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.authorO'Sullivan, Jonathan J.
dc.contributor.authorDrapala, Kamil P.
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderEnterprise Irelanden
dc.date.accessioned2017-11-09T11:55:48Z
dc.date.available2017-11-09T11:55:48Z
dc.date.issued2017-09-27
dc.date.updated2017-11-09T09:52:39Z
dc.description.abstractThe 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.sponsorshipEnterprise Ireland (Dairy Processing Technology Centre (DPTC), 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., 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.2017.10.015en
dc.identifier.doi10.1016/j.jfoodeng.2017.10.015
dc.identifier.issn0260-8774
dc.identifier.journaltitleJournal of Food Engineeringen
dc.identifier.urihttps://hdl.handle.net/10468/4999
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttp://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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectHigh solids emulsionsen
dc.subjectHigh-shear inline mixeren
dc.subjectPressure dropen
dc.subjectSkim milk concentrateen
dc.subjectRefined palm oilen
dc.subjectMaltodextrinen
dc.titleThe use of inline high-shear rotor-stator mixing for preparation of high-solids milk-protein-stabilised oil-in-water emulsions with different protein:fat ratiosen
dc.typeArticle (peer-reviewed)en
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