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Drying Technology
An International Journal
Volume 30, 2012 - Issue 10: Selected Papers from the Asia-Pacific Drying Conference 2011, Part 1
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Original Articles

Releasing Fat in Whole Milk Powder during Fluidized Bed Drying

Nima Yazdanpanah Drying and Process Technology Group, School of Chemical & Biomolecular Engineering, The University of Sydney, New South Wales, AustraliaCorrespondence[email protected]
&
Tim A. G. Langrish Drying and Process Technology Group, School of Chemical & Biomolecular Engineering, The University of Sydney, New South Wales, Australia
Pages 1081-1087 | Published online: 19 Jun 2012

Citations (12)

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Read on this site (3)

Yue Zhang, R. Pandiselvam & Yanhong Liu. (2022) Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari & Bogdan Zisu. (2021) Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage. Drying Technology 39:15, pages 2119-2129.
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Pierre Schuck, Romain Jeantet, Bhesh Bhandari, Xiao Dong Chen, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Mark Fenelon & Phil Kelly. (2016) Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review. Drying Technology 34:15, pages 1773-1790.
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Articles from other publishers (9)

Yue Zhang, Yongkang Xie, Yiting Chen, Ravi Pandiselvam & Yanhong Liu. (2022) Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment. Journal of Food Engineering 323, pages 111001.
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Haileeyesus Habtegebriel, Dintwa Edward, Michael Wawire, Eyassu Seifu & Volker Gaukel. (2021) Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters. Food and Bioproducts Processing 128, pages 121-132.
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Robertus Wahyu N. Nugroho, Marko Outinen, Outi Toikkanen, Antti Heino, Daisuke Sawada & Orlando J. Rojas. (2021) Effect of water activity on the functional, colloidal, physical, and microstructural properties of infant formula powder. Journal of Colloid and Interface Science 586, pages 56-66.
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Dasong Liu, Yun Yu, Qiying Feng & Peng Zhou. 2020. Dairy Fat Products and Functionality. Dairy Fat Products and Functionality 491 507 .
M.W. Woo. 2017. Handbook of Drying for Dairy Products. Handbook of Drying for Dairy Products 249 267 .
Tammie Wei Yi Tham, Xu Xu, Andrew Ti Heong Yeoh & Weibiao Zhou. (2017) Investigation of caking by fat bridging in aged infant formula. Food Chemistry 218, pages 30-39.
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Theodoros Varzakas. 2014. Food Engineering Handbook. Food Engineering Handbook 131 180 .
Debolina Das, Endian Wang & Timothy A.G. Langrish. (2014) Solid-phase crystallization of spray-dried glucose powders: A perspective and comparison with lactose and sucrose. Advanced Powder Technology 25:4, pages 1234-1239.
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Nima Yazdanpanah & Tim A.G. Langrish. (2013) Comparative study of deteriorative changes in the ageing of milk powder. Journal of Food Engineering 114:1, pages 14-21.
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