Effect of Sonication on Viscosity of reconstituted SMP and MPC as influenced by solids content
Class
Article
Graduation Year
2017
College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Marie K Walsh
Presentation Type
Poster Presentation
Abstract
Skim milk powder (SMP) and milk protein concentrate (MPC) are evaporated before spray drying. It would be an economical advantage to obtain a solution of higher % total solids (TS) before spray drying. However, this is problematic because it leads to an increase in the viscosity. Sonication has been shown to decrease the viscosity of solutions, therefore, this research studied the effects of sonication on the viscosity of reconstituted MPC (rMPC) and SMP (rSMP) as influenced by %TS in a continuous operation. MPC and SMP were reconstituted to 30-34% TS and 46-54% TS, respectively and circulated in a continuous operation at a flow rate of 1.8 L/min for a total of 60 min and 15 min respectively before being sonicated (Hielscher UIP500). Samples were sonicated (70% amplitude) for a total of 6 min and collected after every 2 min for viscosity measurements at 60 °C using a viscometer. Overall, there was an increase in viscosity with an increase in TS and a decrease in viscosity upon sonication for both the samples. As compared to presonication, the decrease in viscosity after 6 min of sonication for rSMP at 46, 50, and 54% TS was 33, 42.0, and 22.6%, respectively and that for rMPC at 30, 32, and 34% TS was 46.8, 36.0, and 25.0%, respectively. Sonication significantly decreased the viscosity of rMPC and rSMP at 2, 4, and 6 min as compared to presonication. For rMPC, the mean viscosity of the 34% TS sample after 6 min of sonication was lower than the mean viscosity of 30% TS sample before sonication. Thus, allowing for an increase in TS by 4% to be spray dried without increasing the viscosity. For rSMP, sonication did not allow for an increase in %TS without increasing the viscosity, which can be attributed to the age thickening.
Location
South Atrium
Start Date
4-13-2017 1:30 PM
End Date
4-13-2017 2:45 PM
Effect of Sonication on Viscosity of reconstituted SMP and MPC as influenced by solids content
South Atrium
Skim milk powder (SMP) and milk protein concentrate (MPC) are evaporated before spray drying. It would be an economical advantage to obtain a solution of higher % total solids (TS) before spray drying. However, this is problematic because it leads to an increase in the viscosity. Sonication has been shown to decrease the viscosity of solutions, therefore, this research studied the effects of sonication on the viscosity of reconstituted MPC (rMPC) and SMP (rSMP) as influenced by %TS in a continuous operation. MPC and SMP were reconstituted to 30-34% TS and 46-54% TS, respectively and circulated in a continuous operation at a flow rate of 1.8 L/min for a total of 60 min and 15 min respectively before being sonicated (Hielscher UIP500). Samples were sonicated (70% amplitude) for a total of 6 min and collected after every 2 min for viscosity measurements at 60 °C using a viscometer. Overall, there was an increase in viscosity with an increase in TS and a decrease in viscosity upon sonication for both the samples. As compared to presonication, the decrease in viscosity after 6 min of sonication for rSMP at 46, 50, and 54% TS was 33, 42.0, and 22.6%, respectively and that for rMPC at 30, 32, and 34% TS was 46.8, 36.0, and 25.0%, respectively. Sonication significantly decreased the viscosity of rMPC and rSMP at 2, 4, and 6 min as compared to presonication. For rMPC, the mean viscosity of the 34% TS sample after 6 min of sonication was lower than the mean viscosity of 30% TS sample before sonication. Thus, allowing for an increase in TS by 4% to be spray dried without increasing the viscosity. For rSMP, sonication did not allow for an increase in %TS without increasing the viscosity, which can be attributed to the age thickening.