Spray drying of high pressure jet-processed condensed skim milk

被引：15

作者：

Hettiarachchi, Charith A. ^{[1
]}

Voronin, Grace L. ^{[1
]}

Harte, Federico M. ^{[1
]}

机构：

[1] Penn State Univ, Dept Food Sci, University Pk, PA 16802 USA

来源：

JOURNAL OF FOOD ENGINEERING | 2019年 / 261卷

基金：

美国食品与农业研究所;

关键词：

High pressure; Skim milk powder; Spray drying; Foaming; HIGH HYDROSTATIC-PRESSURE; CHEESE-MAKING PROPERTIES; RENNET COAGULATION PROPERTIES; CASEIN MICELLES; EMULSIFYING PROPERTIES; FOAMING PROPERTIES; SURFACE-TENSION; PARTICLE-SIZE; HOMOGENIZATION; YOGURT;

D O I：

10.1016/j.jfoodeng.2019.04.007

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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 SMP500 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.

引用

页码：1 / 8

页数：8

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