Glass transition and the flowability and caking of powders containing amorphous lactose

Fitzpatrick, John J.; Hodnett, Mark; Twomey, Maria; Cerqueira, P.S.M.; O'Flynn, Jane; Roos, Yrjö H.

doi:10.1016/j.powtec.2007.04.017

Cited by 148 publications

(75 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The glass transition temperature can fall below ambient temperature when the powder absorbs sufficient moisture during storage (Ibach and Kind 2007). In the results presented here, significant differences were observed for the values of water activity among the samples stored at different temperatures, with higher values for the samples stored at 28°C, suggesting that this parameter influenced in the quantity of free water in the samples, through the crystallization of lactose (Fitzpatrick et al 2007).…”

Section: Discussionmentioning

confidence: 56%

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

2011

View full text Add to dashboard Cite

Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20°C often showed lower values for these parameters than those stored at 28°C, although the differences were not always significant. The values for water activity increased from 0.4 to 0.53-0.57 during the period of 10 months. The color parameter a* was increased in samples stored at 28°C from month 5, and the parameter b* was lower in samples containing antioxidants from month 2. The addition of antioxidants did not significantly influence most the parameters studied, suggesting that the main parameters governing the alterations of white chocolate during its shelf-life was the storage temperature and increase in water activity.

show abstract

Section: Discussionmentioning

confidence: 56%

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

2011

View full text Add to dashboard Cite

show abstract

“…Then the samples were monitored for moisture change as a function of time, indicated by weight gain and loss. The reasons for the weight gain and loss of the powder were that the spray-drying process produced amorphous particles, such as skim milk powder, and they tend to crystallize [4,5]. Amorphous components are thermodynamically unstable and tend to crystallize, and the presence of sufficient moisture allows them to move and hence crystallize, giving a more compact solid than the amorphous form.…”

Section: Characterization Of Productsmentioning

confidence: 99%

“…Powder flowability is important in handling and processing operations [3,5,6,11]. Flow problems in hoppers and silos are commonplace problems for engineers and process operatives [10].…”

Section: Introductionmentioning

confidence: 99%

Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

Liang

Langrish

2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

-A stirred fluidized bed has been used with the aim of crystallizing skim milk powder from spray drying without caking the powders. The skim milk powder was crystallized in a stirred fluidized bed, then a sorption box was used to characterize the stability and a standard flow tester for dairy powders was used to measure the flowability. The results showed that the samples from the fluidized bed did not adsorb as much water as the original samples, suggesting that the samples from the fluidized bed were more stable than the original samples. The results of the flowability tests showed that the samples from the stirred fluidized beds were significantly more free flowing than either the caked samples from the sorption box or the original samples. This preliminary study indicates that fluidized-bed processing is a promising method for crystallizing some dairy powders.lactose / crystallization / fluidization / sorption / flowability / dairy powderRésumé -Contrôle de la cristallisation et du mottage d'une poudre de lait écrémé en lits fluidisés. Étude préliminaire. Un lit fluidisé agité mécaniquement a été utilisé dans le but d'obtenir la cristallisation d'une poudre de lait écrémé après séchage par atomisation et d'éviter la prise en motte de la poudre. Après cristallisation de la poudre de lait écrémé en lit fluidisé agité, une boîte de sorption a été utilisée pour caractériser sa stabilité et l'écoulement a été mesuré dans un testeur classique pour les poudres laitières. Les résultats ont montré que les échantillons obtenus après passage sur lit fluidisé n'absorbaient pas autant d'eau que les échantillons originels, ce qui suggère une plus grande stabilité des échantillons obtenus par lit fluidisé. Les tests d'écoulement ont montré que les échantillons obtenus après passage sur lit fluidisé étaient significativement plus libres d'écoulement que les échantillons pris en motte de la boîte de sorption ou que les échantillons originels. Cette étude préliminaire indique que le traitement par lit fluidisé est une méthode prometteuse pour réaliser la cristallisation de certaines poudres laitières.lactose / cristallisation / fluidisation / sorption / écoulement / poudre laitière

show abstract

“…Most bakery products can basically be enriched and fortified (Indrani et al, 2007). A large variety and quantity of materials is produced industrially in powder form (Fitzpatrick et al, 2004;Fitzpatrick et al, 2007). Recently, additives have come into common usage in the baking industry.…”

Section: Introductionmentioning

confidence: 99%

The Facilities of Spray Dried Honey Powder Use as a Substitute for Sugar in Cookie Production

Kılınç¹

2017

J Food Health Sci

View full text Add to dashboard Cite

Abstract:The cookie stands out as a high sugar content product. Recently, with the discussion of the adverse effects of sugar on health, a high number of food materials have been used as a sugar substitute. One of these is honey which was also used as sweeteners in the past. Honey might be regarded as a good alternative due to its natural origin, and its high content of vitamins, minerals and antioxidants. In this study, the mixture of honey maltodextrin (60/40%) resulting from spray-drying was incorporated in different proportions (0, 20, 40, 60, 80, 100%) instead of sugar, so the target was both to minimize the negative effect of sugar on health and to create a functional food product, enriched by nutrients. In the cookies produced, some physical, sensory, chemical and nutritional properties were investigated. With the substitution of honey powder, the diameter of the cookies and spread ratio decreased, it was found that the thickness values did not change. In addition, the hardness and a* values have increased and L* and b* values have decreased. In terms of chemical properties; moisture, ash, mineral, total phenolic contents increased with the increasing amount of honey powder but there were not significant changes in water activity, crude protein, crude fat values of cookie samples. Thus, energy values were decreased. Consequently, it was found that substitution of sugar with 100% honey powder is suitable to improve cookies chemical and nutritional characteristics and up to 60% is suitable to protect sensory and physical properties.

show abstract

Glass transition and the flowability and caking of powders containing amorphous lactose

Cited by 148 publications

References 13 publications

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

The Facilities of Spray Dried Honey Powder Use as a Substitute for Sugar in Cookie Production

Contact Info

Product

Resources

About