Crowley, SV,Gazi, I,Kelly, AL,Huppertz, T,O'Mahony, JA

2014

August

Journal of Food Engineering

Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders

Validated

WOS: 73 ()

Milk protein concentrate Particle size Particle structure Compressibility Flowability Hopper design STORAGE-CONDITIONS DAIRY POWDERS SURFACE-COMPOSITION FOOD POWDERS FLOWABILITY DESIGN

135

31

38

This study investigated the physical characteristics and flow properties of seven milk protein concentrate (MPC) powders, ranging from 36.6 (MPC35) to 89.6 (MPC90) % (w/w) protein in dry-matter. MPC80, MPC85 and MPC90 had the smallest particle sizes (P < 0.05) and significantly higher (P < 0.05) specific surface areas, as measured using nitrogen adsorption. The bulk density of MPC powders decreased with increasing protein content, due to increased (P < 0.05) levels of interstitial and occluded air. Flow testing indicated that high protein MPC powders were more compressible (P < 0.05), had lower flow index values (P < 0.05) and required larger (P < 0.05) outlet diameters for optimal flow in mass-flow hoppers compared to lower protein MPC powders. (C) 2014 Elsevier Ltd. All rights reserved.

10.1016/j.jfoodeng.2014.03.005