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M A Drake - One of the best experts on this subject based on the ideXlab platform.
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the effect of spray drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70 1
Journal of Dairy Science, 2016Co-Authors: Curtis W Park, M A Stout, M A DrakeAbstract:Unit operations during production influence the sensory properties of nonfat dry milk (NFDM) and milk protein concentrate (MPC). Off-flavors in dried dairy ingredients decrease consumer acceptance of ingredient applications. Previous work has shown that spray-drying parameters affect physical and sensory properties of whole milk powder and whey protein concentrate. The objective of this study was to determine the effect of Inlet Temperature and feed solids concentration on the flavor of NFDM and MPC 70% (MPC70). Condensed skim milk (50% solids) and condensed liquid MPC70 (32% solids) were produced using pilot-scale dairy processing equipment. The condensed products were then spray dried at either 160, 210, or 260°C Inlet Temperature and 30, 40, or 50% total solids for NFDM and 12, 22, or 32% for MPC70 in a randomized order. The entire experiment was replicated 3 times. Flavor of the NFDM and MPC70 was evaluated by sensory and instrumental volatile compound analyses. Surface free fat, particle size, and furosine were also analyzed. Both main effects (30, 40, and 50% solids and 160, 210, and 260°C Inlet Temperature) and interactions between solids concentration and Inlet Temperature were investigated. Interactions were not significant. In general, results were consistent for NFDM and MPC70. Increasing Inlet Temperature and feed solids concentration increased sweet aromatic flavor and decreased cardboard flavor and associated lipid oxidation products. Increases in furosine with increased Inlet Temperature and solids concentration indicated increased Maillard reactions during drying. Particle size increased and surface free fat decreased with increasing Inlet Temperature and solids concentration. These results demonstrate that increasing Inlet Temperatures and solids concentration during spray drying decrease off-flavor intensities in NFDM and MPC70 even though the heat treatment is greater compared with low Temperature and low solids.
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the effect of feed solids concentration and Inlet Temperature on the flavor of spray dried whey protein concentrate
Journal of Food Science, 2014Co-Authors: Curtis W Park, E. Bastian, Brian E Farkas, M A DrakeAbstract:Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier Inlet Temperature on the flavor of dried whey protein concentrate (WPC). Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 ppm hydrogen peroxide), and ultrafiltered (UF) to obtain WPC80 retentate (25% solids, wt/wt). The liquid retentate was then diluted with deionized water to the following solids concentrations: 25%, 18%, and 10%. Each of the treatments was then spray dried at the following Temperatures: 180 °C, 200 °C, and 220 °C. The experiment was replicated 3 times. Flavor of the WPC80 was evaluated by sensory and instrumental analyses. Particle size and surface free fat were also analyzed. Both main effects (solids concentration and Inlet Temperature) and interactions were investigated. WPC80 spray dried at 10% feed solids concentration had increased surface free fat, increased intensities of overall aroma, cabbage and cardboard flavors and increased concentrations of pentanal, hexanal, heptanal, decanal, (E)2-decenal, DMTS, DMDS, and 2,4-decadienal (P < 0.05) compared to WPC80 spray dried at 25% feed solids. Product spray dried at lower Inlet Temperature also had increased surface free fat and increased intensity of cardboard flavor and increased concentrations of pentanal, (Z)4-heptenal, nonanal, decanal, 2,4-nonadienal, 2,4-decadienal, and 2- and 3-methyl butanal (P < 0.05) compared to product spray dried at higher Inlet Temperature. Particle size was higher for powders from increased feed solids concentration and increased Inlet Temperature (P < 0.05). An increase in feed solids concentration in the liquid retentate and Inlet Temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80. Practical Application Whey protein is commonly used as a food ingredient because of its unique functional and nutritional properties. A bland flavor profile is critical for whey proteins, and previous studies have demonstrated that many unit operations negatively influence whey protein flavor. This study evaluated the role of spray drying parameters feeds solids concentration and Inlet Temperature on whey protein flavor. An increase in feed solids concentration and Inlet Temperature decreased off-flavors in WPC80 concurrent with increased particle size and decreased surface free fat.
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the effect of feed solids concentration and Inlet Temperature on the flavor of spray dried whey protein concentrate
Journal of Food Science, 2014Co-Authors: Curtis W Park, E. Bastian, Brian E Farkas, M A DrakeAbstract:Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier Inlet Temperature on the flavor of dried whey protein concentrate (WPC). Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 ppm hydrogen peroxide), and ultrafiltered (UF) to obtain WPC80 retentate (25% solids, wt/wt). The liquid retentate was then diluted with deionized water to the following solids concentrations: 25%, 18%, and 10%. Each of the treatments was then spray dried at the following Temperatures: 180 °C, 200 °C, and 220 °C. The experiment was replicated 3 times. Flavor of the WPC80 was evaluated by sensory and instrumental analyses. Particle size and surface free fat were also analyzed. Both main effects (solids concentration and Inlet Temperature) and interactions were investigated. WPC80 spray dried at 10% feed solids concentration had increased surface free fat, increased intensities of overall aroma, cabbage and cardboard flavors and increased concentrations of pentanal, hexanal, heptanal, decanal, (E)2-decenal, DMTS, DMDS, and 2,4-decadienal (P < 0.05) compared to WPC80 spray dried at 25% feed solids. Product spray dried at lower Inlet Temperature also had increased surface free fat and increased intensity of cardboard flavor and increased concentrations of pentanal, (Z)4-heptenal, nonanal, decanal, 2,4-nonadienal, 2,4-decadienal, and 2- and 3-methyl butanal (P < 0.05) compared to product spray dried at higher Inlet Temperature. Particle size was higher for powders from increased feed solids concentration and increased Inlet Temperature (P < 0.05). An increase in feed solids concentration in the liquid retentate and Inlet Temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80.
Curtis W Park - One of the best experts on this subject based on the ideXlab platform.
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the effect of spray drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70 1
Journal of Dairy Science, 2016Co-Authors: Curtis W Park, M A Stout, M A DrakeAbstract:Unit operations during production influence the sensory properties of nonfat dry milk (NFDM) and milk protein concentrate (MPC). Off-flavors in dried dairy ingredients decrease consumer acceptance of ingredient applications. Previous work has shown that spray-drying parameters affect physical and sensory properties of whole milk powder and whey protein concentrate. The objective of this study was to determine the effect of Inlet Temperature and feed solids concentration on the flavor of NFDM and MPC 70% (MPC70). Condensed skim milk (50% solids) and condensed liquid MPC70 (32% solids) were produced using pilot-scale dairy processing equipment. The condensed products were then spray dried at either 160, 210, or 260°C Inlet Temperature and 30, 40, or 50% total solids for NFDM and 12, 22, or 32% for MPC70 in a randomized order. The entire experiment was replicated 3 times. Flavor of the NFDM and MPC70 was evaluated by sensory and instrumental volatile compound analyses. Surface free fat, particle size, and furosine were also analyzed. Both main effects (30, 40, and 50% solids and 160, 210, and 260°C Inlet Temperature) and interactions between solids concentration and Inlet Temperature were investigated. Interactions were not significant. In general, results were consistent for NFDM and MPC70. Increasing Inlet Temperature and feed solids concentration increased sweet aromatic flavor and decreased cardboard flavor and associated lipid oxidation products. Increases in furosine with increased Inlet Temperature and solids concentration indicated increased Maillard reactions during drying. Particle size increased and surface free fat decreased with increasing Inlet Temperature and solids concentration. These results demonstrate that increasing Inlet Temperatures and solids concentration during spray drying decrease off-flavor intensities in NFDM and MPC70 even though the heat treatment is greater compared with low Temperature and low solids.
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the effect of feed solids concentration and Inlet Temperature on the flavor of spray dried whey protein concentrate
Journal of Food Science, 2014Co-Authors: Curtis W Park, E. Bastian, Brian E Farkas, M A DrakeAbstract:Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier Inlet Temperature on the flavor of dried whey protein concentrate (WPC). Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 ppm hydrogen peroxide), and ultrafiltered (UF) to obtain WPC80 retentate (25% solids, wt/wt). The liquid retentate was then diluted with deionized water to the following solids concentrations: 25%, 18%, and 10%. Each of the treatments was then spray dried at the following Temperatures: 180 °C, 200 °C, and 220 °C. The experiment was replicated 3 times. Flavor of the WPC80 was evaluated by sensory and instrumental analyses. Particle size and surface free fat were also analyzed. Both main effects (solids concentration and Inlet Temperature) and interactions were investigated. WPC80 spray dried at 10% feed solids concentration had increased surface free fat, increased intensities of overall aroma, cabbage and cardboard flavors and increased concentrations of pentanal, hexanal, heptanal, decanal, (E)2-decenal, DMTS, DMDS, and 2,4-decadienal (P < 0.05) compared to WPC80 spray dried at 25% feed solids. Product spray dried at lower Inlet Temperature also had increased surface free fat and increased intensity of cardboard flavor and increased concentrations of pentanal, (Z)4-heptenal, nonanal, decanal, 2,4-nonadienal, 2,4-decadienal, and 2- and 3-methyl butanal (P < 0.05) compared to product spray dried at higher Inlet Temperature. Particle size was higher for powders from increased feed solids concentration and increased Inlet Temperature (P < 0.05). An increase in feed solids concentration in the liquid retentate and Inlet Temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80. Practical Application Whey protein is commonly used as a food ingredient because of its unique functional and nutritional properties. A bland flavor profile is critical for whey proteins, and previous studies have demonstrated that many unit operations negatively influence whey protein flavor. This study evaluated the role of spray drying parameters feeds solids concentration and Inlet Temperature on whey protein flavor. An increase in feed solids concentration and Inlet Temperature decreased off-flavors in WPC80 concurrent with increased particle size and decreased surface free fat.
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the effect of feed solids concentration and Inlet Temperature on the flavor of spray dried whey protein concentrate
Journal of Food Science, 2014Co-Authors: Curtis W Park, E. Bastian, Brian E Farkas, M A DrakeAbstract:Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier Inlet Temperature on the flavor of dried whey protein concentrate (WPC). Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 ppm hydrogen peroxide), and ultrafiltered (UF) to obtain WPC80 retentate (25% solids, wt/wt). The liquid retentate was then diluted with deionized water to the following solids concentrations: 25%, 18%, and 10%. Each of the treatments was then spray dried at the following Temperatures: 180 °C, 200 °C, and 220 °C. The experiment was replicated 3 times. Flavor of the WPC80 was evaluated by sensory and instrumental analyses. Particle size and surface free fat were also analyzed. Both main effects (solids concentration and Inlet Temperature) and interactions were investigated. WPC80 spray dried at 10% feed solids concentration had increased surface free fat, increased intensities of overall aroma, cabbage and cardboard flavors and increased concentrations of pentanal, hexanal, heptanal, decanal, (E)2-decenal, DMTS, DMDS, and 2,4-decadienal (P < 0.05) compared to WPC80 spray dried at 25% feed solids. Product spray dried at lower Inlet Temperature also had increased surface free fat and increased intensity of cardboard flavor and increased concentrations of pentanal, (Z)4-heptenal, nonanal, decanal, 2,4-nonadienal, 2,4-decadienal, and 2- and 3-methyl butanal (P < 0.05) compared to product spray dried at higher Inlet Temperature. Particle size was higher for powders from increased feed solids concentration and increased Inlet Temperature (P < 0.05). An increase in feed solids concentration in the liquid retentate and Inlet Temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80.
Umesh Pareek - One of the best experts on this subject based on the ideXlab platform.
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Soft Computation of Turbine Inlet Temperature of Gas Turbine Power Plant Using Type-2 Fuzzy Logic Systems
2007 IEEE International Fuzzy Systems Conference, 2007Co-Authors: Raj Kumar Gupta, Umesh PareekAbstract:This paper aims to demonstrate application of type-2 fuzzy logic systems (FLS) to predict a critical parameter of gas turbine in a power plant viz., the Turbine Inlet Temperature (TIT). Maintaining higher TIT than allowed severely affects the life of the components whereas operating at lower TIT may cause low efficiency and low load. Nonavailability of TIT, which cannot be measured directly, puts great limitations on efficient gas turbine operation. Accurate estimation of this parameter requires significant computing power and the time required places limitations on the conventional modeling methods for use in real time applications. It is also demonstrated here by way of comparison, that a type-2 FLS is more robust in the presence of noise uncertainties than a type-1 conventional FLS for this application. Results are verified through the practical plant data obtained from an 88 MW gas turbine power plant.
Michael G Dunn - One of the best experts on this subject based on the ideXlab platform.
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heat transfer for the film cooled vane of a 1 1 2 stage high pressure transonic turbine part i experimental configuration and data review with Inlet Temperature profile effects
Journal of Turbomachinery-transactions of The Asme, 2013Co-Authors: Harika S Kahveci, Randall M Mathison, C W Haldeman, Michael G DunnAbstract:This paper investigates the vane airfoil and inner endwall heat transfer for a full-scale turbine stage operating at design corrected conditions under the influence of different vane Inlet Temperature profiles and vane cooling flow rates. The turbine stage is a modern 3D design consisting of a cooled high-pressure vane, an un-cooled high-pressure rotor, and a low-pressure vane. Inlet Temperature profiles (uniform, radial, and hot streaks) are created by a passive heat exchanger and can be made circumferentially uniform to within ±5% of the bulk average Inlet Temperature when desired. The high-pressure vane has full cooling coverage on both the airfoil surface and the inner and outer endwalls. Two circuits supply coolant to the vane, and a third circuit supplies coolant to the rotor purge cavity. All of the cooling circuits are independently controlled. Measurements are performed using double-sided heat-flux gauges located at four spans of the vane airfoil surface and throughout the inner endwall region. Analysis of the heat transfer measured for the uncooled downstream blade row has been reported previously. Part I of this paper describes the operating conditions and data reduction techniques utilized in this analysis, including a novel application of a traditional statistical method to assign confidence limits to measurements in the absence of repeat runs. The impact of Stanton number definition is discussed while analyzing Inlet Temperature profile shape effects. Comparison of the present data (Build 2) to the data obtained for an uncooled vane (Build 1) clearly illustrates the impact of the cooling flow and its relative effects on both the endwall and airfoils. Measurements obtained for the cooled hardware without cooling applied agree well with the solid airfoil for the airfoil pressure surface but not for the suction surface. Differences on the suction surface are due to flow being ingested on the pressure surface and reinjected on the suction surface when coolant is not supplied for Build 2. Part II of the paper continues this discussion by describing the influence of overall cooling level variation and the influence of the vane trailing edge cooling on the vane heat transfer measurements.
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aerodynamics and heat transfer for a cooled one and one half stage high pressure turbine part i vane Inlet Temperature profile generation and migration
Journal of Turbomachinery-transactions of The Asme, 2012Co-Authors: Randall M Mathison, C W Haldeman, Michael G DunnAbstract:As controlled laboratory experiments using full-stage turbines are expanded to replicate more of the complicated flow features associated with real engines, it is important to understand the influence of the vane Inlet Temperature profile on the high-pressure vane and blade heat transfer as well as its interaction with film cooling. The Temperature distribution of the incoming fluid governs not only the input conditions to the boundary layer but also the overall fluid migration. Both of these mechanisms have a strong influence on surface heat flux and therefore component life predictions. To better understand the role of the Inlet Temperature profile, an electrically heated combustor emulator capable of generating uniform, radial, or hot streak Temperature profiles at the high-pressure turbine vane Inlet has been designed, constructed, and operated over a wide range of conditions. The device is shown to introduce a negligible pressure distortion while generating the Inlet Temperature conditions for a stage-and-a-half turbine operating at design-corrected conditions. For the measurements described here, the vane is fully cooled and the rotor purge flow is active, but the blades are uncooled. Detailed Temperature measurements are obtained at rake locations upstream and downstream of the turbine stage as well as at the leading edge and platform of the blade in order to characterize the Inlet Temperature profile and its migration. The use of miniature butt-welded thermocouples at the leading edge and on the platform (protruding into the flow) on a rotating blade is a novel method of mapping a Temperature profile. These measurements show that the reduction in fluid Temperature due to cooling is similar in magnitude for both uniform and radial vane Inlet Temperature profiles.
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heat transfer for the film cooled vane of a 1 1 2 stage high pressure transonic turbine part i experimental configuration and data review with Inlet Temperature profile effects
ASME 2011 Turbo Expo: Turbine Technical Conference and Exposition, 2011Co-Authors: Harika S Kahveci, Randall M Mathison, C W Haldeman, Michael G DunnAbstract:This paper investigates the vane airfoil and inner endwall heat transfer for a full-scale turbine stage operating at design corrected conditions under the influence of different vane Inlet Temperature profiles and vane cooling flow rates. The turbine stage is a modern 3-D design consisting of a cooled high-pressure vane, an un-cooled high-pressure rotor, and a low-pressure vane. Inlet Temperature profiles (uniform, radial and hot streaks) are created by a passive heat exchanger and can be made circumferentially uniform to within ±5% of the bulk average Inlet Temperature when desired. The high-pressure vane has full cooling coverage on both the airfoil surface and the inner and outer endwalls. Two circuits supply coolant to the vane, and a third circuit supplies coolant to the rotor purge cavity. All of the cooling circuits are independently controlled. Measurements are performed using double-sided heat-flux gauges located at four spans of the vane airfoil surface and throughout the inner endwall region. Analysis of the heat transfer measured for the uncooled downstream blade row has been reported previously. Part I of this paper describes the operating conditions and data reduction techniques utilized in this analysis, including a novel application of a traditional statistical method to assign confidence limits to measurements in the absence of repeat runs. The impact of Stanton Number definition is discussed while analyzing Inlet Temperature profile shape effects. Comparison of the present data (Build 2) to the data obtained for an un-cooled vane (Build 1) clearly illustrates the impact of the cooling flow and its relative effects on both the endwall and airfoils. Measurements obtained for the cooled hardware without cooling applied agree well with the solid air-foil for the airfoil pressure surface but not for the suction surface. Differences on the suction surface are due to flow being ingested on the pressure surface and re-injected on the suction surface when coolant is not supplied for Build 2. Part II of the paper continues this discussion by describing the influence of overall cooling level variation and the influence of the vane trailing edge cooling on the vane heat transfer measurements.Copyright © 2011 by ASME
E. Bastian - One of the best experts on this subject based on the ideXlab platform.
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the effect of feed solids concentration and Inlet Temperature on the flavor of spray dried whey protein concentrate
Journal of Food Science, 2014Co-Authors: Curtis W Park, E. Bastian, Brian E Farkas, M A DrakeAbstract:Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier Inlet Temperature on the flavor of dried whey protein concentrate (WPC). Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 ppm hydrogen peroxide), and ultrafiltered (UF) to obtain WPC80 retentate (25% solids, wt/wt). The liquid retentate was then diluted with deionized water to the following solids concentrations: 25%, 18%, and 10%. Each of the treatments was then spray dried at the following Temperatures: 180 °C, 200 °C, and 220 °C. The experiment was replicated 3 times. Flavor of the WPC80 was evaluated by sensory and instrumental analyses. Particle size and surface free fat were also analyzed. Both main effects (solids concentration and Inlet Temperature) and interactions were investigated. WPC80 spray dried at 10% feed solids concentration had increased surface free fat, increased intensities of overall aroma, cabbage and cardboard flavors and increased concentrations of pentanal, hexanal, heptanal, decanal, (E)2-decenal, DMTS, DMDS, and 2,4-decadienal (P < 0.05) compared to WPC80 spray dried at 25% feed solids. Product spray dried at lower Inlet Temperature also had increased surface free fat and increased intensity of cardboard flavor and increased concentrations of pentanal, (Z)4-heptenal, nonanal, decanal, 2,4-nonadienal, 2,4-decadienal, and 2- and 3-methyl butanal (P < 0.05) compared to product spray dried at higher Inlet Temperature. Particle size was higher for powders from increased feed solids concentration and increased Inlet Temperature (P < 0.05). An increase in feed solids concentration in the liquid retentate and Inlet Temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80. Practical Application Whey protein is commonly used as a food ingredient because of its unique functional and nutritional properties. A bland flavor profile is critical for whey proteins, and previous studies have demonstrated that many unit operations negatively influence whey protein flavor. This study evaluated the role of spray drying parameters feeds solids concentration and Inlet Temperature on whey protein flavor. An increase in feed solids concentration and Inlet Temperature decreased off-flavors in WPC80 concurrent with increased particle size and decreased surface free fat.
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the effect of feed solids concentration and Inlet Temperature on the flavor of spray dried whey protein concentrate
Journal of Food Science, 2014Co-Authors: Curtis W Park, E. Bastian, Brian E Farkas, M A DrakeAbstract:Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier Inlet Temperature on the flavor of dried whey protein concentrate (WPC). Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 ppm hydrogen peroxide), and ultrafiltered (UF) to obtain WPC80 retentate (25% solids, wt/wt). The liquid retentate was then diluted with deionized water to the following solids concentrations: 25%, 18%, and 10%. Each of the treatments was then spray dried at the following Temperatures: 180 °C, 200 °C, and 220 °C. The experiment was replicated 3 times. Flavor of the WPC80 was evaluated by sensory and instrumental analyses. Particle size and surface free fat were also analyzed. Both main effects (solids concentration and Inlet Temperature) and interactions were investigated. WPC80 spray dried at 10% feed solids concentration had increased surface free fat, increased intensities of overall aroma, cabbage and cardboard flavors and increased concentrations of pentanal, hexanal, heptanal, decanal, (E)2-decenal, DMTS, DMDS, and 2,4-decadienal (P < 0.05) compared to WPC80 spray dried at 25% feed solids. Product spray dried at lower Inlet Temperature also had increased surface free fat and increased intensity of cardboard flavor and increased concentrations of pentanal, (Z)4-heptenal, nonanal, decanal, 2,4-nonadienal, 2,4-decadienal, and 2- and 3-methyl butanal (P < 0.05) compared to product spray dried at higher Inlet Temperature. Particle size was higher for powders from increased feed solids concentration and increased Inlet Temperature (P < 0.05). An increase in feed solids concentration in the liquid retentate and Inlet Temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80.