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Application of a novel cake strength tester for investigating caking of skim milk powder

Paper ID Volume ID Publish Year Pages File Format Full-Text
19413 43063 2008 6 PDF Available
Title
Application of a novel cake strength tester for investigating caking of skim milk powder
Abstract

A novel easy-to-use force–displacement tester was developed from which an index of cake strength was obtained by measuring the peak force required to cause the powder cake to fail. The tester was applied to investigate the effect of temperature, relative humidity, exposure time and glass transition on the cake strength of SMP. Exposing SMP to high relative humidities of 76 and 100% and temperatures in the range of 10–40 °C showed an increase in water sorption and cake strength over 24 h exposure. A strong relationship between lactose glass transition and cake strength was demonstrated. For the higher temperature condition of 40 °C, it was shown that the cake strength reached a maximum value and then decreased over time during a 1-week exposure time. This decrease may be due to lactose crystallisation. Crystallised lactose does not have the sticky characteristic of amorphous lactose and inhibits the development of sinter bridge formation.

Keywords
Powder caking; Cake strength; Milk powders; Glass transition
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Application of a novel cake strength tester for investigating caking of skim milk powder
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 86, Issue 3, September 2008, Pages 198–203
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us