Surface energy analysis (SEA) and rheology of powder milk dairy products

Lapčík, Ľubomír; Lapčı́ková, Barbora; Otyepková, Eva; Otyepka, Michal; Vlček, Jakub; Buňka, František; Salek, Richardos Nikolaos

doi:10.1016/j.foodchem.2014.11.017

Cited by 26 publications

(17 citation statements)

References 28 publications

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“…BFE increased from 419.28 to 519.99 mJ with an increasing level of moisture from 3% to 9%. For comparison, the BFE of SMP was reported as 127–157 mJ (Lapčík et al., 2015). For most powders, an increase in BFE corresponds to a decrease in flowability.…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content

Pushpadass

Mitra

Franklin

et al. 2020

J. Food Process. Preserv.

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The physicochemical, thermal, and dynamic flow properties of ice cream powder were evaluated at different moisture contents. Particle size distribution increased and span decreased considerably as moisture increased. The adsorption isotherms were sigmoid‐shaped and could be classified as Type II. Similarly, powder densities increased, while the angle of repose decreased. With increasing moisture content from 3% to 9%, the reduction in glass transition (Tg) from 50.29°C to 32.28°C and sticky point temperature (SPT) from 37.8°C to 14.3°C suggested that caking could occur easily. The basic flow energy and shear tests proved that ice cream powder would flow easily at 3% moisture content than at 9%. Compressibility and wall friction tests also corroborated the fact that ice cream powder was very cohesive at 9% moisture, manifesting difficulties in flow. It became evident that control of interactions of constituents with ambient relative humidity requires the management of storage conditions. Based on SPT, moisture sorption behavior, and dynamic flow properties, the recommended storage conditions for ice cream powder would be 25°C and less than 40% RH (should not exceed 60% RH during storage). Practical applications Powders are inherently complex as many factors influence their behavior during handling and storage. Moisture is the most important of them as it shapes the particle to particle interactions through the formation of strong capillary bridges and overall cohesiveness of the powder. Powders are thus dynamic systems, whose behavior drastically changes with minor modifications in moisture. In this study, the influence of moisture on physicochemical, thermal, and flow properties of ice cream powder was evaluated. The pragmatic approach for characterizing ice cream powder and its flow properties could be useful in understanding its behavior during handling, packaging, and storage. Also, the determination of moisture sorption behavior, glass transition, and sticky point temperatures would provide information on optimal storage conditions, shelf‐life appraisal, and design of appropriate packaging.

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Section: Resultsmentioning

confidence: 99%

“…Lapčík et al. (2015) reported frictional angles of 26.5° and 40.4° for whey powder and SMP, respectively. The WFA of ice cream powder was thus comparable to that of SMP but slightly higher than that of whey powder due to its high sucrose content, which induced strong adhesion with the stainless steel surface.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content

Pushpadass

Mitra

Franklin

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…The DSC thermograms did not show any thermic events, particularly between 100 and 150 °C or at higher temperatures (e.g. 220 °C) temperatures at which possible products of degradation might have been formed, as observed for other drugs and dosage forms . The presence of milk fat and protein components may have prevented the interaction between the drug and lactose …”

Section: Discussionmentioning

confidence: 83%

Production and characterization of spray-dried theophylline powders prepared from fresh milk for potential use in paediatrics

Aguiar

Fernandes

Nese

et al. 2017

Journal of Pharmacy and Pharmacology

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“…Yamada et al 16) showed a high correlation of cellular adhesion strength and the total surface energy with the polar component, while the association with the dispersive component is small. A high polar components leads to increased interaction energy and product formed after interaction is also more stable 17) . However, a very low polar component inhibits osteoblast adhesion 18) .…”

Section: Morphological Observationmentioning

confidence: 99%

Biocompatibility Evaluation of Titanium Produced by Laser Rapid Forming

Zhu

Tian

Xiao

et al. 2016

J. Hard Tissue Biology.

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The study aims to evaluate the biocompatibility of titanium produced by laser rapid forming. Ten laser rapid forming titanium (LRF Ti) discs and ten commercially pure titanium (CP Ti) discs were prepared; CP Ti discs were used as controls. Total surface energy was calculated by measuring the contact angle of the metallic surface, and calvaria of newborn Sprague-Dawley rats were used for the primary culture of osteoblasts to study adhesion, spreading, and proliferation of osteoblasts on the metallic surface. The dispersive component, polar component, and total surface energy of LRF Ti discs were larger than those of controls (P < 0.05). After 10 d of osteoblast culture, the cellular adhesive percentage and alkaline phosphatase activity of the LRF Ti group was significantly higher than those of controls (P < 0.05). With increasing culture time, more cells gradually attached to the LRF Ti metallic surface, which caused changes in cellular morphology. This study demonstrates that LRF Ti is highly compatible with bone similar to CP Ti and meets the biocompatibility requirements for implant materials.

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Surface energy analysis (SEA) and rheology of powder milk dairy products

Abstract: Key words: skimmed milk powder, whey powder, demineralised whey powder, wetting,

Cited by 26 publications

References 28 publications

Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content

Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content

Production and characterization of spray-dried theophylline powders prepared from fresh milk for potential use in paediatrics

Biocompatibility Evaluation of Titanium Produced by Laser Rapid Forming

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