Rehydration characteristics of milk protein concentrate powders

Crowley, Shane V.; Desautel, Benjamin; Gazi, Inge; Kelly, Alan L.; Huppertz, Thom; O’Mahony, James A.

doi:10.1016/j.jfoodeng.2014.09.033

Cited by 137 publications

(119 citation statements)

References 31 publications

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“…In present study, we just determined the θ at 5 s to distinguish the wettability differences of the samples. It was seen from Table 3 that θ of raw sample was about 42°, which was more than the value of milk protein concentrate (MPC 35, lower than 30°) (Crowley et al, 2015) but lower than the value of skimmed milk powder (ca. 60°) (Ji et al, 2016).…”

Section: Wetting Behaviormentioning

confidence: 82%

“…Milk powder was added to 300 mL of DI water to obtain 1.5% (w/v) suspension (Crowley et al, 2015). For dynamic analysis of conductivity over 120 min, milk suspensions were stirred at 25 °C with 2025 rpm.…”

Section: Measurements Of Conductivitymentioning

confidence: 99%

“…Conductivity is useful to investigate the release of minerals during rehydration process (Crowley et al, 2015). As seen in Figure 2, the conductivity of raw milk solution was 562 μS•cm -1 , and it was reported that the primary contributor was soluble minerals while the contribution of proteins and lactose can be ignored (Ji et al, 2016).…”

Section: Conductivity Measurementsmentioning

confidence: 99%

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Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Zhong

Zheng³

et al. 2017

Food Sci. Technol

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Radio frequency heating (RFH) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow characteristic and rehydration property of infant milk powder. The results indicate that the concentration of protein dityrosine was slightly enhanced, more free fat appeared on powder surfaces (> 50% increase), and porosity in powder matrix as tested by SEM was increased after RFH treatment. For powder flowability, raw sample had low cohesiveness (specific energy = 4.39 mJ/g), and RFH provided better flowability and decreased compressibility. Moreover, RFH had some negative impacts on wettability and solubility of powder particles with contact angle increase at least 5% and solubility decrease of 2%~4%, indicating worse rehydration abilities. Guggenheim-Anderson-de Boer (GAB) model was applied to fit moisture vapor sorption isotherms, and longer RFH duration leading to higher c values (about 63% increase at 10 min). In addition, the RFH initiated browning reaction as CIE a* values increased from -1.8 to -1.3.Keywords: radio frequency heating; infant milk powder; microstructure; powder flowability; powder rehydration.Practical Application: RFH is potentially used in post-process lethality of milk powder, thus making it critical to evaluate the influence of RFH treatment temperature and duration on bulk characteristics of milk powder when applied in post sterilization in dairy industry.

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Section: Wetting Behaviormentioning

confidence: 82%

Section: Measurements Of Conductivitymentioning

confidence: 99%

Section: Conductivity Measurementsmentioning

confidence: 99%

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Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Zhong

Zheng³

et al. 2017

Food Sci. Technol

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“…Consequently, their high protein contents, being derived mainly from caseins, were mainly responsible for the poor wettability of these powders. Crowley et al (2015) showed how composition influenced the contact angle of milk protein concentrate powders, with higher protein (lower lactose) content resulting in higher contact angles. The low apparent density and relatively small particle size of the MPI powder may also contribute to its poor wettability.…”

Section: Wettability and Effect Of Temperaturementioning

confidence: 99%

Characterisation of the Wetting Behaviour of Poor Wetting Food Powders and the Influence of Temperature and Film Formation

Fitzpatrick

Salmon

et al. 2017

KONA

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Characterisation of the wettability of five poor wetting food powders was performed using static immersion and contact angle measurements. The effect of temperature (20, 50 and 70 °C) on wettability showed varying effects on the powders. Higher temperatures majorly improved the wettability of chocolate and high fat powders but worsened the wettability of sodium caseinate and milk protein isolate. Rate-limiting regime testing was performed by pouring a fixed mass of powder on to the surface of water in an agitated beaker and visually assessing what was rate-limiting rehydration after 1 minute. The rate limiting regime tended to be floating at lower agitation speeds and dispersed clumps of varying sizes at higher speeds. However, there were major differences observed between the powders. Some of the powders formed strong films at powder/water interfaces, that could act as a barrier to water penetration and wettability. Consequently, force displacement testing was performed on a layer of powder on the water surface to assess the strength of any powder film formed. Some of the powders formed strong films that may in-part explain their poor wetting behaviour and their propensity to form strong clumps that were difficult to disrupt.

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“…Therefore, the contact angle measurement test is used in this study to measure "surface hydrophobicity", rather than the traditional idea of wettability (Crowley, 2015). Since wettability and sinkability are closely tied in the IDF Wettability method, this method is used to relate to the contact angle method for wettability as well as to provide information on wettability and sinkability.…”

Section: Rehydration Propertiesmentioning

confidence: 99%

Study of Rehydration Properties of Powder Produced from Chelated Skim Milk

Tan¹

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Study of Rehydration Properties of Powder Produced from Chelated Skim Milk Kristina Ellice TanPoor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this investigation was to determine the effects of the chelator additions on each SMP rehydration property (wettability, sinkability, dispersibility, and solubility) during reconstitution to 10% total solids. SCD 15 mM, SCD 10 mM, and SCD 5 mM did not have a significant effect on wettability as measured by IDF method (p-value 0.3234, 0.6376, and 1.0000, respectively). However, SCD 15 mM, SCD 10 mM, and SCD 5 mM had higher levels of solubility as measured by particle size analysis of reconstituted 10%TS samples (p-value <0.0001 for all levels) and by solubility index (p-value <0.0001 for all levels), compared to the control. EDTA 15 mM and EDTA 10 mM treated SMP's had statistically significantly lower initial wettability compared to the control as measured by both contact angle (p-value <0.0001 and 0.0002 respectively) and International Dairy Federation (IDF) method (p-value <0.0001 and 0.0031 respectively). This suggests that EDTA 15 v mM and EDTA 10 mM treated SMP's had high surface hydrophobicity. However, both treatments had higher levels of solubility compared to the control, as measured by particle size distribution of a fully solubilized reconstituted 10%TS sample (p-value <0.0001 for both levels) and by solubility index (p-value <0.0001 for both levels).Changes in the rehydration properties may be due to a shift in the calcium and phosphorus behavior of the treated samples, as measured by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The changes to the solubility index could be due to a sequence of events. First, the chelators chelate all the ionic calcium in the serum.The decrease in ionic calcium shifts the protein-mineral balance between the minerals in the casein micelle and the minerals in the serum, which leads to a depletion of colloidal calcium phosphate, and a subsequent release of caseins from the initial micelle structure.This behavior influenced by EDTA or SCD dissolves the calcium phosphate bridge so that nanoclusters in the casein micelle do not exist (Dalgleish and Corredig, 2012).Hence, the casein micelle would be disrupted into individual caseins that may create the appearance that the solution as a whole has higher solubility, as seen in the particle size analyses of fully rehydrated reconstituted 10%TS samples and in the solubility index.Overall, the findings provide insight on h...

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Rehydration characteristics of milk protein concentrate powders

Cited by 137 publications

References 31 publications

Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Characterisation of the Wetting Behaviour of Poor Wetting Food Powders and the Influence of Temperature and Film Formation

Study of Rehydration Properties of Powder Produced from Chelated Skim Milk

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