Physicochemical, Techno-functional, and Morphological Characterization of Industrial Milk- Based Powdered Foods and Determination of Powder Flow Behavior Properties
International Connect & Expo on Food Science and Technology (FOODSCIENCEEXPO2026) , Frankfurt, Almanya, 22 - 24 Ekim 2026, ss.1, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: Frankfurt
- Basıldığı Ülke: Almanya
- Sayfa Sayıları: ss.1
- Erciyes Üniversitesi Adresli: Evet
Özet
This study evaluated ten commercial dairy powders—whole milk powder (WMP), skim milk powders (SMP1–SMP3), demineralized whey powders (DWP1–DWP3), whey powder (WP), cheese powder (CP), and yogurt powder (YP)—for physicochemical, reconstitution, and powder-flow properties. Substantial variations occurred across composition and reconstitution: fat content ranged from 0.50% (SMP3) to 34.63% (CP), moisture from 1.21% (WP) to 4.29% (SMP2), solubility from 61.74% (CP) to 96.66% (DWP1), and wettability time from 15.33 s (DWP2) to 1751.67 s (CP). Flowability classifications revealed distinct handling behaviors: low-fat skim milk and whey powders (SMP1–SMP3, WP, DWP1) exhibited fair, relatively free-flowing tendencies with the lowest Carr index (20.00, SMP1) and Hausner ratio (1.25, SMP1), whereas high-fat powders (CP and WMP) demonstrated poor, highly cohesive flow (Carr index 34.00, Hausner ratio 1.51 in WMP). Dynamic powder-flow analysis showed cohesion index ranging from 9.59 (DWP1) to 34.67 (CP), flow stability from 0.92 (DWP1) to 1.09 (SMP3), bridging factor from 1072.16 (DWP1) to 2296.87 (DWP3), and cake strength from 5651.07 (DWP1) to 30199.77 (WP). Statistically significant correlations demonstrated that higher fat content strongly increased powder cohesiveness (r = 0.983, p < 0.001), whereas tapped density correlated negatively with cohesion index (r = −0.851, p < 0.01), confirming that fat impairs flow by promoting interparticle cohesion. Bulk and tapped density were positively correlated (r = 0.983, p < 0.001). The limited sample size (n = 10) restricts broader generalization across manufacturing batches. These findings offer practical benchmarks for optimizing hopper discharge, pneumatic conveying, and anti-caking strategies in dairy processing.