Abstract
This study investigated the physical characteristics and flow properties of seven milk protein concentrate (MPC) powders, ranging from 36.6 (MPC35) to 89.6 (MPC90) % (w/w) protein in dry-matter. MPC80, MPC85 and MPC90 had the smallest particle sizes (P < 0.05) and significantly higher (P < 0.05) specific surface areas, as measured using nitrogen adsorption. The bulk density of MPC powders decreased with increasing protein content, due to increased (P < 0.05) levels of interstitial and occluded air. Flow testing indicated that high protein MPC powders were more compressible (P < 0.05), had lower flow index values (P < 0.05) and required larger (P < 0.05) outlet diameters for optimal flow in mass-flow hoppers compared to lower protein MPC powders.
| Original language | English |
|---|---|
| Pages (from-to) | 31-38 |
| Number of pages | 8 |
| Journal | Journal of Food Engineering |
| Volume | 135 |
| DOIs | |
| Publication status | Published - Aug 2014 |
Keywords
- Compressibility
- Flowability
- Hopper design
- Milk protein concentrate
- Particle size
- Particle structure
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