A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages

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dc.contributor.authorKelleher, Clodagh M.
dc.contributor.authorTobin, John T.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Callaghan, Donal J.
dc.contributor.authorMcCarthy, Noel A.
dc.contributor.funderDepartment of Agriculture, Food and the Marine
dc.contributor.funderTeagasc
dc.date.accessioned2024-02-28T16:06:20Z
dc.date.available2024-02-28T16:06:20Z
dc.date.issued2019
dc.description.abstractDirect supersonic steam injection, direct steam infusion, and indirect tubular heating were each applied to protein-enriched skim milk-based beverages with 4, 6 and 8% (w/w) total protein, and the effect of final heat temperature on the physical properties of these beverages was investigated. Supersonic steam injection resulted in significantly lower levels of denaturation of β-lactoglobulin (34.5%), compared to both infusion (76.3%) and tubular (97.1%) heating technologies. Viscosity, particle size and accelerated physical stability of formulations did not differ significantly between the heating technologies, while noticeable colour differences due to heat treatment (mainly attributed to increasing b* value) were observed, particularly for tubular heating. Overall, the extent of protein denaturation in high-protein dairy products was significantly influenced by the particular heating technology applied. The application of supersonic steam injection technology, with rapid heating and high shear characteristics, may enable differenciated product characteristics for ready-to-drink ambient-delivery high-protein dairy beverages. Industrial relevance: The design and application of novel direct supersonic steam injection technology was comprehensively studied and found to provide significant benefits over direct steam infusion and indirect tubular heating technologies for skim milk-based protein beverages. This type of injection heating system resulted in heat-treated formulations with lower levels of denatured whey proteins, compared to tubular and infusion heating, offering an alternative opportunity to the industry in terms of producing shelf-stable dairy protein beverages. © 2019 Elsevier Ltden
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (FIRM project no. 10 RD TMFRC 703); Teagasc (Walsh Fellowship programme)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationKelleher, C. M., Tobin, J. T., O'Mahony, J. A., Kelly, A. L., O'Callaghan, D. J. and McCarthy, N. A. (2019) 'A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages', Innovative Food Science and Emerging Technologies, 52, pp.282-290. https://doi.org/10.1016/j.ifset.2019.01.002en
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2019.01.002
dc.identifier.endpage290
dc.identifier.issn14668564
dc.identifier.journaltitleInnovative Food Science and Emerging Technologiesen
dc.identifier.startpage282
dc.identifier.urihttps://hdl.handle.net/10468/15593
dc.identifier.volume52
dc.language.isoenen
dc.publisherElsevier Ltden
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectHeat treatmenten
dc.subjectSkim milken
dc.subjectSteam infusionen
dc.subjectSupersonic steam injectionen
dc.subjectTubularen
dc.titleA comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beveragesen
dc.typeArticle (peer-reviewed)en
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