The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

Jeantet, Romain; Schuck, Pierre; Six, Thierry; André, Christophe; Delaplace, Guillaume

doi:10.1051/dst/2009043

Cited by 46 publications

(29 citation statements)

References 16 publications

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“…In contrast to the results reported by Jeantet et al [22], the dissolution number is not constant but obeys a power law. An increase in the dissolution degree induces an increase in the exponent.…”

Section: Dimensional Analysiscontrasting

confidence: 98%

“…Considering the fact that mixing time can be dependent on experimental techniques used for determination, the values of mixing time obtained are in agreement with those proposed by Nienow [21]. Jeantet et al [22] adapted this dimensional analysis and defined a rehydratation number in a study involving a dairy powder rehydratation process. Following this approach, the dissolution number was computed.…”

Section: Dimensional Analysissupporting

confidence: 82%

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Influence of Mixing System Design and Operating Parameters on Dissolution Process

André¹,

Richard²,

Page³

et al. 2012

Chem Eng & Technol

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Over recent years, the solid dissolution rate in liquid has been the subject of intense and profitable scientific developments. This work aims to study the influence of hydrodynamics on the dissolution rate of solid in water. The impact of the mixing system design was also investigated. The dissolution process can be followed through several parameters. First, experimental results were validated by kinetic models based on mass transfer coefficients such as the Hixson-Crowell equation. The Weibull model and n-order model were also tested. Then, the dissolution time t d,x% was defined as the time needed to reach a given dissolution degree (X). Finally, the dimensionless dissolution number (N t d ) was defined and correlated with the Reynolds number. This correlation provides a more direct and simple link between operating conditions and process efficiency.

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Section: Dimensional Analysiscontrasting

confidence: 98%

Section: Dimensional Analysissupporting

confidence: 82%

Influence of Mixing System Design and Operating Parameters on Dissolution Process

André¹,

Richard²,

Page³

et al. 2012

Chem Eng & Technol

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show abstract

“…The effects of the insolubility on the delay in solubilisation can be measured by the particle size distributions of the reconstituted liquids. The particles may take up to 8 h or longer to dissolve [17,28,33]. Using laser light scattering, two protein powders differing in solubility test results showed marked differences in their size distributions (Fig.…”

Section: Particle Solubilisationmentioning

confidence: 99%

Insolubility of milk powder products – A minireview

Baldwin

2010

Dairy Sci. Technol.

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-In this paper, the formation of insolubility in milk powder is described, and the factors affecting the reaction are discussed. The zone in which casein proteins are most sensitive to heat is in the moisture range that occurs during spray drying. The rate of reaction has been determined and shows differences of orders of magnitude with the moisture content. The effect of chemical reagents on the extent of reaction gives insights into the chemical bonds that inhibit hydration. Information on the drying of casein products and individual proteins is used to infer that the withdrawal of moisture from casein proteins and the concentration of divalent cations during drying lead to alterations in the conformation of proteins that have an adverse effect on their rehydration during reconstitution. Further work to fully characterise these effects is required.spray drying / powder / casein / insolubility / kineticsRésumé -Insolubilité des poudres laitières -une mini-revue. L'apparition de l'insolubilité des poudres laitières est décrite et les facteurs affectant cette réaction sont discutés dans cet article. La zone dans laquelle les caséines sont les plus sensibles à la chaleur se situe dans la gamme d'humidité intervenant au cours du procédé de séchage par atomisation. La vitesse de réaction a été déterminée et montre des différences d'ordres de grandeur des taux d'humidité. L'effet des réactifs chimiques sur l'étendue de la réaction donne un aperçu des liaisons chimiques qui inhibent l'hydratation. On peut déduire de l'information obtenue sur le séchage des caséines et des protéines individuelles que l'élimination de l'humidité des caséines et la concentration en cations divalents au cours du séchage conduisent à des modifications de la conformation des protéines qui peuvent avoir des effets négatifs sur leur réhydratation au cours de la reconstitution des poudres. Un travail ultérieur est nécessaire pour caractériser complètement ces effets.séchage par atomisation / poudre / caséine / insolubilité / cinétique

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“…A problem associated with dairy protein powders containing increased amounts of micellar casein, such as MPC, MPI and MC, is their poor reconstitution properties, especially at low temperatures and in the time frames for food manufacture (Anema, Pinder, Hunter, & Hemar, 2006;Baldwin & Truong, 2007;Havea, 2006;McKenna, 2000;Mimouni, Deeth, Whittaker, Gidley, & Bhandari, 2010a;Mistry & Pulgar, 1996). Improvement in solubility can be achieved by dissolving at high temperatures or at high rates of shear (Gaiani et al, 2006;Jeantet, Schuck, Six, André, & Delaplace, 2010;McKenna, 2000;Mimouni, Deeth, Whittaker, Gidley, & Bhandari, 2009;Mistry, 2002) and by allowing sufficient rehydration time (overnight), which is not practical for most industrial processes (Gaiani et al, 2006;Gaiani, Schuck, Scher, Desobry, & Banon, 2007;McKenna, 2000;Mimouni et al, 2009Mimouni et al, , 2010a. Certain processing steps may improve the reconstitutability of MPCs and MCs, e.g., lowering drying temperatures (Schuck et al, 1994), the partial depletion of calcium by cation exchange chromatography, the addition of chelating agents or acidification (Bhaskar, Singh, & Blazey, 2001), heat treating the milk at elevated pH prior to membrane filtration (Blazey, Knights, & Wu, 2000), the addition of salts before or after ultrafiltration (Carr, 2002;Schuck et al, 1999Schuck et al, , 2002, or the addition of whey proteins or polydextrose (Davenel, Schuck, & Marchal, 1997).…”

Section: Introductionmentioning

confidence: 99%

Reconstitution properties of micellar casein powder: Effects of composition and storage

Schokker

Church

Mata

et al. 2011

International Dairy Journal

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The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

Cited by 46 publications

References 16 publications

Influence of Mixing System Design and Operating Parameters on Dissolution Process

Influence of Mixing System Design and Operating Parameters on Dissolution Process

Insolubility of milk powder products – A minireview

Reconstitution properties of micellar casein powder: Effects of composition and storage

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