Abstract
Expanding the texture of granules can generally completely modify the functional behaviour of powder. The present study aimed to identify granule structure and quality attribute modifications of spray-dried skim milk powders after an instant controlled pressure-drop (DIC) treatment, which might be considered as a texturing stage inserted in a classic spray-drying process. Two versions of DIC, high air pressure (HAP-DIC) and low steam pressure (STEAM-DIC), were alternatively used. Response Surface Method experimental design was achieved with DIC pressure, treatment time, and moisture content as independent variables. The analyses of the technological, physical, and structural properties of untreated and DIC-textured powders were carried out and considered as response dependent variables. The results illustrated that whatever the type of DIC, the optimized DIC treatment implied a controlled increase in porosity, interstitial air volume, and compressibility, as well as specific surface area and reconstitution aptitude.
Abstract
(DIC) (HAP-DIC) (STEAM-DIC) DIC DIC (RSM) DIC DIC DIC
Résumé
En raison d’un impact évident de l’expansion des granules sur le comportement fonctionnel des poudres, la présente étude visait à quantifier les modifications des caractéristiques d’une poudre de lait écrémé obtenue par atomisation classique générées par texturation par détente instantanée contrôlée (DIC). Deux versions de la technologie DIC ont alternativement été utilisées: la première par haute pression d’air (HAP-DIC) et la deuxième par faible pression de vapeur (STEAM-DIC). La poudre a subi une réhumidification par pulvérisation contrôlée. La méthode des plans d’expériences a été adoptée avec comme variables indépendantes la pression de la DIC, la durée du traitement et la teneur en humidité. L’analyse de la poudre non traitée et des échantillons différemment texturés par DIC a conduit à la quantification de diverses propriétés technologiques, physiques et structurelles considérées comme variables dépendantes dans la méthodologie de surface de réponse ainsi adoptée. Les résultats ont montré que quelle que soit la version adoptée, le traitement optimisé DIC impliquait une augmentation maîtrisée de la porosité, du volume interstitiel de l’air et de la compressibilité, ainsi que de la surface spécifique et des aptitudes à la reconstitution. La DIC pourrait ainsi être éventuellement considérée comme une étape de texturation à insérer dans une opération de séchage par atomisation.
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Abbreviations
- DIC:
-
Instant controlled pressure-drop treatment
- ε:
-
Bed porosity (%)
- HAP-DIC:
-
High air pressure DIC
- P :
-
Air or steam pressure in HAP-DIC treatment or in STEAM-DIC treatment, respectively (MPa)
- ρa :
-
Apparent or bulk density (kg·m−3)
- ρp :
-
Packed density (kg·m−3)
- ρint :
-
Intrinsic (true or skeletal) density (kg·m−3)
- SMP:
-
Skim milk powder
- SSA:
-
Specific surface area (m2·kg−1)
- STEAM-DIC:
-
Steam pressure DIC
- t :
-
DIC processing time (s)
- V ai :
-
Interstitial air volume (cm3 for 100 g)
- W :
-
Moisture content of powder just before DIC treatment (g water·100 g−1 dry matter, expressed as % db: percentage dry basis)
- χ:
-
Compressibility (%)
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Mounir, S., Schuck, P. & Allaf, K. Structure and attribute modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure drop) technology. Dairy Sci. Technol. 90, 301–320 (2010). https://doi.org/10.1051/dst/2010008
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DOI: https://doi.org/10.1051/dst/2010008