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Impact of surface properties on morphology of spray-dried milk serum protein/lactose systems

Andersson, I. M. LU ; Glantz, M. LU ; Alexander, M.; Millqvist-Fureby, A.; Paulsson, M. LU and Bergenståhl, B. LU (2018) In International Dairy Journal 85. p.86-95
Abstract

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... (More)

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.

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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Dairy Journal
volume
85
pages
10 pages
publisher
Elsevier
external identifiers
  • scopus:85048984978
ISSN
0958-6946
DOI
10.1016/j.idairyj.2018.04.011
language
English
LU publication?
yes
id
2fee6e41-8182-43ca-bded-d34b71f06b59
date added to LUP
2018-07-04 10:12:01
date last changed
2019-02-20 11:21:30
@article{2fee6e41-8182-43ca-bded-d34b71f06b59,
  abstract     = {<p>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 (&lt;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.</p>},
  author       = {Andersson, I. M. and Glantz, M. and Alexander, M. and Millqvist-Fureby, A. and Paulsson, M. and Bergenståhl, B.},
  issn         = {0958-6946},
  language     = {eng},
  month        = {10},
  pages        = {86--95},
  publisher    = {Elsevier},
  series       = {International Dairy Journal},
  title        = {Impact of surface properties on morphology of spray-dried milk serum protein/lactose systems},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2018.04.011},
  volume       = {85},
  year         = {2018},
}