Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system
Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system
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DOI：
10.1016/j.jfoodeng.2013.03.027
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发表时间：
2013-09
影响因子：
5.5
通讯作者：
Jim R. Jones;D. Prime;M. Leaper;David M. Richardson;C. Rielly;A. Stapley
中科院分区：
文献类型：
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作者：
Jim R. Jones;D. Prime;M. Leaper;David M. Richardson;C. Rielly;A. Stapley
用化学分析电子能谱法分析了由含有不同比例酪蛋白酸钠、麦芽糊精和大豆油的喷雾干燥溶液产生的食品粉末的表面组成。结果表明，与体相相比，颗粒表面的油显著富集，并且当仅考虑非油组分时，酪蛋白酸钠也显著表面富集。发现油和酪蛋白酸钠的表面富集程度随着各自成分体积含量的降低而增加。油的表面富集也受加工条件（乳滴大小和干燥温度）的影响，但酪蛋白酸钠的表面富集对这些条件相对不敏感。颗粒表面上“麻点”的存在强烈表明，表面油是由于周围基质收缩和硬化时表面处的乳液滴破裂引起的。
The surface compositions of food powders created from spray drying solutions containing various ratios of sodium caseinate, maltodextrin and soya oil have been analysed by Electron Spectroscopy for Chemical Analysis. The results show significant enrichment of oil at the surface of particles compared to the bulk phase and, when the non-oil components only are considered, a significant surface enrichment of sodium caseinate also. The degree of surface enrichment of both oil and sodium caseinate was found to increase with decreasing bulk levels of the respective components. Surface enrichment of oil was also affected by processing conditions (emulsion drop size and drying temperature), but surface enrichment of sodium caseinate was relatively insensitive to these. The presence of “pock marks” on the particle surfaces strongly suggests that the surface oil was caused by rupturing of emulsion droplets at the surface as the surrounding matrix contracts and hardens.