Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates
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Accepted Version
Date
2019
Authors
Wu, Shaozong
Fitzpatrick, John
Cronin, Kevin
Ahmed, M. Rizwan
Fitzpatrick, Dara
Miao, Song
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd
Published Version
Abstract
The BARDS technique was applied in this study to acoustically assess the rehydration behaviour of milk protein isolate (MPI) agglomerates and to compare with regular MPI powder. The results showed that BARDS has potential to monitor the rehydration behaviour of agglomerates. The greater porosity (>70%) of agglomerated powders introduced more compressible gas into the water. The BARDS profile showed that there was faster initial gas release from the agglomerates, indicating better wetting and dispersion ability of the agglomerates with shorter t M (time of maximum gas volume in solution). At 0.10% powder addition, agglomerated MPI reached t M within 109 s, which was significantly less than the control MPI at 140 s. MPI with lactose binder (MPI-L) had a t M of 80 s at 0.10% powder addition and, larger size MPI-L had a t M of 60 s. At 0.20% and 0.30% powder addition, more time was required to wet and disperse the powders. © 2019 Elsevier Ltd
Description
Keywords
Agglomeration , BARDS , Milk protein isolate powder , Rehydration
Citation
Wu, S., Fitzpatrick, J., Cronin, K., Ahmed, M. R., Fitzpatrick, D. and Miao, S. (2019) 'Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates', Journal of Food Engineering, 253, pp.14-20. https://doi.org/10.1016/j.jfoodeng.2019.02.010