The use of inline high-shear rotor-stator mixing for preparation of high-solids milk-protein-stabilised oil-in-water emulsions with different protein:fat ratios
| dc.contributor.author | O'Sullivan, Jonathan J. | |
| dc.contributor.author | Drapala, Kamil P. | |
| dc.contributor.author | Kelly, Alan L. | |
| dc.contributor.author | O'Mahony, James A. | |
| dc.contributor.funder | Enterprise Ireland | en |
| dc.date.accessioned | 2017-11-09T11:55:48Z | |
| dc.date.available | 2017-11-09T11:55:48Z | |
| dc.date.issued | 2017-09-27 | |
| dc.date.updated | 2017-11-09T09:52:39Z | |
| dc.description.abstract | The emulsification of refined palm oil (RPO) in a continuous phase consisting of skim milk concentrate (SMC) and maltodextrin with a dextrose equivalent value of 17 (MD17) to produce fat-filled milk emulsions (FFMEs), was studied. A novel inline high-shear mixing (IHSM) method was used to produce emulsions, and three protein contents were investigated at a fixed RPO content of 12%: low (7.7%), medium (10.5%) and high (13%). Pressure drop measurement was used as an inline approach to determine viscosity using the Hagen-Poiseuille equation. In addition, offline viscometry, particle size and emulsion stability analyses were performed. Emulsion fat droplet size decreased significantly (P < 0.05) as a function of number of passes through the IHSM, due to an effective increase in residence time. Furthermore, inline pressure drop data demonstrated that the emulsification process displayed two distinct stages: (i) oil injection, and (ii) reduction in fat droplet size, irrespective of protein content. | en |
| dc.description.sponsorship | Enterprise Ireland (Dairy Processing Technology Centre (DPTC), Technology Centres programme (Grant Number TC/2014/0016)) | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | O’Sullivan, J. J., Drapala, K. P., Kelly, A. L. and O’Mahony, J. A. (2017) 'The use of inline high-shear rotor-stator mixing for preparation of high-solids milk-protein-stabilised oil-in-water emulsions with different protein:fat ratios', Journal of Food Engineering, In Press. doi:10.1016/j.jfoodeng.2017.10.015 | en |
| dc.identifier.doi | 10.1016/j.jfoodeng.2017.10.015 | |
| dc.identifier.issn | 0260-8774 | |
| dc.identifier.journaltitle | Journal of Food Engineering | en |
| dc.identifier.uri | https://hdl.handle.net/10468/4999 | |
| dc.language.iso | en | en |
| dc.publisher | Elsevier | en |
| dc.relation.uri | http://www.sciencedirect.com/science/article/pii/S0260877417304466 | |
| dc.rights | © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. | en |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | en |
| dc.subject | High solids emulsions | en |
| dc.subject | High-shear inline mixer | en |
| dc.subject | Pressure drop | en |
| dc.subject | Skim milk concentrate | en |
| dc.subject | Refined palm oil | en |
| dc.subject | Maltodextrin | en |
| dc.title | The use of inline high-shear rotor-stator mixing for preparation of high-solids milk-protein-stabilised oil-in-water emulsions with different protein:fat ratios | en |
| dc.type | Article (peer-reviewed) | en |
