Mechanical relaxation times as indicators of stickiness in skim milk–maltodextrin solids systems

Silalai, Nattiga; Roos, Yrjö H.

doi:10.1016/j.jfoodeng.2011.05.018

Cited by 34 publications

(30 citation statements)

References 69 publications

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“…The DEA was connected to a liquid nitrogen tank (1 l; Cryogun, Brymill Cryogenic Systems, Labquip Ltd., Dublin, Ireland). Samples were scanned from~50°C below to over the α-relaxation region with cooling rate of 5°C/min and heating rate of 2°C/ min at frequencies of 0.1, 0.5, 1, 5, 10 and 20 kHz Potes et al, 2012;Silalai & Roos, 2011). The T α was determined from the peak temperature above T g of dielectric loss (ε").…”

Section: Dielectric Analysis (Dea)mentioning

confidence: 99%

“…Changes in mechanical and electric properties during these processes around T g result in α-relaxation which can be detected by dynamic mechanical (DMA) and dielectric (DEA) analyses in a multi-frequency mode. These methods are suitable for many carbohydrates with different water contents (Ermolina, Polygalov, Bland, & Smith, 2007;Kilmartin, Reid, & Samson, 2004;Potes, Kerry, & Roos, 2012;Silalai & Roos, 2011). For amorphous powders, the structural relaxation time can be calculated from frequency of primary α-relaxation (Noel, Parker, & Ring, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Maidannyk

Lim

Auty

et al. 2019

Food Research International

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Encapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature. Freeze-dried trehalose-whey protein isolate-sunflower oil systems with various ratios of the last were used as a carbohydrate-protein-lipid food model. The Guggenheim-Anderson-de Boer (GAB) water sorption relationship was used as a tool to model water sorption isotherms. The glass transition temperature was obtained by differential scanning calorimetry (DSC). Structural α-relaxation temperatures were measured by dynamical mechanical analyses (DMA), dielectric analysis (DEA) and combined to cover a broad range for strength assessment. The microstructure was characterized by optical light microscopy, confocal laser scanning microscopy and scanning electron microscopy. The C 1 and C 2 constants for Williams-Landel-Ferry (WLF) equation and structural strength parameter were calculated for each system. The effect of sunflower oil and water contents on strength of carbohydrate-protein system was analyzed. Strength shows decreasing with increasing of lipid concentration in the mixtures and more complex dependence on the water content in a system.

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Section: Dielectric Analysis (Dea)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Maidannyk

Lim

Auty

et al. 2019

Food Research International

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show abstract

“…Dielectric relaxations showed that the molecular motions above the glass transition temperature ( T g ) increased instantly in glass‐forming solids that contained small molecular weight sugars (Noel and others 1996, 2000). Mechanical properties above the T g were dependent on component plasticization, which decreased physical stability of dried solids, including stickiness in milk powder systems (Silalai and Roos 2011). …”

Section: Introductionmentioning

confidence: 99%

Porosity and Water Activity Effects on Stability of Crystalline β‐Carotene in Freeze‐Dried Solids

Harnkarnsujarit

Charoenrein²,

Roos³

2012

Journal of Food Science

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β-Carotene expresses various nutritional benefits; however, it is sensitive to oxygen and the degradation contributes to loss of nutritional values as well as product color. To increase stability of β-carotene in freeze-dried foods, the amount of oxygen penetration need to be limited. The modification of freeze-dried food structures, for example, porosity and structural collapse, components, and humidity effectively enhance the stability of dispersed β-carotene in freeze-dried solids.

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“…Since increasing storage RH or storage time caused an increase in the water contents of powders, powders with higher water content could result in larger magnitudes of storage modulus changes. According to previous studies (Roudaut, Simatos, Champion, Contreras-Lopez, & Le Meste, 2004;Silalai & Roos, 2011), the magnitudes of storage modulus and loss modulus changes were related to molecular mobility of materials. Therefore, increasing water content of powders could increase the molecular mobility of matrix, which might result in a high release rate of flavor in powders.…”

Section: Mechanical Propertiesmentioning

confidence: 84%

Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization

Roos

Miao

2016

Food Research International

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Glass-forming carbohydrates are widely used as matrix for encapsulation of nutrients and bioactive compounds. In this study, encapsulation systems with lactose/whey protein isolate (WPI) mixtures (4:1, 1:1, and 1:4), or WPI as wall materials and ethyl butyrate as core material were prepared by spray drying. The effects of lactose content and water plasticization on encapsulation efficiency and flavor release were investigated. Wall material consisting of lactose/WPI (4:1) mixture had significantly (P b 0.05) higher encapsulation efficiency. The flavor retention in powders did not have significant decrease with equilibration at 0.33 a w , while it was dramatically decreased at 0.54 a w and 0.65 a w as a result of lactose crystallisation. Mechanical property study showed that the molecular mobility and free volume of encapsulation systems with higher lactose content increased more significantly with increasing water content, which accelerated the diffusion of flavor molecules. Those results may use in the assessment of protection and release characteristics of flavor components in formulated systems.

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Mechanical relaxation times as indicators of stickiness in skim milk–maltodextrin solids systems

Cited by 34 publications

References 69 publications

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Porosity and Water Activity Effects on Stability of Crystalline β‐Carotene in Freeze‐Dried Solids

Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization

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