Breakage of infant milk formula through three different processing methods and its influence on powder properties

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dc.contributor.authorHan, Jie
dc.contributor.authorFitzpatrick, John
dc.contributor.authorCronin, Kevin
dc.contributor.authorMaidannyk, Valentyn
dc.contributor.authorMiao, Song
dc.contributor.funderTeagascen
dc.date.accessioned2020-09-03T11:27:43Z
dc.date.available2020-09-03T11:27:43Z
dc.date.issued2020-02-27
dc.date.updated2020-09-03T11:11:58Z
dc.description.abstractDairy powder breakage has always occurred during production and transportation though few studies on it have been published. This paper examines the breakage of infant formula using three different processing methods (laboratory high-speed mixing, lab-scale pneumatic conveying, and factory-scale blending) and the effect of breakage on powder properties. In both mixing and high-velocity pneumatic conveying, particles were broken into smaller entities and the particle size of samples significantly decreased. Particle breakage was accompanied by a significant decrease in porosity and increase in density and surface free fat. This in-turn decreased the rehydration properties of samples, especially for high-speed mixing, while breakage had only a small influence on powder flowability. By contrast, some agglomeration occurred during blending for short time in the blender and the particle size did not decrease (P > 0.05) even for blending at longer time, thus, there were only minor impacts on physical and functional properties of powders.en
dc.description.sponsorshipTeagasc (Project MDDT 0153 - Powder breakage and functionality of dairy powders; Walsh Fellowship)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid109997en
dc.identifier.citationHan, J., Fitzpatrick, J., Cronin, K., Maidannyk, V. and Miao, S. (2020) 'Breakage of infant milk formula through three different processing methods and its influence on powder properties', Journal of Food Engineering, 282, 109997 (9pp). doi: 10.1016/j.jfoodeng.2020.109997en
dc.identifier.doi10.1016/j.jfoodeng.2020.109997en
dc.identifier.endpage9en
dc.identifier.issn0260-8774
dc.identifier.journaltitleJournal of Food Engineeringen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/10458
dc.identifier.volume282en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2020, 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.subjectDairy powder breakageen
dc.subjectFlowabilityen
dc.subjectPhysical characteristicsen
dc.subjectPowder compressibilityen
dc.subjectRehydration propertiesen
dc.subjectSpecific bulk volumeen
dc.titleBreakage of infant milk formula through three different processing methods and its influence on powder propertiesen
dc.typeArticle (peer-reviewed)en
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