Tribomechanical micronization and activation of whey protein concentrate and zeolite

Abstract

Tribomechanics is a part of physics that is concerned with the study of phenomena that appear during milling under dynamic conditions. Tribomechanical micronization and activation (TMA) of whey protein concentrates (WPC) and zeolites (type clinoptilolite) were carried out. Samples of powdered WPC and zeolite were treated with the laboratory TMA equipment. The treatment was carried out at two various rotor speeds: 16,000 and 22,000 r.p.m. at ambient temperature. Analyses of the particle size and distribution as well as the specific area and scanning electron microscopy were carried out on the powdered WPC and zeolite, before and after the TMA treatment. Suspensions of the WPC and zeolite were treated with ultrasound, just before determining the particle size distribution, at 50 kHz. The results showed that tribomechanical treatment causes significant decrease in particle size, change in particle size distribution and increase in specific area of WPC and zeolite. These changes of the treated materials depend on the type of the material, the level of inserting particles, the planned angle of the impact, internal rubbing and the planned number of impacts. The effects found became stronger as the rotor speed of the TMA equipment increased (16,000 to 22,000 rpm). Ultrasonic treatment of suspension of tribomechanically treated WPC resulted infurther breakdown of partly damaged protein globules as proved with the statistic analyses. No further changes in their granulometric composition were caused by ultrasonic treatment of a suspension of tribomechanically treated zeolite.

The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment

“…These changes depend on the initial particle size, acceleration, angle and number of collisions as well as rotor's speed (Herceg et al, 2004a;Herceg, Lelas, Brn ci c, Tripalo, & Je zek, 2004b;Herceg, Lelas, & Skreblin, 2002;Lelas, 1998). The results obtained in this research have shown a significant decrease in particle size of all investigated materials (Fig.…”

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

“…Whey proteins are characterised with numerous functional characteristics like good solubility, emulgation capability, gel and foam forming capabilities and water binding ability (Tratnik 1998;Herceg et al 2004bHerceg et al , 2009. The objective of the present study was to explore the effects of extrusion parameters and the addition of WPC on physicochemical properties of the obtained extrudates, including chemical composition, WAI, WSI and colour attributes (Matthey and Hanna 1997).…”

Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food

“…Besides drying as a technology, there is growth of various innovative technologies like ultrasound, high hydrostatic pressure, extrusion, pulsed electric fields and tribomechanical activation for food preservation which could be used for various purposes mostly in a way of pretreatment or enhanced processing (Herceg et al, 2004;Brnčić et al, 2006;Bosiljkov et al, 2011). Dehydrated baby food is one of the most important daily baby meals.…”