Naslov
Flow properties of dairy powders

Autori
Benković, Maja ; Bauman, Ingrid

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
The First North and East European Congress on Food Book of Abstracts / - Sankt Peterburg : RUSFosT, St. Petersburg State Institute of Technology, 2012, 126-126

Skup
The First North and East European Congress on Food 2012

Mjesto i datum
Sankt Peterburg, Ruska Federacija, 22.04.2012. - 24.04.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dairy powder; rheometer; flow

Sažetak
In order to avoid major industrial milk powder handling and processing problems like the inability to discharge the powder from bins or to prevent sticking of the powder to transport vessels, it is necessary to determine the powders' flow properties. In this research particle size distribution and flow properties of 8 different milk powder samples were determined. Dairy powder samples were chosen based on their fat content (skim milk powders with a maximum of 1.5 % milk fat and full milk powders with a minimum of 26 % milk fat) and milk powders of herbal origin. Flow properties were determined using TA.HD Plus Powder Flow Analyzer. Particle size was determined by conventional sieving analysis. Full milk powder samples were classified as extremely cohesive, while skim milk powder samples flowed freely and were slightly cohesive. Dairy powder samples containing the smallest particles exhibited higher cohessiveness and resistance to flow. Skim milk powder samples exhibited a higher tendency to cake than whole and herbal milk powder samples. These conclusions present an important finding for optimizing the design of silos and transport vessels in dairy powder industry.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA