Stick-slip behavior of dairy powders: Temperature effects

Bagga, Payel; Brisson, G. J.; Baldwin, A.J.; Davies, Clive E

doi:10.1016/j.powtec.2011.05.015

Cited by 14 publications

(9 citation statements)

References 11 publications

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“…The highest amplitude of oscillations was observed for the highest consolidation pressure of 10 kPa. This result is typical for food powders and was obtained by Bagga et al (2012) for cream powder. In their investigation for cream powder increase in normal load from 2.52 to 9.59 kPa resulted in 6 fold higher amplitude of oscillations.…”

Section: Resultssupporting

confidence: 75%

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Stasiak¹,

Molenda²,

Horabik³

et al. 2014

International Agrophysics

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A b s t r a c t. Laboratory testing was conducted to deliver a set of characteristics of structure and mechanical properties of pure starch and starch with an addition of a lubricant -magnesium stearate. Considerable influence of moisture content of potato starch was found in the case of density, parameters of internal friction, coefficients of wall friction and flowability. Elasticity was found to be strongly influenced by water content of the material. Addition of magnesium stearate affected density and parameters of flowability, internal friction and elasticity. Bulk density increased from 604 to 774 kg m -3 with decrease in moisture content of potato starch from 17 to for 6%. Addition of magnesium stearate resulted in approximately 10% decrease in bulk density. Angle of internal friction obtained for 10 kPa of consolidation stress decreased from 33 to 24º with increase in moisture content, and to approximately 22º with addition of the lubricant. With an increase of moisture content from 6 to 18% and with addition of the lubricant, the modulus of elasticity during loading decreased from approximately 1.0 to 0.1 MPa. Modulus of elasticity during unloading was found in the range from 19 to 42 MPa and increased with increase of moisture content and amount of lubricant.

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Section: Resultssupporting

confidence: 75%

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Stasiak¹,

Molenda²,

Horabik³

et al. 2014

International Agrophysics

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“…Thus, food scientists have to deal with highly deformable and visco-elastic oral tissues (Dresselhuis et al, 2008a) as well as with the influence of complex lubricants, mainly inhomogeneous and non-Newtonian. In the field of foods, stick-slip effects were examined in milk powder conveying machines (Bagga, Brisson, Baldwin, & Davies, 2012). Nevertheless, to the best of our knowledge, the stick-slip behavior of food materials between oral-like surfaces is not yet investigated and related to food texture.…”

Section: Challenges and Stick-slip Phenomenamentioning

confidence: 99%

Spectral analysis of the stick‐slip phenomenon in “oral” tribological texture evaluation

Sanahuja

Upadhyay

Briesen

et al. 2017

Journal of Texture Studies

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Dynamic spectral analysis has been applied for the first time to the force-displacement curves in "oral" tribology. Analyzing the stick-slip phenomenon in the dynamic friction provides new information that is generally overlooked or confused with machine noise and which may help to understand friction-related sensory attributes. This approach allows us to differentiate samples that have similar friction coefficient, but are perceived differently in the mouth. The next step of our research will be to combine spectral attributes, such as the magnitudes of specific wave number bands and possibly their evolution during sliding, together with friction coefficient and viscosity values of foods with sensory results. The highest potential lies in predicting smoothness in opposition to roughness of a surface, such as a rough tongue when eating astringent or dry foods, or of particles when eating grainy foods. The effects of food ingredients at the nano to macroscales can then be used to optimize a specific lubrication behavior.

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“…For determination of total free fat, 1 g of the powder was periodically mixed with 40 mL of petroleum ether at 25 °C for 48 h (Bagga et al, 2012). The suspension was then filtered following by two more quick washes with 2 mL of petroleum ether.…”

Section: Analysis Of Total Fat Total Free Fat and Surface Free Fatmentioning

confidence: 99%

“…Surface free fat was determined by the solvent extraction method of Bagga et al (2012). One gram of the sample was weighed on a filter paper, placed in a glass funnel, and washed with 5 mL of petroleum ether for four times at 25 °C.…”

Section: Analysis Of Total Fat Total Free Fat and Surface Free Fatmentioning

confidence: 99%

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

Zhong

Zheng³

et al. 2017

Food Sci. Technol

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Radio frequency heating (RFH) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow characteristic and rehydration property of infant milk powder. The results indicate that the concentration of protein dityrosine was slightly enhanced, more free fat appeared on powder surfaces (> 50% increase), and porosity in powder matrix as tested by SEM was increased after RFH treatment. For powder flowability, raw sample had low cohesiveness (specific energy = 4.39 mJ/g), and RFH provided better flowability and decreased compressibility. Moreover, RFH had some negative impacts on wettability and solubility of powder particles with contact angle increase at least 5% and solubility decrease of 2%~4%, indicating worse rehydration abilities. Guggenheim-Anderson-de Boer (GAB) model was applied to fit moisture vapor sorption isotherms, and longer RFH duration leading to higher c values (about 63% increase at 10 min). In addition, the RFH initiated browning reaction as CIE a* values increased from -1.8 to -1.3.Keywords: radio frequency heating; infant milk powder; microstructure; powder flowability; powder rehydration.Practical Application: RFH is potentially used in post-process lethality of milk powder, thus making it critical to evaluate the influence of RFH treatment temperature and duration on bulk characteristics of milk powder when applied in post sterilization in dairy industry.

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Stick-slip behavior of dairy powders: Temperature effects

Cited by 14 publications

References 11 publications

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Spectral analysis of the stick‐slip phenomenon in “oral” tribological texture evaluation

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

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