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Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying
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Accepted Version
Date
2021-03-20
Authors
McSweeney, David J.
Maidannyk, Valentyn
O'Mahony, James A.
McCarthy, Noel A.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd.
Published Version
Abstract
This study evaluated the effect of high-pressure nitrogen (N2) gas injection prior to spray drying on the subsequent rehydration properties of regular and agglomerated milk protein concentrate (MPC) powders. Conductivity measurements demonstrated a slower release of ions for powders produced using N2 injection (NI) as they took longer to wet and sink due to their lower density. However, analysis of particle size distribution on reconstitution at both 23 and 50 °C showed an improvement in powder dispersion with NI. Powder solubility, when measured at 23 °C, was higher for the NI powders, while agglomeration negatively impacted solubility. Confocal laser scanning microscopy analysis showed a faster diffusion of dye into MPC powder particles produced using NI. The improvement in powder dissolution with NI was attributed to higher porosity and the presence of air voids which facilitated increased water transfer and accelerated the breakdown of primary powder particles.
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Keywords
Agglomeration , Milk protein concentrate , Nitrogen gas injection , Powder rehydration , Spray drying
Citation
McSweeney, D. J., Maidannyk, V., O'Mahony, J. A. and McCarthy, N. A. (2021) 'Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying', Journal of Food Engineering, 305, 110597 (8pp). doi: 10.1016/j.jfoodeng.2021.110597