Keywords
Compaction, dairy powder, reconstitution, tensile strength, dispersion
Presentation Type
Poster
Research Abstract
Milk powders are becoming more ubiquitous within the food industry, and they offer consumers a convenient form for direct intake of dairy. The costs associated with dairy are reduced when products are converted to powder, which markedly increases shelf life at ambient temperatures. Creating compacts from powders further improves cost efficiency by reducing volume. However, milk powders typically possess poor rehydration properties, such as a slow dispersion rate and low solubility, and powder compaction additionally prolongs rehydration time, reducing consumer acceptability. Previous studies have shown that modifying dairy products before or during the drying process can improve rehydration properties, but there is a lack of information regarding how compaction affects rehydration of milk powders. This study focuses on creating milk powder compacts while varying compaction pressure and disintegrant concentration. The tensile strength and solid fraction of each compact was tested, and subsequently, rehydration rate was determined by reconstituting compacts at various temperatures. It has been found that compacts with a higher solid fraction and tensile strength possess a slower dispersion rate, and those agitated at higher temperatures disperse more quickly. The concentrations of disintegrant did not have a consistent effect on the dispersion rate. Compacts made with low compaction pressure and dissolved at higher temperatures have the optimal dispersion rates, but further studies must be done to analyze the effects of disintegrant concentration.
Session Track
Food, Soil, Plant and Animal Science
Recommended Citation
Michelle P. Dixon, Rose Prabin Kingsly Ambrose, and Dhananjay Ashok Pai,
"The Effects of Compaction on Reconstitution Characteristics of Dairy Powder"
(August 3, 2017).
The Summer Undergraduate Research Fellowship (SURF) Symposium.
Paper 17.
https://docs.lib.purdue.edu/surf/2017/presentations/17
The Effects of Compaction on Reconstitution Characteristics of Dairy Powder
Milk powders are becoming more ubiquitous within the food industry, and they offer consumers a convenient form for direct intake of dairy. The costs associated with dairy are reduced when products are converted to powder, which markedly increases shelf life at ambient temperatures. Creating compacts from powders further improves cost efficiency by reducing volume. However, milk powders typically possess poor rehydration properties, such as a slow dispersion rate and low solubility, and powder compaction additionally prolongs rehydration time, reducing consumer acceptability. Previous studies have shown that modifying dairy products before or during the drying process can improve rehydration properties, but there is a lack of information regarding how compaction affects rehydration of milk powders. This study focuses on creating milk powder compacts while varying compaction pressure and disintegrant concentration. The tensile strength and solid fraction of each compact was tested, and subsequently, rehydration rate was determined by reconstituting compacts at various temperatures. It has been found that compacts with a higher solid fraction and tensile strength possess a slower dispersion rate, and those agitated at higher temperatures disperse more quickly. The concentrations of disintegrant did not have a consistent effect on the dispersion rate. Compacts made with low compaction pressure and dissolved at higher temperatures have the optimal dispersion rates, but further studies must be done to analyze the effects of disintegrant concentration.