Energy usage in the manufacture of dairy powders: Advances in conventional processing and disruptive technologies

Patil, Maheshchandra; Tanguy, Gaëlle; Floch-Fouéré, Cécile Le; Jeantet, Romain; Murphy, Eoin G.

doi:10.1080/07373937.2021.1903489

Cited by 14 publications

(5 citation statements)

References 83 publications

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“…Rheological Measurements. Viscosity is of great concern, as it influences the processability of dairy concentrates, process performance, and product quality (Bista et al, 2021;Patil et al, 2021). As seen in Figure 5, a significant decrease in viscosity occurred after the MNB treatment.…”

Section: Characterization Of Liquid Mpc Dispersions Containing Mnbmentioning

confidence: 99%

Application of micro- and nano-bubbles in spray drying of milk protein concentrates

Babu

Amamcharla

2022

Journal of Dairy Science

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Micro-and nano-bubbles (MNB) have unique properties and have attracted great attention in the past 2 decades, offering prospective applications in various disciplines. The first objective of this study was to investigate whether venturi-style MNB generation is capable of producing sufficient bulk MNB. A nanoparticle tracking system was used to measure the bubble concentration and particle size of MNB-treated deionized water. The MNB-treated deionized water had a bubble concentration of 3.76 × 10 8 particles/mL (~350 million bubbles/mL more compared with control) and a mean particle size of 249.8 nm. The second objective of this study was to investigate the effects of MNB treatment on the microstructure and functional properties of milk protein concentrate (MPC) dispersions. Reconstituted MPC dispersions (21%, wt/wt) without air injection were considered as control (C-MPC), and MPC dispersions passed through the MNB system were considered as MNB-treated (MNB-MPC) dispersions. Control and MNB-MPC dispersions were evaluated in terms of rheological behavior and microstructure. The microscopic observations of MNB-MPC dispersions showed less aggregated microstructures and greater structural differences compared with C-MPC dispersions, therefore lowering the viscosity. The viscosity of MNB-MPC at a shear rate of 100 s −1 significantly decreased to 57.58 mPa•s (C-MPC: 162.40 mPa•s), a net decrease in viscosity by ~65% after MNB treatment. Additionally, MPC dispersions were spray dried after the MNB treatment, and the resultant MNB-MPC powders were characterized and compared with the control MPC in terms of rehydration characteristics and microstructure. Focused beam reflectance measurement of the MNB-MPC powders indicated lower counts of large particles (150-300 μm) during dissolution, signifying that MNB-MPC powders exhibited better rehydration properties than the C-MPC powders. This study, therefore, rec-ommends the possibility of using MNB treatment for more efficient drying while improving the functional properties of the resultant MPC powders.

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Section: Characterization Of Liquid Mpc Dispersions Containing Mnbmentioning

confidence: 99%

Application of micro- and nano-bubbles in spray drying of milk protein concentrates

Babu

Amamcharla

2022

Journal of Dairy Science

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“…Other innovations have focused on reducing the energy consumption of infant formula manufacture processes, including the work of Ramirez et al (2006) [19] that showed that almost 90% of the energy consumption is the result of the energy intensive water removal to obtain a powder. Additionally, it has been shown that an increase of 2% total solids in the feed concentrate prior to spray-drying could lead to a reduction of 6% of energy consumption [20]. Therefore, some researchers have investigated technologies to increase the total solid concentration of the feed and/or improve the evaporation step.…”

Section: Introductionmentioning

confidence: 99%

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

Malterre

Bot

O’Mahony

2023

Foods

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The demand for high-quality plant protein products is increasing and the aim of this work was to evaluate the impact of increasing the total solids content on the formation and stability of lentil protein stabilised oil-in-water emulsions. A series of emulsions were formulated using different proportions of total solids: 23, 26, 29, 32, and 35% (w/v). The emulsions were formulated using three ingredients—lentil protein, sunflower oil, and maltodextrin—which made up 15.85, 27.43, and 56.72% (w/w) of the total solids, respectively. The changes in apparent viscosity, particle size distribution, and colour during thermal processing were evaluated, with the physical stability investigated using an analytical centrifuge. The apparent viscosity of the solutions increased with total solids content (25.6 to 130 mPa.s−1), as did redness colour intensity (a* value increased from 5.82 ± 0.12 to 7.70 ± 0.09). Thermal processing resulted in greater destabilisation for higher total solids samples, as evidenced by greater changes in particle size, along with decreased redness colour. These results bring a better understanding of high total solids plant protein emulsions and factors affecting their stability, which could be used for the development of cost-effective and sustainable processing solutions in the production of plant protein young child formulae.

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Section: Introductionmentioning

confidence: 99%

“…Several investigations have examined approaches for controlling the viscosity issues associated with high solids SD in order to improve plant efficiency (Murphy et al, 2013;Patil, Tanguy, Floch-Fouéré, Jeantet, & Murphy, 2021;Sutariya, Huppertz, & Patel, 2017;Tanguy et al, 2015;Walmsley et al, 2018). However, only a few aspiring attempts have investigated breakthrough technologies which transform viscous concentrates into powders without using SD (Patil et al, 2021). For example, the patented technologies Tixotherm® (Písecký, 2005) and PST (Poudre sans tour or Towerless powder) process (Garreau et al, 2016) are highly compact installations which do not utilize SD and can result in lower capital and operational costs (energy, maintenance, cleaning, wastes, etc).…”

Section: Introductionmentioning

confidence: 99%

Determination of limiting factors in a novel superconcentration-granulation based dairy powder manufacturing process

Patil

Tanguy

Floch-Fouéré

et al. 2021

Innovative Food Science & Emerging Technologies

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Energy usage in the manufacture of dairy powders: Advances in conventional processing and disruptive technologies

Cited by 14 publications

References 83 publications

Application of micro- and nano-bubbles in spray drying of milk protein concentrates

Application of micro- and nano-bubbles in spray drying of milk protein concentrates

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

Determination of limiting factors in a novel superconcentration-granulation based dairy powder manufacturing process

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