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Impact Of Moisture Content And Composition On Flow Properties Of Dairy Powders, Katelynn Palmer
Impact Of Moisture Content And Composition On Flow Properties Of Dairy Powders, Katelynn Palmer
All Graduate Theses and Dissertations, Fall 2023 to Present
Milk protein concentrate (MPC) and isolate (MPI), and milk permeate powder (MPP) are functional dairy powder products that are used in food applications worldwide. It is critical that environmental factors and physical powder characteristics during production and storage are controlled. When dairy powders are exposed to non-ideal conditions (high moisture, varying temperatures,) they can quickly become very sticky, and clumpy. When powders become sticky, their ability to easily flow is reduced. As a result, processing and storing the powders effectively and sustainably becomes very difficult.
In the first study, an analysis method was created to test the general flow behavior …