Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems

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dc.contributor.author Li, Runjing
dc.contributor.author Roos, Yrjö H.
dc.contributor.author Miao, Song
dc.date.accessioned 2019-06-10T11:43:04Z
dc.date.available 2019-06-10T11:43:04Z
dc.date.issued 2016-03-03
dc.identifier.citation Li, R., Roos, Y. H. and Miao, S. (2016) 'Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems', Powder Technology, 294, pp. 365-372. doi: 10.1016/j.powtec.2016.02.047 en
dc.identifier.volume 294 en
dc.identifier.startpage 365 en
dc.identifier.endpage 372 en
dc.identifier.issn 0032-5910
dc.identifier.uri http://hdl.handle.net/10468/8040
dc.identifier.doi 10.1016/j.powtec.2016.02.047 en
dc.description.abstract This study investigated the influence of pre-crystallisation and water plasticization on flow properties of lactose/whey protein isolate (WPI) solids systems. Powder characteristics of lactose/WPI mixtures with different amounts of a.-lactose monohydrate (1.01%, 11.18%, 29.20%, and 46.84%, w/w) were studied. Dairy powders with higher amounts of crystalline lactose showed larger tapped bulk density and particle density. Morphological characteristic study indicated that dairy solids with higher crystallinity had less rounded shape and rougher surface. Increasing protein content or crystalline lactose content could decrease the molecular mobility of dairy solids. Flow function tests indicated that dairy solid with 11.18% crystallinity was more easy-flowing than lactose/WPI mixtures with 1.01%, 29.20% and 46.84% crystallinity at 0% and 44% relative humidity (RH) storage conditions. Furthermore, dairy solids with higher amount of crystalline lactose showed better resistance to develop cohesive at high RH storage conditions. The friction angle of dairy solid with 1.01% crystallinity increased with increasing water content, while friction angles of lactose/WPI mixtures with higher crystallinity decreased with increasing water content. en
dc.description.sponsorship Department of Agriculture, Food and Marine (Project 11-F-001) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier B.V. en
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0032591016300894
dc.rights © 2016, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Systems en
dc.subject Glass-transition en
dc.subject Milk powders en
dc.subject Crystalline lactose en
dc.subject Storage-conditions en
dc.subject Dairy powders en
dc.subject Flowability en
dc.subject Temperature en
dc.subject Stickiness en
dc.subject Products en
dc.subject DMA en
dc.subject Pre-crystallisation en
dc.subject Crystallinity en
dc.subject Mechanical properties en
dc.subject Flow properties en
dc.title Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Yrjo Roos, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: yrjo.roos@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2019-06-10T11:37:12Z
dc.description.version Accepted Version en
dc.internal.rssid 421651906
dc.internal.wokid WOS:000377726500040
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Powder Technology en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress yrjo.roos@ucc.ie en
dc.identifier.eissn 1873-328X


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© 2016, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2016, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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