AI Article Synopsis
- - The study examined how glass transition and stickiness impacted the spray drying of fermented reconstituted skim milk (RSM), finding that the process resulted in issues with wall deposits without the addition of skim milk powder (SMP).
- - When SMP was added, the drying process improved significantly, with heightened temperatures for the glass transition and sticky point, helping the droplets transform from a sticky state to a non-sticky glassy state during drying.
- - Despite the spray-dried powder having higher moisture sorption and lactose crystallization, the relationship between glass transition effects suggests that its shelf stability at room temperature could be comparable to that of the control group.
Article Abstract
The effects of glass transition and stickiness on the direct spray drying of reconstituted skim milk (RSM) fermented with GG (LGG) were investigated. The fermented RSM did not spray dry properly due to severe wall depositions; however, it dried well (comparable to the control; RSM with resuspended LGG cells) when skim milk powder (SMP) was added. Adding SMP significantly increased the glass transition and sticky point temperatures of spray-dried powder, ranging from 18.2 to 72.4 °C and 34.5 to 78.5 °C, respectively, in a water activity range of 0-0.33. By adding SMP, droplets quickly shifted from a sticky plastic to a non-sticky glassy state during drying, resulting in reduced wall deposition. Although this spray-dried powder exhibited relatively high moisture sorption and lactose crystallization, the correlations between glass transition, stickiness, and moisture sorption suggested that its storage stability at 25 °C may be on par with the control powder.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11695512 | PMC |
| http://dx.doi.org/10.1007/s10068-024-01658-1 | DOI Listing |
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