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

Öz

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.

Anahtar Kelimeler

• milk powder
• casein
• lactose
• cheese powder
• powder flow
• physicochemical properties

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

Öz

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.

Anahtar Kelimeler

• süt tozu
• kazein
• laktoz
• peynir tozu
• toz akış
• tanecik boyutu
• fizikokimyasal özellikler

Kaynakça

1. Aguilera, J., del Valle, J., Karel, M. (1995). Caking phenomena in amorphous food powders. Trends Food Sci Technol, 6(5), 149-155. doi: https://doi.org/10.1016/S0924-2244(00)89023-8
2. Altuntaş, F. (2015). Prebiyotik Hazır Etsiz Toz Çiğ Köfte Üretimi. Yüksek Lisans Tezi, Erciyes Üniversitesi, Kayseri. AOAC. (2000). Official Methods of Analysis of AOAC International. Association of Official Analysis Chemists International. Washington DC, the USA.
3. Barbosa-Cánovas, G. V. (2005). Physical and chemical properties of food powders. Encapsuled and Powdered Foods. 39-71s. Benkovic, M., Bauman, I. (2009). Flow properties of commercial infant formula powders. World Academy of Science, Engineering and Technology, 54(6), 495-499.
4. Benković, M., Belščak-Cvitanović, A., Bauman, I., Komes, D., Srečec, S. (2017). Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Res, 100, 211-218. doi: 10.1016/j.foodres.2017.08.048
5. Benković, M., Belščak-Cvitanović, A., Komes, D., Bauman, I. (2013). Physical Properties of Non-Agglomerated Cocoa Drink Powder Mixtures Containing Various Types of Sugar and Sweetener. Food Bioproc Tech, 6(4), 1044-1058. doi: 10.1007/s11947-011-0742-0
6. Börjesson, E., Innings, F., Trägårdh, C., Bergenståhl, B., Paulsson, M. (2013). The dissolution behavior of individual powder particles. Dairy Sci Technol, 93(4-5), 357-371.
7. Carić, M. (1994). Concentrated and dried dairy products: VCH Publishers Inc.
8. Carpin, M., Bertelsen, H., Bech, J. K., Jeantet, R., Risbo, J., Schuck, P. (2016). Caking of lactose: A critical review. Trends Food Sci Technol, 53, 1-12. doi: https://doi.org/10.1016/j.tifs.2016.04.002

9. Chudy, S., Pikul, J., Rudzińska, M. (2015). Effects of storage on lipid oxidation in milk and egg mixed powder. J Food Nutr Res,54(1), 31-40. de Freitas Eduardo, M., da Silva Lannes, S. C. (2007). Use of texture analysis to determine compaction force of powders. J Food Eng, 80(2), 568-572.
10. Doğan, M., Aslan, D., Gürmeriç, V., Özgür, A., Göksel Saraç, M. (2019). Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties. Powder Technol, 344, 222-232. doi: https://doi.org/10.1016/j.powtec.2018.12.030
11. Du, S.-k., Jiang, H., Yu, X., Jane, J.-l. (2014). Physicochemical and functional properties of whole legume flour. Lwt-Food Scı Technol, 55(1), 308-313.
12. Er, B., Sert, D., Mercan, E. (2019). Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics. Int Dairy J, 99, 104544. doi: https://doi.org/10.1016/j.idairyj.2019.104544
13. Fitzpatrick, J. J., Barry, K., Cerqueira, P. S. M., Iqbal, T., O’Neill, J., Roos, Y. H. (2007). Effect of composition and storage conditions on the flowability of dairy powders. Int Dairy Jl, 17(4), 383-392. doi: https://doi.org/10.1016/j.idairyj.2006.04.010
14. Fitzpatrick, J. J., O’Connor, J., Cudmore, M., Dos Santos, D. (2017). Caking behaviour of food powder binary mixes containing sticky and non-sticky powders. J Food Eng, 204, 73-79. doi: https://doi.org/10.1016/j.jfoodeng.2017.02.021
15. Forny, L., Marabi, A., Palzer, S. (2011). Wetting, disintegration and dissolution of agglomerated water soluble powders. Powder Technol, 206(1-2), 72-78.
16. Freudig, B., Hogekamp, S., Schubert, H. (1999). Dispersion of powders in liquids in a stirred vessel. Chem Eng Process, 38(4-6), 525-532. Göksel Saraç, M. (2018). Rendering Artık Yağlarından Emülgatör Üretimi ve Model Gıdalarda Arayüzey (interfacial) Reolojik Uygulamaları. Doktora Tezi, Erciyes Üniversitesi, Kayseri.
17. Hedayatnia, S., Mirhosseini, H., Amid, B. T., Sarker, Z. I., Veličkovska, S. K., Karim, R. (2016). Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer. Lwt-Food Scı Technol, 72, 330-342.
18. Himmetağaoğlu, A. B., Erbay, Z., Çam, M. (2019). Süt Yağının Toza Dönüştürülmesi ve Krema Tozu. Akademik GIDA, 17(1).
19. IDF, I. D. F. (2012). The World Dairy Situation 2012. Bulletin of the International Dairy Federation (Vol. 458/2012.). Brussels, Belgium.
20. Jeantet, R., Schuck, P., Six, T., Andre, C., Delaplace, G. (2010). The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder. Dairy Sci Technol, 90(2-3), 225-236.
21. Landillon, V., Cassan, D., Morel, M.-H., Cuq, B. (2008). Flowability, cohesive, and granulation properties of wheat powders. J Food Eng, 86(2), 178-193.
22. Mathlouthi, M., Rogé, B. (2003). Water vapour sorption isotherms and the caking of food powders.. Food Chem, 82(1), 61-71. doi: 10.1016/S0308-8146(02)00534-4
23. Mercan, E., Sert, D., Akın, N. (2018). Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage. Lwt-Food Scı Technol, 97, 279-288. doi: https://doi.org/10.1016/j.lwt.2018.07.002
24. O'Donoghue, L. T., Haque, M. K., Kennedy, D., Laffir, F. R., Hogan, S. A., O'Mahony, J. A., Murphy, E. G. (2019). Influence of particle size on the physicochemical properties and stickiness of dairy powders. Int Dairy J, 98, 54-63. doi: https://doi.org/10.1016/j.idairyj.2019.07.002
25. Oskaybaş, B. (2016). Çerezlik Kabak Posası Kullanılarak Diyet Lifi ve Pektin Üretimi. Yüksek Lisans Tezi, Erciyes Üniversitesi, Kayseri.
26. Özcan, D. (2011). Süt ve Süt Ürünlerinde Tüketici Talebi ve Satın Alma Kararına Etki Eden Faktörler Üzerine Bir Araştırma: İzmir İli Örneği. Ege Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Bornova, İzmir.
27. Provent, B., Chulia, D., Cary, J. (1993). Particle size and the caking tendency of a powder. Eur J Pharm Bıopharm, 39(5), 202-207. Santhalakshmy, S., Bosco, S. J. D., Francis, S., Sabeena, M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol, 274, 37-43.
28. Schubert, H. (1993). Instantization of powdered food products. Int Chem Eng, 33(1), 28-45.
29. Schuck, P. (2011). Milk Powder: Types and Manufacture. Encyclopedia of Dairy Science, 108-117.
30. Schuck, P., Jeantet, R., Dolivet, A. (2012). Analytical methods for food and dairy powders: John Wiley & Sons.
31. Sharma, A., Jana, A. H., Chavan, R. S. (2012). Functionality of milk powders and milk‐based powders for end use applications a review. Compr Rev Food Sci, 11(5), 518-528.
32. Takahashi, S., Seib, P. (1988). Paste and gel properties of prime corn and wheat starches with and without native lipids. Cereal Chem, 65(6), 474-483.
33. Tamime, A. (2009). Dried milk products. Dairy powders and concentrated milk products: Oxford, UK: Blackwell Pub. Ltd.
34. Thomas, M. E., Scher, J., Desobry-Banon, S., Desobry, S. (2004). Milk powders ageing: effect on physical and functional properties. Crit Rev Food Sci Nutr, 44(5), 297-322.
35. Troy, H. C., Sharp, P. F. (1930). α and β Lactose in Some Milk Products. J Dairy Sci, 13(2), 140-157. doi: 10.3168/jds.S0022-0302(30)93513-8
36. Turchiuli, C., Fuchs, M., Bohin, M., Cuvelier, M.-E., Ordonnaud, C., Peyrat-Maillard, M., Dumoulin, E. (2005). Oil encapsulation by spray drying and fluidised bed agglomeration. Innov Food Scı Emerg, 6(1), 29-35.
37. Yu, Z.-Y., Jiang, S.-W., Cai, J., Cao, X.-M., Zheng, Z., Jiang, S.-T., . . . Pan, L.-J. (2018). Effect of high pressure homogenization (HPH) on the rheological properties of taro (Colocasia esculenta (L). Schott) pulp. Innov Food Scı Emerg, 50, 160-168.
38. Zafar, U., Vivacqua, V., Calvert, G., Ghadiri, M., Cleaver, J. A. S. (2017). A review of bulk powder caking. Powder Technol, 313, 389-401. doi: https://doi.org/10.1016/j.powtec.2017.02.024