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

Samaneh Keshani, Wan Ramli Wan Daud, Meng Wai Woo, M. M. Nourouzi, Meor Zainal Meor Talib, A. Luqman Chuah, A. R. Russly

Research output: Contribution to journalArticle

7 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)737-748
Number of pages12
JournalJournal of Food Engineering
Volume116
Issue number3
DOIs
Publication statusPublished - 2013

Fingerprint

Milk
Fats
energy
lipids
Hydrophobic and Hydrophilic Interactions
adhesion
Proteins
proteins
cohesion
whey
droplets
dryers
cream
skim milk
whey protein
hydrophobicity
Whey
milk
Whey Proteins

Keywords

  • Deposition
  • Full cream milk
  • Skim milk
  • Spray drying
  • Surface energy
  • Whey protein

ASJC Scopus subject areas

  • Food Science

Cite this

Keshani, S., Wan Daud, W. R., Woo, M. W., Nourouzi, M. M., Meor Talib, M. Z., Chuah, A. L., & Russly, A. R. (2013). Reducing the deposition of fat and protein covered particles with low energy surfaces. Journal of Food Engineering, 116(3), 737-748. https://doi.org/10.1016/j.jfoodeng.2013.01.003

Reducing the deposition of fat and protein covered particles with low energy surfaces. / Keshani, Samaneh; Wan Daud, Wan Ramli; Woo, Meng Wai; Nourouzi, M. M.; Meor Talib, Meor Zainal; Chuah, A. Luqman; Russly, A. R.

In: Journal of Food Engineering, Vol. 116, No. 3, 2013, p. 737-748.

Research output: Contribution to journalArticle

Keshani, S, Wan Daud, WR, Woo, MW, Nourouzi, MM, Meor Talib, MZ, Chuah, AL & Russly, AR 2013, 'Reducing the deposition of fat and protein covered particles with low energy surfaces', Journal of Food Engineering, vol. 116, no. 3, pp. 737-748. https://doi.org/10.1016/j.jfoodeng.2013.01.003
Keshani, Samaneh ; Wan Daud, Wan Ramli ; Woo, Meng Wai ; Nourouzi, M. M. ; Meor Talib, Meor Zainal ; Chuah, A. Luqman ; Russly, A. R. / Reducing the deposition of fat and protein covered particles with low energy surfaces. In: Journal of Food Engineering. 2013 ; Vol. 116, No. 3. pp. 737-748.
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