The influence of particle velocity on the stickiness of milk powder

Murti, Rosalind A.; Paterson, Anthony H.J.; Pearce, David; Bronlund, John E.

doi:10.1016/j.idairyj.2009.08.005

Cited by 16 publications

(15 citation statements)

References 28 publications

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“…Therefore, it is quite likely that these two methodological approaches would produce different stickiness results. An example of this can be seen in the study by Murti et al [9] in which the authors reported a 10-15 • C difference in the SPTs of the same powder when measured using a fluid bed and a particle gun. Although these are both pneumatic methods, the air velocities and particle trajectories vary greatly between the two methods.…”

Section: Comparison Of α-Relaxation Stickiness and Glass Transitionmentioning

confidence: 93%

“…In contrast, pneumatic methods, in which the particles come into direct contact with an air stream of increasing/alternating RH, may be considered more accurate, as they most closely simulate the conditions that occur during spray drying. Examples of pneumatic methods that have been used to characterize the stickiness behavior of dairy powders include the fluidization rigs used by Hogan et al [5] and Murti et al [9], the blow test method developed by Brooks [10] and Paterson et al [2], and the particle gun created by Zuo et al [4]. However, the stickiness data generated from these methods can also differ due to differences in air velocities [9], particle trajectories, and contact times between particles and the air stream.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders

O'Donoghue

Haque

Hogan

et al. 2020

Foods

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The α-relaxation temperatures (Tα), derived from the storage and loss moduli using dynamic mechanical analysis (DMA), were compared to methods for stickiness and glass transition determination for a selection of model whey protein concentrate (WPC) powders with varying protein contents. Glass transition temperatures (Tg) were determined using differential scanning calorimetry (DSC), and stickiness behavior was characterized using a fluidization technique. For the lower protein powders (WPC 20 and 35), the mechanical Tα determined from the storage modulus of the DMA (Tα onset) were in good agreement with the fluidization results, whereas for higher protein powders (WPC 50 and 65), the fluidization results compared better to the loss modulus results of the DMA (Tα peak). This study demonstrates that DMA has the potential to be a useful technique to complement stickiness characterization of dairy powders by providing an increased understanding of the mechanisms of stickiness.

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Section: Comparison Of α-Relaxation Stickiness and Glass Transitionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders

O'Donoghue

Haque

Hogan

et al. 2020

Foods

View full text Add to dashboard Cite

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“…the influence of air humidity on sticking behaviour. Where stickiness is governed by the carbohydrate content, sticking is in general observed at temperatures above glass transition, and the results obtained using different techniques are in general comparable, with differences between techniques attributable to impact velocities or pressures or contact times (Murti et al 2010). Glass transition temperature by rheology method (Tgr), °C Measure of glass transition temperature, °C Fig.…”

Section: Measurement Of Stickinessmentioning

confidence: 95%

“…The model involves adhesive forces due to surface tension leading to liquid bridges which become sinter bridges after a minimum contact time; he fitted this model to a previously cited work. However, particle velocity was not directly included in this model, and Murti et al (2010) cast some doubt on the applicability of the model to high-velocity situations. Woo et al (2010) developed a model for wall-particle collisions in which a particle is modelled as a sphere of viscoelastic material that deforms upon colliding with a surface.…”

Section: Measurement Of Stickinessmentioning

confidence: 99%

The physical nature of stickiness in the spray drying of dairy products—a review

O’Callaghan

Hogan

2013

Dairy Sci. & Technol.

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This paper reviews developments in understanding the issue of stickiness in the spray drying of dairy products, with particular reference to the physical basis of stickiness. Investigation of stickiness in spray drying has followed two main directions: (1) approaches to measuring the phenomena of stickiness by empirical means and (2) understanding stickiness in the context of the science of soft matter (e.g. as being related to glass transition phenomena). The former approach has led to several techniques that have been used as empirical tools to study the influence of product formulation on stickiness. The latter approach underpins applied research in this area with a body of knowledge being developed in materials science. Empirical-type measurements can be used to validate mechanistic models which are emerging. Tools in the field of microscopy, such as X-ray photon spectroscopy, energy-dispersive X-ray spectroscopy and atomic force microscopy, are beginning to contribute to a better understanding of the underlying physical phenomena.

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“…Experimental deposition tests are performed using the same rig as reported Walmsley et al [10]. The experimental results are analysed in terms of localised wall shear stresses [7] and particle impact angle [11] to determine which is important in relation to the deposition of milk powder. Results are compared to the experimentally validated SMP deposition model reported by Walmsley et al [12] for deposition in an in impingement jet on an angled flat plate.…”

Section: Introductionmentioning

confidence: 99%