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Please use this identifier to cite or link to this item: https://dspace.lboro.ac.uk/2134/13571

Title: Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system
Authors: Jones, James R.
Prime, Dominic C.
Leaper, Mark C.
Richardson, D.J.
Rielly, Chris D.
Stapley, A.G.F.
Keywords: Sodium caseinate
Soya oil
X-ray Photoelectron Spectroscopy (XPS)
Electron Spectroscopy for Chemical Analysis (ESCA)
Issue Date: 2013
Publisher: Elsevier
Citation: JONES, J.R. ... et al, 2013. Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system. Journal of Food Engineering, 118 (1), pp. 19 - 30.
Abstract: The surface compositions of food powders created from spray drying solutions containing various ratios of sodium caseinate, maltodextrin and soya oil have been analysed by Electron Spectroscopy for Chemical Analysis. The results show significant enrichment of oil at the surface of particles compared to the bulk phase and, when the non-oil components only are considered, a significant surface enrichment of sodium caseinate also. The degree of surface enrichment of both oil and sodium caseinate was found to increase with decreasing bulk levels of the respective components. Surface enrichment of oil was also affected by processing conditions (emulsion drop size and drying temperature), but surface enrichment of sodium caseinate was relatively insensitive to these. The presence of “pock marks” on the particle surfaces strongly suggests that the surface oil was caused by rupturing of emulsion droplets at the surface as the surrounding matrix contracts and hardens.
Description: This is an Open Access Article. It is published by Elsevier under the Creative Commons Attribution 3.0 Unported Licence (CC BY). Full details of this licence are available at: http://creativecommons.org/licenses/by/3.0/
Sponsor: We acknowledge and thank the Engineering and Physical Sciences Research Council (EPSRC) [Grant Number EP/G042527/1], the East Midlands Development Agency, UK, Massey University, New Zealand, and Fonterra Co-operative Limited, New Zealand, for funding this work.
Version: Published
DOI: 10.1016/j.jfoodeng.2013.03.027
URI: https://dspace.lboro.ac.uk/2134/13571
Publisher Link: http://dx.doi.org/10.1016/j.jfoodeng.2013.03.027
ISSN: 0260-8774
Appears in Collections:Published Articles (Chemical Engineering)

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