Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture

Kim, Esther H.-J.; Chen, Xiao; Pearce, David

doi:10.1016/j.jfoodeng.2008.09.021

Cited by 103 publications

(67 citation statements)

References 13 publications

(14 reference statements)

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“…This suggested that diffusion was not the only factor that governed the initial movement of the components inside the droplets before the drying starts. The simulation results further strengthen the arguments that the difference between the bulk and measured initial composition are due to the disintegration mechanism which immediately exposes the fat globules to the droplet surface 6,7,[14][15][16]46 .…”

Section: Investigation Of the Difference Between The Initial Measuredsupporting

confidence: 75%

“…The surface composition, governed by transport of species inside the particles, provides essential information on relationships between the drying parameters and powder functionality 4,5 . Interestingly, the discrepancy between the bulk and surface composition in milk powder is typically significant and affected by the drying conditions [6][7][8] . Skim milk powders with a bulk composition of 58% lactose, 41% protein and 1%…”

Section: Introductionmentioning

confidence: 99%

“…It seems that the presence of fat at the surface of milk particles is enhanced by the atomization. Although the droplets contained very low concentration of fat, the concentration of fat at the particle surfaces was significant, which was explained by the break-up behaviour of the fat globules containing milk emulsions [6][7][8] . In line with this, the overrepresentation of surface composition of fat in the corresponding atomized droplets was shown [14][15] .…”

Section: Introductionmentioning

confidence: 99%

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A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

et al. 2017

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Surface composition of dairy powders plays an important role in determining the functionality. However, the surface composition may be different from the bulk composition because of component migration during drying. In this study, a comprehensive mathematical model has been developed to describe the phenomena. To the best of our knowledge, it is the first mathematical model which predicts the dynamics of surface composition during drying. The model consists of a set of equations of conservation of mass of water, lactose, protein, and fat as well as conservation of heat and momentum in which the effects of diffusion induced material migration and surface activity are incorporated. This model is applicable to describe the kinetics of surface composition of dairy droplets during drying. It suggests that both diffusion and protein surface activity govern the component segregation during drying. The study indicates that the model implementing the measured initial surface composition as the initial conditions generates more realistic profiles than the one using the bulk composition. The modeling confirms that the difference between the surface and bulk composition that occurs prior to drying is not primarily governed by diffusion, but the emulsion's atomization behavior seems to play an essential role in the overrepresentation of fat. © 2017 American Institute of Chemical Engineers AIChE J, 63: 2535–2545, 2017

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Section: Investigation Of the Difference Between The Initial Measuredsupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

et al. 2017

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“…More recently, Kim et al [23][24][25] published an interesting series of three papers on the mechanisms of surface development in powder particles. They showed that the surface composition of milk powders was largely determined during the spray-drying process and that less redistribution of fat and protein occurred at the surface for high drying air temperature.…”

Section: Introductionmentioning

confidence: 99%

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

Vignolles

Lopez

Floch-Fouéré

et al. 2010

Dairy Sci. Technol.

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-Despite the increasing economic impact of fat-filled dairy powders, their manufacture is still empirical. The aim of the study was to understand the mechanisms responsible for fat supramolecular structure in such a dry matrix. For the purpose, emulsions were obtained under controlled manufacturing conditions. Then, they were dried under different inlet air temperatures, leading to different drying kinetics. Fat droplet size was determined in both emulsions and powders. Free fat and surface fat were assessed to characterize fat in the resulting powders. Confocal laser scanning microscopy was used to characterize fat supramolecular structure in situ in the powder particles. Results showed that fat supramolecular structure in fat-filled dairy powders was connected with drying air temperatures, not necessarily with drying kinetics. Inlet air temperature and consequently temperature of the drying droplet had the most significant influence. Such a study considering drying air temperatures and kinetics is essential in elucidating the mechanisms of free fat formation and the presence of fat at the surface of powder particles. Mechanisms underlying fat supramolecular structure in fat-filled dairy powders are proposed: They can be used as a tool to adjust spray-drying air temperatures and kinetics.spray drying / free fat / surface composition / microstructure / mechanism Article published by EDP SciencesRésumé -Structure supramoléculaire de la matière grasse dans les poudres enrichies : un outil de décision pour ajuster les températures de séchage. Malgré l'intérêt économique croissant pour les poudres laitières enrichies en matière grasse, leur fabrication reste empirique à ce jour. L'objectif de cette étude est de comprendre les mécanismes sous-jacents à la structuration supramoléculaire de la matière grasse dans ce type de poudre. Pour cela, des émulsions ont été fabriquées dans des conditions maîtrisées. Elles ont ensuite été séchées avec différentes températures d'air d'entrée, donnant lieu à différentes cinétiques de séchage. La taille des gouttelettes de matière grasse a été mesurée dans les émulsions et les poudres réhydratées. La matière grasse libre et la matière grasse de surface ont été mesurées pour caractériser la matière grasse dans les poudres. La microscopie confocale à balayage laser a été utilisée pour caractériser la structure supramoléculaire de la matière grasse in situ dans les grains de poudre. Les résultats montrent que la structure supramoléculaire de la matière grasse dans les poudres enrichies est corrélée aux températures d'air de séchage, mais pas systématiquement aux cinétiques de séchage. La température d'air d'entrée et par là, la température de la gouttelette de produit en train de sécher, ont l'influence la plus significative. Une telle étude des températures d'air et des cinétiques de séchage est essentielle dans la compréhension des mécanismes de formation de la matière grasse libre et la présence de matière grasse en surface des grains de poudres. Les mécanismes de formatio...

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“…This free oil on the surface determines the flowability and the wettability of the powder. As rapid and complete reconstitution is a key quality indication for consumers, an understanding of the mechanism of the migration of oil to the surface of the powder particle during drying will be very useful (Kim et al 2009;Murrieta-Pazos et al 2012). The objective of this work was to evaluate the stabilizing ability of aggregated milk protein products, i.e., MPC and CaCas, during the spray drying of oil-inwater emulsions and to investigate its impact on the surface composition of the final powder.…”

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confidence: 99%

Influence of protein concentration on the stability of oil-in-water emulsions formed with aggregated milk proteins during spray drying

Taneja

Singh

2014

Dairy Sci. & Technol.

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The ability of aggregated milk proteins to stabilize oil-in-water emulsions during the spray drying process is not well understood and has been highlighted in this study. We investigated the behavior of oil droplets in emulsions (12.0%, w/w, maltodextrin; 20.0%, w/w, soya oil) stabilized with either milk protein concentrate (MPC) or calcium caseinate (CaCas) (0.5-5.0%, w/w) before and after spray drying. In comparison with the respective parent emulsions, spray drying and redispersion caused a shift in the droplet size distribution toward larger values for emulsions made using low concentrations (0.5-2.0%) of MPC or CaCas. However, the droplet size distribution was affected very slightly by spray drying when the protein concentration was between 3.0 and 5.0%. The average droplet diameters of redispersed CaCas emulsions were noticeably larger than those of redispersed MPC emulsions. The unadsorbed protein concentrations in the parent emulsions were comparable for emulsions containing CaCas and MPC, except at 5.0% (w/w) when emulsions containing MPC had a higher concentration of unadsorbed protein in the bulk phase. The amount of extractable oil in MPC-containing powders decreased with an increase in the protein concentration in the emulsions prior to spray drying. However, the amount of extractable oil in CaCas emulsion powders was nearly twice that in MPC emulsion powders even at 5.0% protein in the emulsion. The results obtained from this study clearly show that aggregated milk proteins are able to provide stability to oil droplets during the spray drying process, albeit a higher concentration of protein is required as compared to non-aggregated protein products.

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Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture

Cited by 103 publications

References 13 publications

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

Influence of protein concentration on the stability of oil-in-water emulsions formed with aggregated milk proteins during spray drying

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