Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|Title:||Influence of dryer type on surface characteristics of milk powder|
|Citation:||Drying Technology, 2011; 29(7):758-769|
|Publisher:||Marcel Dekker Inc|
|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|
|Appears in Collections:||Agriculture, Food and Wine publications|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.