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Registros recuperados: 9
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Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration Inra
Gaiani, C.; Schuck, P.; Scher, J.; Desobry, S.; Banon, S..
A simplified method to study rehydration was used on different dairy powders. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor. The changes of turbidity occurring during powder rehydration highlighted the rehydrationstage, and the influence of the proteins’ state on rehydration was clarified. Casein powders had a quick wetting time but very slow dispersion, making the totalrehydration process time-consuming. On the other hand, whey powders were found to have poor wettability but demonstrated immediate dispersion after wetting.Mixing casein (80%) and whey (20%) before spray drying greatly improved rehydration time compared with casein powder; whereas mixing whey powder with casein powder at the same ratio after...
Tipo: Journal Article Palavras-chave: REHYDRATION; POWDER; PROTEIN; AGGLOMERATION.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081f9e4fa8&uri=/notices/prodinra1/2008/02/
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Free fat, surface fat and dairy powders: interactions between process and product. A review Inra
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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Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids Inra
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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Relative humidity of outlet air: the key parameter to optimize moisture content and water activity of dairy powders Inra
Schuck, P.; Dolivet, A.; Mejean, S.; Jeantet, R..
The most widely used technique for dehydration of dairy products is spray drying. This is an effective method for preserving biological products as it does not involve severe heat treatment and allows storage of powders at an ambient temperature. The maximum moisture content of a dairy powder (max 4% for skim milk powder) is defined in the product specification in relation to the water activity, and this must be close to 0.2 at 25 ◦C for optimum preservation. From an economic point of view, it is very important to operate as closely as possible to this limit. Many dairy manufacturers and researchers have demonstrated and reported that powder moisture is related to the outlet air temperature, but this is not always true. The aims of this study were to...
Tipo: Journal Article Palavras-chave: POUDRE DE LAIT SPRAY DRYING; DAIRY POWDER; WATER ACTIVITY; THERMOHYGROMETRY.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008311d15f5&uri=/notices/prodinra1/2009/12/
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Residence time distribution: a tool to improve spray-drying control Inra
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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The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach Inra
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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The formation of calcium lactate crystals in responsible for concentrated acid whey thickening Inra
Mimouni, A.; Bouhallab, S.; Famelart, M.H.; Naegele; Schuck, P..
The use of spray drying for dehydration of acid whey is generally limited by the appearance of uncontrolled thickening and solidifying of the whey mass during thelactose crystallization step. The origin of this physical change is still unknown and probably linked to complex interactions between physical properties and chemicalcomposition of these products. To understand this phenomenon, we simulated the thickening of concentrated acid whey on a laboratory scale by measuring the flow resistance changes as a function of time and whey composition. The thickening process was characterized by an amplitude of torque and a lag time (induction time).Thickening of lactic acid whey concentrate occurred regardless of the presence of whey proteins or lactose crystals....
Tipo: Journal Article Palavras-chave: ACID WHEY; RHEOLOGY; THICKENING; CALCIUM.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008505510c7&uri=/notices/prodinra1/2008/04/
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Use of a turbidity sensor to characterize micellar casein powder rehydration: influence of some technological effects Inra
Gaiani, C.; Banon, S.; Scher, J.; Schuck, P.; Hardy, J..
A simplified method to study rehydration of dairy powders was developed for native phosphocaseinate powder. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor under standardized conditions. The changes of turbidity occurring during powder rehydration highlighted several stages. These stages include particles wetting, and then swelling as the water penetrates into the powder bed, followed by a slow dispersion of the particles. With this tool, some technological effects on powder rehydration were analyzed. Ultrafiltrate incorporation to the casein concentrate before spray drying was found to greatly improve the rehydration, whereas mixing ultrafiltrate powder with casein powder after spray drying did not change the...
Tipo: Journal Article Palavras-chave: TURBIDITY; NATIVE PHOSPHOCASEINATE; REHYDRATION; DRYING.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007c3975fc1&uri=/notices/prodinra1/2007/02/
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Water transfer during rehydration of micellar casein powders Inra
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/
Registros recuperados: 9
Primeira ... 1 ... Última
 

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