The Experts below are selected from a list of 156 Experts worldwide ranked by ideXlab platform
Bhesh Bhandari - One of the best experts on this subject based on the ideXlab platform.
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Influence of Dryer Type on Surface Characteristics of Milk Powders
Drying Technology, 2011Co-Authors: Kim N Fyfe, Olena Kravchuk, Anh V. Nguyen, Hilton C. Deeth, Bhesh BhandariAbstract:Reconstituted Milk powders (Skim Milk, whole Milk, and Milk protein concentrate powders) were spray Dried using research-scale (laboratory- and pilot-scale) spray dryers to investigate the influence of type on the dryer on the surface composition (protein, fat, lactose) and morphological characteristics (size and surface structure) of the powder particles. Milk powders produced by these research-scale dryers were compared to commercially produced and freeze-Dried powders. The powders produced by the laboratory- and pilot-scale dryers were significantly different from the commercially Dried powders in both surface composition and morphology. The Milk powders produced by laboratory- and pilot-scale dryers provided reproducible results with similar surface morphologies between dryer types, despite varying surface compositions. The surface composition of the freeze-Dried powder was also significantly different from than that of the spray-Dried powders. The freeze-Dried Skim Milk powder (SMP) was similar in su...
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water sorption and glass transition properties of spray Dried lactose hydrolysed Skim Milk powder
Lwt - Food Science and Technology, 2007Co-Authors: Ashok K Shrestha, T Howes, Benu Adhikari, Bhesh BhandariAbstract:Abstract The moisture sorption behaviour and glass transition temperature of spray Dried Skim Milk powder with hydrolysed lactose (SMPHL) were determined. Spray drying of Skim Milk with hydrolysed lactose resulted in very low cyclone recovery of 25% and a large amount of powder remained stuck inside the spray dryer. The equilibrium moisture content of SMPHL was lower than that of lactose for each range of water activity when humidified for 21 days at 23 °C using saturated salt solutions. Unlike lactose, SMPHL did not lose water when the water activity exceeded 0.432 and no crystallization was noticed at water activity ⩾0.753. The sorption isotherm data for SMPHL fitted well with the BET and GAB models with monolayer moisture contents of 7.55 and 8.27 g/100 g, respectively. The glass transition temperature of anhydrous SMPHL was 49 °C. The critical water activity and moisture content for SMPHL were 0.15 and 2.4 g/100 g dry solid, respectively. The low critical values indicated hydrolysis of lactose necessities maintenance of very low moisture of powder for its long-term stability.
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effect of protein concentration on the surface composition water sorption and glass transition temperature of spray Dried Skim Milk powders
Food Chemistry, 2007Co-Authors: Ashok K Shrestha, T Howes, Benu Adhikari, Barry J Wood, Bhesh BhandariAbstract:The effects of dilution of protein content in Skim Milk (34-8.5% protein content), by lactose addition. on the surface composition, water sorption property and glass transition temperatures of spray-Dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-Dried powders showed preferential migration of proteins toward the surface of the Milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in Milk powders is linked to an increased water adsorption property and lowering of water activity (a(w)) for lactose crystallization. Analysis of glass transition temperature (T-g) of the powders sorbed at different humidities showed no distinct change in T-g values, indicating the dominant effect of lactose on the glass transition temperature of all the powders. (c) 2007 Elsevier Ltd. All rights reserved.
Ashok K Shrestha - One of the best experts on this subject based on the ideXlab platform.
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water sorption and glass transition properties of spray Dried lactose hydrolysed Skim Milk powder
Lwt - Food Science and Technology, 2007Co-Authors: Ashok K Shrestha, T Howes, Benu Adhikari, Bhesh BhandariAbstract:Abstract The moisture sorption behaviour and glass transition temperature of spray Dried Skim Milk powder with hydrolysed lactose (SMPHL) were determined. Spray drying of Skim Milk with hydrolysed lactose resulted in very low cyclone recovery of 25% and a large amount of powder remained stuck inside the spray dryer. The equilibrium moisture content of SMPHL was lower than that of lactose for each range of water activity when humidified for 21 days at 23 °C using saturated salt solutions. Unlike lactose, SMPHL did not lose water when the water activity exceeded 0.432 and no crystallization was noticed at water activity ⩾0.753. The sorption isotherm data for SMPHL fitted well with the BET and GAB models with monolayer moisture contents of 7.55 and 8.27 g/100 g, respectively. The glass transition temperature of anhydrous SMPHL was 49 °C. The critical water activity and moisture content for SMPHL were 0.15 and 2.4 g/100 g dry solid, respectively. The low critical values indicated hydrolysis of lactose necessities maintenance of very low moisture of powder for its long-term stability.
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effect of protein concentration on the surface composition water sorption and glass transition temperature of spray Dried Skim Milk powders
Food Chemistry, 2007Co-Authors: Ashok K Shrestha, T Howes, Benu Adhikari, Barry J Wood, Bhesh BhandariAbstract:The effects of dilution of protein content in Skim Milk (34-8.5% protein content), by lactose addition. on the surface composition, water sorption property and glass transition temperatures of spray-Dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-Dried powders showed preferential migration of proteins toward the surface of the Milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in Milk powders is linked to an increased water adsorption property and lowering of water activity (a(w)) for lactose crystallization. Analysis of glass transition temperature (T-g) of the powders sorbed at different humidities showed no distinct change in T-g values, indicating the dominant effect of lactose on the glass transition temperature of all the powders. (c) 2007 Elsevier Ltd. All rights reserved.
Yutaka Osajima - One of the best experts on this subject based on the ideXlab platform.
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objective evaluation of off flavor in spray Dried Skim Milk powder
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi, 1996Co-Authors: Hideki Shiratsuchi, Yoshiharu Yoshimura, Mitsuya Shimoda, Katsuhiko Noda, Yutaka OsajimaAbstract:脱脂粉乳中の異臭成分の簡易定量法を設定するとともに,官能的な異臭の強さと異臭成分の濃度との関係を明らかにすることにより異臭の客観的評価法の構築を試みた.1) 種々の濃度の異臭成分の標準溶液をGC-MSを用いるSingle ion monitoring (SIM)法によって定量したところ,広範囲にわたり異臭成分の濃度と内標準に対するピーク面積比との間に良好な直線関係(r≧0.99)が得られた.2) 本法はFIDに比べ感度が高いことから,脱脂粉乳300gからSDE法によって得られた香気濃縮物で異臭成分の定量が可能であった.このときの再現性(n=5) は相対標準偏差基準で4.8～5.7%であった.3) 製造ロットの異なる脱脂粉乳(12種)中のテトラデカナール,β-ヨノンおよびベンゾチアゾールの平均濃度は正常品群ではそれぞれ20, 0.13および0.40ppbであったのに対し,異常品群では40, 0.62および0.80ppbと大きく異なっていた.4) 3点識別法による官能評価の結果,テトラデカナールおよびβ-ヨノン濃度がそれぞれ27および0.35ppb以上存在すると異臭が認められることを明らかにした.
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contributors to sweet and Milky odor attributes of spray Dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1995Co-Authors: Hideki Shiratsuchi, Yoshiharu Yoshimura, Mitsuya Shimoda, Katsuhiko Noda, Yutaka OsajimaAbstract:Contributors to sweet and Milky odor attributes of spray-Dried Skim Milk powder have been investigated. Spray-Dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation extraction (SDE). The odor concentrate was fractionated by silica gel TLC. Two polar fractions with sweet and Milky odors were analyzed by GC and GC-MS. To elucidate the compounds directly contributing to the characteristic flavor, these fractions were further fractionated by a preparative GC and the separated fractions and peaks were sniffed. Nonanoic acid, decanoic acid, and dodecanoic acid were responsible for a sweet, fatty, and butter-like odor ; undecanoic acid contributed a sweet, and butter-like odor ; and γ-undecalactone, γ-dodecalactone, a γ-lactone, δ-decalactone, and δ-undecalactone gave a sweet and Milky odor.
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off flavor compounds in spray Dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Mitsuya Shimoda, Katsuhiko Noda, Kazuhiro Imayoshi, Yutaka OsajimaAbstract:Off-flavor of a spray-Dried Skim Milk powder has been investigated. Commercially processed sprayDried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure using diethyl ether as a solvent. The odor concentrate was analyzed by gas chromatography and gas chromatograph-mass spectrometry. To elucidate the compounds contributing to the off-flavor, the concentrate was fractionated by silica gel TLC. A slightly polar fraction with cowhouse-like odor, which was similar to the odor attribute of off-flavor, was further fractionated by a preparative GC
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volatile flavor compounds in spray Dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Mitsuya Shimoda, Katsuhiko Noda, Kazuhiro Imayoshi, Yutaka OsajimaAbstract:The volatile flavor compounds of Skim Milk powder have been investigated. Commercially processed spray-Dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure (SDE) using diethyl ether as solvent. The odor concentrate was analyzed by gas chromatography and gas chromatography-mass spectrometry. Among 196 individual peaks detected, 187 peaks were definitely or tentatively identified by mass spectrum and modified Kovats indices. Major compounds were 48 hydrocarbons, 18 aldehydes, 20 ketones, 21 alcohols, 29 fatty acids, 8 esters, 2 furans, 7 phenolic compounds, 10 lactones, and 14 nitrogenous compounds, which constituted over 99% of total volatiles recovered
T Howes - One of the best experts on this subject based on the ideXlab platform.
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water sorption and glass transition properties of spray Dried lactose hydrolysed Skim Milk powder
Lwt - Food Science and Technology, 2007Co-Authors: Ashok K Shrestha, T Howes, Benu Adhikari, Bhesh BhandariAbstract:Abstract The moisture sorption behaviour and glass transition temperature of spray Dried Skim Milk powder with hydrolysed lactose (SMPHL) were determined. Spray drying of Skim Milk with hydrolysed lactose resulted in very low cyclone recovery of 25% and a large amount of powder remained stuck inside the spray dryer. The equilibrium moisture content of SMPHL was lower than that of lactose for each range of water activity when humidified for 21 days at 23 °C using saturated salt solutions. Unlike lactose, SMPHL did not lose water when the water activity exceeded 0.432 and no crystallization was noticed at water activity ⩾0.753. The sorption isotherm data for SMPHL fitted well with the BET and GAB models with monolayer moisture contents of 7.55 and 8.27 g/100 g, respectively. The glass transition temperature of anhydrous SMPHL was 49 °C. The critical water activity and moisture content for SMPHL were 0.15 and 2.4 g/100 g dry solid, respectively. The low critical values indicated hydrolysis of lactose necessities maintenance of very low moisture of powder for its long-term stability.
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effect of protein concentration on the surface composition water sorption and glass transition temperature of spray Dried Skim Milk powders
Food Chemistry, 2007Co-Authors: Ashok K Shrestha, T Howes, Benu Adhikari, Barry J Wood, Bhesh BhandariAbstract:The effects of dilution of protein content in Skim Milk (34-8.5% protein content), by lactose addition. on the surface composition, water sorption property and glass transition temperatures of spray-Dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-Dried powders showed preferential migration of proteins toward the surface of the Milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in Milk powders is linked to an increased water adsorption property and lowering of water activity (a(w)) for lactose crystallization. Analysis of glass transition temperature (T-g) of the powders sorbed at different humidities showed no distinct change in T-g values, indicating the dominant effect of lactose on the glass transition temperature of all the powders. (c) 2007 Elsevier Ltd. All rights reserved.
Benu Adhikari - One of the best experts on this subject based on the ideXlab platform.
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water sorption and glass transition properties of spray Dried lactose hydrolysed Skim Milk powder
Lwt - Food Science and Technology, 2007Co-Authors: Ashok K Shrestha, T Howes, Benu Adhikari, Bhesh BhandariAbstract:Abstract The moisture sorption behaviour and glass transition temperature of spray Dried Skim Milk powder with hydrolysed lactose (SMPHL) were determined. Spray drying of Skim Milk with hydrolysed lactose resulted in very low cyclone recovery of 25% and a large amount of powder remained stuck inside the spray dryer. The equilibrium moisture content of SMPHL was lower than that of lactose for each range of water activity when humidified for 21 days at 23 °C using saturated salt solutions. Unlike lactose, SMPHL did not lose water when the water activity exceeded 0.432 and no crystallization was noticed at water activity ⩾0.753. The sorption isotherm data for SMPHL fitted well with the BET and GAB models with monolayer moisture contents of 7.55 and 8.27 g/100 g, respectively. The glass transition temperature of anhydrous SMPHL was 49 °C. The critical water activity and moisture content for SMPHL were 0.15 and 2.4 g/100 g dry solid, respectively. The low critical values indicated hydrolysis of lactose necessities maintenance of very low moisture of powder for its long-term stability.
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effect of protein concentration on the surface composition water sorption and glass transition temperature of spray Dried Skim Milk powders
Food Chemistry, 2007Co-Authors: Ashok K Shrestha, T Howes, Benu Adhikari, Barry J Wood, Bhesh BhandariAbstract:The effects of dilution of protein content in Skim Milk (34-8.5% protein content), by lactose addition. on the surface composition, water sorption property and glass transition temperatures of spray-Dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-Dried powders showed preferential migration of proteins toward the surface of the Milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in Milk powders is linked to an increased water adsorption property and lowering of water activity (a(w)) for lactose crystallization. Analysis of glass transition temperature (T-g) of the powders sorbed at different humidities showed no distinct change in T-g values, indicating the dominant effect of lactose on the glass transition temperature of all the powders. (c) 2007 Elsevier Ltd. All rights reserved.
