Development of methodology for assessing flowability of milk protein powders using shear failure testing device
Development of methodology for assessing flowability of milk protein powders using shear failure testing device
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开发使用剪切破坏测试装置评估乳蛋白粉流动性的方法
DOI:
10.1016/j.jfoodeng.2023.111450
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发表时间:
2023
影响因子:
5.5
通讯作者:
Sharma, Prateek
中科院分区:
文献类型:
--
作者:
Palmer, Katelynn;Parhi, Ashutos;Shetty, Abhishek;Sunkesula, Venkateswarlu;Sharma, Prateek
Protein-rich milk powders can be susceptible to caking and clumping during manufacture and storage. A method was developed for objective and reliable assessment of their flowability, i.e., tendency of powders not to stick to the equipment surfaces. Milk protein powder (MPC 80) was subjected to three-point shear failure testing on a powder shear cell attached to a MCR302e rheometer. Flow function coefficients (ffc) were obtained after the Mohr circle analysis of pre-shear and shear-to-failure points. Due to their globular shape and significantly larger particle size (50–70 μm), milk protein powders exhibited more stick-slip phenomenon and lack of shear-to-failure points particularly at higher pre-shear (>6 kPa) and shearing normal stresses than the flat-shaped, smaller size (<20 μm) cohesive calcium carbonate powder (ffcvalue 2.1 at 3.0 kPa). Absence of shear-to-failure points in milk protein powders was attributed to instant failure of the powder at higher normal stresses due to larger particle size and globular shape, which was avoided by lowering pre-shear (3, 6, and 9 kPa to 1, 3 and 6 kPa) and shearing normal stresses, increasing data capturing interval and optimizing shear speed. Reliableffcvalues at 3.0 kPa pre-shear normal stress, characterizing MPC 80 powder (4.6 ± 0.4) as easy flowing and MPI 85 as cohesive (3.7 ± 0.5) were obtained successfully using developed protocol.
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