Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-07-08 DOI:10.1111/1471-0307.13104

Guangya Xu, Baheeja J Zaitoun, Norah O'Shea, Colm P O'Donnell, Jayendra K Amamcharla

引用次数: 0

Abstract

The potential of focused beam reflectance measurement (FBRM) and electrical resistance tomography (ERT) was evaluated as on‐line process analytical technologies (PAT) for monitoring powder rehydration. Skim milk powder (SMP) and stage one infant formulas were evaluated. Among all samples, SMP had the greatest conductivity by ERT (P < 0.05), this was confirmed by off‐line methods, that is, SMP had a higher solubility, whereas infant formulas had lower solubility. Particle counts for fines of all samples reached peak values ~450 s. Results demonstrated PAT tools offer capability for rehydration characterisation of dairy and non‐dairy powders.

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利用聚焦光束反射测量法和电阻断层扫描法研究乳制品和婴儿配方粉的再水化特性

评估了聚焦光束反射测量法（FBRM）和电阻断层扫描法（ERT）作为在线工艺分析技术（PAT）监测粉末再水化的潜力。对脱脂奶粉（SMP）和第一阶段婴儿配方奶粉进行了评估。在所有样品中，脱脂奶粉的电导率最高（P <0.05），离线方法也证实了这一点，即脱脂奶粉的溶解度较高，而婴儿配方奶粉的溶解度较低。结果表明，PAT 工具具有对乳制品和非乳制品粉末进行再水化表征的能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.