- Title
- The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
- Creator
- Adhikari, Benu; Howes, Tony; Wood, B. J.; Bhandari, Bhesh
- Date
- 2009
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/66562
- Identifier
- vital:1910
- Identifier
-
https://doi.org/10.1016/j.jfoodeng.2009.01.022
- Identifier
- ISSN:0260-8774
- Abstract
- The effect of competitive surface migration of proteins and low molecular weight surfactants (LMS) on the powder recovery in spray drying of highly sticky sugar-rich food has been studied. Sucrose was chosen as a model sugar-rich food because it cannot be easily converted into a pure amorphous powder through spray drying. Sodium caseinate (Na-C) and hydrolyzed whey protein isolate (WPI) were used as model proteins. Polysorbate 80 (Tween-80) and sodium dodecyl sulfate (Na-DS) were used as model non-ionic and ionic LMS. A sucrose solution was spray dried without any additives to establish a base case. Following this, spray drying trials of sucrose-protein solutions were conducted. The sucrose: protein ratio was maintained at 99.5:0.5 and 99.0:1.0. Finally, 0.05% of Tween-80 and Na-DS, on a nominal feed basis, were individually added to the solutions and spray dried. The solid concentration of all of the feed solutions was set at 25% and the inlet and outlet temperatures were maintained at 170 °C and 70 °C, respectively. Powder recovery was determined using a standard procedure and taken as an indicator of the surface stickiness. Coverage of the particle surface by the proteins was determined through elemental surface analysis and a nitrogen balance. It was found that in the absence of LMS, the proteins covered up to 55% of the particle surface and increased the powder recovery to between 84% and 85%. Formation of a glassy protein-rich film acts to reduce the surface stickiness of sucrose droplets. However, when LMS was added to the sucrose-protein solutions, the recovery dropped to zero in the case of Tween-80. In the case of Na-DS the recoveries ranged to 39% and 68%. At these recoveries 83% and 59% of the protein, respectively, was displaced from the surface. This drastic effect of surfactant types on the powder recovery is explained using the Orogenic Displacement model. © 2009 Elsevier Ltd. All rights reserved.
- Relation
- Journal of Food Engineering Vol. 94, no. 2 (2009), p. 135 -143
- Rights
- Copyright Elsevier
- Rights
- Open Access
- Rights
- This metadata is freely available under a CCO license
- Subject
- Low molecular weight surfactants; Protein; Spray drying; Stickiness; Sugar-rich foods; Amorphous powders; Displacement models; Elemental surfaces; Feed solutions; Model proteins; Nitrogen balances; Non ionics; Outlet temperatures; Particle surfaces; Polysorbate 80; Powder formations; Powder recoveries; Protein solutions; Sodium caseinate; Sodium dodecyl sulfates; Solid concentrations; Standard procedures; Sucrose solutions; Surface migrations; Surface stickiness; Tween-80; Whey protein isolates; Curing; Dewatering; Dielectric relaxation; Molecular weight; Powders; Proteins; Recovery; Sodium; Sodium sulfate; Sugar; Surface active agents; Surface analysis; Sucrose
- Full Text
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