Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27484
Title: Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders
Authors: Rodríguez Arzuaga, Mariana 
Felix da Silva, Denise 
Xanthakis, Epameinondas 
Aalaei, Kataneh 
Czaja, Tomasz Pawel 
Añón, María Cristina 
Abraham, Analía G. 
Ahrne, Lilia 
Major Field of Science: Engineering and Technology
Field Category: Other Engineering and Technologies
Keywords: Dry matter;Pasteurization;Infant formula mix;Flowability;Rehydration;Particle size
Issue Date: Sep-2021
Source: Powder Technology, 2021, vol. 390, pp. 473-481
Volume: 390
Start page: 473
End page: 481
Journal: Powder Technology 
Abstract: This paper investigated the effects of heat treatment (75 °C × 18 s and 100 °C × 18 s) and wet-mix total solids level (TS: 50 and 60%, w/w) on the physicochemical and techno-functional properties of model infant milk formula (IMF) powders. IMF produced from wet-mixes with 50% TS preheated at 75 °C (50%-75°C) exhibited the longest wettability time (55 ± 2 s) and the poorest flowability, explained by the small particle size (D [4;3]= 16.5 ± 2.29 μm) and low poured bulk density (0.27 ± 0.02 g/cm3). Larger particles were obtained by increasing both pasteurization temperature and TS. Further, powders from 60% TS wet-mixes showed less particle size uniformity, leading to better packing and higher bulk densities. 50%-75°C powders also showed the lowest onset glass transition temperature, which may affect its storage stability. Wettability time was reduced by increasing TS from 50 to 60% or by increasing pre-heating temperature from 75 to 100 °C. However, as observed by low-field nuclear magnetic resonance, the increase in the pasteurization temperature slowed down the global rehydration process. The flowing properties of the powders improved by increasing TS level of the wet-mix. In conclusion, the pre-spray drying wet-mix processing variables, pasteurization temperature and TS level, had a major effect on the physicochemical and functional properties of the IMF powders. It is crucial to understand how variations in the process parameters affect these powder characteristics, due to their functional, technological and economic importance.
URI: https://hdl.handle.net/20.500.14279/27484
ISSN: 1873328X
DOI: 10.1016/j.powtec.2021.05.093
Rights: © Elsevier
Type: Article
Affiliation : Technological Laboratory of Uruguay 
University of Copenhagen 
Centro de Investigación y Desarrollo en Criotecnología de Alimentos 
Research Institutes of Sweden 
University of Wrocław 
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