Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches

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• 作者：Jonathan J. O'Sullivan^a ; ^b ; Christiane Schmidmeier^a ; ^b ; Kamil P. Drapala^a ; ^b ; James A. O'Mahony^a ; ^b ; Alan L. Kelly^a ; ^b ; ^{a.kelly@ucc.ie}
• 关键词：Powder induction ; Eductor ; Static mixer ; High shear inline mixer ; Milk protein isolate ; Skim milk powder
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：197
• 期：Complete
• 页码：9-16
• 全文大小：1543 K
• 卷排序：197

文摘

Induction of dairy powders, SMP and MPI, was investigated. The induction process was monitored inline using pressure drop analysis. Pressure drop data allowed for estimation of viscosity during powder dissolution. SMP was inducted more rapidly than MPI, due to compositional differences. Inline high shear mixing was most effective compared to the other technologies.