Time consolidation of skim milk powder near the glass transition temperature

Schulnies, Frank; Kleinschmidt, Thomas

doi:10.1016/j.idairyj.2018.05.005

Cited by 9 publications

(3 citation statements)

References 53 publications

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“…This phenomenon has been reported to be related to sugar dissolution in the newly absorbed water vapor, making the food to draw more water vapor from the air. Similar sorption isotherms were presented for other powdered milks (Lin et al, ; Schulnies & Kleinschmidt, ).…”

Section: Resultssupporting

confidence: 78%

“…Similar values were found for by Murrieta‐Pazos et al () for whole milk powder. Commercial spray dried skim milk presented a monolayer value of 5.3%db (Schulnies & Kleinschmidt, ). Differences may be attributed to a higher surface fat composition that it is known for no water sorption and thus reducing X m value.…”

Section: Resultsmentioning

confidence: 99%

“…The three parameters of the GAB model, "C", "k" and "X m " have physical meaning (Samaniego-Esguerra et al, 1991). The theoretical basis for the GAB model is the consideration of physical adsorption/desorption located in multilayer, the first layer of water evenly covering the adsorbate surface and being strongly bound to it, forming what is called a monolayer (Park, Park, Cornejo, & Fabbro, 2008 presented a monolayer value of 5.3%db (Schulnies & Kleinschmidt, 2018). Differences may be attributed to a higher surface fat composition that it is known for no water sorption and thus reducing X m value.…”

Section: Goat Milk Sorption Isothermmentioning

confidence: 99%

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Construction of a design space for goat milk powder production using moisture sorption isotherms

Nascimento

Cavalcanti‐Mata

Duarte

et al. 2019

J Food Process Engineering

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Industrialization of goat milk is critical to meet increasing demand. For process optimization and proper preservation of the product, information given by sorption isotherms can be fundamental. Therefore, the objective of this work was to determine the sorption isotherms of the goat milk powder and use that information to build a design space for the spray drying process. By fitting different mathematical models (GAB, Cavalcanti Mata, Thompson, and Oswin) to the experimental data, thermodynamic data was also determined as a function of equilibrium water content. The results allowed the construction of a phase diagram based on glass transition temperatures, and moisture content of 2.40% at the monolayer which provided a reference for the range of stability of water activity and a target for the final moisture content. By determination of net isosteric heat, it is clear that the values of energy for drying goat milk beyond the monolayer moisture content is much higher than for pure water vaporization enthalpy. Finally, using the fitted GAB model it was possible to construct a design space for the spray drying process of goat milk, and optimal spray drying parameters were determined. Practical Applications The construction of a production design space is critical for process scale‐up. On our work, we developed a new method to build such design space using the information provided by the moisture sorption isotherm and a fundamental model for the spray drying process. Therefore, a theoretical design space can be built with minimal resources which can be very useful for new products.

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Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 99%