The effect of water plasticization and lactose content on flow properties of dairy model solids

Li, Runjing; Roos, Yrjö H.; Miao, Song

doi:10.1016/j.jfoodeng.2015.09.014

Cited by 25 publications

(15 citation statements)

References 30 publications

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“…In this study, the α-relaxation temperatures, Tα, were taken from the temperatures of loss modulus peak values at 1 Hz. Tα values of dairy powders shifted to lower temperatures with increasing water content (Table 3), which was in agreement with previous studies (Li, Roos, & Miao, 2016;Potes et al, 2012;Silalai & Roos, 2011b). Lactose/WPI mixtures with different crystallinity showed similar Tα values at aw 0 and 0.11, while S1 with the lowest amount of crystalline lactose showed the highest Tα values at aw 0.23-0.44.…”

Section: Mechanical Structural Relaxationsupporting

confidence: 92%

Physical and mechanical properties of lactose/WPI mixtures: Effect of pre-crystallisation

Roos

Miao

2016

International Dairy Journal

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This study investigated the physical and mechanical properties of spray-dried lactose/whey protein isolate (WPI) (4:1) mixtures with different contents of α-lactose monohydrate (1.0%, 11.2%, 29.2%, and 46.8%, w/w). Particle size of samples with 11.2%, 29.2%, and 46.8% crystallinity was significantly (P < 0.05) larger compared with the sample with 1.0% crystallinity. The presence of less than 46.8% crystalline lactose in lactose/WPI mixtures had only a minor effect on water sorption behaviour at aw 0.11-0.44, whereas samples with higher crystallinity had higher stable water content after showing lactose crystallisation. Moreover, samples with lower crystallinity showed higher initial sorption rates. Increasing the amount of crystalline lactose had no significant influence on the glass transition temperature and the initial crystallisation temperatures at aw 0.11-0.44. Furthermore, dairy powders with higher crystallinity had higher stiffness and water plasticisation showed a stronger effect on the structural relaxation of dairy powders with lower crystallinity.

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Section: Mechanical Structural Relaxationsupporting

confidence: 92%

Physical and mechanical properties of lactose/WPI mixtures: Effect of pre-crystallisation

Roos

Miao

2016

International Dairy Journal

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“…Also, low friction between the particles will facilitate in easier rearrangement of the particles more easily, which in turn would result in a higher; packing fraction and bulk density [19]. Porosity [20,21] and compressibility index [22] were determined using the following formulae:…”

Section: Bulk and Particle Densitiesmentioning

confidence: 99%

An investigation into the flowability of fine powders used in pharmaceutical industries

et al. 2018

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“…Moreover, previous studies indicated that particle shape affected the bulk behaviour and flow properties of dairy solids [5,19]. According to the study of Thomas et al [20], morphological changes, such as surface deformation, occurred due to the build-up of lactose crystals in dairy powders.…”

Section: Introductionmentioning

confidence: 99%

“…Flow properties of spray-dried dairy solids are very important in handling and processing operations [1,2]. Previous studies indicated that flow properties depend on the composition and physical properties of powders, such as particle size and shape, surface structure, amorphous lactose content, and water content [3][4][5][6][7][8]. Stickiness and caking of powders usually result from formation of liquid bridges between individual particles [9], and they are responsible for impaired flow properties [10].…”

Section: Introductionmentioning

confidence: 99%

Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems

Roos

Miao

2016

Powder Technology

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This study investigated the influence of pre-crystallisation and water plasticization on flow properties of lactose/ whey protein isolate (WPI) solids systems. Powder characteristics of lactose/WPI mixtures with different amount of α-lactose monohydrate (1.01%, 11.18%, 29.20%, and 46.84%, w/w) were studied. Dairy powders with higher amounts of crystalline lactose showed larger tapped bulk density and particle density. Morphological characteristics study indicated dairy solids with higher crystallinity had less rounded shape and rougher surface. Increasing protein content or crystalline lactose content could decrease the molecular mobility of dairy solids. Flow function tests indicated that dairy solid with 11.18% crystallinity was more easy-flowing than lactose/WPI mixtures with 1.01%, 29.20% and 46.84% crystallintiy at 0% and 44% relative humidity (RH) storage conditions. Furthermore, dairy solids with higher amount of crystalline lactose showed better resistance to develop cohesive at high RH storage conditions. The friction angle of dairy solid with 1.01% crystallinity increased with increasing water content, while friction angles of lactose/WPI mixtures with higher crystallinity decreased with increasing water content.

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The effect of water plasticization and lactose content on flow properties of dairy model solids

Cited by 25 publications

References 30 publications

Physical and mechanical properties of lactose/WPI mixtures: Effect of pre-crystallisation

Physical and mechanical properties of lactose/WPI mixtures: Effect of pre-crystallisation

An investigation into the flowability of fine powders used in pharmaceutical industries

Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems

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