Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage

Basit Öğe Kaydı
dc.contributor.authorMercan, Emin
dc.contributor.authorSert, Durmus
dc.contributor.authorAkin, Nihat
dc.date.accessioned2024-02-23T14:13:06Z
dc.date.available2024-02-23T14:13:06Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractThe aim of this study was to determine effects of high-pressure homogenization (HPH) treatment to milk concentrates on powder flow properties of skim milk powders (SMP). For this purpose, SMP samples were produced from skim milk concentrates which were HPH treated at 0 (control), 50, 100 and 150 MPa. SMP samples were stored 180 days at 20 and 40 degrees C and caking, cohesion and powder flow speed dependency test (PFSD) were performed using a Powder Flow Analyzer. HPH treatment decreased cohesion and caking properties of SMPs. At the 0. day, cake strength of SMPs from HPH treated concentrates varied from 0.43-2.70 mN.m, whereas cake strength of SMP-0(control) was 8.20 mN.m. Cohesion index (CI) of samples ranged from 6.80-15.74 nun during storage. Based on CI, SMPs from HPH treated concentrates showed free and easy flowing flow behavior during storage at 20 and 40 degrees C. In addition, cohesion index at four speeds indicated that SMP from HPH treated concentrates were more flowable at even lower flow speeds then SMP-0. PFSD test verified that all SMP samples showed more free-flowing characteristics with increasing flow speeds. Flow stability of samples ranged from 0.95-1.15 and also flow stability of SMP-0 increased during storage at both 20 and 40 degrees C. The results revealed that HPH treatment to milk concentrates could improve powder flow properties of skim milk powders.en_US
dc.identifier.doi10.1016/j.lwt.2018.07.002
dc.identifier.endpage288en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85049731965en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage279en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.07.002
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12305
dc.identifier.volume97en_US
dc.identifier.wosWOS:000445715600038en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh-Pressure Homogenizationen_US
dc.subjectPowder Flow Propertiesen_US
dc.subjectSkim Milk Powderen_US
dc.subjectCohesionen_US
dc.subjectCakingen_US
dc.titleDetermination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storageen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu