Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior, Physicochemical Properties, and Storage Stability of Powder

2008 ◽  
Vol 26 (2) ◽  
pp. 239-247 ◽  
Author(s):  
Ashok K. Shrestha ◽  
Tony Howes ◽  
Benu P. Adhikari ◽  
Bhesh R. Bhandari
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Storage Stability ◽  
Skim Milk ◽  
Drying Behavior ◽  
Milk Permeate ◽  
And Storage

Physicochemical Properties and Storage Stability of Lutein Microcapsules Prepared with Maltodextrins and Sucrose by Spray Drying

2015 ◽  
Vol 80 (2) ◽  
pp. E359-E369 ◽  
Author(s):  
Pengqun Kuang ◽  
Hongchao Zhang ◽  
Poonam R. Bajaj ◽  
Qipeng Yuan ◽  
Juming Tang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Storage Stability ◽  
And Storage

Changes in Concentration of Aflatoxin M1 during Manufacture and Storage of Skim Milk Powder

2006 ◽  
Vol 69 (3) ◽  
pp. 682-685 ◽  
Author(s):  
ORGUN DEVECİ ◽  
EMEL SEZGİN
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Aflatoxin M1 ◽  
Weight Changes ◽  
Sample Weight ◽  
Powder Samples ◽  
And Storage ◽  
Different Levels

In this study, skim milk powder was produced from cow's milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 μg/liter (ppb), and the effects of process stages on the AFM1 contents were investigated. Pasteurization, concentration, and spray drying caused losses of about 16, 40, and 68%, respectively, in AFM1 content of the milk contaminated with 1.5 μg/liter AFM1, and losses of 12, 35, and 59%, respectively, in the milk contaminated with 3.5 μg/liter AFM1. These losses were found to be statisticially significant at the level of P < 0.01. After 3- and 6-month storage periods, AFM1 content of the skim milk powder produced from milk with 1.5 μg/liter AFM1 decreased by 2 and 5%, respectively, whereas these rates were 2 and 4%, respectively, for the skim milk powders made from milk with 3.5 μg/liter AFM1 (after adjustment for sample weight). Changes in AFM1 content of milk powder samples were found statistically insignificant (P > 0.05 and P > 0.01) for 3- and 6-month storage periods.

Physicochemical Properties and Storage Stability of Microencapsulated DHA-Rich Oil with Different Wall Materials

2016 ◽  
Vol 179 (7) ◽  
pp. 1129-1142 ◽  
Author(s):  
Wuxi Chen ◽  
Haijun Wang ◽  
Ke Zhang ◽  
Feng Gao ◽  
Shulin Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Storage Stability ◽  
Wall Materials ◽  
And Storage

Physicochemical properties and storage stability of spray-dried soya bean sprout extract

2016 ◽  
Vol 51 (8) ◽  
pp. 1869-1876
Author(s):  
Dae-Hoon Lee ◽  
Hye-Mi Park ◽  
Hong Kyoon No ◽  
Witoon Prinyawiwatkul ◽  
Joo-Heon Hong
Keyword(s):  
Physicochemical Properties ◽  
Storage Stability ◽  
Soya Bean ◽  
Bean Sprout ◽  
And Storage ◽  
Spray Dried

scholarly journals Effect of skim milk powder and sucrose on quality and storage stability of mango leather

2018 ◽  
Vol 3 (4) ◽  
pp. 41-49
Author(s):  
Adnan Khaliq ◽  
◽  
Moazzam Rafiq Khan ◽  
Samreen Ahsan ◽  
Muhammad Farhan Jahangir Chughtai ◽  
...  
Keyword(s):  
Storage Stability ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
And Storage

scholarly journals Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 225-231
Author(s):  
F. Yeasmin ◽  
M.J. Khan ◽  
M.H. Riad
Keyword(s):  
Physicochemical Properties ◽  
Consumer Satisfaction ◽  
Storage Stability ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

scholarly journals Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization

RSC Advances ◽  
2020 ◽  
Vol 10 (20) ◽  
pp. 11883-11891
Author(s):  
Quanyang Li ◽  
Zhengtao Zhao
Keyword(s):  
Physicochemical Properties ◽  
Storage Stability ◽  
Colloidal Properties ◽  
Processing History ◽  
Dairy Protein ◽  
And Storage ◽  
Interfacial Characteristics

This research investigated the influence of processing history on physicochemical properties of dairy protein-stabilized emulsions.

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