金
- Dairy Processing Technology Centre (DPTC), an Enterprise Ireland initiative
- Irish State through Technology Centres programme [TC/2014/0016]
The emulsification of refined palm oil (RPO) in a continuous phase consisting of skim milk concentrate (SMC) and maltodextrin with a dextrose equivalent value of 17 (MD17) to produce fat-filled milk emulsions (FFMEs), was studied. A novel inline high-shear mixing (IHSM) method was used to produce emulsions, and three protein contents were investigated at a fixed RPO content of 12%: low (7.7%), medium (10.5%) and high (13%). Pressure drop measurement was used as an inline approach to determine viscosity using the Hagen-Poiseuille equation. In addition, offline viscometry, particle size and emulsion stability analyses were performed. Emulsion fat droplet size decreased significantly (P < 0.05) as a function of number of passes through the IHSM, due to an effective increase in residence time. Furthermore, inline pressure drop data demonstrated that the emulsification process displayed two distinct stages: (i) oil injection, and (ii) reduction in fat droplet size, irrespective of protein content. (C) 2017 Elsevier Ltd. All rights reserved.
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