- Title
- Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
- Creator
- Adhikari, Benu; Howes, Tony; Bhandari, Bhesh; Langrish, Tim
- Date
- 2009
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/57433
- Identifier
- vital:1909
- Identifier
-
https://doi.org/10.1016/j.jfoodeng.2009.01.029
- Identifier
- ISSN:0260-8774
- Abstract
- Spray drying trials were carried out to produce amorphous sucrose powder. Firstly, pure sucrose solutions were prepared and spray dried at inlet and outlet temperatures of 160 °C and 70 °C, respectively. No amorphous powder was obtained and only 18% of the feed solids were recovered in a crystalline form, with the remaining solids lost as wall deposits. Secondly, sodium caseinate (Na-C) and hydrolyzed whey protein isolate (WPI) were added in sucrose:protein solid ratios of (99.5:0.5) and (99.0:1.0) and drying trials were conducted maintaining the initial drying conditions. In both these cases, greater than 80% of the feed solids were recovered in an amorphous form. The increase in protein concentration from 0.5% to 1% on dry solid basis did not further improve the recovery. The remarkable increase in recovery from a small addition of protein is attributed to preferential migration of protein molecules to the droplet-air interface, and the subsequent transformation of the thin, protein-rich film into a non-sticky glassy state upon drying. This film overcomes both the particle-to-particle and particle-to-wall stickiness. The measured bulk glass rubber transition temperature (Tg-r) values of the bulk mixtures at various moisture contents were very close to the corresponding mean glass transition temperature (Tg) of the pure sucrose indicating that surface layer Tg rather than the bulk Tg is responsible for this. Electron spectroscopy for chemical analysis (ESCA) studies revealed that the particle surface was covered by 50-58% (by mass) proteins. The calculated glass transition temperature of the surface layer (Tg,surface layer), based on the surface elemental compositions, showed that the Tg,surface layer has increased to the extent that it remained within the safe drying envelope of spray drying. © 2009 Elsevier Ltd. All rights reserved.
- Relation
- Journal of Food Engineering Vol. 94, no. 2 (2009), p. 144 -153
- Rights
- Copyright Elsevier
- Rights
- Open Access
- Rights
- This metadata is freely available under a CCO license
- Subject
- Amorphous sucrose; ESCA; Glass transition; Protein segregation; Spray drying; Stickiness; Air interfaces; Amorphous powders; Bulk glass; Bulk mixtures; Crystalline forms; Dry solids; Drying conditions; Effect of additions; Electron spectroscopy for chemical analysis; Elemental compositions; Glass transition temperature; Glassy state; Moisture contents; Outlet temperatures; Particle surfaces; Protein concentrations; Protein molecules; Rubber transition temperatures; Sodium caseinate; Sucrose powders; Sucrose solutions; Surface layers; Whey protein isolates; Chemical analysis; Curing; Dewatering; Glass; Phase interfaces; Powders; Proteins; Segregation (metallography); Sodium; Sugar; Superconducting transition temperature; Sucrose
- Full Text
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