Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition

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

doi:10.1016/j.jfoodeng.2008.10.020

Cited by 210 publications

(119 citation statements)

References 22 publications

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“…The shrinkage of a few particles, when T inlet is low, indicates that the surface skin remained moist and supple for longer so that the hollow particle can deflate and shrivel as it cooled [24,30]. This finding also supports the greater component redistribution observed in our powder samples with low T inlet .…”

Section: Proposed Mechanismssupporting

confidence: 78%

“…Kim et al [24] had previously made this hypothesis with different spray-drying conditions: drying air temperatures corresponding to our lower T inlet and T outlet (even if not corrected by energy losses), smaller feeding rate (not considered as a parameter of influence) and centrifugal atomizer.…”

Section: Proposed Mechanismsmentioning

confidence: 90%

“…Moreover, the feeding rate to the spray-drying chamber was controlled, a larger range of drying conditions was tested and a spray nozzle was used instead of a centrifugal atomizer in the study by Kim et al [24]. The emulsion was prepared with sunflower oil which was liquid during all the processing steps because of its low melting point (about 5°C).…”

Section: Proposed Mechanismsmentioning

confidence: 99%

“…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%

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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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Section: Proposed Mechanismssupporting

confidence: 78%

Section: Proposed Mechanismsmentioning

confidence: 90%

Section: Proposed Mechanismsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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.

View full text Add to dashboard Cite

show abstract

“…The sample was atomized with a rotary atomizer into the drying chamber with 1.2 m height and 0.87 m diameter. The recommended inlet and outlet temperatures for spray drying of thermo sensitive compounds are 180-220°C and 90-110°C, respectively (Kim, Chen, & Pearce, 2009). In the present study, the inlet and outlet air temperatures, pressure and feed flow rate were set at 180 ± 5°C, 80 ± 5°C, and 552 kPa and 10 (mL/min), respectively.…”

Section: Spray Dryingmentioning

confidence: 99%

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (T g ) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (T g ) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product.

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The Generic Extrusion Process V

Bouvier¹,

Campanella

2014

Extrusion Processing Technology

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Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition

Cited by 210 publications

References 22 publications

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

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

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

The Generic Extrusion Process V

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