Effect of fat content on the dissolution enthalpy and kinetics of a model food powder

Rehydration behaviour and ageing of dairy powders assessed by calorimetric measurements

“…4 shows dissolution enthalpy values measured for various dairy powders when the dissolution process had been completely achieved. It shows that, in contrast with Marabi et al's previous study (Marabi et al, 2008), there was no strict correlation between the ability of powders to rehydrate and the exothermic enthalpy of dissolution. For example, it can be seen in Fig.…”

“…Their studies provided the first insights into attempting to use thermodynamic measurements to obtain classification of food powders in terms of their rehydration behaviour. Namely, Marabi et al (2008) suggested that dissolution enthalpy was a means of classifying different food powders (composed of milk, maltodextrin and fat in various proportions) according to their rehydration behaviour. The extent of the exothermic behaviour (energy released) during dissolution of the model food powders investigated was found to be correlated with an increase in the dissolution rate assessed by conductivity measurements.…”

“…It is therefore likely that the dissolution process and corresponding enthalpy findings were not compared to the same extent in relation to the degree of dissolution achieved. For example, the dissolution enthalpy measured does not always correspond to full rehydration characterised by the disappearance of solid particles (e.g., chocolate particles) (Marabi et al, 2008;Marabi, Burbidge, & Raemy, 2010).…”

Solution calorimetry: A novel perspective into the dissolution process of food powders

“…It is important to note that other factors usually play a role in determining the dissolution kinetics, and very slow dissolution even for exothermic powders could be anticipated if they are not controlled properly. These factors include the density, surface area and porosity, fat content and its distribution on the particles and the properties of the dissolving medium (temperature, viscosity, mixing regimes), and several studies exist in which they are reported (e.g., Marabi et al, in press;Marabi et al, 2007). With the current approach, it is demonstrated that the thermodynamic aspect of the dissolution of food powders has a crucial role and it could be implemented in addition to the above mentioned parameters.…”

Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

“…The rehydration of powders is generally composed of four steps including wetting, sinking, dispersing, and dissolving (Marabi et al, 2008). Measurement of contact angle (θ) can reflect the degree of wetting process, which only needs a small amount of liquid and a small contact surface area.…”