Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation

Citation data:

Journal of Food Engineering, ISSN: 0260-8774, Vol: 221, Page: 106-113

Publication Year:
2018
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DOI:
10.1016/j.jfoodeng.2017.10.005
Author(s):
Krystel Li; Meng Wai Woo; Hasmukh Patel; Lloyd Metzger; Cordelia Selomulya
Publisher(s):
Elsevier BV
Tags:
Agricultural and Biological Sciences
article description
Spray drying at higher solids concentrations improves drying efficiency, and reduces the overall energy cost of milk powder production. As the performance of the evaporator prior to spray drying is limited by viscosity, several methods can be employed to reduce feed viscosity such as thermal pre-treatment or ultrasound. The method employed in this study was hydrodynamic cavitation (HC) on milk protein concentrate (MPC80). Rheological properties of the protein milk were observed to improve, with a reduction in viscosity by 20% and 56% upon the application of a cavitation rotor speed of 25 Hz and 50 Hz, respectively, due to the breakdown in protein gel structure and hence a decrease in the elastic modulus of the proteins. While HC did not adversely affect solubility, with the powders having on average a solubility of 97.5% at a reconstitution temperature of 50 °C, both bulk and tapped density increased when the emulsion was subjected to HC, owing to a reduction in particle size. This study therefore suggests the potential of using HC for a more efficient drying of high solids milk, while maintaining and/or improving the physicochemical properties of powders.