Aslan Türker, Duygu Göksel Saraç, Meryem Doğan, Mahmut
Published in
International Journal of Food Engineering
In addition to the morphology of tomato powders produced with different drying processes (oven, sun, microwave, tray drying), powder flow properties such as powder flow speed dependency, cohesiveness and caking were evaluated and compared in this study. The data was grouped and classified using Principal Component Analysis (PCA). The findings revea...
kou, xingran zhang, xinping cheng, ying miao, yu meng, qingran qinfei, ke
Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking agents, namely calcium stearate (CaSt), magnesium stearate (MgSt), silicon dioxide (SiO2), and mannit...
Saxena, Juhi Adhikari, Benu Brkljaca, Robert Huppertz, Thom Zisu, Bogdan Chandrapala, Jayani
Different stages of infant formula (IF) products differ in their composition in terms of carbohydrate, protein and fat content, which subsequently influences their stability during storage. IF composition and processing conditions influence their physico-chemical properties which can further impact caking, Maillard browning and release of surface f...
Phosanam, Arissara Chandrapala, Jayani Huppertz, Thom Adhikari, Benu Zisu, Bogdan
Physicochemical characteristics of whey protein concentrate (WPC35, 35% protein), whey protein isolate, sodium, and calcium caseinate powders were studied by storing them at 25, 35, and 45 °C and 11, 44, and 85% relative humidity (RH) for 21 days. Monolayer moisture content (Mo) in these powders increased with increasing protein content. The glass ...
köry, j. krupp, a. please, c. griffiths, i.
Understanding the operation of filters used to remove particulates from fluids is important in many practical industries. Typically the particles are larger than the pores in the filter so a cake layer of particles forms on the filter surface. Here we extend existing models for filter blocking to account for deformation of the filter material and t...
Phosanam, Arissara Chandrapala, Jayani Huppertz, Thom Adhikari, Benu Zisu, Bogdan
Shelf life of infant milk formula (IMF) powders depends on product composition and storage environment. We produced model IMF powders by mimicking human milk and investigated the effects of storage conditions on surface characteristics and caking behavior of these powders. The powders were stored for 21 days at two different temperatures (25 °C and...
Roos, Yrjö H. Afrassiabian, Zahra Saleh, Khashayar Famelart, Marie-Hélène Audebert, Alexia Gulzar, Muhammad Croguennec, Thomas Burgain, Jennifer Fournaise, Tristan Gaiani, Claire
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3.1 Water activity is related to water vapor pressure in a material, and it is a useful parameter relating to glass transition, water content and water plasticization. The glass transitions of dairy solids, particularly that of lactose, determine the dehydration characteristics and successful spray-drying conditions of dairy liquids. Water and glas...
Granados, Alex Eduardo Alvino Kawai, Kiyoshi
Published in
Journal of Applied Glycoscience
The browning, gelatinization of starch, water sorption, glass transition, and caking properties of freeze-dried maca ( Lepidium meyenii Walpers) powders were investigated and compared with a commercial maca powder. The freeze-dried maca powders had lower optical density (browning) and higher enthalpy change for starch gelatinization than the commer...
Smolyakov, V. K. Lapshin, O. V. Boldyrev, V. V. Boldyreva, E. V.
Published in
Russian Journal of Physical Chemistry A
AbstractA mathematical model of solid-phase chemical synthesis in a binary powder mixture is constructed and studied with allowance for the shrinking of the mixture and the change in the reaction surface as a result of particle caking. Relations are obtained to estimate the number of similar and dissimilar interparticle contacts. Depending on the p...
Huppertz, Thom Gazi, Inge
Published in
Journal of dairy science
Lactose is the main carbohydrate in the milk of most species. It is present in virtually all dry dairy ingredients, with levels ranging from
