dc.availability.bitstream	openaccess
dc.contributor.advisor	O'Mahony, Seamus Anthony	en
dc.contributor.author	Hazlett, Ryan
dc.date.accessioned	2021-01-13T10:46:34Z
dc.date.available	2021-01-13T10:46:34Z
dc.date.issued	2019-12-22
dc.date.submitted	2019-12-22
dc.description.abstract	The functional properties of nutritional dairy powders are key in determining the ease at which they can be stored, handled and further applied in formulations or on direct consumer application. Powder agglomeration is a unit operation employed during the spray drying process, in order to obtain a greater control of the resulting powder’s physical, bulk handling and functional properties. The studies presented in this thesis explore the importance of maintaining agglomerate integrity on powder handling (i.e., powder conveying) post-spray drying, while presenting novel research findings in the application of agglomeration for the modification of commercially important, high-protein content dairy powders (e.g., milk protein isolate; MPI). Initially, a custom fabricated pressure dispersion rig was utilised to achieve breakdown of agglomerated powder particles, similar to that occurring in industrial powder conveying systems (i.e., lean phase conveying). Analysis of the resulting powders showed that the significant alterations in both powder physical and bulk properties (i.e., decreased particle size, increased bulk density and increased surface free fat concentrations), occurring on agglomerate breakdown, significantly impaired the functionality (i.e., flowability and rehydration) of a range of commercially agglomerated nutritional dairy powders (i.e., whey protein concentrate, fat-filled milk powder and an infant formula powder). In addition, the agglomeration of MPI was researched, focusing on the utilisation of novel protein-based binders to achieve agglomeration. The results demonstrated that the use of novel protein-based binder solutions achieved a greater extent of agglomeration in comparison to more traditional binder solutions (i.e., water or lactose), ultimately improving the flowability and wetting properties of MPI powders. The conclusions of this thesis demonstrate the importance of maintaining the mechanical integrity of agglomerated dairy powders and the potential for the further application of agglomeration using novel protein-based binder solutions to tailor the functionality of high-protein dairy powders, such as MPI.	en
dc.description.status	Not peer reviewed	en
dc.description.version	Accepted Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Hazlett, R. 2019. Mechanical integrity and rehydration properties of agglomerated nutritional dairy ingredient powders. MRes Thesis, University College Cork.	en
dc.identifier.endpage	161	en
dc.identifier.uri	https://hdl.handle.net/10468/10907
dc.language.iso	en	en
dc.publisher	University College Cork	en
dc.rights	© 2019, Ryan Hazlett.	en
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/	en
dc.subject	Dairy powders	en
dc.subject	Rehydration properties	en
dc.subject	Powder agglomeration	en
dc.subject	Agglomerate breakdown	en
dc.subject	Powder flowability	en
dc.title	Mechanical integrity and rehydration properties of agglomerated nutritional dairy ingredient powders	en
dc.type	Masters thesis (Research)	en
dc.type.qualificationlevel	Masters	en
dc.type.qualificationname	MSc - Master of Science	en

Mechanical integrity and rehydration properties of agglomerated nutritional dairy ingredient powders

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