Dairy Processing Technology Centre - Journal Articles
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- ItemApproaches for improving the flowability of high-protein dairy powders post spray drying - a review(Elsevier B.V., 2021) Hazlett, Ryan; Schmidmeier, Christiane; O'Mahony, James A.; Enterprise Ireland; Dairy Processing Technology CentreChallenges are commonly encountered in the bulk handling and application of high-protein dairy powders, and are strongly influenced by their poor flowability. Powder flowability can be defined as the ability of a powder to flow under set environmental or processing conditions and it is ultimately determined by the type and extent of interparticle interactions occurring in the bulk powder (e.g., van der Waals and electrostatic interactions). High-protein powders are particularly susceptible to the occurrence of interparticle interactions, resulting in increased cohesive forces being experienced in the bulk powder, thereby reducing powder flowability. This review summarises the major factors responsible for poor flowability in high-protein dairy powders and critiques traditional (e.g., agglomeration) and some of the more relevant novel approaches (e.g., dry- and wet-coating and roller compaction) available for improving the flowability of powders post-spray drying. This review material will be of considerable interest to dairy scientists, technologists and engineers challenged with understanding, predicting and controlling the bulk handling and flowability of high-value dairy protein powders.
- ItemThe influence of temperature on filtration performance and fouling during cold microfiltration of skim milk(Elsevier B.V., 2021) France, Thomas C.; Bot, Francesca; Kelly, Alan L.; Crowley, Shane V.; O'Mahony, James A.; Enterprise Ireland; Dairy Processing Technology CentreChanges in the physicochemical properties and distribution of constituents in skim milk during microfiltration (MF) at low temperature influence filtration performance and product composition. In this study, the influence of processing temperature within the cold MF range (4, 8 and 12°C) on filtration performance, fouling and partitioning of proteins was investigated. MF at 4°C required the greatest energy input due to the significantly higher (p< 0.05) viscosity of feed and retentate streams, compared to processing at 8 and 12 °C. The greatest and lowest extents of reversible and irreversible fouling during MF were observed on filtration at 12 and 4 °C, respectively. Chemical analysis of the cleaning solutions post-processing demonstrated that protein was the major foulant; the lowest protein content in the recovered cleaning solutions (50 °C water and 55 °C alkali) was measured after MF at 4 °C. The concentration of β-casein, β-lactoglobulin and α-lactalbumin in the permeate all decreased throughout MF, due to fouling of the membrane. The greatest decrease in concentration of β-casein in the permeate during MF was observed at 12 °C (18.1%) followed by 8 °C (17.1%) and 4 °C (13.6%). The results of this study provide valuable information on processing efficiency (i.e., energy consumption and protein yield) and membrane fouling during the processing of skim milk in the cold MF range.