Grinding spray-dried milk powder near the glass transition temperature

Journal of Food Process Engineering

Volumn 26, Issue 2, 2003, Pages 149-160

  Ziegler, Gregory R ^a   Langiotti, Jordana P ^a,b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b The Hershey Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BRITTLE FRACTURE; DRYING; GLASS TRANSITION; GRINDING (COMMINUTION); MOISTURE; OILS AND FATS; PARTICLE SIZE ANALYSIS; PLASTIC DEFORMATION; POWDERS; PROTEINS; TEMPERATURE;

MILK POWDERS;

DAIRY PRODUCTS;

THEOBROMA CACAO;

EID: 0042266459     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2003.tb00594.x     Document Type: Article

References (11)

1. BECKETT, S.T. 1990. New dairy technologies and its impact on the chocolate industry. Res. Notes, Pennsylvania Manufacturing Confectioners' Association. Vol XV, No. 3, November. PMCA Hummelstown, PA.
2. BUCHHEIM, W. 1982. Electron microscopic localization of solvent-extractable fat in agglomerated spray-dried whole milk powders. Food Microstructure 1, 233-238.
3. CARIC, M. and KALAB, M. 1987. Effects of drying techniques on milk powders quality and microstructure: A review. Food Microstructure 6, 171.
4. KING, N. 1965. The physical structure of dried milk. Dairy Sci. Abstr. 27, 91.
5. NIEDIEK, E.A. 1994. Particle size reduction. In Industrial Chocolate Manufacture and Use, 2nd Ed. (S.T. Beckett, ed.) p. 94, Blackie Academic and Professional, London.
6. th Annual Production Conference, April 22-24, pp. 45-48, Pennsylvania Manufacturing Confectioners' Assoc., Drexel Hill, PA.
7. REIMERDES, E.H. and MEHRENS, H.-A. 1988. Milk. In Industrial Chocolate Manufacture and Use, (S.T. Beckett, ed.) p. 47, Van Nostrand Reinhold, New York.
8. ROOS, Y. and KAREL, M. 1991. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. J. Food Sci. 56(1), 38-43.
9. ST. JOHN, J.F. et al. 1995. Reduced fat confectionery products and process. US Patent 5, 464, 649.
10. VERHEY, J.G.P. 1986. Physical properties of dried milk in relation to chocolate manufacture. Neth. Milk Dairy J. 40, 261-268.
11. ZIEGLER, G.R. and HOGG, R. 1999. Particle size reduction. In Industrial Chocolate Manufacture and Use, Third Ed., (S.T. Beckett, ed.) pp. 115, Blackwell Science, Oxford, UK.