Exploring the drying behaviour and particle formation of high solids milk protein concentrate

Chew, Jia Han; Liu, Wenjie; Fu, Nan; Gengenbach, Thomas R.; Chen, Xiao; Selomulya, Cordelia

doi:10.1016/j.jfoodeng.2014.07.004

Cited by 25 publications

(16 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Volume‐weighted mean diameter ( D 4,3 ) of control MPC85 was 25 μm larger than previously analyzed MPC80 ( D 4,3 = 61 μm; Banach and others ) and 55 μm larger than previously analyzed MPC85 ( D 4,3 = 31 μm; Kelly and others ). Particle size differences between spray‐dried powders are attributed to inlet stream properties (for example, percent solids, viscosity) and drying conditions (for example, inlet and outlet temperature, atomization; Chew and others ). Increasing classifier speed from 1000 (that is, JM‐Coarse) to 2500 (that is, JM‐Fine) rpm decreased D 4,3 by 14 μm.…”

Section: Resultsmentioning

confidence: 99%

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Banach

Clark

Lamsal

2017

Journal of Food Science

View full text Add to dashboard Cite

Milk protein concentrate powder with 85% protein (MPC85) was jet-milled to give 2 particle size distributions (that is, JM-Coarse and JM-Fine) or freeze-dried (FD), in order to improve the functional properties of MPC85 for use in high-protein nutrition (HPN) bars. Volume-weighted mean diameter decreased from 86 μm to 49, 22, and 8 μm in FD, JM-Coarse, and JM-Fine, respectively (P < 0.05). The MPC85 powders modified by jet-milling and freeze-drying were significantly denser than the control MPC85 (P < 0.05). Volume of occluded air in the modified powders decreased (P < 0.05) by an order of magnitude, yet only FD possessed a lower volume of interstitial air (P < 0.05). Particle size reduction and freeze-drying MPC85 decreased its water holding capacity and improved its dispersibility by at least 20%. Contact angle measurements showed that these modifications increased initial hydrophobicity and did not improve wettability. HPN bars made from JM-Fine or FD were firmer by 40 or 17 N, respectively, than the control on day 0 (P < 0.05). HPN bar maximum compressive force increased by 38%, 33%, and 242% after 42 d at 32 °C when formulated with JM-Fine, FD, or control MPC85, respectively. HPN bars prepared with JM-Fine were less crumbly than those formulated with control or FD MPC85. Physically altering the particle structure of MPC85 improved its ability to plasticize within HPN bars and this improved their cohesiveness and textural stability. Volume-weighted mean diameter decreased from 86 micron to 49, 22, and 8 micron in FD, JMCoarse, and JM-Fine, respectively (P < 0.05). The MPC85 powders modified by jet-milling and freeze-drying were significantly denser than the control MPC85 (P < 0.05). Volume of occluded air in the modified powders decreased (P < 0.05) by an order of magnitude, yet only FD possessed a lower volume of interstitial air (P < 0.05). Physical modifications like particle size reduction or freeze-drying of MPC85 decreased water holding capacity and improved dispersibility by at least 20%. Contact angle measurements showed that these modifications increased initial hydrophobicity, yet did not improve wettability. HPN bars made from FD or JM-Fine were firmer by 40 or 17 N, respectively, than the control on day 0 (P < 0.05). HPN bar maximum compressive force increased by 38, 33, and 242% after 42 days at 32°C when formulated with FD, JM-Fine, or control MPC85, respectively. HPN bars prepared with JMFine were less crumbly than those formulated with control or FD MPC85. Physically altering the particle structure of MPC85 improved its ability to plasticize within HPN bars and this improved their cohesiveness and textural stability.Keywords: Jet-milling, freeze-drying, protein bar, texture profile analysis (TPA), cohesiveness 3 Practical ApplicationMilk protein concentrate (MPC) powder particle size significantly influences the texture of high-protein nutrition (HPN) bars. Use of finely jet-milled MPC85 powder produced HPN bars with increased firmness and cohesiveness. Particle size reduction improve...

show abstract

Section: Resultsmentioning

confidence: 99%

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Banach

Clark

Lamsal

2017

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…By using a micro-volume syringe, droplets of 1-3 µl in volume were generated and suspended at the tip of a thin glass filament. Standard single droplet drying, whose details have been presented previously 24,33 , was carried out to determine the drying and shrinkage characteristics. A controlled drying air stream at a drying air temperature of 70 ºC, a velocity of 0.75 m.saddition, at certain drying times (0, 20, 50, 100 and 200s), the drying process of 3 µl droplets was stopped instantly by flash-freezing with liquid nitrogen.…”

Section: Review Of Experimental Detailsmentioning

confidence: 99%

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

et al. 2017

Self Cite

View full text Add to dashboard Cite

Surface composition of dairy powders plays an important role in determining the functionality. However, the surface composition may be different from the bulk composition because of component migration during drying. In this study, a comprehensive mathematical model has been developed to describe the phenomena. To the best of our knowledge, it is the first mathematical model which predicts the dynamics of surface composition during drying. The model consists of a set of equations of conservation of mass of water, lactose, protein, and fat as well as conservation of heat and momentum in which the effects of diffusion induced material migration and surface activity are incorporated. This model is applicable to describe the kinetics of surface composition of dairy droplets during drying. It suggests that both diffusion and protein surface activity govern the component segregation during drying. The study indicates that the model implementing the measured initial surface composition as the initial conditions generates more realistic profiles than the one using the bulk composition. The modeling confirms that the difference between the surface and bulk composition that occurs prior to drying is not primarily governed by diffusion, but the emulsion's atomization behavior seems to play an essential role in the overrepresentation of fat. © 2017 American Institute of Chemical Engineers AIChE J, 63: 2535–2545, 2017

show abstract

“…At low inlet air temperature MPC particles had spherical shape while those obtained at high inlet air temperature appeared deflated and exhibited low solubility due to protein denaturation [59]. Increasing the solids in the retentate reduced the shrinkage, increase the rate oftemperature rise during drying and slowdown the rehydration of the obtained MPC [60]. Protein cross linking was carried out by treatment of concentrate with trasglutaminase (0.3 unit/g protein) before spray drying but small textural differences were found between the cross linked MPC and the control [61].…”

Section: 2modifying the Manufacturing Steps Of Mpcmentioning

confidence: 99%

Hardness of high protein nutrition bars based on milk protein concentrates:a review

2020

Biointerface Res Appl Chem

View full text Add to dashboard Cite

High protein nutrition (HPN) bars are gaining increased global popularity as convenient and high nutritious food products. Proteins of different origins have been used singly or in combinations in HPN but milk proteins (whey protein products, casein and caseinates) remain the favorable proteins used in HPN formulations. Milk protein concentrates (MPC) of different protein contents are new milk protein ingredients of multifunctional properties for diversified food applications. They contain both casein and whey protein in their native form and ratio found in milk. The use of high protein MPCs in nutrition bars is one of the promising applications for these products. HPN based on different protein sources develops hardness during storage particularly at high temperatures but more pronounced hardness develops on the use of MPCs. Several approaches have been suggested to overcome this problem through modification of MPCs. This review presents an overview ofthe HPN bar hardness mechanisms and MPC modifications to combat this problem.

show abstract

Exploring the drying behaviour and particle formation of high solids milk protein concentrate

Cited by 25 publications

References 21 publications

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying

Hardness of high protein nutrition bars based on milk protein concentrates:a review

Contact Info

Product

Resources

About