Analytical Methods for Food and Dairy Powders

Abstract

Determining the dry matter is an essential measure with regard to food powders because:. it gives the dry matter content of the product, which can then be used to determine the material cost and commercial value of the powder . it gives the moisture (or water content) of the product, which is the difference between 100% total weight and the dry matter content. The dry matter content directly relates to the amount of water in a product. This in turn can be used to determine availability (water activity; cf. Chapter 11) and water mobility (glass transition; cf. Chapter 12) and consequently the biochemical stability, physical properties and flowability of the product.

Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices

“…For a given evaporation capacity, the decrease in the outlet air 307 temperature in spray-drying is linked to an increase in its relative humidity. This results in an 308 significant increase in the powder moisture content, as its water activity tends to equilibrate with 309 air relative humidity (Schuck et al, 2012). Incubation of the protein concentrate with the 310 chymosin did not significantly influence the moisture content values as shown in Table 2.…”

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

“…On the other hand, the reduction of bulk density might be due to the enlargement of particle size and/or reduction of moisture content. As also stated by Schuck, Jeantet, and Dolivet (2012), the bulk density and porosity of powder are highly affected by the particle size of powder and its moisture content, amount of air occluded in each particle, interstital air between particles and absolute density of powder.…”

Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions

“…To ensure good resuspension of the powder, the suspension was stirred at 900 rpm for 6 h at 40°C in a water bath and then for 16 hours at room temperature. The rehydration of the casein micelle powder was checked by laser light diffraction as defined by Schuck, Dolivet, & Jeantet (2012). The results expressed in volume showed that more than 90 % of the particles were of size of casein micelles (150 induced by classical dialysis against pure water.…”