Measurement of thermal characteristics of spray-dried milk and juice blend.
Blended concentrated grape/peach (G/P) juice 60% total soluble solids (TSS) with condensed whole cow milk 40% TSS (1.5:8.5) was spray dried using a pilot-scale spray drier FT 80 at feeding pressure 7,000 Pa, at chamber temperature 180 degrees C and at chamber pressure -110 Pa. The glass transition state of blended G/P juice-milk powder, three pure sugars (glucose, sucrose and lactose) and casein were studied using differential scanning calorimetry. The calorimetry showed that G/P juice-milk powder is a glassy material. The glass transition temperature of blended G/P juice-milk powder at 0.248 water activity was 42 degrees C, compared with commercial full milk powder (control) of 29 degrees C at 0.334 at water activity (a(w)).
Afifi
Hanan S
HS
Department of Food Sciences, United Arab Emirates University, College of Food and Agriculture, Al Ain, United Arab Emirates. hafifi@uaeu.ac.ae
Abu Shelaibi
A A
AA
Laleye
L C
LC
Ismail
I A
IA
D000818:Animals; D001628:Beverages / Q000032:analysis*; D002152:Calorimetry, Differential Scanning; D002364:Caseins / Q000032:analysis; D055598:Chemical Phenomena; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D055951:Functional Food / Q000032:analysis*; D005947:Glucose / Q000032:analysis; D006358:Hot Temperature; D007785:Lactose / Q000032:analysis; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis; D010858:Pigmentation; D011312:Pressure; D027861:Prunus / Q000737:chemistry; D013395:Sucrose / Q000032:analysis; D044366:Transition Temperature; D027843:Vitis / Q000737:chemistry; D014867:Water / Q000032:analysis
D002364:Caseins; D008894:Milk Proteins; D014867:Water; D013395:Sucrose; D005947:Glucose; D007785:Lactose