Glass transition temperature of regular and lactose hydrolyzed milk powders

Fernández, Emiliano Fernández de Pinedo y; Schebor, Carolina; Chirife, Jorge

doi:10.1016/s0023-6438(03)00022-7

Cited by 42 publications

(24 citation statements)

References 13 publications

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“…V), the values of free water content and T g were higher and lower, respectively than those of skim milk at the same water activity. In accordance with the literature [7,18], these results are explained by the fact that hydrolysis of lactose in glucose and galactose leads to an increase in powder hygroscopicity and, in accordance to the Tg values of these monosaccharides (Tab. VIII), to a reduction in the overall T g value of the powder.…”

Section: Resultssupporting

confidence: 91%

Water activity and glass transition in dairy ingredients

Schuck

Blanchard²,

Dolivet

et al. 2005

Lait

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-The glass transition temperatures (T g ) of various dairy powders were determined by differential scanning calorimetry among the sorptions isotherm, and were also calculated using the extended Couchman-Karasz equation, taking into account the dry values of T g and ∆Cp (heat capacity changes during glass transition) and the contents in each amorphous component category. The results obtained showed a statistically significant correspondence between measured and calculated T g inflection values: the model gives an approximate inflection value of T g corresponding to the measured one ± 14°C. This lack of fit can be explained both by the accuracy of measurement of T g and by not considering minor constituents of dairy powders (minerals and oligosaccharides) in calculation. From the values of T g and ∆Cp measured and/or calculated in this study, it is possible to anticipate the behavior of a dairy powder under given temperature (T) and water activity (a w ) conditions during drying and storage with regard to stickiness and caking. We propose the calculation of a stickiness and caking sensitivity index according to the values of [T -T g ] and ∆Cp, whose value is in agreement with the expected behavior of various dairy powders during drying and storage.

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Section: Resultssupporting

confidence: 91%

Water activity and glass transition in dairy ingredients

Schuck

Blanchard²,

Dolivet

et al. 2005

Lait

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“…Fernández, Schebor & Chirife (2003) observed that hydrolyzed lactose in milk powder was darker than traditional milk powder due to the greater availability of reducing sugars, which favors the Maillard reaction.…”

Section: Drying Abilitymentioning

confidence: 99%

“…These production issues for hydrolyzed lactose milk powder lead to a reduction in powder quality, including difficulty in rehydration, altered sensory aspects and low yield (Fernández, Schebor & Chirife, 2003). To address these issues, the dairy industry continues to investigate the significant changes in composition that occur for lactosehydrolyzed milk powder processed using traditional milk drying conditions (Jouppila & Ross, 1994).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Technological aspects of lactose-hydrolyzed milk powder

Torres

Stephani

Tavares

et al. 2017

Food Research International

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Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was increased, which in turn negatively affected rehydration ability. Using Raman spectroscopy, crystallization of the lactose residues in various samples was assessed over 6 weeks of accelerated aging at a room temperature environment with 75.5 % of air moisture.Products with 25% or greater lactose hydrolysis showed no signs of crystallization, in contrast to the non-hydrolyzed sample.

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“…Isso ocorre porque as temperaturas do ar de entrada e saída na câmara podem resultar no aquecimento do pó acima da sua TTg, fazendo com que este passe do estado vítreo para o estado gomoso (FERNÁNDEZ et al, 2003;SHRESTHA et al, 2007).…”

Section: Resultados E Discussão Análises Físico-químicasunclassified

“…Os problemas apontados na produção do leite em pó deslactosado levam a uma per da na qualidade do pó como, por exemplo, a dificuldade de reidratação, aspectos sensoriais alterados, além de um baixo rendimento (FERNÁNDEZ et al, 2003). Diante desses pro blemas, a indústria busca mudanças significativas na composição e nas condições de secagem do LPD (JOUPPILA; .…”

Section: Introductionunclassified

Hidrólise Da Lactose E Produção De Leite Em Pó: Aspectos Tecnológicos

et al. 2016

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RESUMOA indústria de alimentos tem como desafio e oportunidade desenvolver novos produtos com reduzido ou baixo teor de lactose, a fim de atender uma crescente massa de portadores de má digestão da lactose. A secagem dos produtos com lactose hidrolisada é um desafio tecnológico devido a higroscopicidade dos mesmos, influenciando na produtividade, no entupimento das câmaras e na conservação dos pós. O objetivo deste estudo foi avaliar o efeito de diferentes níveis de hidrólise enzimática da lactose (0%, 25%, 50%, 75% e > 99%), na produção e estocagem de leite em pó integral utilizando como ferramentas de caracterização dos produtos fabricados em planta piloto a análise de composição, o controle do grau de hidrólise e as isotermas de sorção. Todos os resultados indicam que a hidrólise da lactose afeta a produção do leite em pó por aumentar a adesão no spray dryer e a absorção de umidade durante a estocagem.Palavras-chave: spray dryer; isoterma de sorção; transição vítrea; delactosado.

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Glass transition temperature of regular and lactose hydrolyzed milk powders

Cited by 42 publications

References 13 publications

Water activity and glass transition in dairy ingredients

Water activity and glass transition in dairy ingredients

Technological aspects of lactose-hydrolyzed milk powder

Hidrólise Da Lactose E Produção De Leite Em Pó: Aspectos Tecnológicos

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