Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates

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dc.contributor.authorWu, Shaozong
dc.contributor.authorFitzpatrick, John
dc.contributor.authorCronin, Kevin
dc.contributor.authorAhmed, M. Rizwan
dc.contributor.authorFitzpatrick, Dara
dc.contributor.authorMiao, Song
dc.contributor.funderChina Scholarship Council
dc.contributor.funderTeagasc
dc.date.accessioned2024-02-28T16:06:23Z
dc.date.available2024-02-28T16:06:23Z
dc.date.issued2019
dc.description.abstractThe BARDS technique was applied in this study to acoustically assess the rehydration behaviour of milk protein isolate (MPI) agglomerates and to compare with regular MPI powder. The results showed that BARDS has potential to monitor the rehydration behaviour of agglomerates. The greater porosity (>70%) of agglomerated powders introduced more compressible gas into the water. The BARDS profile showed that there was faster initial gas release from the agglomerates, indicating better wetting and dispersion ability of the agglomerates with shorter t M (time of maximum gas volume in solution). At 0.10% powder addition, agglomerated MPI reached t M within 109 s, which was significantly less than the control MPI at 140 s. MPI with lactose binder (MPI-L) had a t M of 80 s at 0.10% powder addition and, larger size MPI-L had a t M of 60 s. At 0.20% and 0.30% powder addition, more time was required to wet and disperse the powders. © 2019 Elsevier Ltden
dc.description.sponsorshipChina Scholarship Council (No.201606350091); Teagasc (MDDT0153)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationWu, S., Fitzpatrick, J., Cronin, K., Ahmed, M. R., Fitzpatrick, D. and Miao, S. (2019) 'Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates', Journal of Food Engineering, 253, pp.14-20. https://doi.org/10.1016/j.jfoodeng.2019.02.010en
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2019.02.010
dc.identifier.endpage20
dc.identifier.issn2608774
dc.identifier.journaltitleJournal of Food Engineeringen
dc.identifier.startpage14
dc.identifier.urihttps://hdl.handle.net/10468/15602
dc.identifier.volume253
dc.language.isoenen
dc.publisherElsevier Ltden
dc.rights© 2019, 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/
dc.subjectAgglomerationen
dc.subjectBARDSen
dc.subjectMilk protein isolate powderen
dc.subjectRehydrationen
dc.titleApplication of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomeratesen
dc.typeArticle (peer-reviewed)en
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