PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION

Detalhes bibliográficos
Autor(a) principal: Francisquini,Júlia d’Almeida
Data de Publicação: 2020
Outros Autores: Martins,Evandro, Renhe,Isis Rodrigues Toledo, Oliveira,Luiz Fernando Cappa de, Stephani,Rodrigo, Perrone,Ítalo Tuler, Carvalho,Antônio Fernandes de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020000200226
Resumo: Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility and solubility. Works have been conducted aiming at the development of an easier, more convenient and reproducible method to evaluate the dissolution properties of dairy powders. Therefore, the aim of this work was to evaluate dispersibility and solubility through particle size distribution in order to establish a new rehydration index for whole milk powder. The particle size distribution and morphological characteristics of seven samples of milk powder (from A to G) were analyzed. Samples F and C differed from the others which formed a similar group. Principal component analysis divided the samples into three different groups, allowing the indication of an efficient rehydration index to determine the powders dispersability.
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spelling PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATIONdairy productslaser diffractionmicroscopydispersibilitysolubilityBesides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility and solubility. Works have been conducted aiming at the development of an easier, more convenient and reproducible method to evaluate the dissolution properties of dairy powders. Therefore, the aim of this work was to evaluate dispersibility and solubility through particle size distribution in order to establish a new rehydration index for whole milk powder. The particle size distribution and morphological characteristics of seven samples of milk powder (from A to G) were analyzed. Samples F and C differed from the others which formed a similar group. Principal component analysis divided the samples into three different groups, allowing the indication of an efficient rehydration index to determine the powders dispersability.Sociedade Brasileira de Química2020-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020000200226Química Nova v.43 n.2 2020reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.21577/0100-4042.20170466info:eu-repo/semantics/openAccessFrancisquini,Júlia d’AlmeidaMartins,EvandroRenhe,Isis Rodrigues ToledoOliveira,Luiz Fernando Cappa deStephani,RodrigoPerrone,Ítalo TulerCarvalho,Antônio Fernandes deeng2020-05-12T00:00:00Zoai:scielo:S0100-40422020000200226Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2020-05-12T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
title PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
spellingShingle PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
Francisquini,Júlia d’Almeida
dairy products
laser diffraction
microscopy
dispersibility
solubility
title_short PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
title_full PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
title_fullStr PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
title_full_unstemmed PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
title_sort PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
author Francisquini,Júlia d’Almeida
author_facet Francisquini,Júlia d’Almeida
Martins,Evandro
Renhe,Isis Rodrigues Toledo
Oliveira,Luiz Fernando Cappa de
Stephani,Rodrigo
Perrone,Ítalo Tuler
Carvalho,Antônio Fernandes de
author_role author
author2 Martins,Evandro
Renhe,Isis Rodrigues Toledo
Oliveira,Luiz Fernando Cappa de
Stephani,Rodrigo
Perrone,Ítalo Tuler
Carvalho,Antônio Fernandes de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Francisquini,Júlia d’Almeida
Martins,Evandro
Renhe,Isis Rodrigues Toledo
Oliveira,Luiz Fernando Cappa de
Stephani,Rodrigo
Perrone,Ítalo Tuler
Carvalho,Antônio Fernandes de
dc.subject.por.fl_str_mv dairy products
laser diffraction
microscopy
dispersibility
solubility
topic dairy products
laser diffraction
microscopy
dispersibility
solubility
description Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility and solubility. Works have been conducted aiming at the development of an easier, more convenient and reproducible method to evaluate the dissolution properties of dairy powders. Therefore, the aim of this work was to evaluate dispersibility and solubility through particle size distribution in order to establish a new rehydration index for whole milk powder. The particle size distribution and morphological characteristics of seven samples of milk powder (from A to G) were analyzed. Samples F and C differed from the others which formed a similar group. Principal component analysis divided the samples into three different groups, allowing the indication of an efficient rehydration index to determine the powders dispersability.
publishDate 2020
dc.date.none.fl_str_mv 2020-02-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020000200226
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020000200226
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.21577/0100-4042.20170466
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.43 n.2 2020
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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