2009
DOI: 10.3168/jds.2008-1387
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Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders

Abstract: Changes in fat properties were studied before, during, and after the drying process (including during storage) to determine the consequences on powder physical properties. Several methods were combined to characterize changes in fat structure and thermal properties as well as the physical properties of powders. Emulsion droplet size and droplet aggregation depended on the homogenizing pressures and were also affected by spray atomization. Aggregation was usually greater after spray atomization, resulting in gr… Show more

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Cited by 50 publications
(35 citation statements)
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“…2D). Fat droplet sizes below 1 μm are known to favor emulsion stability and enhance fat retention, as determined in previous studies [32,39]. It means that 90% of the total volume of fat droplets were fat droplets smaller than the critical size.…”
Section: Fat Droplet Size Is Not Affected By Drying Air Temperatures mentioning
confidence: 91%
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“…2D). Fat droplet sizes below 1 μm are known to favor emulsion stability and enhance fat retention, as determined in previous studies [32,39]. It means that 90% of the total volume of fat droplets were fat droplets smaller than the critical size.…”
Section: Fat Droplet Size Is Not Affected By Drying Air Temperatures mentioning
confidence: 91%
“…Methods are summarized hereinafter when identical to those previously detailed elsewhere [37,39]. Sampling was realized after (i) homogenization, (ii) spray atomization (i.e.…”
Section: Methodsmentioning
confidence: 99%
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“…Emulsje o małych kuleczkach są efektywniej mikrokapsułkowane niż o dużych. W praktyce doświadczalnej przed suszeniem rozpyłowym emulsje poddaje się homogenizacji, aby otrzymać jak najmniejsze (~1 μm) i jednorodne kuleczki tłuszczu [16].…”
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