TY - JOUR
T1 - High pressure jet spray drying of condensed skim milk results in powders with enhanced interfacial properties
AU - Voronin, Grace Lewis
AU - Hettiarachchi, Charith A.
AU - Harte, Federico M.
N1 - Funding Information:
We acknowledge Michael Scheib (Land O'Lakes, Carlisle, PA) for coordinating the supply of CSM. This project was funded by the Dairy Management Inc. through the project entitled “High pressure jet spray drying to create novel dairy powders” and the USDA National Institute of Food and Agriculture Federal Appropriations under Project PEN04565 and Accession number 1002916 .
Funding Information:
We acknowledge Michael Scheib (Land O'Lakes, Carlisle, PA) for coordinating the supply of CSM. This project was funded by the Dairy Management Inc. through the project entitled ?High pressure jet spray drying to create novel dairy powders? and the USDA National Institute of Food and Agriculture Federal Appropriations under Project PEN04565 and Accession number 1002916.
Publisher Copyright:
© 2020
PY - 2021/3
Y1 - 2021/3
N2 - Condensed skim milk was processed through a continuous, custom-made high pressure jet spray dryer system (HPJ-SD) at 100–500 MPa. The resulting skim milk powders (SMPs) were evaluated for physiochemical and structural properties. The 500 MPa SMP exhibited increased particle density (1.48 g/cm3) compared to the ≤300 MPa SMP (1.33 g/cm3), but particle size analysis reflected no significant differences between these samples with D[4,3] values of 10.8 μ (100 SMP) and 12.2 μ (500 SMP). The 500 MPa SMP also had a reduced solubility and increased protein surface coverage compared to the 100 MPa SMP. The viscosity of the reconstituted HPJ-SD SMPs (9% w/w) increased from 2.3 mPa s (100 MPa) to 6.0 mPa s (500 MPa). The foam stability of the 500 MPa reconstituted SMP was exceptional with a foam head that remained stationary for 8 h (FVSI of 100%), while the foam in the 100 MPa reconstituted SMP diminished almost entirely in 2 h (FVSI of 21.3%). Evaluation of emulsification ability for reconstituted SMPs (1:9 oil in 2% diluted reconstitute w/w) revealed a 1.6-fold reduction in destabilization rate for the 500 MPa SMP compared to the 100 MPa SMP. HPJ-SD powders have physiochemical properties that can be utilized in a variety of clean label applications including ice cream or specialty beverages (e.g., cappuccino coffee).
AB - Condensed skim milk was processed through a continuous, custom-made high pressure jet spray dryer system (HPJ-SD) at 100–500 MPa. The resulting skim milk powders (SMPs) were evaluated for physiochemical and structural properties. The 500 MPa SMP exhibited increased particle density (1.48 g/cm3) compared to the ≤300 MPa SMP (1.33 g/cm3), but particle size analysis reflected no significant differences between these samples with D[4,3] values of 10.8 μ (100 SMP) and 12.2 μ (500 SMP). The 500 MPa SMP also had a reduced solubility and increased protein surface coverage compared to the 100 MPa SMP. The viscosity of the reconstituted HPJ-SD SMPs (9% w/w) increased from 2.3 mPa s (100 MPa) to 6.0 mPa s (500 MPa). The foam stability of the 500 MPa reconstituted SMP was exceptional with a foam head that remained stationary for 8 h (FVSI of 100%), while the foam in the 100 MPa reconstituted SMP diminished almost entirely in 2 h (FVSI of 21.3%). Evaluation of emulsification ability for reconstituted SMPs (1:9 oil in 2% diluted reconstitute w/w) revealed a 1.6-fold reduction in destabilization rate for the 500 MPa SMP compared to the 100 MPa SMP. HPJ-SD powders have physiochemical properties that can be utilized in a variety of clean label applications including ice cream or specialty beverages (e.g., cappuccino coffee).
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U2 - 10.1016/j.jfoodeng.2020.110249
DO - 10.1016/j.jfoodeng.2020.110249
M3 - Article
AN - SCOPUS:85088888692
SN - 0260-8774
VL - 292
JO - Journal of Food Engineering
JF - Journal of Food Engineering
M1 - 110249
ER -