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| Vignolles, M.L.; Jeantet, R.; Lopez, C.; Schuck, P.. |
| Nowadays, fat-filled spray-dried dairy powders have acquired an economic importance.Increasing the fat content leads to further quality implications such as off-flavors, and poor rehydration and flowing properties. However, the control of the drying operation and of the powder properties is still rather empirical in this case and few studies have focused on the whole issue up to now. This review aims at giving an overview of research work on fat-filled powders. The so-called“free fat” is often related to fat-filled powders, but the review also highlights the relevance of “surface fat” to powder physical properties. Quantitative and qualitative analytical techniques, mainly referring to free fat, are described here. This review focuses on the specific and... |
| Tipo: Journal Article |
Palavras-chave: FREE FAT; SPAY DAIRING; POWDER; FUNCTIONAL PROPERTIES. |
| Ano: 2007 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008fd38ecb3&uri=/notices/prodinra1/2008/08/ |
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| Gaiani, C.; Scher, J.; Ehrhardt, J.J.; Linder, M.; Schuck, P.; Desobry, S.; Banon, S.. |
| The relationships between powder surface composition and powder rehydration properties undervariable conditions of storage are investigated in this paper. A rheological approach was used toevaluate the modifications induced by storage on the rehydration properties of native phosphocaseinatepowder. Concurrently, the powder surface composition (i.e., lactose, proteins, and lipids) was evaluatedby X-ray photoelectron spectroscopy (XPS). A strong correlation was found between the powderwetting time lengthening and the migration of lipids on the powder surface during storage. XPS studiesindicated also an over-representation of lipids on the powder surface (6%) in comparison with totallipids (0.4%) even on fresh powder before storage. Detailed investigation of... |
| Tipo: Journal Article |
Palavras-chave: DAIRY POWDER; LIPID; REHYDRATION; STORAGE; XPS; X-RAY PHOTOELECTRON SPECTROSCOPY. |
| Ano: 2007 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008ad1c4175&uri=/notices/prodinra1/2008/02/ |
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| Jeantet, R.; Ducept, F.; Dolivet, A.; Mejean, S.; Schuck, P.. |
| Dairy powders are mainly obtained by spray drying, which is an effective process asit makes possible long-term storage at an ambient temperature. However, the control and design of this operation is still based on empirical knowledge. Improvement in product quality, which is governed by time/temperature history, thus involves greater understanding of the process viaphysico-chemical, thermodynamic and kinetic approaches. With regard to the latter, the residence time distribution (RTD) of the product provides valuable information about the product flow pattern in the dryer according to the operating conditions. The aim of this study was to determine the RTDof skim milk in a drying plant with different configurations, according to fine particle recycling (top... |
| Tipo: Journal Article |
Palavras-chave: SPRAY-DRYING; RESIDENCE TIME DISTRIBUTION; DAIRY POWDERS. |
| Ano: 2008 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008f66e257e&uri=/notices/prodinra1/2009/12/ |
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| Gaiani, C.; Scher, J.; Schuck, P.; Hardy, J.; Desobry, S.; Banon, S.. |
| A simplified method to study native phosphocaseinate dissolution was developed. The method involved dispersing powder in distilledwater at a constant shear rate. The use of a Stress Tech Rheometer equipped with a custom-built paddle stirrer permitted thedetermination of the viscosity during the dissolution. The viscosity profiles obtained highlighted the dissolution stages of the powderincluding particle wetting, and then swelling followed by a slow disintegration and dissolution of the particles. Using this method, theviscosities of native phosphocaseinate suspensions were followed as a function of protein concentration, temperature and dissolutiontime. Indeed, the best knowledge of the dissolution properties could be one way to extend the application of... |
| Tipo: Journal Article |
Palavras-chave: CASEIN; DISSOLUTION; RHEOLOGY; POWDER. |
| Ano: 2006 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20078e7aa267&uri=/notices/prodinra1/2008/01/ |
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| Schuck, P.; Mejean, S.; Dolivet, A.; Gaiani, C.; Banon, S.; Scher, j.; Jeantet, R.. |
| La réhydratation est un facteur déterminant essentiel de la qualité d'une poudre laitière puisque la plupart des poudres doivent être dissoutes avant utilisation. Des problèmes peuvent apparaître au cours des différentes étapes du procédé de réhydratation, i.e. : aptitude au mouillage/mouillabilité, aptitude au coulage/coulabilité, dispersibilité et solubilité. De nombreux moyens de détection et méthodes d'analyse, comme l'indice d'insolubilité, la spectroscopie RMN, la turbidité, la viscosité, la distribution des tailles de particules, peuvent être utilisés pour étudier le transfert d'eau dans les concentrés de protéines laitières au cours de la réhydratation. La poudre de caséine micellaire (CM), obtenue par microfiltration du lait suivie de séchage par... |
| Tipo: Journal Article |
Palavras-chave: POUDRE; MICELLE; REHYDRATATION; TRANSFERT D'EAU; SOLUBILITE WATER; MICELLAR CASEIN; POWDER; REHYDRATION; WETTABILITY; DISPERSIBILITY; SOLUBILITY. |
| Ano: 2007 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081a1b686e&uri=/notices/prodinra1/2008/05/ |
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