Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents

Fitzpatrick, John J.; Iqbal, Tarıq; Delaney, C; Twomey, T.; Keogh, M. K.

doi:10.1016/j.jfoodeng.2003.11.011

Cited by 248 publications

(193 citation statements)

References 9 publications

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“…Loose and tapped bulk density were measured using a volume presser (J. Engelsmann A.G.), where the volume of a given mass of powder after 100 taps was measured to calculate the tapped bulk density (Fitzpatrick et al, 2004;Szulc and Lenart, 2010).…”

Section: Methodsmentioning

confidence: 99%

Effect of composition on physical properties of food powders

Szulc¹,

Lenart²

2016

International Agrophysics

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A b s t r a c t . The paper presents an influence of raw material composition and technological process applied on selected physical properties of food powders. Powdered multi-component nutrients were subjected to the process of mixing, agglomeration, coating, and drying. Wetting liquids ie water and a 15% water lactose solution, were used in agglomeration and coating. The analyzed food powders were characterized by differentiated physical properties, including especially: particle size, bulk density, wettability, and dispersibility. The raw material composition of the studied nutrients exerted a statistically significant influence on their physical properties. Agglomeration as well as coating of food powders caused a significant increase in particle size, decreased bulk density, increased apparent density and porosity, and deterioration in flowability in comparison with non-agglomerated nutrients.

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Section: Methodsmentioning

confidence: 99%

Effect of composition on physical properties of food powders

Szulc¹,

Lenart²

2016

International Agrophysics

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“…Fitzpatrick et al [2] showed that increased temperature in the range of 10 to 30 °C, where most fat melting occurs, can increase powder cohesiveness in powders with significant fat content due to the formation of liquid fat bridges between particles. Furthermore, there is a sharp increase in the cohesiveness and adhesion of powders to surfaces when the temperature is elevated above the "sticky" temperature [11].…”

Section: Effect Of Storage Conditionsmentioning

confidence: 99%

Assessment of the flowability of spray-dried milk powders for chocolate manufacture

Fitzpatrick

Barry

Delaney

et al. 2005

Lait

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-This work reports on the flowability of novel milk powders that have potential for application in the manufacture of chocolate. Many milk powders are cohesive which can give rise to powder flow problems. Shear cell techniques were used to measure the following powder flow properties: powder flowfunction, effective angle of internal friction and angle of wall friction. These measurements were used in assessing cohesion developed within the powders under compaction and adhesion to a stainless steel surface. The work investigated how fat content, free-fat content, particle size, moisture content, lactose content, amorphous lactose content and storage conditions influenced the flowability of the milk powders. Increased fat content reduced powder flowability especially when comparing 1% and 26% fat powders. Varying free-fat content showed no effect on flowability. Particle size had a major influence on flowability, as increasing the particle size significantly improved the flowability of powders with 1% and 26% fat content. The concentration of amorphous lactose present increased the susceptibility of powders for sorbing moisture, resulting in reduced flowability and caking. Finally, powder flow property measurements can be applied in the design of hoppers and silos that give consistent reliable flow, which is essential in powder handling and processing operations. milk powder / flowability / shear testing / chocolate manufacture Résumé -Évaluation de l'aptitude à l'écoulement de poudres de lait séché par atomisation utilisables en chocolaterie. Cet article présente les propriétés d'écoulement de nouvelles poudres de lait utilisables dans la fabrication de chocolat. De nombreuses poudres de lait sont collantes, ce qui peut conduire à des problèmes d'écoulement. Des techniques de cisaillement ont été utilisées pour mesurer sur ces poudres les propriétés d'écoulement suivantes : fonction d'écoulement, angle effectif de friction interne et angle de friction à la paroi. Ces mesures ont été utilisées pour évaluer la cohésion à l'intérieur de poudres agglomérées et leur adhésion à une surface en acier inoxydable. Ce travail a montré comment les teneurs en matière grasse et en matière grasse libre, la taille des particules, l'humidité, les teneurs en lactose et en lactose amorphe et les conditions de stockage influencent la coulabilité des poudres de lait. L'augmentation de la teneur en matière grasse conduisait à une diminution de la coulabilité, en particulier en comparant des poudres à 1 % et à 26 % de matière grasse. La variation de la teneur en matière grasse libre n'avait pas d'effet sur la coulabilité. Par contre, la taille des particules avait un effet majeur puisque l'accroissement de la taille des particules améliorait de façon significative la coulabilité des poudres contenant 1 % ou 26 % de matière grasse. La concentration en lactose amorphe présent augmentait la susceptibilité des poudres à la sorption d'eau, entraînant une coulabilité réduite et un mottage. Finalement, les mesures des propriétés d'éc...

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“…The crude fat content of coconut milk residue flour is significantly higher than for VCO cake flour, which affects its cohesiveness and flowability (Fitzpatrick et al, 2004). The fibre content of coconut milk residue was significantly higher than that of VCO cake flour, whereas VCO cake flour was richer in ash, free fatty acid, and peroxide value than coconut milk residue flour.…”

Section: Resultsmentioning

confidence: 95%

“…The tapped density of VCO cake flour, however, followed an increasing trend with moisture, whereas there was no definite tapped density trend for coconut milk residue flour. Formation of an open-bed structure supported by inter-particle forces might have resulted in decreased bulk density of both flours with increased moisture (Fitzpatrick et al, 2004;Peleg and Mannhei, 1973). Bulk density and tapped density of VCO cake flour was greater than for coconut milk residue flour.…”

Section: Resultsmentioning

confidence: 95%

“…Some of the specific factors that affect flowability include moisture content, fat content, particle size, shape, and density (Fitzpatrick et al, 2004;Morr, 1990;Perez and Flores, 1997). The handling, storage, and flow of any particulate material are important for the agricultural, food, chemical, ceramic, pharmaceutical, and metallurgical bulk solids and powder processing industries.…”

Section: Introductionmentioning

confidence: 99%

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Flow-specific physical properties of coconut flours

Manikantan¹,

Ambrose²,

Alavi³

2015

International Agrophysics

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A b s t r a c t. Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m -3 , respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m -3 , respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82 o for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces.

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Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents

Cited by 248 publications

References 9 publications

Effect of composition on physical properties of food powders

Effect of composition on physical properties of food powders

Assessment of the flowability of spray-dried milk powders for chocolate manufacture

Flow-specific physical properties of coconut flours

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