Dilute phase pneumatic conveying of whey protein isolate powders: Particle breakage and its effects on bulk properties

Zhang, Fuweng; Olaleye, Akeem K.; O’Mahony, James A.; Miao, Song; Cronin, Kevin

doi:10.1016/j.apt.2020.06.019

Cited by 7 publications

(6 citation statements)

References 27 publications

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“…From the scanning electron micrographs, we can see that breakage changed the morphology of particles: primary particles on agglomerate surfaces were broken and particle surfaces became very rough, especially for WL13 and WL11. These changes decreased the particle size [D 3,2 decreased 4.8% (P = 0.023), 4.6% (P = 0.01), 12.4% (P = 0.01), and 23.8% (P = 0.000) for WL10, WL31, WL11, and WL13, respectively] and increased the SSA [SSA increased 5.1% (P = 0.027), 9.1% (P = 0.000), 16.4% (P = 0.01), and 31.2% (P = 0.000) for WL10, WL31, WL11, and WL13, respectively] and particle density [particle density increased 19.5% (P = 0.002), 20.0% (P = 0.001), 22.0% (P = 0.001), and 11.7% (P = 0.001) for WL10, WL31, WL11, and WL13, respectively], which is consistent with previous research (Boiarkina et al, 2016;Han et al, 2020;Hazlett et al, 2020;Zhang et al, 2020). Also, the larger the particles, the greater the changes that occurred.…”

Section: Rehydration Properties Of Model Samples After Breakagesupporting

confidence: 91%

“…Breakage will occur when particles are subjected to mechanical stresses, such as shear, impact, and compression, due to collisions of particles with static container walls and other particles (Kotzur et al, 2018). Dairy powder breakage has been found to occur during in-plant transportation by a bucket elevator or pneumatic conveying, dry mixing, vibration, and compression (Yan and Barbosa-Cánovas, 2001a,b;Boiarkina et al, 2016;Hazlett et al, 2020;Zhang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Particle breakage causes significant deterioration in the properties and functionalities of dairy powders. It decreases the porosity and particle size of dairy powders and increases their surface area and density (Hanley, 2011;Boiarkina et al, 2016;Han et al, 2020;Hazlett et al, 2020;Zhang et al, 2020). In addition, the surface composition and particle morphology of dairy powders change after breakage.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the surface composition and particle morphology of dairy powders change after breakage. These changes reduce the rehydration properties of dairy powders, such as infant milk formula (IMF), fat-filled milk powder, whey protein isolate (WPI), and whole milk powder (Han et al, 2020;Hazlett et al, 2020;Zhang et al, 2020). Breakage also accelerates water adsorption rates and time-dependent crystallization and increases the final water content of IMF.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of breakage behavior and its effects on spray-dried agglomerated whey protein-lactose powders: Effect of protein and lactose contents

Han

Fitzpatrick

Cronin

et al. 2022

Journal of Dairy Science

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Particle breakage of dairy powders occurs easily during many processes, reducing the powder functionality. The characteristics of particles and the applied stress from processing conditions on the particles are 2 main factors that can be manipulated to reduce breakage. In this study, we explored the effect of whey protein and lactose contents on dynamic breakage in agglomerated whey protein-lactose powders to provide useful information, in terms of particle characteristics, for controlling unwanted dairy powder breakage. A series of model agglomerates with different whey protein: lactose ratios were produced under the same spray-drying conditions, through a pilot plant trial. We evaluated physical characteristics, composition, and structure of samples; analyzed dynamic breakage under different mechanical stresses; and investigated the rehydration and water adsorption properties of model powders before and after breakage. The particle size and irregularity of agglomerates with more lactose was significantly higher than of samples that contained more protein. This resulted in higher particle breakage during dynamic breakage for samples with more lactose. The breakage of agglomerates was affected by the moisture content of powders and fatigue, where particle breakage happens when mechanical loads, lower than the strength of particles, occur multiple times. Breakage changed the morphology and surface composition of particles and decreased particle size. It also decreased the dispersibility of powders and increased the wetting time of wettable samples but decreased the wetting time of powders with poor wettability. Breakage accelerated time-dependent crystallization and decreased the crystallization temperature but did not affect the glass transition temperature of samples. Thus, under the same drying conditions, composition of powders significantly affected breakage, mainly by altering the physical properties of their particles, which resulted in deteriorated functionality.

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Section: Rehydration Properties Of Model Samples After Breakagesupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Investigation of breakage behavior and its effects on spray-dried agglomerated whey protein-lactose powders: Effect of protein and lactose contents

Han

Fitzpatrick

Cronin

et al. 2022

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…The breakage of commercial agglomerated fat-filled milk powder, infant milk formula (IMF), whey protein powders, and whole milk powder has been found during vibration, dry mixing, compression, and the in-plant transportation using bucket elevators or pneumatic conveying (Boiarkina et al, 2016;Han, Fitzpatrick, Cronin, Maidannyk, & Miao, 2020;Hazlett, Schmidmeier, & O'Mahony, 2020;Yan & Barbosa-Cánovas, 2001a, 2001bZhang, Olaleye, O'Mahony, Miao, & Cronin, 2020). Powder breakage is shown by 3 a significant decrease in porosity and particle size of dairy powders and an increase in their specific surface area, particle densities, and bulk densities.…”

Section: Introductionmentioning

confidence: 99%