Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders
This paper investigated the effects of heat treatment (75 °C × 18 s and 100 °C × 18 s) and wet-mix total solids level (TS: 50 and 60%, w/w) on the physicochemical and techno-functional properties of model infant milk formula (IMF) powders. IMF produced from wet-mixes with 50% TS preheated at 75 °C (...
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2021
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| _version_ | 1868890176010321920 |
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| author | RODRÍGUEZ ARZUAGA, MARIANA |
| author2 | DA SILVA, DENISE FELIX XANTHAKIS, EPAMEINONDAS AALAEI, KATANEH PAWEL CZAJA, TOMASZ AÑÓN, MARÍA CRISTINA ABRAHAM, ANALÍA GRACIELA AHRNÉ, LILIA |
| author2_role | author author author author author author author |
| author_browse | AALAEI, KATANEH ABRAHAM, ANALÍA GRACIELA AHRNÉ, LILIA AÑÓN, MARÍA CRISTINA DA SILVA, DENISE FELIX PAWEL CZAJA, TOMASZ RODRÍGUEZ ARZUAGA, MARIANA XANTHAKIS, EPAMEINONDAS |
| author_facet | RODRÍGUEZ ARZUAGA, MARIANA DA SILVA, DENISE FELIX XANTHAKIS, EPAMEINONDAS AALAEI, KATANEH PAWEL CZAJA, TOMASZ AÑÓN, MARÍA CRISTINA ABRAHAM, ANALÍA GRACIELA AHRNÉ, LILIA |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | En: Powder Technology, 390, pp.473-481. DOI: https://doi.org/10.1016/j.powtec.2021.05.093 |
| dc.creator.none.fl_str_mv | RODRÍGUEZ ARZUAGA, MARIANA DA SILVA, DENISE FELIX XANTHAKIS, EPAMEINONDAS AALAEI, KATANEH PAWEL CZAJA, TOMASZ AÑÓN, MARÍA CRISTINA ABRAHAM, ANALÍA GRACIELA AHRNÉ, LILIA |
| dc.date.none.fl_str_mv | 2021-01-01 |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32501 32501 urn:ISBN:69467 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | https://doi.org/10.1016/j.powtec.2021.05.093 info:eu-repo/semantics/openAccess CC BY CC BY |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | ALIMENTACIÓN INFANTIL ALIMENTOS DESHIDRATADOS CONSERVACIÓN DE ALIMENTOS TRATAMIENTO |
| dc.title.none.fl_str_mv | Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article Publicado info:eu-repo/semantics/publishedVersion |
| description | This paper investigated the effects of heat treatment (75 °C × 18 s and 100 °C × 18 s) and wet-mix total solids level (TS: 50 and 60%, w/w) on the physicochemical and techno-functional properties of model infant milk formula (IMF) powders. IMF produced from wet-mixes with 50% TS preheated at 75 °C (50%-75°C) exhibited the longest wettability time (55 ± 2 s) and the poorest flowability, explained by the small particle size (D [4;3]= 16.5 ± 2.29 μm) and low poured bulk density (0.27 ± 0.02 g/cm3). Larger particles were obtained by increasing both pasteurization temperature and TS. Further, powders from 60% TS wet-mixes showed less particle size uniformity, leading to better packing and higher bulk densities. 50%-75°C powders also showed the lowest onset glass transition temperature, which may affect its storage stability. Wettability time was reduced by increasing TS from 50 to 60% or by increasing pre-heating temperature from 75 to 100 °C. However, as observed by low-field nuclear magnetic resonance, the increase in the pasteurization temperature slowed down the global rehydration process. The flowing properties of the powders improved by increasing TS level of the wet-mix. In conclusion, the pre-spray drying wet-mix processing variables, pasteurization temperature and TS level, had a major effect on the physicochemical and functional properties of the IMF powders. It is crucial to understand how variations in the process parameters affect these powder characteristics, due to their functional, technological and economic importance. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | anni_b9fc0f2ca02803daeebf71e9b525ab00 |
| identifier_str_mv | 32501 urn:ISBN:69467 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | eng |
| network_acronym_str | anni |
| network_name_str | oai-lr-anni |
| oai_identifier_str | oai:PMBOAI:32501 |
| publishDate | 2021 |
| publishDateSort | 2021 |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | https://doi.org/10.1016/j.powtec.2021.05.093 CC BY CC BY |
| spelling | Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powdersRODRÍGUEZ ARZUAGA, MARIANADA SILVA, DENISE FELIXXANTHAKIS, EPAMEINONDASAALAEI, KATANEHPAWEL CZAJA, TOMASZAÑÓN, MARÍA CRISTINAABRAHAM, ANALÍA GRACIELAAHRNÉ, LILIAALIMENTACIÓN INFANTILALIMENTOS DESHIDRATADOSCONSERVACIÓN DE ALIMENTOSTRATAMIENTOThis paper investigated the effects of heat treatment (75 °C × 18 s and 100 °C × 18 s) and wet-mix total solids level (TS: 50 and 60%, w/w) on the physicochemical and techno-functional properties of model infant milk formula (IMF) powders. IMF produced from wet-mixes with 50% TS preheated at 75 °C (50%-75°C) exhibited the longest wettability time (55 ± 2 s) and the poorest flowability, explained by the small particle size (D [4;3]= 16.5 ± 2.29 μm) and low poured bulk density (0.27 ± 0.02 g/cm3). Larger particles were obtained by increasing both pasteurization temperature and TS. Further, powders from 60% TS wet-mixes showed less particle size uniformity, leading to better packing and higher bulk densities. 50%-75°C powders also showed the lowest onset glass transition temperature, which may affect its storage stability. Wettability time was reduced by increasing TS from 50 to 60% or by increasing pre-heating temperature from 75 to 100 °C. However, as observed by low-field nuclear magnetic resonance, the increase in the pasteurization temperature slowed down the global rehydration process. The flowing properties of the powders improved by increasing TS level of the wet-mix. In conclusion, the pre-spray drying wet-mix processing variables, pasteurization temperature and TS level, had a major effect on the physicochemical and functional properties of the IMF powders. It is crucial to understand how variations in the process parameters affect these powder characteristics, due to their functional, technological and economic importance.2021-01-01info:eu-repo/semantics/articlePublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=3250132501urn:ISBN:69467reponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del UruguayengEn: Powder Technology, 390, pp.473-481. DOI: https://doi.org/10.1016/j.powtec.2021.05.093https://doi.org/10.1016/j.powtec.2021.05.093info:eu-repo/semantics/openAccessCC BYCC BYoai:PMBOAI:325012026-06-16T06:18:34Z |
| spellingShingle | Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders RODRÍGUEZ ARZUAGA, MARIANA ALIMENTACIÓN INFANTIL ALIMENTOS DESHIDRATADOS CONSERVACIÓN DE ALIMENTOS TRATAMIENTO |
| status_str | publishedVersion |
| title | Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders |
| title_full | Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders |
| title_fullStr | Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders |
| title_full_unstemmed | Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders |
| title_short | Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders |
| title_sort | Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders |
| topic | ALIMENTACIÓN INFANTIL ALIMENTOS DESHIDRATADOS CONSERVACIÓN DE ALIMENTOS TRATAMIENTO |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32501 |