TY - JOUR
T1 - Spray drying of high pressure jet-processed condensed skim milk
AU - Hettiarachchi, Charith A.
AU - Voronin, Grace L.
AU - Harte, Federico M.
N1 - Publisher Copyright:
© 2019
PY - 2019/11
Y1 - 2019/11
N2 - Condensed skim milk (CSM)was high pressure jet (HPJ)processed at 100–500 MPa and then spray dried to obtain skim milk powders (SMP-100 to SMP-500). Physical and instant properties of SMP-100 to SMP-400 were similar to those of the control. However, SMP-500 showed a higher apparent particle density (1.25 g cm−3)and a lower solubility (93.2%)compared to the control. A marked increase in foam expansion index (FEI)and foam volume stability index (FVSI)was observed for the reconstituted SMP-400 and SMP-500, with the latter showing a FEI > 110% and a FVSI > 85%, 8 h after foaming. Moreover, emulsions prepared with reconstituted SMP-500 showed a higher emulsion stability index (ESI)compared to other SMPs. The observed differences in interfacial properties of reconstituted SMP-400 and SMP-500 are consistent with HPJ-processed skim milk, which showed extensive pressure- and shear-induced casein micelle modifications.
AB - Condensed skim milk (CSM)was high pressure jet (HPJ)processed at 100–500 MPa and then spray dried to obtain skim milk powders (SMP-100 to SMP-500). Physical and instant properties of SMP-100 to SMP-400 were similar to those of the control. However, SMP-500 showed a higher apparent particle density (1.25 g cm−3)and a lower solubility (93.2%)compared to the control. A marked increase in foam expansion index (FEI)and foam volume stability index (FVSI)was observed for the reconstituted SMP-400 and SMP-500, with the latter showing a FEI > 110% and a FVSI > 85%, 8 h after foaming. Moreover, emulsions prepared with reconstituted SMP-500 showed a higher emulsion stability index (ESI)compared to other SMPs. The observed differences in interfacial properties of reconstituted SMP-400 and SMP-500 are consistent with HPJ-processed skim milk, which showed extensive pressure- and shear-induced casein micelle modifications.
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U2 - 10.1016/j.jfoodeng.2019.04.007
DO - 10.1016/j.jfoodeng.2019.04.007
M3 - Article
AN - SCOPUS:85065844887
SN - 0260-8774
VL - 261
SP - 1
EP - 8
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -