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Journals / Gıda / 2021 / Cilt: 46 - Sayı: 1

DETERMINATION OF MORPHOLOGICAL STRUCTURE AND POWDER FLOW CHARACTERISTICS OF COMMERCIALLY IMPORTANT POWDERED MILK PRODUCTS

TİCARİ ÖNEME SAHİP TOZ SÜT ÜRÜNLERİNİN MORFOLOJİK YAPISI VE TOZ AKIŞ ÖZELLİKLERİNİN BELİRLENMESİ

Meryem GÖKSEL SARAÇ
Duygu ASLAN TÜRKER
Mahmut DOGAN
Journal
Gıda
Pages
119–133
Publication Date
2020-12-11
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Among samples, lactose was the only sample which caking phenomenon was determined as the sample with the longest wettability.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, casein, lactose, full fat milk powder and cheese powder were selected which have a great importance in food formulations.
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Key Findings & Data:The caking, powder flow rate dependency test as well as the wettability, solubility, bulk and tapped bulk density and morphological structure was determined.
💡
Conclusion & Impact:Among samples, lactose was the only sample which caking phenomenon was determined as the sample with the longest wettability.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:süt tozu · kazein · laktoz

Abstract

In this study, casein, lactose, full fat milk powder and cheese powder were selected which have a great importance in food formulations. The caking, powder flow rate dependency test as well as the wettability, solubility, bulk and tapped bulk density and morphological structure was determined. The solubility, wettability, bulk and tapped bulk density and Carr index values of the samples were in the range of 2.87-58.72%, 1.15-60.00 min, 0.49-0.60, 0.58-0.71 and 11.01-22.00%, respectively. Whereas milk powder was identified as the sample with the lowest moisture and average particle size in the Carr index, it was determined as the product with the highest average particle size in terms of the solubility rate. Casein determined with the lowest solubility and wettability values was found as the product with the highest average particle size. Among samples, lactose was the only sample which caking phenomenon was determined as the sample with the longest wettability.

Özet

Bu çalışmada gıda ürünlerinin formülasyonunda önemli yer tutan toz süt ürünlerinden kazein, laktoz, yağlı süt tozu ve peynir tozu seçilmiş, kekleşme derecesi, toz akış hızı bağımlılık testi ve kohezyon testi ile ıslanabilirlik, çözülebilirlik, yığın ve sıkıştırılmış yoğunluk ve morfolojik yapı gibi toz akış karakterizasyonu gerçekleştirilmiştir. Toz süt ürünlerinin ortalama tane boyutu ile toz özellikleri ve fizikokimyasal özellikleri belirlenmiştir. Örneklerin çözünürlük, ıslanabilirlik, yığın ve sıkıştırılmış yoğunluk ve Carr indeks değerleri, sırasıyla %2.87-58.72, 1.15-60.00 dk, 0.49-0.60, 0.58-0.71 ve %11.01-22.00 aralığında olduğu gözlenmiştir. Süt tozu en düşük nem ve ortalama tane boyutu ile Carr indeks değerlendirmesinde çok iyi akış gösteren örnek olarak belirlenirken çözünürlük oranı en yüksek toz ürün olmuştur. En düşük çözünürlük ve ıslanabilirlik değerleri ile tespit edilen kazein en yüksek ortalama tane boyutuna sahip ürün olarak belirlenmiştir. Örnekler içerisinde tek kekleşme görülen laktoz en uzun sürede ıslanabilen örnek olarak saptanmıştır.

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Cite This Article

SARAÇ, M. G., TÜRKER, D. A., DOGAN, M. (2020). DETERMINATION OF MORPHOLOGICAL STRUCTURE AND POWDER FLOW CHARACTERISTICS OF COMMERCIALLY IMPORTANT POWDERED MILK PRODUCTS. Gıda, Cilt: 46 - Sayı: 1, 119–133. https://ajindex.com/articles/83277

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