Dairy powders: Impact of surface composition and heterogeneity on functional properties

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-06-14 DOI:10.1016/j.jfoodeng.2025.112689

Claire Gaiani , Ali Nasirpour , Serafim Bakalis , Mogens Andersen , Alireza Naseri , Kirsten Gade Malmos , Jennifer Burgain

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引用次数: 0

Abstract

This study investigates the surface characteristics of four industrial dairy powders - Skim Milk Powder (SMP), Whole Milk Powder (WMP), Instant Filled Milk Powder (IFMP), and Cheese Powder (CP) - across multiple length scales, aiming to understand how these characteristics influence their physical and functional properties. Using X-ray Photoelectron Spectroscopy on large area (multiple particles), it was observed that surface composition remains consistent across different particle sizes within each powder type. Notably, SMP exhibited a more hydrophilic surface compared to the other powders, particularly CP. At the particle scale (single particle – 10 μm × 10 μm), Atomic Force Microscopy (AFM) analysis revealed uniform surface structures. Among the samples, CP and SMP displayed smoother surfaces whereas WMP and IFMP exhibited more textured topographies. High-resolution (2 μm × 2 μm) AFM assessments highlighted distinct differences in surface structures among the powders. Nanomechanical measurements indicated that SMP had the highest Young's modulus suggesting a stiffer surface, while CP had the lowest, indicating a softer surface. Finally, these findings underscore the significance of surface characteristics at various scales in determining the functional performance of dairy powders, here flowability and wettability.

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乳粉：表面组成和非均质性对功能特性的影响

本研究考察了脱脂奶粉（SMP）、全脂奶粉（WMP）、速溶填充奶粉（IFMP）和奶酪粉（CP）这四种工业乳制品的表面特性，旨在了解这些特性如何影响它们的物理和功能特性。利用x射线光电子能谱在大面积（多颗粒）上观察到，在每种粉末类型中，不同粒径的表面成分保持一致。值得注意的是，与其他粉末相比，SMP表现出更亲水性的表面，特别是CP。在颗粒尺度上（单颗粒- 10 μm × 10 μm），原子力显微镜（AFM）分析显示表面结构均匀。在样品中，CP和SMP表现出更光滑的表面，而WMP和IFMP表现出更纹理化的形貌。高分辨率（2 μm × 2 μm） AFM评估突出了粉末表面结构的明显差异。纳米力学测量表明，SMP具有最高的杨氏模量，表明表面较硬，而CP具有最低的杨氏模量，表明表面较软。最后，这些发现强调了不同尺度的表面特征在确定乳粉的功能性能方面的重要性，这里是流动性和润湿性。

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

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.