Use of a turbidity sensor to determine dairy powder rehydration properties

Powder Technology

Volumn 190, Issue 1-2, 2009, Pages 2-5

  Gaiani, C ^a   Scher, J ^a   Schuck, P ^b   Desobry, S ^a   Banon, S ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Milk; Powder; Rehydration; Turbidity sensor

Indexed keywords

DAIRY POWDERS; MILK; POWDER; POWDER BEDS; REHYDRATION; REHYDRATION TIME; STATIC LIGHT SCATTERINGS; STIRRED VESSELS; SWELLING TIME; TURBIDITY SENSOR; WETTING TIME; WHEY PROTEINS;

DAIRIES; SENSORS; TURBIDITY; WETTING;

POWDERS;

CASEIN; GALACTOSE; LACTOSE; LIPID; MILK PROTEIN; WATER;

ARTICLE; CHEMICAL ANALYSIS; DAIRY INDUSTRY; DEHYDRATION; FOOD INDUSTRY; HYDRATION; LIGHT SCATTERING; METHODOLOGY; MILK; PARTICLE SIZE; PHASE CONTRAST MICROSCOPY; POWDER; PROTEIN CONTENT; REHYDRATION; SENSOR; SPRAY DRYING; TEMPERATURE; TIME; TURBIDITY; WHEY;

EID: 60249100157     PISSN: 00325910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.powtec.2008.04.042     Document Type: Article

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