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    Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches

    Year: 2017

    Journal: J. Food Eng., Volume 197, MAR, page 9–16

    Authors: O'Sullivan, Jonathan J.; Schmidmeier, Christiane; Drapala, Kamil P.; O'Mahony, James A.; Kelly, Alan L.

    Organizations: Dairy Processing Technology Centre (DPTC); Enterprise Ireland initiative; Irish State through Technology Centres Programme [TC/2014/0016]

    Keywords: Powder induction; Eductor; Static mixer; High shear inline mixer; Milk protein isolate; Skim milk powder

    The induction of two dairy powders, skim milk powder (SMP; low-protein content), and milk protein isolate (MPI, high-protein content), was studied. The powder induction approaches investigated were (1) eductor alone, (2) eductor with a static mixer, and (3) eductor with high shear inline mixing. Measurement of pressure drop, from which viscosity was determined inline using the Hagen-Poiseuille equation, offline viscometry and particle size analyses were performed. High shear inline mixing provided the most efficient induction of powders. In addition, more rapid powder induction, as observed from particle size analysis, was achieved for SMP in comparison to MPI, owing to its better rehydration properties. Inline pressure drop data demonstrated that dissolution of MPI had two distinct phases: (i) powder introduction, and (ii) powder breakdown, irrespective of configuration and concentration employed. (C) 2016 Elsevier Ltd. All rights reserved.
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