2024 AIChE Annual Meeting
(488g) Effect of Particle Size, Shape and Structure on the Moisture SorptionBehaviors of Milk Powders
Authors
McDowell, K. W. - Presenter, E. I. du Pont de Nemours and Company, Inc.
Krakowski, S. F., E. I. du Pont de Nemours and Company, Inc.
Skim milk powders were produced via spray-drying and freeze-drying
processes, and water-based moisture sorption isotherms were determined at various
temperatures using a high-resolution dynamic vapor sorption method. The
isotherms of the laboratory-dried powders were compared with isotherms of
commercially granulated skim milk and showed that the absorption behaviors
varied depending on the particle size, shape, and structure of the milk powders.
Two- and three-parameter moisture sorption equations were used to model the
moisture sorption behaviors and identify moisture-induced transition events. The
models showed good fit to the data, and differences in the fitting parameters could
be related to the structures generated via the dehydration and/or granulation
process used. These data are useful in determining optimal powder handling and
storage stability conditions and in packaging selections for dried food products
exhibiting differing particulate properties.
processes, and water-based moisture sorption isotherms were determined at various
temperatures using a high-resolution dynamic vapor sorption method. The
isotherms of the laboratory-dried powders were compared with isotherms of
commercially granulated skim milk and showed that the absorption behaviors
varied depending on the particle size, shape, and structure of the milk powders.
Two- and three-parameter moisture sorption equations were used to model the
moisture sorption behaviors and identify moisture-induced transition events. The
models showed good fit to the data, and differences in the fitting parameters could
be related to the structures generated via the dehydration and/or granulation
process used. These data are useful in determining optimal powder handling and
storage stability conditions and in packaging selections for dried food products
exhibiting differing particulate properties.