Drying kinetics of calcium caseinate

被引:4
作者
Kozempel, M [1 ]
McAloon, AJ [1 ]
Tomasula, PM [1 ]
机构
[1] USDA ARS, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA
关键词
casein; film; coating; drying curve;
D O I
10.1021/jf020634k
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Drying is a major component of the cost of making caseinate-based films. We determined the drying curves for making calcium caseinate/glycerol films at low and high relative humidity at 21-34degreesC. The drying curves exhibited a very long constant rate period followed by a single falling rate period. Much of the drying was in the constant rate period and preceded the actual film formation. Normally, calcium caseinate solutions are dried from about 5% solids, but it was possible to start with a more concentrated solution, 10% solids, to avoid much of the constant rate period. The resulting films were equal to those prepared starting at high initial moisture. An estimate of the drying costs indicated it is much cheaper to start with the more concentrated solutions.
引用
收藏
页码:773 / 776
页数:4
相关论文
共 6 条
  • [1] Functional properties and applications of edible films made of milk proteins
    Chen, H
    [J]. JOURNAL OF DAIRY SCIENCE, 1995, 78 (11) : 2563 - 2583
  • [2] PERRY RH, 1963, DRYING SOLIDS CHEM E
  • [3] Properties of films made from CO2-precipitated casein
    Tomasula, PM
    Parris, N
    Yee, W
    Coffin, D
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (11) : 4470 - 4474
  • [4] A continuous process for casein production using high-pressure carbon dioxide
    Tomasula, PM
    Craig, JC
    Boswell, RT
    [J]. JOURNAL OF FOOD ENGINEERING, 1997, 33 (3-4) : 405 - 419
  • [5] Preparation of enriched fractions of (α-lactalbumin and β-lactoglobulin from cheese whey using carbon dioxide
    Tomasula, PM
    Parris, N
    Boswell, RT
    Moten, RO
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1998, 22 (06) : 463 - 476
  • [6] VOLK W, 1958, APPL STAT ENG, P111