Gotowe bibliografie tematyczne / Dairy powders

Gotowa bibliografia na temat „Dairy powders”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 21 lutego 2023

Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych

Wybierz rodzaj źródła:

Spis treści

Zobacz listy aktualnych artykułów, książek, rozpraw, streszczeń i innych źródeł naukowych na temat „Dairy powders”.

Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.

Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.

Artykuły w czasopismach na temat "Dairy powders"

1

Burgess, Ken. "Dairy Powders and Concentrated Products". International Journal of Dairy Technology 63, nr 3 (29.06.2010): 475–76. http://dx.doi.org/10.1111/j.1471-0307.2010.00589.x.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Karam, Marie Celeste, Claire Gaiani, Reine Barbar, Chadi Hosri i Joel Scher. "Effect of dairy powder rehydration state on gel formation during yogurt process". Journal of Dairy Research 79, nr 3 (4.04.2012): 280–86. http://dx.doi.org/10.1017/s0022029912000131.

Pełny tekst źródła
Streszczenie:
Protein fortification and solubilisation into the milk base are important parameters enhancing yogurt texture. In this study, the milk base prepared from reconstituted skim milk powder was fortified with 2% of ‘aged’ (1 year old) or ‘fresh’ micellar casein (MC) powder. Micellar casein powders were left to rehydrate at 20°C for different times (5 or 180, 300, 480, 900 or 1440 min) before acidification with glucono-delta-lactone. The rehydration of the MC powders into milk was monitored with a granulo-morphometer equipment, thus, for the first time, allowing the elucidation of MC rehydration process into an opaque environment such as milk. Whereas the gel point was delayed proportionally to the powder rehydration length, the storage modulus appears unaffected. Besides, the gelation onset was not altered by the powder age.
Style APA, Harvard, Vancouver, ISO itp.
3

Abernethy, Grant, Don Otter, K. Arnold, J. Austad, S. Christiansen, I. Ferreira, F. Irvine i in. "Determination of Immunoglobulin G in Bovine Colostrum and Milk Powders, and in Dietary Supplements of Bovine Origin by Protein G Affinity Liquid Chromatography: Collaborative Study". Journal of AOAC INTERNATIONAL 93, nr 2 (1.04.2010): 622–27. http://dx.doi.org/10.1093/jaoac/93.2.622.

Pełny tekst źródła
Streszczenie:
Abstract An AOAC collaborative study was conducted to evaluate an affinity LC procedure for measuring immunoglobulin G (IgG) in selected dairy powders. The powders were extracted with 0.15 M sodium chloride solution and the pH was adjusted to 4.6 to precipitate caseins, which would otherwise lead to an overestimation of IgG. The analyte was then bound to a commercially available Protein G affinity cartridge and selectively eluted with a glycine buffer at pH 2.5. Detection was at 280 nm and quantification was made against a calibration curve prepared from bovine serum IgG. The samples analyzed included the likely matrixes for which this assay will find commercial use, namely, high- and low-protein-content colostrum powders, tablets containing colostrum powder, and some IgG-containing dairy powders; milk protein isolate, whey protein concentrate, and skim milk powder. Eleven laboratories provided data for the study and assayed blind duplicates of six materials. The repeatability RSD values ranged from 2.1 to 4.2 and the reproducibility RSD values ranged from 6.4 to 18.5. The Protein G method with casein removal has adequate reproducibility for measuring IgG in colostrum-derived powders that are traded on the basis of IgG content as a colostral marker.
Style APA, Harvard, Vancouver, ISO itp.
4

SKEENS, JORDAN W., MARTIN WIEDMANN i NICOLE H. MARTIN. "Spore-Forming Bacteria Associated with Dairy Powders Can Be Found in Bacteriological Grade Agar–Agar Supply". Journal of Food Protection 83, nr 12 (14.07.2020): 2074–79. http://dx.doi.org/10.4315/jfp-20-195.

Pełny tekst źródła
Streszczenie:
ABSTRACT Thermophilic spore-forming bacteria are found ubiquitously in natural environments and, therefore, are present in a number of agricultural food products. Spores produced by these bacteria can survive harsh environmental conditions encountered during food processing and have been implicated in food spoilage. During research efforts to develop a standardized method for enumerating spores in dairy powders, the dairy powder–associated thermophilic sporeformer Anoxybacillus flavithermus was discovered growing in uninoculated control plates of tryptic soy agar (TSA) supplemented with 1% (w/v) starch, after incubation at thermophilic (55°C) growth temperatures. This article reports the investigation into the source of this thermophilic sporeformer in TSA medium components and characterization of the bacterial isolates collected. Aqueous solutions of tryptic soy broth powder from four suppliers and four agar–agar powders (two manufacturing lots from one supplier [agar A_1 and agar A_2] and two from separate suppliers [agar B and agar C]) were subjected to two different autoclave cycle times (121°C for 15 min or 121°C for 30 min) and then prepared as TSA. After incubation at 55°C for 48 h, bacterial growth was observed only in media prepared from both lots of agar A agar–agar powder, and only when they were subjected to a 15-min autoclave cycle, implicating these powders as a source of the sporeformer contamination. Genetic characterization of 49 isolates obtained indicated the presence of five unique rpoB allelic types of the thermophilic sporeformer Geobacillus spp. in agar–agar powder from agar A. These results not only highlight the importance of microbiological controls but also alert researchers to the potential for survival of thermophilic sporeformers such as Anoxybacillus and Geobacillus in microbiological media used for detection and enumeration of these same thermophilic sporeformers in products such as dairy powders. HIGHLIGHTS
Style APA, Harvard, Vancouver, ISO itp.
5

Yu, Ming, Cécile Le Floch-Fouéré, Jeehyun Lee, Françoise Boissel, Romain Jeantet i Luca Lanotte. "Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments". Foods 11, nr 4 (16.02.2022): 562. http://dx.doi.org/10.3390/foods11040562.

Pełny tekst źródła
Streszczenie:
Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet scale in drying towers and, consequently, of the impact of process parameters and processed fluid characteristics on the powder properties is far from being achieved. In the wake of previous studies based on a laboratory scale approach, in this work, we provided a global picture of the drying in droplets of dairy protein mixes, i.e., whey proteins and casein micelles, which represent crucial dairy powder ingredients. Using profile visualization and optical microscopy, we explored the shape evolution in droplets with a range of protein contents and compositions typical of commercial powder production. The observation favored the evaluation of the specific role of each protein on the evaporation dynamics, and led to the construction of a phase diagram predictive of the dry droplet shape starting from the characteristics of the initial protein dispersions. Our outcomes represent a further step shedding light on the paradigm linking the physics of drying at the microscale and the nutritional properties of complex dairy powders.
Style APA, Harvard, Vancouver, ISO itp.
6

Huppertz, Thom. "Analytical Methods for Food and Dairy Powders". International Dairy Journal 27, nr 1-2 (grudzień 2012): 103. http://dx.doi.org/10.1016/j.idairyj.2012.07.001.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Clarke, Holly J., William P. McCarthy, Maurice G. O’Sullivan, Joseph P. Kerry i Kieran N. Kilcawley. "Oxidative Quality of Dairy Powders: Influencing Factors and Analysis". Foods 10, nr 10 (29.09.2021): 2315. http://dx.doi.org/10.3390/foods10102315.

Pełny tekst źródła
Streszczenie:
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
Style APA, Harvard, Vancouver, ISO itp.
8

Kusio, Katarzyna, Jagoda O. Szafrańska, Wojciech Radzki i Bartosz G. Sołowiej. "Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts". Applied Sciences 12, nr 22 (13.11.2022): 11503. http://dx.doi.org/10.3390/app122211503.

Pełny tekst źródła
Streszczenie:
The experiments aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion, and champignon in concentrations of 1, 3, or 5%) on the textural, rheological, antioxidative, and organoleptic features of fat-free dairy desserts. Each tested vegetable powder is commonly known for its biological activities. They are considered good sources of minerals and vitamins and can improve human health by decreasing the risk of numerous diseases. Samples were tested to check their texture, viscosity and viscoelastic properties, water activity, antioxidant (DPPH and FRAP), and organoleptic features. The addition of powders caused an increase in the hardness and adhesiveness of the final products. Viscosity was dependent upon the amount and type of tested powder. The correlation between hardness, elastic (G′), and viscous moduli (G″) has been noted. The water activity of the tested product ranged between 0.868–0.997. The highest content of phenolic compounds was detected in samples with 5% dried vegetable powders, and the value of the antioxidant activity increased proportionally to the vegetable content. Additionally, the organoleptic evaluation showed that panelists prefer desserts with champignon (3 and 5%) and carrot (3%) addition.
Style APA, Harvard, Vancouver, ISO itp.
9

Rennie, Paul R., Xiao Dong Chen, C. Hargreaves i A. R. Mackereth. "A study of the cohesion of dairy powders". Journal of Food Engineering 39, nr 3 (luty 1999): 277–84. http://dx.doi.org/10.1016/s0260-8774(98)00158-7.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Bagga, Payel, Guillaume Brisson, Alan Baldwin i Clive E. Davies. "Stick-slip behavior of dairy powders: Temperature effects". Powder Technology 223 (czerwiec 2012): 46–51. http://dx.doi.org/10.1016/j.powtec.2011.05.015.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Rozprawy doktorskie na temat "Dairy powders"

1

Mannon, Adria G. "Preventing Oxidation of Dairy Powders Using Oxygen Removal Packaging". Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/35970.

Pełny tekst źródła
Streszczenie:
Three types of dried milk (whole, nonfat, and buttermilk) were packaged in a modified atmosphere with a novel palladium-based oxygen removing catalyst and stored for eight weeks at 50°C. Powders stored in air with no catalyst and powders stored with the catalyst in an atmosphere modified to contain 5.7% hydrogen in nitrogen were evaluated by instrumental, chemical, and sensory methods. Hexanal concentrations were measured weekly using solid phase microextraction (SPME) and gas chromatography (GC) to compare the degrees of oxidation in the powders stored with the catalyst to those stored without it. Color changes were also monitored weekly using Hunterâ s L-, a-, and b-values. At the end of the eight-week period, a paired comparison sensory test was used to ascertain if the catalyst had an effect on odor. Anisidine values were also measured at this point to determine levels of oxidation in the powders. No significant difference was found in levels of oxidation between samples packaged with and without the catalyst in the modified atmosphere. At the end of eight weeks, the average hexanal concentration in the whole milk powder stored with the oxygen scavenger was 1.19 ± 0.20 ppm, while the average hexanal concentration in the air-packed whole milk powder was 1.06 ± 0.08 ppm. The average hexanal concentrations for the buttermilk stored with the catalyst and without were 0.84 ± 0.18 and 0.79 ± 0.15 ppm, respectively. In the nonfat milk powder, the sample stored with the catalyst had an average hexanal concentration of 0.91 ± 0.14 ppm and the sample stored in air without the catalyst had an average hexanal concentration of 0.83 ±0.20 ppm. Difference testing by volunteer sensory panelists also revealed no significant differences. It was expected that the milk powders stored with the catalyst in the modified atmosphere would have lower levels of oxidation and off-odors at the end of the eight weeks. However, the treatment ultimately resulted in no chemical or sensory differences. Thus, the catalyst proved ineffective in the given conditions. This could be due to a loss of the hydrogen required for the catalyst to function as time progressed or a lack of significant oxidation under the conditions employed.
Master of Science in Life Sciences
Style APA, Harvard, Vancouver, ISO itp.
2

Li, Bingyi. "Selective extraction of phospholipids from dairy powders using supercritical fluid extraction". Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38171.

Pełny tekst źródła
Streszczenie:
Master of Science
Food Science Institute
Jayendra K. Amamcharla
In recent years, the interest in functional components such as phospholipids (PLs) is increasing as a result of growing awareness of their health benefits. PLs affect several cell functions, such as growth, molecular transport system, memory processing, stress responses, and central nervous system myelination. Many studies have shown that the neutral lipids can be successfully extracted using supercritical carbon dioxide (SCO₂) from different types of foods such as egg, canola, pumpkin seed, fish and dairy powders. It is an alternative method to avoid the use of large quantities organic solvents. The SCO₂ is a safe, environmentally friendly and economical process to extract edible lipids from a variety of matrices. However, a modifier such as ethanol is needed to fractionate PLs due to limited solubility of PLs in SCO₂. The objectives of this study were to optimize the SFE process parameters and to determine the effect of pressure, temperature, and ethanol concentration on the extraction efficiency of PLs from whey protein phospholipid concentrate (WPPC) and buttermilk powder (BMP). Three different batches of WPPC and BMP were obtained from a commercial manufacturer and followed a unique two-step extraction process to isolate PLs from WPPC and BMP. In Step-1, neat supercritical CO₂ was used to remove all the neutral lipids at 414 bar pressure, 60 °C sample temperature, and 5 L/min CO₂ flow rate. The spent solids, the powder left after the first step extraction, were used to extract PLs in the second step. The Step-2 (SCO₂-Ethanol) process was optimized in terms of pressure (350, 414 and 550 bar), temperature (40 °C and 60 °C) and concentration of ethanol (10%, 15% and 20%) as independent factors. All the lipid fractions were analyzed by high performance lipid chromatography (HPLC) and thin layer chromatography (TLC). For WPPC, only ethanol concentration had significant effect (P < 0.05) on the amount of PLs extracted after the Step-2. On the other hand, temperature and ethanol concentration were significantly (P < 0.05) affected the efficiency of SFE for BMP. The optimal processing conditions for WPPC and BMP were 350 bar pressure, 60 °C sample temperature and 15% concentration of ethanol, and 550 bar of pressure, 60 °C sample temperature and 15% concentration of ethanol, respectively. This study allowed obtaining PLs from dairy co-products such as WPPC and BMP as a separate ingredient and this could be useful in nutraceutical and infant formulations as well as different food products formulations.
Style APA, Harvard, Vancouver, ISO itp.
3

Vignolles, Marie-Laure. "Fat supramolecular structure in fat-filled dairy powders : influence of composition and process on structure mechanisms and quality of powders". Rennes, Agrocampus Ouest, 2009. http://www.theses.fr/2009NSARB196.

Pełny tekst źródła
Streszczenie:
Les poudres laitières enrichies en matière grasse (MG) suscitent un intérêt croissant d'un point de vue économique et scientifique. Elle représentent une large gamme de produits, qui donnent lieu à de nombreues applications alimentaires parmi lesquelles les laits infantiles, les ingrédients laitiers, l'alimentation animale et les arômes encapsulés. La structure supramoléculaire de la MG dans les poudres enrichies en MG est souvent très complexe et mal connue. Elle confère à la MG des propriétés fonctionnelles de la matrice environnante. Malgré son intérêt, cette thématique n'a que peu été étudiée. De plus, le contrôle des propriétés physico-chimiques des poudres reste empirique dans le domaine industriel. Ainsi, il apparaissait primordial d'étudier les questions scientifiques en lien avec la structure supramoléculaire de la MG dans les poudres laitières, tant pour les communautés académiques qu'industrielles
Fat-filleddairy powders have acquired a growing interest from both an economical and a scientific point of view. They include a large variety of products for numerous food applications such as infant formulae, dairy ingredients, cattle feeding, and ecapsulated flavors. Fat supramolecular structure in fat-filled dairy powders can be very complex and is often poorly understood. It gives specific physicochemical properties to fat, which in turn gives specific functional properties to the surrounding matrix. Despite its interest, there was no exhaustive academic study of the topic at the beginning of this Ph. D. Program. Furthermore, controlling the physicochemical propoerties of these powders was still rather empirical in the industry. Hence, investigating the scientific issues related to fat supramolecular structure in fat-filled dairy powders appearead to be of primary importance for both the academic and industrial communities worldwide. The aims of this Ph. D. Research program were to investigate fat supramolecular structure and properties in fat-filled dairy powders in order (1) to determine adapted chemical compositions and process parameters to orientate fat supramolecular structure in fat-filled dairy powders, (2) to reach a better understanding of the mechanisms of the formation and evolution of fat supramolecular structure and fat physicochemical properties, and finally (3) to control powder physicochemical properties. The strategy was original as the study considered powders manufactured at the laboratory in controlled and industrial-like conditions and as specific methods for lipids were adapted to fat-filled dairy powders
Style APA, Harvard, Vancouver, ISO itp.
4

Eshpari, Hadi. "EVALUATION OF VACUUM PACKAGING ON THE PHYSICAL PROPERTIES, SOLUBILITY, AND STORAGE SPACE OF DAIRY POWDERS". DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/604.

Pełny tekst źródła
Streszczenie:
As many of the dairy powders manufactured have to travel long distances to reach their customers, both domestically and internationally, there is considerable interest among dairy powder manufacturers to maintain the quality of their products for relatively long storage periods. Dairy powders can have a long shelf life if packaged and stored properly. Vacuum packaging can be an attractive packaging strategy to maintain the quality of dairy powders and provide added value by improving the efficiency of using the storage space; because of the inherent compactness of these products. Vacuum packaged dry dairy ingredients may also have added ease of handling for end users. However, little is known about the impact of vacuum packaging on the physical properties of dry dairy ingredients. The main objective of this study was to determine the effect of vacuum packaging over 12 months storage on particle size, particle density, bulk density, tapped density, flowability, compressibility, color, moisture content, surface morphology, and solubility of six types of dairy powders. In addition, the effect of dairy ingredients type was also assessed. Commercial samples of nonfat dry milk powder, whole milk powder, buttermilk powder, milk protein Isolate, whey protein concentrate#80, and sweet whey powder were repackaged in duplicate using multi-wall foil side gusseted bags under varying degrees of vacuum (1, 0.7, 0.4 bar) and a control with no vacuum, then stored for 3, 6, and 12 months at 25°C and 60% relative humidity. Each powder was sampled and analyzed in duplicate for all the above listed quality attributes, upon receiving the powder and after 3, 6, and 12 months of storage. Moreover, the effect of vacuum packaging on storage space was evaluated comparing three different models; Model (1) represented a 25 kg bag of atmospheric packaged non fat dry milk with the actual dimensions of a commercial 25 kg bag of non fat dry milk. Model (2), a hypothetical model, represented a 25 kg bag of vacuum packaged non fat dry milk with a length and a width equal to those of model (1). Model (3), another hypothetical model, also represented a 25 kg bag of vacuum packaged non fat dry milk with a length equal to half of a pallet width and a width equal to one third of a pallet length, in order to achieve the highest pallet efficiency possible. The pallet used for all three models was considered to be a (48 × 40) pallet. The height of models 2 and 3 was allowed to reflect the bulk reduction effect of vacuum packaging and was determined based on the weight, density and the known dimensions of the bags. It is important to note that the density of models 2 and 3 was assumed to be equal to the density of a small bag of nonfat dry milk. The saved space per bag and pallet efficiency of vacuum packaging and atmospheric packaging were compared using the three models described above. Physical properties analyses of the dairy powders revealed statistically significant effect of vacuum pressure on only color values: L-, a-, and b but none of the other powder quality attributes examined. Powders packaged under vacuum showed a significantly higher mean of L- color value (p-value = 0.003 < 0.01), but significantly lower means of (a- and b-) color values (p-values = 0.005, and 0.001, respectively). This effect was more dramatic in high fat containing powder such as whole milk powder. In fact, vacuum packaged whole milk powders were significantly whiter, less red, and less yellow. It is likely that vacuum packaging has prevented color changes due to lipid oxidation in whole milk powder. Physical properties analyses of the dairy powders also revealed statistically significant increases in the particle density, particle size, bulk density, and tapped density due to the effect of storage time (all p-values = 0.000 < 0.01), statistically significant decreases in the angle of repose and compressibility due to the effect of storage time (p = 0.000 < 0.01) and (p = 0.004 < 0.01), respectively. The physical properties analyses also revealed a statistically significant effect of the powder type on particle density, particle size, bulk density, and tapped density, angle of repose, compressibility, and color values: L-, a-, and b- (all p-values = 0.000 < 0.01). In other words, particle density, particle size, bulk density, and tapped density of the powders increased over the storage time, while angle of repose (AOR) and compressibility decreased over the storage time. The powder type had a significant effect on particle density, particle size, bulk density, tapped density, AOR, compressibility, and color values: L-, a-, and b; however, it did not have any significant effect on solubility and moisture content. In addition, observations of the surface morphology of dairy powders were made using a scanning electron microscope. This evaluation demonstrated the differences in powder particle shape and surface morphology which are believed to be partially responsible for the significant differences observed in the physical properties, due to the effect of powder type. It was shown that vacuum packaging does increase the efficiency of using the storage space by removing the interstitial air and increasing the density of the powder. As described above, the height of model (2) and the length of model (3) both were expectedly shorter compared to those of model (1). Storage space calculations for non fat dry milk were performed based on comparing the volume of the 3 models and showed 15 % saving in storage space per bag and per pallet, due to vacuum packaging. The effect of space saving on the number of bags per pallet was evaluated using CAPE PACK v2.09 software and showed an increase from 45 bags/ pallet in model (1) to 50 bags/ pallet in model (2) and 54 bags/ pallet in model (3). Overall, this study demonstrates the impact of vacuum packaging on physical properties, solubility, and storage properties of dairy powders. The data suggest that the proposed vacuum packaging method may be beneficial to maintain the quality of the powders studied and it results in space savings per unit of dairy powder compared to conventional atmospheric packaging.
Style APA, Harvard, Vancouver, ISO itp.
5

Hauser, Mary. "Development and evaluation of a method to characterize the solubility of high-protein dairy powders using an ultrasonic flaw detector". Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20490.

Pełny tekst źródła
Streszczenie:
Master of Science
Food Science Institute - Animal Sciences & Industry
Jayendra K. Amamcharla
High-protein dairy powders are added to a variety of products to improve nutritional, functional, and sensory properties. To have the intended properties, the powder must be soluble. The solubility is effected by processing storage, and dissolution conditions, as well as the type of powder. Various tests are used to determine solubility, but they are time-consuming and subjective. Literature has shown that ultrasound spectroscopy can characterize the solubility of high-protein dairy powders, but it requires expensive equipment and skilled technicians. An economical alternative is to use an ultrasonic flaw detector, which is commonly used in the construction industry. For this study, an ultrasonic flaw detector based method was developed to characterize the solubility of high protein dairy powders. To evaluate the method, commercially available milk protein concentrate (MPC) was obtained and stored at 25°C and 40°C and stored for four weeks to produce powders with different dissolution properties. To test the powders, a 5% (w/w) concentration of powder was added to water. A focused beam reflectance measurement (FBRM) and solubility index were used as a reference method. After powder addition, data was collected at regular intervals for 1800s. The FBRM and solubility index showed that the powders lost solubility as the storage time and temperature increased. From the ultrasound data, one parameter was extracted from the relative velocity and three parameters were extracted from the attenuation data. A soluble powder had a low relative velocity standard deviation from 900-1800s, high area under the attenuation curve, low peak time, and high peak height. The ultrasonic flaw detector detected differences in solubility before the solubility index. When testing MPC with protein contents ranging from 85% to 90% and at a dissolution temperature of 40°C and 48°C, data from the ultrasonic flaw detector and FBRM showed that the solubility decreased as the protein content increased and increasing the dissolution temperature improved the solubility of the powder. Overall, the ultrasonic flaw detector can characterize the solubility of high-protein dairy powders.
Style APA, Harvard, Vancouver, ISO itp.
6

Listiohadi, Yuanita D. "The caking of lactose". Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/25753.

Pełny tekst źródła
Streszczenie:
This project has investigated the mechanism of caking of lactose and identified some possible solutions to minimise caking of lactose and dairy powders, additional to those suggested in the literature. A background to lactose and caking is given. The problems of caking are identified and discussed. The project adds information to the knowledge on the polymorphic forms of lactose and their inter-relationships due to moisture sorption and processes such as milling. This information and many others in the literature are used to complete the simplified lactose conversion diagram developed by King [1965] and improved by Walstra, et al. [1999], which has been widely used in the literature as a guide for lactose manufacturing, processing, and storage.
Style APA, Harvard, Vancouver, ISO itp.
7

Schmitz-Schug, Iris [Verfasser]. "Improving the nutritional quality of dairy powders Analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility / Iris Schmitz-Schug". München : Verlag Dr. Hut, 2014. http://d-nb.info/1064560059/34.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Schmitz-Schug, Iris [Verfasser], Ulrich M. [Akademischer Betreuer] Kulozik, Urs A. [Akademischer Betreuer] Peuker i Petra [Akademischer Betreuer] Först. "Improving the nutritional quality of dairy powders – analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility / Iris Schmitz-Schug. Gutachter: Ulrich M. Kulozik ; Urs A. Peuker ; Petra Först. Betreuer: Ulrich M. Kulozik". München : Universitätsbibliothek der TU München, 2014. http://d-nb.info/1064523226/34.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Schmitz-Schug, Iris Verfasser], Ulrich M. [Akademischer Betreuer] Kulozik, Urs [Akademischer Betreuer] [Peuker i Petra [Akademischer Betreuer] Först. "Improving the nutritional quality of dairy powders – analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility / Iris Schmitz-Schug. Gutachter: Ulrich M. Kulozik ; Urs A. Peuker ; Petra Först. Betreuer: Ulrich M. Kulozik". München : Universitätsbibliothek der TU München, 2014. http://d-nb.info/1064523226/34.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Litchwark, James Oliver. "Baghouse design for milk powder collection". Thesis, University of Canterbury. Chemical and Process Engineering, 2015. http://hdl.handle.net/10092/10208.

Pełny tekst źródła
Streszczenie:
This thesis aims to improve the understanding of the factors that determine the performance of baghouses used for milk powder collection. The research focuses specifically on the similarities and differences between milk powder collection and other common baghouse applications. The thesis also aims to demonstrate the value of recent developments in computational fluid dynamics in developing predictive models of baghouse performance. It is hoped that the findings of the thesis may find application in the New Zealand dairy industry, where such baghouses are commonly used to collect milk powder after spray drying. The effect of operating temperature and humidity on the performance of baghouses was investigated by examining both the forward filtration process and pulse cleaning process. Forward filtration was examined in a series of bench scale experiments, then scaled up to the pilot scale to confirm the findings. The effect of humidity on the pulsing performance was then investigated at the pilot scale. The importance of pulse system design was investigated at the pilot scale in a separate set of experiments. Pulse nozzle position, pulse pressure, and pulse duration were varied and the effect on the baghouse pressure differentials was measured. A computational fluid dynamics (CFD) filter model designed for membrane filtration was adapted with some success to simulate a milk powder baghouse. The model was successful in predicting the length of the low pressure zone at the top of the bag, and the general trends in overpressure associated with changes to the pulse system geometry. The model was not successful in predicting the acceleration of the filter bag during the pulse. The model was used to simulate both forward filtration and pulsing, to extend the results of the experimental investigation. The effects of changes in the pulse nozzle height, pulse nozzle diameter, and pulse pressure were simulated, as well as the effect of gravitational settling during forward filtration, to extend the results of the previous experiments. There is a clear opportunity remaining for further work to extend the basic model developed here and to adapt the model to simulate large industrial baghouses. Experiments on the bench scale and pilot scale indicated that increased cohesive forces between particles improve the performance of milk powder baghouses by lowering the resistance of the filter cake during forward filtration and aiding cake removal during pulse cleaning. Under the conditions typical of industrial milk powder baghouses, cohesive forces are governed primarily by liquid bridging between particles, due to melted fat (particularly at high temperatures) and softened lactose (at high humidity levels). As a range of milk powders with different compositions are produced commercially, the relative importance of lactose-based and fat-based cohesion differs between powder types. Cohesion promotes the formation of porous structures in the filter cake, improving the cake permeability. In skim milk powder (SMP), particle cohesion is dominated by softened lactose, and is highly moisture dependent. In the bench scale experiments conducted here, increasing the relative humidity from 6% to 17% decreased the specific cake resistance from 1.69x10⁹ m.kg¯¹ to 8.23X10⁸ m.kg¯¹, and decreased the proportion of powder adhering to the filter from 14% of the total supplied powder to 3%. The combination of these effects decreased the total resistance over the filter from 1.09X10⁹m¯¹ to 1.89X10⁸; m¯¹, an 83% reduction. The low deposition at high humidity suggested that the porous cake structure formed at high humidity levels was fragile, so that deposited particles were prone to subsequent dislodgement, especially in areas where the shear velocity near the filter surface was high. In pilot scale experiments, the porous cake structure formed at high humidity was more easily removed from the filter bag, resulting in more effective pulse cleaning. It was concluded that particle cohesion promoted cake filtration over depth filtration, as particles tended to adhere to the cake surface immediately upon contact. As depth filtered particles are more difficult to remove, the shift toward cake filtration at high humidity improved the pulse cleaning performance. A high-fat milk protein concentrate (MPC) powder was also filtered on the bench scale apparatus. Particle cohesion in the MPC powder was dominated by liquid fat, and showed a clear dependence on temperature but not on humidity. Increasing the temperature from 30°C to 90°C caused the specific cake resistance of the MPC to decrease from 1.06x10⁸ m⁻¹ to 3.94x10⁷m⁻¹, a 63% decrease. The deposition of MPC powder was unaffected by either temperature or humidity. Gravitational settling of particles in large baghouses was found to produce significant variations in the properties of the filter cake throughout the baghouse. Experimental results with the pilot scale baghouse found a strong decreasing trend in the particle size with increasing height in the baghouse, with the mean particle size decreasing from 117 μm at the bottom of the baghouse to only 31 μm near the top of the filter bag. The filter cake thickness also decreased sharply with height. Results from the CFD simulations indicated that in the pilot scale baghouse particles larger than 120 μm in diameter tend to fall out of the air flow and collect in the bottom of the baghouse, instead of depositing on the filter. While industrial baghouses tend to have a higher elutriation velocity than the pilot scale baghouse used in this study, the large size of industrial baghouses provides ample opportunity for particles to segregate on the basis of size. In addition, bench scale results indicated that high air velocities near the filter surface may cause particles to rebound from the filter. This may occur in industrial baghouses in the region near the inlet, where the air velocity is highest. The reverse pressure differential induced in the filter bag by a cleaning pulse was found to increase with distance from the cell plate. Positioning the nozzle too close to the bag opening created a low pressure zone just beneath the cell plate, where the pressure remained lower inside the bag than outside throughout the pulse. This may lead to poor cleaning at the top of the bag. In the pilot scale baghouse, positioning the nozzle at least 0.7 m from the bag opening eliminated the low pressure zone. The optimum distance of 0.7 m is is dependent on the nozzle type and bag diameter, but can be directly applied to recent industrial baghouse designs in the NZ dairy industry, which have the same nozzle type and bag diameter as the pilot scale baghouse. The design of the pulse cleaning system is important in achieving good baghouse performance. Increasing the pulse tank pressure on the pilot scale baghouse from 3.5 bar to 6.5 bar caused a 30% reduction in the forward pressure differential after the pulse, while decreasing the pulse pressure below 3.5 bar caused the pressure differentials to increase indefinitely. Altering the nozzle position had no effect on the overall pressure differentials, but did alter the local acceleration at different points on the filter bag during a pulse. CFD simulations indicated that decreasing the distance between the nozzle and the bag opening from 0.7 m to 0.1 m increased the overpressure at the bottom of the bag from 770 Pa to 3500 Pa, but this was offset by the appearance of the low pressure zone at the top of the bag as mentioned above. CFD simulations indicated that the diameter of the pulse nozzle altered both the mean bag overpressure generated by the pulse, and the distribution of the overpressure over the bag surface, with the low pressure zone at the top of the bag becoming longer at large nozzle diameters. The pulse duration was found to be unimportant, with experiments on the pilot scale baghouse finding that this had no effect on either the overall baghouse pressure differentials or the length of the low pressure zone at the top of the bag. The project has extended the understanding of milk powder baghouse performance by relating the moisture-dependent properties of lactose and the temperature-dependent melting of dairy fats to baghouse performance. The project has also provided a useful design tool in the form of the CFD model. The project demonstrates an opportunity for further CFD research into baghouse design, as the basic model developed here could now be modified to directly simulate large industrial baghouses. It is hoped that the results from this thesis will find application in the New Zealand Dairy Industry.
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Książki na temat "Dairy powders"

1

Tamime, Adnan. Dairy powders and concentrated products. Chichester: John Wiley & Sons, Ltd., 2009.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Y, Tamime A., red. Dairy powders and concentrated milk products. Ames: Blackwell Pub., 2009.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Schuck, Pierre. Analytical methods for food and dairy powders. Hoboken, N.J: Wiley, 2012.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Schuck, Pierre, Anne Dolivet i Romain Jeantet. Analytical Methods for Food and Dairy Powders. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118307397.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Kervyn, Bernard. From dairy aid to milk powder business: The dairy sector in Bangladesh. Dhaka: Community Development Library, 1985.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Kennedy, Marie. Comparison of in-line viscosity measurement techniques in the manufacture of skim milk powder. Dublin: University College Dublin, 1999.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Bhattacharjee, Haripada. Structure and operations of existing marketing system of imported powder milk in Bangladesh. Dhaka: Bureau of Business Research, Dhaka University, 1996.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Tamime, Adnan Y. Dairy Powders and Concentrated Products. Wiley & Sons, Limited, John, 2009.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Tamime, A. Y., red. Dairy Powders and Concentrated Products. Wiley, 2009. http://dx.doi.org/10.1002/9781444322729.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Jeantet, Romain, Pierre Schuck i Anne Dolivet. Analytical Methods for Food and Dairy Powders. Wiley & Sons, Incorporated, John, 2012.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Części książek na temat "Dairy powders"

1

Schuck, P. "Dairy Protein Powders". W Advances in Dairy Ingredients, 1–29. Oxford, UK: Wiley-Blackwell, 2013. http://dx.doi.org/10.1002/9781118448205.ch1.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Chandrapala, J. "Whey Wastes and Powders". W Microstructure of Dairy Products, 261–91. Chichester, UK: John Wiley & Sons Ltd, 2018. http://dx.doi.org/10.1002/9781118964194.ch11.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Kelly, Alan L., i Patrick F. Fox. "Manufacture and Properties of Dairy Powders". W Advanced Dairy Chemistry, 1–33. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-2800-2_1.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Havea, P., A. J. Baldwin i A. J. Carr. "Specialised and Novel Powders". W Dairy Powders and Concentrated Products, 268–93. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch8.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Montagne, D. H., P. Van Dael, M. Skanderby i W. Hugelshofer. "Infant Formulae - Powders and Liquids". W Dairy Powders and Concentrated Products, 294–331. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch9.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Crowley, S. V., A. L. Kelly, P. Schuck, R. Jeantet i J. A. O’Mahony. "Rehydration and Solubility Characteristics of High-Protein Dairy Powders". W Advanced Dairy Chemistry, 99–131. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-2800-2_4.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Kelly, P. M. "Erratum to: IV. Significance of Lactose in Milk Powders". W Advanced Dairy Chemistry, 759. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-84865-5_16.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Deeth, H. C., i J. Hartanto. "Chemistry of Milk - Role of Constituents in Evaporation and Drying". W Dairy Powders and Concentrated Products, 1–27. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch1.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Bloore, C. G., i D. J. O'Callaghan. "Process Control in Evaporation and Drying". W Dairy Powders and Concentrated Products, 332–50. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch10.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Bloore, C. G., i D. J. O'Callaghan. "Hazards in Drying". W Dairy Powders and Concentrated Products, 351–69. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch11.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.

Streszczenia konferencji na temat "Dairy powders"

1

Murphy, Eoin G., Nicolas E. Regost, Yrjo H. Roos i Mark A. Fenelon. "Physical properties of commercial infant milk formula products". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7413.

Pełny tekst źródła
Streszczenie:
The physical properties of 12 commercially available infant milk formula (IMF) and follow-on (FO) powders were assessed. Polarised light micrographs of powders revealed that two types of powders existed: Type I - homogenous mixtures of milk powder particles and Type II – heterogeneous mixtures of milk powder particles and tomahawk-shaped a-lactose monohydrate crystals. Conventionally employed correlations between particle size, flowability and compressibility were found to be highly dependent on the presence of crystalline lactose in powders. Overall, results showed the importance of micro-structural evaluation during analysis of physical properties of dairy powders and, in particular, IMF/FO powders. Keywords: max. Infant formula; microstructure; physical properties
Style APA, Harvard, Vancouver, ISO itp.
2

Ayuningtyas, Widya D., Roni Ridwan, I. M. Joni, E. T. Marlina i Ellin Harlia. "Activation of inoculum microorganism from dairy cattle feces". W THE 1ST INTERNATIONAL CONFERENCE AND EXHIBITION ON POWDER TECHNOLOGY INDONESIA (ICePTi) 2017. Author(s), 2018. http://dx.doi.org/10.1063/1.5021207.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Deskiharto, Arman, Asep Rakhmat, Deddy Sutarman i Eko Pribadi. "Could Calcium Silicate Powder Prevent Mastitis in Dairy Farm?" W Proceedings of the Conference of the International Society for Economics and Social Sciences of Animal Health - South East Asia 2019 (ISESSAH-SEA 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/isessah-19.2019.10.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Abirami, R., P. Subathra, Aju M. John, Basil George i T. Akash Jose. "Experimental study on treating dairy and kitchen waste water using jackfruit seed powder and peanut powder". W 11TH ANNUAL INTERNATIONAL CONFERENCE (AIC) 2021: On Sciences and Engineering. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0110145.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Andersen, Jens Møller. "Heat Integration of Absorption Heat Pump in a Milk Powder Dairy". W ASME 2000 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2000. http://dx.doi.org/10.1115/imece2000-1293.

Pełny tekst źródła
Streszczenie:
Abstract Heat integration with absorption heat pumps requires investigation of many types of plant designs. In this article, it is concluded that in many cases high temperature absorption systems for heat recovery are more economically feasible than absorption systems for cooling purposes. The conclusion is based on a project where the scope was to investigate technical and economical possibilities for heat integration of an absorption heat pump in a milk powder plant. The first idea behind the project was to use the waste heat from the rejected air to drive an absorption cooling system to reduce the electricity consumption for cooling proposes. The model of the plant was based on simulations as a background for a time averaged COP model. It was concluded that an absorption system for generating low temperature steam is more feasible.
Style APA, Harvard, Vancouver, ISO itp.
6

Salmanova, D. A., Ivan Evdokimov i Aleksei Lodygin. "DEVELOPMENT OF DAIRY DRINK TECHNOLOGY BASED ON RECONSTITURED SYSTEMS «MILK POWDER – WHEY POWDER» ENRICHED WITH GINGER ROOT". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-123.

Pełny tekst źródła
Streszczenie:
The relevance of the cavitation disintegration method application for the reconstitution of dry dairy products is substantiated. The results of research on the creation of a milk drink based on the systems «milk powder – whey powder» restored using ultrasonic cavitation are presented. The technology and formulation of an enriched milk drink with the addition of ground ginger root have been developed.
Style APA, Harvard, Vancouver, ISO itp.
7

Chaves, Matheus Andrade, i Samantha Cristina Pinho. "Effect of phospholipid composition on the structure and physicochemical stability of proliposomes incorporating curcumin and cholecalciferol". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7357.

Pełny tekst źródła
Streszczenie:
Proliposomes are dry phospholipid-based particles in which bioactives can be entrapped, and that can produce liposomal suspensions if adequately hydrated. In our study, curcumin and cholecalciferol were incorporated in proliposomes obtained by coating of micronized sucrose. Different mass ratios of Lipoid S40 and Phospholipon 90H were used to produce the proliposomes. The powders were structurally characterized and bioactives content were analyzed over 60 days of storage. Curcumin and cholecalciferol amounts in F100CV formulation were 100 and 98.7% of their initial amount, respectively. Strucutral characterization showed bioactives were successfully incorporated in concentrations compatible with recommended daily dosages. Keywords: proliposomes, curcuminoid, vitamin D3, Raman spectroscopy, powder characterization
Style APA, Harvard, Vancouver, ISO itp.
8

Hidayati, Y. A., T. B. A. Kurnani, E. T. Marlina, K. N. Rahmah, E. Harlia i I. M. Joni. "The production of anaerobic bacteria and biogas from dairy cattle waste in various growth mediums". W THE 1ST INTERNATIONAL CONFERENCE AND EXHIBITION ON POWDER TECHNOLOGY INDONESIA (ICePTi) 2017. Author(s), 2018. http://dx.doi.org/10.1063/1.5021214.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Marpaung, Seamus Tadeo, i Cucuk Nur Rosyidi. "The development of daily monitoring tool in a service part manufacturing company". W THE 1ST INTERNATIONAL CONFERENCE AND EXHIBITION ON POWDER TECHNOLOGY INDONESIA (ICePTi) 2017. Author(s), 2018. http://dx.doi.org/10.1063/1.5024084.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Waghray, Pradyut, Mahip Saluja, Mayank Agarwal, Abhijit Vaidya, Jaideep Gogtay, Ashish Kumar Deb, Sneha Limaye i in. "Clinical evaluation of fluticasone/formoterol twice daily delivered via a single dose dry powder inhaler in patients with persistent asthma". W ERS International Congress 2016 abstracts. European Respiratory Society, 2016. http://dx.doi.org/10.1183/13993003.congress-2016.pa4114.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
Możesz być także zainteresowany rozszerzonymi bibliografiami na temat „Dairy powders” dla poszczególnych typów źródeł:
Artykuły w czasopismach Rozprawy doktorskie Książki
Oferujemy zniżki na wszystkie plany premium dla autorów, których prace zostały uwzględnione w tematycznych zestawieniach literatury. Skontaktuj się z nami, aby uzyskać unikalny kod promocyjny!

Do bibliografii