Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/69128
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Type: Journal article
Title: Influence of dryer type on surface characteristics of milk powder
Author: Fyfe, K.
Kravchuk, O.
Nguyen, A.
Deeth, H.
Bhandari, B.
Citation: Drying Technology, 2011; 29(7):758-769
Publisher: Marcel Dekker Inc
Issue Date: 2011
ISSN: 0737-3937
1532-2300
Statement of
Responsibility: 
Kim Fyfe, Olena Kravchuk, Anh V. Nguyen, Hilton Deeth and Bhesh Bhandari
Abstract: Reconstituted milk powders (skim milk, whole milk, and milk protein concentrate powders) were spray dried using research-scale (laboratory- and pilot-scale) spray dryers to investigate the influence of type on the dryer on the surface composition (protein, fat, lactose) and morphological characteristics (size and surface structure) of the powder particles. Milk powders produced by these research-scale dryers were compared to commercially produced and freeze-dried powders. The powders produced by the laboratory and pilot-scale dryers were significantly different from the commercially dried powders in both surface composition and morphology. The milk powders produced by laboratory- and pilot-scale dryers provided reproducible results with similar surface morphologies between dryer types, despite varying surface compositions. The surface composition of the freeze-dried powder was also significantly different from than that of the spray-dried powders. The freeze-dried skim milk powder (SMP) was similar in surface protein to its bulk protein composition, indicating relative homogeneity of particle composition of the freeze-dried powder.
Keywords: Freeze drying; Milk powder; Spray drying; Surface coverage
Rights: Copyright 2011 Taylor & Francis Group, LLC
RMID: 0020114311
DOI: 10.1080/07373937.2010.538481
Appears in Collections:Agriculture, Food and Wine publications

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