Effects of Morphology on the Bulk Density of Instant Whole Milk Powder

Abstract

The chemical and physical properties of instant whole milk powder (IWMP), such as morphology, protein content, and particle size, can affect its functionality and performance. Bulk density, which directly determines the packing cost and transportation cost of milk powder, is one of the most important functional properties of IWMP, and it is mainly affected by physical properties, e.g., morphology and particle size. This work quantified the relationship between morphology and bulk density of IWMP and developed a predictive model of bulk density for IWMP. To obtain milk powder samples with different particle size fractions, IWMP samples of four different brands were sieved into three different particle size range groups, before using the simplex-centroid design (SCD) method to remix the milk powder samples. The bulk densities of these remixed milk powder samples were then measured by tap testing, and the particles’ shape factors were extracted by light microscopy and image processing. The number of variables was decreased by principal component analysis and partial least squares models and artificial neural network models were built to predict the bulk density of IWMP. It was found that different brands of IWMP have different morphology, and the bulk density trends versus the shape factor changes were similar for the different particle size range groups. Finally, prediction models for bulk density were developed by using the shape factors and particle size range fractions of the IWMP samples. The good results of these models proved that predicting the bulk density of IWMP by using shape factors and particle size range fractions is achievable and could be used as a model for online model-based process monitoring.

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

“…Bulk density of fat powder capsules containing fat and PUFA-rich oil using different wall materials and liquid oil showed no effect on the bulk density and supported this result ( 45 ). However, bulk properties of food powder are highly dependent on particle size and its distribution ( 46 ). Moreover, bulk density decreased with the increase in inlet air temperature during encapsulation of vegetable oil by spray drying.…”

Shelf‐life prediction of milk‐millet powders

“…The densities of food powders are greatly dependent on surface composition, moisture content, particle size, and its distribution (Ding et al, 2020). The bulk and particle densities of milk‐foxtail millet powder were 421 and 1455 kg/m 3 , respectively, while porosity was determined as 59.18%.…”

Figure 3 from: Nguyen TTL, Minh TL, Do DQ, Nguyen N-VT (2022) Optimization of alcohol extraction and spray-drying conditions for efficient processing and quality evaluation of instant tea powder from lotus and green tea leaves. Pharmacia 69(3): 621-630. https://doi.org/10.3897/pharmacia.69.e84650

“…The SEM images are taken with 3,000× and 10,000× magnification (Ding et al 2020;Thumthanaruk et al 2021).…”