Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying

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dc.contributor.authorMcSweeney, David J.
dc.contributor.authorMaidannyk, Valentyn
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorMcCarthy, Noel A.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2021-05-05T10:34:21Z
dc.date.available2021-05-05T10:34:21Z
dc.date.issued2021-03-20
dc.date.updated2021-05-05T10:22:20Z
dc.description.abstractThis 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.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM) project “Developing the next generation of high-protein spray dried dairy powders with enhanced hydration properties” (DAIRYDRY) with project reference no. 15-F-679)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid110597en
dc.identifier.citationMcSweeney, 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.2021.110597en
dc.identifier.doi10.1016/j.jfoodeng.2021.110597en
dc.identifier.endpage8en
dc.identifier.issn0260-8774
dc.identifier.journaltitleJournal of Food Engineeringen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/11249
dc.identifier.volume305en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2021, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectAgglomerationen
dc.subjectMilk protein concentrateen
dc.subjectNitrogen gas injectionen
dc.subjectPowder rehydrationen
dc.subjectSpray dryingen
dc.titleRehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray dryingen
dc.typeArticle (peer-reviewed)en
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