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Water activity milk powder

H Stapelfeldt, BR Nielsen, LH Skibsted. Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. Int Dairy J 7 331-339, 1997. [Pg.162]

Influence of Moisture Content and Water Activity on the Oxidation of Fat in Milk Powder... [Pg.458]

Wewala, A.R. 1990. Manipulation of water activity An important aspect of extending the shelf life for whole milk powder. Report, pp. 13-16, N.Z. Dairy Research Institute, Palmerston North. [Pg.466]

Figure 1-29 Color Change of Milk Powder Kept at 40 C for 10 Days as a Function of Water Activity... Figure 1-29 Color Change of Milk Powder Kept at 40 C for 10 Days as a Function of Water Activity...
Figure 1-30 Loss of Free Lysine in Milk Powder Kept at 40C C for 10 Days as a Function of Water Activity. Source From M. Loncin, J.J. Bimbenet, and J. Lenges, Influence of the Activity of Water on the Spoilage of Foodstuffs, J. Food Technol., Vol. 3, pp. 131-142,1968. Figure 1-30 Loss of Free Lysine in Milk Powder Kept at 40C C for 10 Days as a Function of Water Activity. Source From M. Loncin, J.J. Bimbenet, and J. Lenges, Influence of the Activity of Water on the Spoilage of Foodstuffs, J. Food Technol., Vol. 3, pp. 131-142,1968.
Water activity may affect the properties of powdered dried product. Berlin et al. (1968) studied the effect of water vapor sorption on the porosity of milk powders. When the powders were equilibrated at 50 percent relative humidity (RH), the microporous structure was destroyed. The free fat content was considerably increased, which also indicates structural changes. [Pg.33]

Vuataz, G. Preservation of skim milk powders role of water activity and temperature in lactose crystallization and lysine loss. Food Preservation by Moisture Control, C.C. Seow, ed., Elsevier Applied Science publishers, London, pp. 73, 1988. [Pg.582]

FIGURE 8.3 Water vapor pressure or water sorption isotherms of foods. Given are water content versus water activity (aw). (a) skim milk (powder), (b) Various foods meat (1), apple (2), boiled sweet (3), skim milk (4), and peanuts (5). (c) Caseinate systems (water content expressed asg perg dry protein) pure caseinate (1), curd or renneted milk (2), and cheese (3). [Pg.276]

It was mentioned above that the crystallization of lactose can occur at a critical water content, just above the glass transition. It was further (implicitly) assumed that this would happen at the same mass fraction of water i/fw in skim milk powder. Experiments show that this is not precisely correct but that the critical conditions for crystallization are at the same water activity. Does this imply that the glass transition is determined by aw rather than i//w ... [Pg.681]

Yan et al. (2001), studied how bulk density of instant nonfat milk, spray-dried coffee, and freeze-dried coffee was affected by HHP processing times, particle size, and water activity. The experimental curves for each powder in Figure 10 show that the powder bulk density increased as the pressure increased but remained constant after the pressure reached a critical value of 207 MPa for spray-dried coffee and 276 MPa for freeze-dried coffee at different water activities. The final compressed densities were not significantly different. When the pressure is higher than the critical value, there are no void spaces between the agglomerates or primary particles even the primary particles are crushed, leaving no open or closed pores within. Bear in mind, it is assumed that the compression mechanisms are the same as those in the confined uniaxial compression tests. [Pg.251]

The lipoproteic matrix was prepared by mixing water (63% w/w), milk powder (29.6%) and anhydrous fatty matter (7.4%) in a blender. The pH was adjusted to 6.20 by an addition of 8-glucono-lactone. Once that pH reached, the coagulation was activated by an addition of rennet. After 3h at 32°C, the preparation was kept at 4°C before NMR analysis. The water/milk powder ratio in the lipoproteic matrix equals 68/32. [Pg.127]

Although radicals may be measured directly in certain solid foods of low water activity, such as milk powder, indirect methods are required in liquid foods, such as emulsions and beer, because the radicals are very short lived (several seconds for peroxyl radicals). In solid samples, the ESR signals are, however, difficult to identify because of line broadening. In liquid samples, the use of artificial traps is required to form stable adducts that can be readily detected by ESR by reacting covalently with unstable radicals. Spin traps are usually nitroso compounds (e.g. tert-nitrosobutane), or nitrones (e.g. a-phe-nyl-ferf-butyl nitrone). The applications of spin traps are limited, however, because their efficiencies vary widely with different radicals. [Pg.175]

Powders should be dissolved or suspended in a glass of water or milk or mixed with a small amount of suitable soft food before ingestion, to prevent aspiration into the lungs, as well as to promote direct dissolution of the active substance. Unlike tablets or capsules, powders provide a rapid onset of action because they are readily dispersed. They have a large surface area, and they do not disintegrate but rather just dissolve before absorption. [Pg.65]

Recent applications of photon activation to the analysis of heavy elements include the determination of Te, Sr, and Pb. Campbell and Steele measured Te in the presence of U by Ge(Li) spectrometry of the activated Te isotope [ Te(y,n) Te] with a half-life of 17 d. The method is useful because it avoids the complications arising in n.a.a. caused by fission of the uranium giving rise to direct and spectral interferences from fission products. The measurement of "Sr induced by Sr(), n) and Sr(y,y ) reactions using 30 MeV Bremsstrahlung has been applied to the analysis of Sr in sea-water at the 8 p.p.m. level this involved a radiochemical separation of the 2—8 h Sr. The (y,n) reaction of Pb has been used for the determination of Pb in milk powder.Measurement of the Pb isotope (/ 52 h) after a non-specific sulphate precipitation of the Pb is sufficient to attain a limit of detection of 0.5 //g. The activity was measured with a NaI(TI) detector after "Sr, which was also produced, had decayed. [Pg.101]


See other pages where Water activity milk powder is mentioned: [Pg.50]    [Pg.213]    [Pg.275]    [Pg.306]    [Pg.146]    [Pg.147]    [Pg.2576]    [Pg.56]    [Pg.457]    [Pg.583]    [Pg.654]    [Pg.31]    [Pg.344]    [Pg.2379]    [Pg.577]    [Pg.221]    [Pg.294]    [Pg.356]    [Pg.387]    [Pg.1795]    [Pg.589]    [Pg.175]    [Pg.312]    [Pg.121]    [Pg.17]    [Pg.340]    [Pg.376]    [Pg.7]    [Pg.5]   
See also in sourсe #XX -- [ Pg.25 ]




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