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|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, David J.
Rielly, Chris D.
|Keywords: ||Sodium caseinate|
X-ray photoelectron spectroscopy
|Issue Date: ||2010|
|Publisher: ||DECHEMA (© The authors)|
|Citation: ||JONES, J.R. ... et al, 2010. Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system. IN: Tsotsas, E., Metzger, T. and Peglow, M. (eds.). Drying 2010 - Proceedings of the International Drying Symposium IDS 2010, Vol B. 17th International Drying Symposium, Magdeburg, Germany, 3rd-6th October, pp. 1178-1186.|
|Abstract: ||The surface composition 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 study found evidence of high levels (80%) of surface fat even on
particles of food industry grade (92.5%) sodium caseinate containing only 1% fat.|
|Description: ||This is a conference paper.|
|Version: ||Accepted for publication|
|Publisher Link: ||http://events.dechema.de/ids2010.html|
|Appears in Collections:||Conference Papers and Presentations (Chemical Engineering)|
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