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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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