Fast crystallization of lactose and milk powder in fluidized bed dryer/crystallizer

Yazdanpanah, Nima; Langrish, T.A.G.

doi:10.1007/s13594-011-0015-8

Cited by 24 publications

(6 citation statements)

References 30 publications

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“…For samples without hydrolysis, new and better-defined bands in these spectral regions indicate the crystallization of lactose (Hogan & O'Callaghan, 2010;Yazdanpanah and Langrish, 2011). …”

Section: Accepted Manuscriptmentioning

confidence: 99%

Technological aspects of lactose-hydrolyzed milk powder

Torres

Stephani

Tavares

et al. 2017

Food Research International

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Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was increased, which in turn negatively affected rehydration ability. Using Raman spectroscopy, crystallization of the lactose residues in various samples was assessed over 6 weeks of accelerated aging at a room temperature environment with 75.5 % of air moisture.Products with 25% or greater lactose hydrolysis showed no signs of crystallization, in contrast to the non-hydrolyzed sample.

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“…For samples without hydrolysis, new and better-defined bands in these spectral regions indicate the crystallization of lactose (Hogan & O'Callaghan, 2010;Yazdanpanah and Langrish, 2011). …”

Section: Accepted Manuscriptmentioning

confidence: 99%

Technological aspects of lactose-hydrolyzed milk powder

Torres

Stephani

Tavares

et al. 2017

Food Research International

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“…These are adsorption of moisture to induce crystallization, resulting in a reduction of a w , and exclusion of water due to crystallization, leading to an increase in a w (Yazdanpanah & Langrish, 2011). However, when mixed with water, the a w of amorphous α-CD powder increased from 0.220 to 0.623, 0.789 and 0.970 corresponding to 13, 15 and 17% MC (w.b.…”

Section: Complexed Powders At Different MCmentioning

confidence: 99%

Encapsulation of CO 2 into amorphous alpha-cyclodextrin powder at different moisture contents – Part 1: Encapsulation capacity and stability of inclusion complexes

Howes

Bhandari

2016

Food Chemistry

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Please cite this article as: Ho, T.M., Howes, T., Bhandari, B.R., Encapsulation of CO 2 into amorphous alphacyclodextrin powder at different moisture contents -Part 1: Encapsulation capacity and stability of inclusion complexes, Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem. 2016.02.076 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ABSTRACTThis study investigated the effects of water-induced crystallization of amorphous alphacyclodextrin (α-CD) powder on CO 2 encapsulation at 0.4-1.6 MPa pressure for 1-72 h through the addition of water (to reach to 13, 15 and 17% wet basis, w.b.) into amorphous α-CD powder prior to the encapsulation process. The results showed that the α-CD encapsulation capacity was over 1 mol CO 2 /mol α-CD after pressurizing for longer than 48 h. The encapsulated CO 2 concentration by the addition of water was considerably higher (p < 0.05) than that of amorphous α-CD powder (5.51% MC, w.b.) without an addition of water and that of crystalline α-CD powders under the same MC and encapsulation conditions. A comparison of CO 2 release properties (75% relative humidity, 25 o C) from complexed powders prepared from amorphous and crystalline α-CD powders under the same conditions is also presented in this study.

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“…Crystallisation of lactose in milk powders in pre-crystallisation or post-crystallisation facilities has been suggested (Hynd, 1980;Yazdanpanah and Langrish, 2011b) to improve the powder stability against moisture sorption and enhancing the physical properties. Yazdanpanah and Langrish (2011b) showed the improvement (decrease) in moisture sorption for the crystallised lactose and milk powders that were crystallised in a fluidizedbed dryer/crystallizer. The mostly crystalline powders that were produced by that technique have a very much reduced tendency to sorb moisture from the environment (even under very humid conditions for a long time).…”

Section: Introductionmentioning

confidence: 99%