Assessment of powder flow, functional and microbiological characteristics of ozone-treated skim milk powder
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The influence of ozone treatment (OT) of skim milk powder (SMP) on functional, physicochemical characteristics, powder flow behaviours and microbiological quality was evaluated. SMP was ozone treated for 0 (control), 30, 60, 90 or 120 min. Particle size parameters of samples were not affected by OT. OT increased dispersibility and foaming capacity, but decreased wettability time. The cohesion index of samples ranged from 11.98 to 18.34, with higher treatment times decreasing it. OT significantly decreased the tendency for caking and cohesion, as well as compaction characteristics, and increased the flow stability of ozone-treated samples compared with control. OT could be effective for improving SMP flow behaviours in terms of caking, cohesion, and compaction. OT for 120 min decreased the count of all analysed microorganisms to under the detection limit. Inactivation of microorganisms and improving functional and powder flow characteristics by OT may have applications in dairy powder processing and food safety. (c) 2021 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
[Keyword Not Available]
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
121
