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Impact of surface properties on morphology of spray-dried milk serum protein/lactose systems
Lund University, Sweden.
Lund University, Sweden.
Arla Foods Ingredients Group P/S, Denmark.
RISE - Research Institutes of Sweden, Biovetenskap och material, Yta, process och formulering.ORCID-id: 0000-0001-9891-8968
Vise andre og tillknytning
2018 (engelsk)Inngår i: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 85, s. 86-95Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

This study investigated milk serum protein concentrate/lactose systems with varying ratios and how the morphology of the spray-dried particles of these systems could be described by the surface properties of the feed as well as the protein surface coverage of the particles. An extrapolation of the surface pressure of the feed to 0.3 s, the approximate time for molecular diffusion in an atomised droplet in the spray-dryer, showed a relationship with the particle morphology. At low protein concentrations (<1%), the particles were almost totally smooth. At higher protein concentrations (≥1%), the particles became dented and ridged, and these tended to become deeper and thicker as the protein concentration increased. It is suggested that the surface pressure of the feed at low protein concentrations is the most prominent surface property, whereas the modulus of elasticity seems to be the most prominent surface property for particle surface deformation at higher protein concentrations.

sted, utgiver, år, opplag, sider
2018. Vol. 85, s. 86-95
Emneord [en]
Body fluids, Morphology, Proteins, Spray drying, Milk serum proteins, Molecular diffusion, Particle morphologies, Particle surface, Protein concentrations, Protein surface, Spray dryers, Surface pressures, Surface properties
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-34363DOI: 10.1016/j.idairyj.2018.04.011Scopus ID: 2-s2.0-85048984978OAI: oai:DiVA.org:ri-34363DiVA, id: diva2:1237168
Merknad

Funding details: Lunds Universitet;

Tilgjengelig fra: 2018-08-07 Laget: 2018-08-07 Sist oppdatert: 2018-08-15bibliografisk kontrollert

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