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Surface energy analysis (SEA) and rheology of powder milk dairy products

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dc.title Surface energy analysis (SEA) and rheology of powder milk dairy products en
dc.contributor.author Lapčík, Lubomír
dc.contributor.author Lapčíková, Barbora
dc.contributor.author Otyepková, Eva
dc.contributor.author Otyepka, Michal
dc.contributor.author Vlček, Jakub
dc.contributor.author Buňka, František
dc.contributor.author Salek, Richardos-Nicolaos
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 174
dc.citation.spage 25
dc.citation.epage 30
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.1016/j.foodchem.2014.11.017
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0308814614017464
dc.subject Demineralised whey powder en
dc.subject Flow index en
dc.subject Inverse gas chromatography en
dc.subject Powder rheology en
dc.subject Scanning electron microscopy en
dc.subject Skimmed milk powder en
dc.subject Surface energy analysis en
dc.subject Surface energy distribution en
dc.subject Thermal analysis en
dc.subject Wetting en
dc.subject Whey powder en
dc.description.abstract Results of inverse gas chromatography adsorption/desorption experiments using selected probes on skimmed milk, whey and demineralised whey powder materials are presented. The dispersive component of surface energy was found to be dominant, indicating a low polarity character. Surface energy profiles of demineralised whey and skimmed milk showed a characteristic steep exponential decrease from approximately 170 mJ/m2 to 60 mJ/m2 and 140 mJ/m2 to 45 mJ/m2, respectively, whereas whey powder exhibited a constant (non-exponential) surface energy at approximately 45 mJ/m2. The dispersive surface energy of demineralised whey and skimmed milk powder showed a broad distribution ranging from 40 mJ/m2 to 120 mJ/m2 and 175 mJ/m2, respectively. In contrast, the dispersive surface energy distribution for whey was very narrow, ranging from only 42.8 mJ/m2 to 45 mJ/m2. The determined yield locus and Mohr's circles indicated that demineralised whey exhibited free flowing powder characteristics, whereas skimmed milk and whey exhibited cohesive powder flow behaviour. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003931
utb.identifier.obdid 43871954
utb.identifier.scopus 2-s2.0-84911914393
utb.identifier.wok 000348088000004
utb.identifier.coden FOCHD
utb.source j-scopus
dc.date.accessioned 2015-01-13T09:25:44Z
dc.date.available 2015-01-13T09:25:44Z
dc.rights.access openAccess
utb.contributor.internalauthor Lapčík, Lubomír
utb.contributor.internalauthor Lapčíková, Barbora
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.fulltext.affiliation Lubomír Lapčík a,b,⇑, Barbora Lapčíková a,b, Eva Otyepková a, Michal Otyepka a, Jakub Vlček a, František Buňka b, Richardos Nikolaos Salek b a Department of Physical Chemistry, Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, 17. listopadu 12, 77146 Olomouc, Czech Republic b Tomas Bata University in Zlin, Faculty of Technology, Institute of Foodstuff Technology, nám. T.G. Masaryka 5555, 760 05 Zlín, Czech Republic
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