Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

Silva, Juliana Valle Costa; O’Mahony, James A.

doi:10.1111/1471-0307.12368

Cited by 42 publications

(33 citation statements)

References 43 publications

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“…In other words, the distribution of fine particles in the samples influenced dispersibility results and dissolution performance. These dispersibility results and their related dissolution performance are in accordance with the existing evidence from the published literature such as Ji et al (2016) and Silva and O'Mahony (2016). Similarly, the bulk density result of the samples varies from 0.42 to 0.60 g/cm 3 , shown in Table 2 Figure 2 Raw near-infrared spectra of milk powder samples with different particle size distribution and quality attributes.…”

Section: Particle Size Distribution Dispersibility and Bulk Density supporting

confidence: 87%

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Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes

Khan¹,

Munir

Yu³

et al. 2020

Int J of Dairy Tech

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Near‐infrared (NIR) spectroscopy is a rapid analytical method for food products. In this study, NIR spectroscopy, data pretreatment techniques and multivariate data analysis were used to predict fine particle size fraction, dispersibility and bulk density of various milk powder samples, which are believed to have a significant impact on milk powder quality. Predictive models using partial least‐squares (PLS) regression were developed using NIR spectra and milk powder physical and functional properties, and it was concluded that the PLS models predicted milk powder quality with an accuracy of 88‐90 per cent.

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Section: Particle Size Distribution Dispersibility and Bulk Density supporting

confidence: 87%

“…These dispersibility results and their related dissolution performance are in accordance with the existing evidence from the published literature such as Ji et al . (2016) and Silva and O'Mahony (2016). Similarly, the bulk density result of the samples varies from 0.42 to 0.60 g/cm 3 , shown in Table 2.…”

Section: Resultsmentioning

confidence: 99%

Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes

Khan¹,

Munir

Yu³

et al. 2020

Int J of Dairy Tech

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“…The particle size distribution of the FMWC was measured by laser diffraction, using a Malvern Mastersizer 3000 (Malvern Instruments Ltd., Malvern, United Kingdom) with an automated dry powder Aero S dry dispersion unit, as described by Silva and O’Mahony [ 33 ]. The air pressure and powder feed rate were 1.5 bar and 30%, respectively.…”

Section: Methodsmentioning

confidence: 99%

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Shevade

O’Callaghan

O’Brien

et al. 2018

Foods

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Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2–18.9%), fat (3.7–5.9%), lactose (6.4–11.4%), and lactic acid (2.7–4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s−1. Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s−1. The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs.

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“…(2017) studied the physical properties of whole and skimmed milk powders (WMP and SMP), and reported that these properties were influenced by the method of drying, processing conditions, and ingredients. Silva and O’Mahony (2016) investigated the flowability and wettability of several milk protein powders, and found that these properties were affected by fat and protein contents. Similarly, the flow properties of milk powder of different fat contents (Szulc et al., 2012), infant milk powders (Crowley et al., 2014), spray‐dried milk powders (Fitzpatrick et al., 2005), and milk protein concentrates (Teunou et al., 1999) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content

Pushpadass

Mitra

Franklin

et al. 2020

J. Food Process. Preserv.

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The physicochemical, thermal, and dynamic flow properties of ice cream powder were evaluated at different moisture contents. Particle size distribution increased and span decreased considerably as moisture increased. The adsorption isotherms were sigmoid‐shaped and could be classified as Type II. Similarly, powder densities increased, while the angle of repose decreased. With increasing moisture content from 3% to 9%, the reduction in glass transition (Tg) from 50.29°C to 32.28°C and sticky point temperature (SPT) from 37.8°C to 14.3°C suggested that caking could occur easily. The basic flow energy and shear tests proved that ice cream powder would flow easily at 3% moisture content than at 9%. Compressibility and wall friction tests also corroborated the fact that ice cream powder was very cohesive at 9% moisture, manifesting difficulties in flow. It became evident that control of interactions of constituents with ambient relative humidity requires the management of storage conditions. Based on SPT, moisture sorption behavior, and dynamic flow properties, the recommended storage conditions for ice cream powder would be 25°C and less than 40% RH (should not exceed 60% RH during storage). Practical applications Powders are inherently complex as many factors influence their behavior during handling and storage. Moisture is the most important of them as it shapes the particle to particle interactions through the formation of strong capillary bridges and overall cohesiveness of the powder. Powders are thus dynamic systems, whose behavior drastically changes with minor modifications in moisture. In this study, the influence of moisture on physicochemical, thermal, and flow properties of ice cream powder was evaluated. The pragmatic approach for characterizing ice cream powder and its flow properties could be useful in understanding its behavior during handling, packaging, and storage. Also, the determination of moisture sorption behavior, glass transition, and sticky point temperatures would provide information on optimal storage conditions, shelf‐life appraisal, and design of appropriate packaging.

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Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

Cited by 42 publications

References 43 publications

Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes

Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content

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