Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography-Reference-Cited by-同舟云学术

Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography

Published:2024-07-07 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Xu Guangya¹²^ORCID,Zaitoun Baheeja J³,O'Shea Norah¹^ORCID,O'Donnell Colm P²^ORCID,Amamcharla Jayendra K⁴^ORCID

Affiliation:

1. Food Chemistry and Technology Department Teagasc Food Research Centre, P61C996 Moorepark, Fermoy Cork Ireland

2. School of Biosystems and Food Engineering University College Dublin D04 V1W8 Dublin 4 Ireland

3. Food Science Institute Call Hall, Kansas State University 66502 Manhattan KS USA

4. Midwest Dairy Foods Research Center, Department of Food Science and Nutrition 1334 Eckles Ave, University of Minnesota 55108 St. Paul MN USA

Abstract

The potential of focused beam reflectance measurement (FBRM) and electrical resistance tomography (ERT) was evaluated as on‐line process analytical technologies (PAT) for monitoring powder rehydration. Skim milk powder (SMP) and stage one infant formulas were evaluated. Among all samples, SMP had the greatest conductivity by ERT (P < 0.05), this was confirmed by off‐line methods, that is, SMP had a higher solubility, whereas infant formulas had lower solubility. Particle counts for fines of all samples reached peak values ~450 s. Results demonstrated PAT tools offer capability for rehydration characterisation of dairy and non‐dairy powders.

Funder

Teagasc

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13104

Reference17 articles.

1. Applications of soy protein hydrolysates in the emerging functional foods: a review

2. Rehydration characteristics of milk protein concentrate powders monitored by electrical resistance tomography

3. Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations

4. Rehydration and Solubility Characteristics of High-Protein Dairy Powders

5. Characterization of milk protein concentrate solubility using focused beam reflectance measurement