Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches

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dc.contributor.authorO'Sullivan, Jonathan J.
dc.contributor.authorSchmidmeier, Christiane
dc.contributor.authorDrapala, Kamil P.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorKelly, Alan L.
dc.contributor.funderDairy Processing Technology Centreen
dc.contributor.funderEnterprise Irelanden
dc.date.accessioned2021-08-24T16:24:40Z
dc.date.available2021-08-24T16:24:40Z
dc.date.issued2016-10-27
dc.date.updated2021-08-24T16:15:14Z
dc.description.abstractThe induction of two dairy powders, skim milk powder (SMP; low-protein content), and milk protein isolate (MPI, high-protein content), was studied. The powder induction approaches investigated were (1) eductor alone, (2) eductor with a static mixer, and (3) eductor with high shear inline mixing. Measurement of pressure drop, from which viscosity was determined inline using the Hagen-Poiseuille equation, offline viscometry and particle size analyses were performed. High shear inline mixing provided the most efficient induction of powders. In addition, more rapid powder induction, as observed from particle size analysis, was achieved for SMP in comparison to MPI, owing to its better rehydration properties. Inline pressure drop data demonstrated that dissolution of MPI had two distinct phases: (i) powder introduction, and (ii) powder breakdown, irrespective of configuration and concentration employed.en
dc.description.sponsorshipEnterprise Ireland (Technology Centres Programme Grant Number TC/2014/0016)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationO'Sullivan, J. J., Schmidmeier, C., Drapala, K. P., O'Mahony, J. A. and Kelly, A. L. (2016) 'Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches', Journal of Food Engineering, 197, pp. 9-16. doi: 10.1016/j.jfoodeng.2016.10.023en
dc.identifier.doi10.1016/j.jfoodeng.2016.10.023en
dc.identifier.endpage16en
dc.identifier.issn0260-8774
dc.identifier.journaltitleJournal of Food Engineeringen
dc.identifier.startpage9en
dc.identifier.urihttps://hdl.handle.net/10468/11777
dc.identifier.volume197en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2016, 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.subjectPowder inductionen
dc.subjectEductoren
dc.subjectStatic mixeren
dc.subjectHigh shear inline mixeren
dc.subjectMilk protein isolateen
dc.subjectSkim milk powderen
dc.titleMonitoring of pilot-scale induction processes for dairy powders using inline and offline approachesen
dc.typeArticle (peer-reviewed)en
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