The influence of surface properties on the cooperative behavior of powdered milks
ABSTRACT: This study comprehensively analyzes various powdered milk samples to elucidate their structural, surface, and mechanical properties. Through detailed examination, diverse characteristics among the samples were observed, shedding light on their behavior under different conditions. Notably,...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224011810 |
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| author | Lubomir Lapčík Barbora Lapčíková Martin Vašina Eva Otyepková Alexandra Rancová Richardos Nikolaos Salek Libor Kvítek |
| author_facet | Lubomir Lapčík Barbora Lapčíková Martin Vašina Eva Otyepková Alexandra Rancová Richardos Nikolaos Salek Libor Kvítek |
| author_sort | Lubomir Lapčík |
| collection | DOAJ |
| description | ABSTRACT: This study comprehensively analyzes various powdered milk samples to elucidate their structural, surface, and mechanical properties. Through detailed examination, diverse characteristics among the samples were observed, shedding light on their behavior under different conditions. Notably, findings reveal intriguing insights into surface energy profiles, Harkins spreading coefficient, powder rheological properties, and sound absorption efficiency of the powdered milk samples. The intricate relationship between surface properties and bulk characteristics influenced the cooperative behavior of freely poured and consolidated milk powder beds, resulting in varying flowability from free-flowing to cohesive. Surface energy played a significant role in cohesiveness and dispersibility, with milk fat acting as a key mediator leading to changes in bulk dynamic-mechanical stiffness. These findings hold practical implications for formulating innovative aerosol-based dairy and cosmetic products, thereby enhancing everyday experiences. |
| format | Article |
| id | doaj-art-2c8668f393fe4549ad0fc88dbcf6893f |
| institution | OA Journals |
| issn | 0022-0302 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj-art-2c8668f393fe4549ad0fc88dbcf6893f2025-08-20T01:54:12ZengElsevierJournal of Dairy Science0022-03022024-12-0110712103731038210.3168/jds.2024-25439The influence of surface properties on the cooperative behavior of powdered milksLubomir Lapčík0Barbora Lapčíková1Martin Vašina2Eva Otyepková3Alexandra Rancová4Richardos Nikolaos Salek5Libor Kvítek6Faculty of Science, Palacky University Olomouc, 771 46, Olomouc, Czechia; Faculty of Technology, Tomas Bata University in Zlín, 760 01, Zlín, Czechia; Corresponding authorFaculty of Science, Palacky University Olomouc, 771 46, Olomouc, Czechia; Faculty of Technology, Tomas Bata University in Zlín, 760 01, Zlín, CzechiaFaculty of Technology, Tomas Bata University in Zlín, 760 01, Zlín, Czechia; Faculty of Mechanical Engineering, VSB-Technical University of Ostrava, 708 33 Ostrava, CzechiaFaculty of Science, Palacky University Olomouc, 771 46, Olomouc, CzechiaFaculty of Science, Palacky University Olomouc, 771 46, Olomouc, CzechiaFaculty of Technology, Tomas Bata University in Zlín, 760 01, Zlín, CzechiaFaculty of Science, Palacky University Olomouc, 771 46, Olomouc, CzechiaABSTRACT: This study comprehensively analyzes various powdered milk samples to elucidate their structural, surface, and mechanical properties. Through detailed examination, diverse characteristics among the samples were observed, shedding light on their behavior under different conditions. Notably, findings reveal intriguing insights into surface energy profiles, Harkins spreading coefficient, powder rheological properties, and sound absorption efficiency of the powdered milk samples. The intricate relationship between surface properties and bulk characteristics influenced the cooperative behavior of freely poured and consolidated milk powder beds, resulting in varying flowability from free-flowing to cohesive. Surface energy played a significant role in cohesiveness and dispersibility, with milk fat acting as a key mediator leading to changes in bulk dynamic-mechanical stiffness. These findings hold practical implications for formulating innovative aerosol-based dairy and cosmetic products, thereby enhancing everyday experiences.http://www.sciencedirect.com/science/article/pii/S0022030224011810powder milkyield locusDSCvibro-acoustic testingSEA |
| spellingShingle | Lubomir Lapčík Barbora Lapčíková Martin Vašina Eva Otyepková Alexandra Rancová Richardos Nikolaos Salek Libor Kvítek The influence of surface properties on the cooperative behavior of powdered milks Journal of Dairy Science powder milk yield locus DSC vibro-acoustic testing SEA |
| title | The influence of surface properties on the cooperative behavior of powdered milks |
| title_full | The influence of surface properties on the cooperative behavior of powdered milks |
| title_fullStr | The influence of surface properties on the cooperative behavior of powdered milks |
| title_full_unstemmed | The influence of surface properties on the cooperative behavior of powdered milks |
| title_short | The influence of surface properties on the cooperative behavior of powdered milks |
| title_sort | influence of surface properties on the cooperative behavior of powdered milks |
| topic | powder milk yield locus DSC vibro-acoustic testing SEA |
| url | http://www.sciencedirect.com/science/article/pii/S0022030224011810 |
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