Studies on physical, mechanical, and industrially relevant properties of spray-dried dairy systems

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dc.check.opt-outNot applicableen
dc.check.reasonThis thesis is due for publication or the author is actively seeking to publish this materialen
dc.contributor.advisorRoos, Yrjö H.en
dc.contributor.advisorMiao, Songen
dc.contributor.authorLi, Runjing
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2017-05-03T12:16:39Z
dc.date.issued2017
dc.date.submitted2017
dc.description.abstractEngineering properties of food solids are highly dependent on their physical state, i.e. amorphous, crystalline, or liquid. Understanding glass transition-related relaxations and their coupling with engineering properties of food materials is highly essential. The present study investigated the physical and mechanical properties of two model dairy solids systems: (i) lactose/milk protein isolate (MPI) solids systems produced by a laboratory scale spray dryer and a pilot scale spray dryer, respectively; (ii) lactose/whey protein isolate (WPI) (4:1) mixtures pre-crystallised before spray drying. Dairy solids with smaller size particles showed lower glass transition temperatures (Tg) after equilibration at 0.11-0.33 aw. For lactose/WPI (4:1) mixtures with different crystallinity, increasing the amount of crystalline lactose had no significant influence on the glass transition temperatures and the initial crystallization temperatures at 0.11-0.44 aw. The present study also investigated the flow properties of two dairy-based solids systems: (i) lactose/MPI solids systems; (ii) lactose/WPI solids systems pre-crystallized before spray drying. Lactose/MPI mixtures with higher lactose contents showed better flowability at 0 and 44% relative humidity (RH). For pre-crystallization systems, flow function tests indicated that dairy solid with 11.2% crystallinity was more easy-flowing than lactose/WPI mixtures with 1.0, 29.2 and 46.8% crystallintiy. At last, the effect of formulation on encapsulation properties and flavor release of amorphous matrix was studied. Firstly, lactose/WPI (4:1, 1:1, and 1:4) mixtures, or WPI were used as wall systems. Wall material consisting of lactose/WPI (4:1) mixture had significantly (P < 0.05) higher encapsulation efficiency. Then, the encapsulation properties of dairy solids using lactose/WPI (4:1) or lactose/maltodextrin (MD)/WPI (3:1:1 or 1:3:1) mixtures as wall systems were determined. Wall systems consisting with lactose/MD (13-17)/WPI (1:3:1) mixtures and lactose/MD (23-27)/WPI mixtures had higher flavor retention than other wall systems after equilibration at high water activity (≥ 0.54 aw).en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (FIRM Grant 11-F-001)en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Version
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLi, R. 2017. Studies on physical, mechanical, and industrially relevant properties of spray-dried dairy systems. PhD Thesis, University College Cork.en
dc.identifier.endpage207en
dc.identifier.urihttps://hdl.handle.net/10468/3912
dc.language.isoenen
dc.publisherUniversity College Corken
dc.rights© 2017, Runjing Li.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/en
dc.subjectDairy powdersen
dc.subjectGlass transitionen
dc.subjectMechanical propertiesen
dc.subjectFlow propertiesen
dc.subjectEncapsulation propertiesen
dc.thesis.opt-outfalse
dc.titleStudies on physical, mechanical, and industrially relevant properties of spray-dried dairy systemsen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD (Food Science and Technology)en
ucc.workflow.supervisoryrjo.roos@ucc.ie
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