Effect of spray drying and storage temperatures on whey protein concentrate rehydration determined using broadband acoustic resonance dissolution spectroscopy

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dc.contributor.authorGausemel, Even
dc.contributor.authorSkeie, Siv B.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorLiland, Kristian H.
dc.contributor.authorRukke, Elling Olav
dc.contributor.authorSchüller, Reidar B.
dc.contributor.authorJohansen, Anne Grethe
dc.contributor.funderResearch Council of Norway, 332541
dc.contributor.funderTINE SA, 332541
dc.date.accessioned2026-10-21T10:44:01Z
dc.date.available2026-10-21T10:44:01Z
dc.date.issued2026-07
dc.description.abstractUnderstanding 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.en
dc.description.sponsorshipResearch Council of Norway|332541
dc.description.sponsorshipTINE SA (Oslo, Norway)|332541
dc.description.versionPublished Version
dc.format.extent16
dc.format.mimetypeapplication/pdfen
dc.identifier.authororcidGausemel, Even
dc.identifier.authororcidSkeie, Siv B.
dc.identifier.authororcidO'Mahony, James A.§0000-0002-1232-741X
dc.identifier.authororcidLiland, Kristian H.
dc.identifier.authororcidRukke, Elling Olav
dc.identifier.authororcidSchüller, Reidar B.
dc.identifier.authororcidJohansen, Anne Grethe
dc.identifier.citationGausemel, 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
dc.identifier.doi10.3168/jds.2025-28050
dc.identifier.endpage6860
dc.identifier.issn0022-0302
dc.identifier.issued7
dc.identifier.journaltitleJournal of Dairy Science
dc.identifier.otherORCID: /0000-0002-1232-741X/work/230883321
dc.identifier.startpage6845
dc.identifier.urihttps://hdl.handle.net/10468/19473
dc.identifier.volume109
dc.language.isoen
dc.publisherElsevier Inc.
dc.relation.urihttps://www.scopus.com/pages/publications/105043010808
dc.rights© 2026, authors. Published by Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (https://creativecommons.org/licenses/by/4.0/)
dc.rights.accessrightsopen access
dc.rights.licensenameAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.statusPeer reviewed
dc.subjectParticle morphology
dc.subjectPowder rehydration
dc.subjectSpray drying
dc.subjectWhey protein concentrate
dc.subject[FoodNutritionalSciences]
dc.titleEffect of spray drying and storage temperatures on whey protein concentrate rehydration determined using broadband acoustic resonance dissolution spectroscopyen
dc.typeArticle (peer-reviewed)
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