Crystallization of Powders of Spray-Dried Lactose, Skim Milk and Lactose-Salt Mixtures
-
Tim Langrish
Crystallization of spray-dried amorphous skim milk, lactose and lactose-salt mixtures at different relative humidities and storage times was studied by moisture sorption and X-ray diffraction tests. The results from the moisture sorption tests indicated that the time for 95% crystallization of skim milk powders at 75% and 89% relative humidities are 155 and 80 hours, respectively. For lactose, the 95% crystallization times at 51% and 75% relative humidities are 55 and 7 hours, respectively. A significant result is that salt delayed lactose crystallization, with lactose-salt mixtures (5:1 by weight) at 51% and 75% relative humidities having 95% crystallization times of 70 and 20 hours, respectively. Crystallization was also observed from increasing peak intensities in X-ray diffraction patterns. The rate of crystallization increased with increasing moisture content.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Articles in the same Issue
- Article
- Optimization of Protein Enrichment of Deoiled Rice Bran by Solid State Fermentation Using Aspergillus oryzae MTCC 1846
- Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches
- Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser
- Crystallization of Powders of Spray-Dried Lactose, Skim Milk and Lactose-Salt Mixtures
- Shorter Communication
- Quality Evaluation of Kiwi Wine
- Conjugated Linoleic Acid Production by Fermentation
- Critical Review
- GIT Physicochemical Modeling - A Critical Review
- The Potential Use of Polymer-Clay Nanocomposites in Food Packaging
Articles in the same Issue
- Article
- Optimization of Protein Enrichment of Deoiled Rice Bran by Solid State Fermentation Using Aspergillus oryzae MTCC 1846
- Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches
- Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser
- Crystallization of Powders of Spray-Dried Lactose, Skim Milk and Lactose-Salt Mixtures
- Shorter Communication
- Quality Evaluation of Kiwi Wine
- Conjugated Linoleic Acid Production by Fermentation
- Critical Review
- GIT Physicochemical Modeling - A Critical Review
- The Potential Use of Polymer-Clay Nanocomposites in Food Packaging
