Effect of spray drying and storage temperatures on whey protein concentrate rehydration determined using broadband acoustic resonance dissolution spectroscopy
Loading...
Files
Published Version
Date
2026-07
Authors
Gausemel, Even
Skeie, Siv B.
O'Mahony, James A.
Liland, Kristian H.
Rukke, Elling Olav
Schüller, Reidar B.
Johansen, Anne Grethe
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Inc.
Published Version
Abstract
Understanding whey protein concentrate (WPC80) powder rehydration over time is important for those who incorporate powders into food products. Inhibited rehydration behavior and prolonged rehydration time can cause processing challenges and increased production costs. In this study, we investigated how spray-drying inlet, outlet, and storage temperatures influenced the rehydration behavior of WPC80 powders, elucidating the relationships between particle morphology, powder bulk density, protein modifications, and inhibited rehydration. Powder rehydration over time was measured using the novel broadband acoustic dissolution spectroscopy method. This method monitors gas release during rehydration, which occurs simultaneously with water penetration. Powder dried at higher temperatures released more gas and had a prolonged delay before complete dissolution (>990 s) compared with those dried at lower temperatures (730 s). These observed differences can be attributed to contributions from various factors, including alterations in particle size and shape, powder packing behavior, and protein modifications, such as protein denaturation and lactosylation. Our findings suggest that higher spray-drying inlet and outlet temperatures, as well as storage at 40°C for 2 mo may deteriorate rehydration properties.
Description
Keywords
Particle morphology , Powder rehydration , Spray drying , Whey protein concentrate , [FoodNutritionalSciences]
Citation
Gausemel, E, Skeie, S B, O'Mahony, J A, Liland, K H, Rukke, E O, Schüller, R B & Johansen, A G 2026, 'Effect of spray drying and storage temperatures on whey protein concentrate rehydration determined using broadband acoustic resonance dissolution spectroscopy', Journal of Dairy Science, vol. 109, no. 7, pp. 6845-6860. https://doi.org/10.3168/jds.2025-28050