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Reducing the deposition of fat and protein covered particles with low energy surfaces.


Citation

Keshani, Samaneh and Wan Daud, Wan Ramli and Woo, Meng Wai and Mobarekeh, Mohsen Nourouzi and Meor Talib, Meor Zainal and Abdullah, Luqman Chuah and Abdul Rahman, Russly (2013) Reducing the deposition of fat and protein covered particles with low energy surfaces. Journal of Food Engineering, 116 (3). pp. 737-748. ISSN 0260-8774

Abstract

Deposition behavior of spray dried full cream milk, skim milk and whey particles were observed in a pilot scale dryer. Particle surface dominated with fats exhibit gradual decrease in deposition fluxes when transition from the initial adhesion to the subsequent cohesion mechanism. Whey protein, however, displayed significant differences in the adhesion and cohesion fluxes. Reduction of particle deposition on low energy chamber wall surface is more significant for the hydrophobic whey particles. Further analysis shows that the reduction in droplet–wall contact energy is larger for the more hydrophobic droplet, delineating weaker adhesion interaction. The results suggest that the hydrophobicity of the depositing particles in an important consideration when using lower chamber wall with lower surface energy. This is in addition to the effect of particle rigidity and deposition strength as reported previously.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.jfoodeng.2013.01.003
Publisher: Elsevier
Keywords: Surface energy; Spray drying; Deposition; Full cream milk; Skim milk; Whey protein.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 22 Aug 2014 00:45
Last Modified: 18 Sep 2015 01:14
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2013.01.003
URI: http://psasir.upm.edu.my/id/eprint/30447
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