Microscopy Techniques for Dairy Products – An Introduction

Auty, Mark A.E.

doi:10.1002/9781118964194.ch1

Cited by 4 publications

(2 citation statements)

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“…Light and electron microscopy are amongst the most frequently used microscopical techniques for investigating food microstructure, not only due to the highly intuitive imagery, but also due to the generation of numerical data for statistical analysis (Auty, 2018 Whilst optical microscopy affords the possibility for dynamic studies with minimal sample preparation, resolution and hence magnification are limited. Since the 1950s, conventional high vacuum Scanning Electron Microscopy (SEM) has become an increasingly useful tool for visualising food microstructure, offering high spatial resolution and magnification, orders of magnitude beyond what is achievable with optical microscopy.…”

Section: Introductionmentioning

confidence: 99%

A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

et al. 2020

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Section: Introductionmentioning

confidence: 99%

A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

et al. 2020

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“…Microscopy is a powerful tool which facilitates individual dairy powder particle imaging at a micro and nanoscale [26]. Recently, an environmental scanning electron microscope was employed to observe changes in the surface microstructure of MPC powders spray dried in situ under different RH conditions [27].…”

Section: Introductionmentioning

confidence: 99%

The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties

Maidannyk

McSweeney

Montgomery

et al. 2022

Foods

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Poor solubility of high protein milk powders can be an issue during the production of nutritional formulations, as well as for end-users. One possible way to improve powder solubility is through the creation of vacuoles and pores in the particle structure using high pressure gas injection during spray drying. The aim of this study was to determine whether changes in particle morphology effect physical properties, such as hydration, water sorption, structural strength, glass transition temperature, and α-relaxation temperatures. Four milk protein concentrate powders (MPC, 80%, w/w, protein) were produced, i.e., regular (R) and agglomerated (A) without nitrogen injection and regular (RN) and agglomerated (AN) with nitrogen injection. Electron microscopy confirmed that nitrogen injection increased powder particles’ sphericity and created fractured structures with pores in both regular and agglomerated systems. Environmental scanning electron microscopy (ESEM) showed that nitrogen injection enhanced the moisture uptake and solubility properties of RN and AN as compared with non-nitrogen-injected powders (R and A). ). In particular, at the final swelling at over 100% relative humidity (RH), R, A, AN, and RN powders showed an increase in particle size of 25, 20, 40, and 97% respectively. The injection of nitrogen gas (NI) did not influence calorimetric glass transition temperature (Tg), which could be expected as there was no change to the powder composition, however, the agglomeration of powders did effect Tg. Interestingly, the creation of porous powder particles by NI did alter the α-relaxation temperatures (up to ~16 °C difference between R and AN powders at 44% RH) and the structural strength (up to ~11 °C difference between R and AN powders at 44% RH). The results of this study provide an in-depth understanding of the changes in the morphology and physical-mechanical properties of nitrogen gas-injected MPC powders.

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Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating

Tonti,

Verheyen,

Kozak

et al. 2024

Innovative Food Science & Emerging Technologies

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Microscopy Techniques for Dairy Products – An Introduction

Cited by 4 publications

References 97 publications

A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties

Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating

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