By M Corredig
Advances in applied sciences for the extraction and amendment of helpful milk elements have unfolded new possibilities for the meals and nutraceutical industries. New purposes for dairy constituents also are being discovered. Dairy-derived components reports the most recent examine in those dynamic areas.
Part one covers glossy methods to the separation of dairy parts and manufacture of dairy constituents. half makes a speciality of the numerous region of the organic performance of dairy parts and their nutraceutical functions, with chapters on milk oligosaccharides, lactoferrin and the function of dairy in nutrition consumption and metabolic rules, between different themes. the ultimate a part of the e-book surveys the technological performance of dairy parts and their functions in foodstuff and non-food items. Dairy constituents and nutrients flavour, purposes in emulsions, nanoemulsions and nanoencapsulation, and value-added elements from lactose are one of the themes covered.
With its distinctive editor and foreign staff of participants, Dairy-derived components is a vital advisor to new advancements for the dairy and nutraceutical industries, in addition to researchers in those fields.
- Summarises sleek methods to the separation of dairy parts and the manufacture of dairy ingredients
- Assesses advances in either the organic and technological performance of dairy components
- Examines the applying of dairy elements in either nutrition and non-food products
Read or Download Dairy-Derived Ingredients. Food and Nutraceutical Uses PDF
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Additional resources for Dairy-Derived Ingredients. Food and Nutraceutical Uses
As some of the factors are subject to both seasonal and daily variations, it is necessary to monitor those properties that might be affected by these variations and to make appropriate corrections to the operation parameters. e. moisture content and bulk density, are good examples described below to show the strong relationships between process and products. 40 Dairy-derived ingredients Drying air parameters Concentrate flow rate Sprayer AH of outlet air T°C of outlet air Prior process Nozzle / Wheel Heat treatment Inlet air T°C and AH before and after heating Concentrate residence time RH Concentrate temperature T°C H2O aw Spray drying Agglomeration Stickiness–cakiness Rehydration Ø Droplet η of [C] Homogenization Total solid content Tg°C Biochemical composition Fig.
6. 2 Process improvement The aim of this section is to show the use of a thermohygrometric sensor, with some examples of such measurements (temperature, absolute (AH) and relative humidity (RH), dry air flow rate, water activity) through calculation of mass and absolute humidity to prevent sticking in the drying chamber and to optimize powder moisture and water activity in relation to the relative humidity of the outlet air. It was demonstrated by Schuck et al. (2005b) that a thermohygrometer can be used to avoid sticking and to optimize water content and water activity in dairy powders.
For viscosity measurement, a rheometer can be used to obtain viscosity profiles. The blades of the agitator are placed at right angles to each other to provide good homogenization. Industrial dissolution processes usually include stirring at a constant speed and experiments have therefore been designed to provide a constant shear rate (100 s−1). The aqueous phase used is distilled water at a volume of 18 mL. The powder is dispersed in the rheometer cup 50 s after starting the rheometer. , 2005, 2006a).