327. Spray-dried milk powder. Commercial observations over two years of the effect of high temperature pre-heating

1945 ◽  
Vol 14 (1-2) ◽  
pp. 160-164 ◽  
Author(s):  
E. L. Crossley
Keyword(s):  
High Temperature ◽  
Spray Drying ◽  
Experimental Work ◽  
Milk Powder ◽  
Experimental Period ◽  
Once Daily ◽  
Beneficial Effects ◽  
Commercial Operation ◽  
Experimental Runs ◽  
Spray Dried

The beneficial effects of high-temperature pre-heating of the milk before spray drying constitute the main features which emerged from previous experimental work (1). The bacteriological advantages became obvious during the experimental period, and high-temperature pre-heating at 190°F. was introduced as standard practice following the experimental runs. Further observations have been made during two complete drying seasons, in ordinary commercial operation wherein the milk was collected once daily without special selection and pre-heated to 190°F. without preliminary clarification. This work has afforded opportunity to discover any possible practical difficulties, and also to examine a much wider range of samples than was possible during the experimental period.

scholarly journals Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

358. The effect of a high pre-heating temperature with and without ethyl gallate on the storage life of whole-milk powder spray-dried on a Gray-Jensen drier

1947 ◽  
Vol 15 (1-2) ◽  
pp. 127-139 ◽  
Author(s):  
J. C. D. White ◽  
J. A. B. Smith ◽  
C. H. Lea
Keyword(s):  
High Temperature ◽  
Room Temperature ◽  
Heating Temperature ◽  
Milk Powder ◽  
Storage Life ◽  
Ethyl Gallate ◽  
Heated Milk ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
Spray Dried

1. Storage tests have been made independently in two laboratories on four samples of spray-dried whole-milk powder prepared on a Gray-Jensen plant from one batch of milk using pre-heating temperatures of 160 and 190° F. with and without the addition of 0·06–0·08% of ethyl gallate as antioxidant. The powders were packed in lacquered and in plain tinplate containers and stored at 47, 37 and 15° C, and at room temperature. Deterioration was followed by tasting tests, by determination of the amount of oxygen absorbed by the powders and by estimation of peroxide in the fat.2. Raising the pre-heating temperature from 160 to 190° F. or the addition of ethyl gallate to the milk improved the keeping quality of the resulting powder, as measured by taste, by a factor of the order of 1½–2½ at 47° C, of 2–3 at 37° C. and of 3–4 at 15° C. and room temperature.3. Increasing the pre-heating temperature and incorporating ethyl gallate in the milk extended the storage life of the powder by a factor of the order of 3 at 47° C., 4 at 37° C. and 8 at 15° C. and room temperature.4. For an equivalent loss of palatability powder from high-temperature pre-heated milk absorbed appreciably more oxygen than the corresponding powder from low-temperature pre-heated milk, and the gallate-treated samples slightly more than the corresponding control powders.5. The temperature coefficients for deterioration were slightly higher for the high-temperature powders than for the corresponding low-temperaturepowders.6. With the two control powders storage in lacquered tinplate resulted in a small increase, of the order of 10%, in keeping properties as comparedwith storage in plain tinplate. With the ethyl gallate-treated powders no advantage resulted from the use of lacquered tinplate.

scholarly journals Ultrasonic atomizing-assisted spray drying: Effect on the quality of skimmed milk powders

2018 ◽  
Author(s):  
Yuchuan Wang ◽  
Ying Cui ◽  
Bo Wang ◽  
Min Zhang
Keyword(s):  
Particle Size ◽  
Spray Drying ◽  
Milk Powder ◽  
High Quality ◽  
Ultrasonic Atomization ◽  
Atomization Spray ◽  
L Value ◽  
Skimmed Milk ◽  
Spray Dried

Skimmed milk powders (SMP) were produced by ultrasonic atomizing-assisted spray drying (UASD). It was found that UASD can produce high quality SMP (with < 5% moisture content and < 2% insolubility) at lower inlet temperatures (~130℃). The particle size of the UASD-SMP was 10 times smaller (decreased from ~20 µm to 4 µm) than the tranditionally spray-dried SMP and the color appeal of UASD-SMP was also better (L* value increased by > 6 %). Overall, this research shown that UASD can be used to produce small particle size and high quality SMP. Keywords: Skimmed milk powder; ultrasonic atomization; spray dryer; particle size distribution; color  

The flow of nutrients from the abomasum in calves fed on heat-treated milks

1976 ◽  
Vol 27 (6) ◽  
pp. 903 ◽  
Author(s):  
RJ Johnson ◽  
J Leibholz
Keyword(s):  
Milk Powder ◽  
High Heat ◽  
Once Daily ◽  
Fresh Milk ◽  
Bull Calves ◽  
Heat Treated ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
Hydrolysis Of ◽  
Spray Dried

Three Friesian bull calves were fitted with re-entrant duodenal cannulae within the first week of life. Within 2 days of surgery the calves were allotted to one of four experimental diets: (1) fresh milk; (2) spray-dried low-heat whole milk powder (LS); (3) spray-dried high-heat whole milk powder (HS); (4) roller-dried whole milk powder (RD). At weekly intervals the calves were reallotted to another diet at random, so that each calf was fed for 1 week on each diet. The flow of digesta from the abomasum decreased as the time after feeding increased. When calves were fed once daily on the severely heat-treated milks (HS and RD), a more rapid flow of nutrients from the abomasum occurred in the first 12 hr after feeding, and a lower flow between 12 and 24 hr after feeding, than when they were given fresh milk or the LS milk. In the first 6 hr after feeding calves on fresh milk or LS milk a greater proportion of the casein nitrogen tended to be hydrolysed in the abomasum than in those fed on the HS milk. Subsequently the situation was reversed. The hydrolysis of fats in the abomasum was greater when the calves were given the severely heat-treated milks (HS and RD) than when they were fed on the other milks. Many of the changes observed may be related to the density of the milk clot formed in the abomasum.

Influence of Reconstitution on Isolation and Enumeration of Listeria monocytogenes from Milk Powder Used for Reference Samples

1991 ◽  
Vol 54 (2) ◽  
pp. 124-126 ◽  
Author(s):  
PAUL H. IN'T VELD ◽  
POP S. S. SOENTORO ◽  
ELLEN H. M. DELFGOU-VAN ASCH ◽  
SERVE NOTERMANS
Keyword(s):  
Heat Stress ◽  
Listeria Monocytogenes ◽  
Osmotic Stress ◽  
Spray Drying ◽  
Osmotic Shock ◽  
Milk Powder ◽  
Drying Process ◽  
Isolation Methods ◽  
Reference Samples ◽  
Spray Dried

To test the performance of the Listeria isolation methods, reference samples consisting of gelatin capsules filled with spray-dried milk powder containing Listeria have been developed. During the spray-drying process the Listeria cells are exposed to heat stress and are susceptible to osmotic stress during the reconstitution procedure. To limit the effect of osmotic shock, the milk powder has to be encapsulated in gelatin in order to guarantee slow dissolution. Furthermore, the capsules have to be preen-riched in a nonselective medium. The practical consequences of these findings are discussed.

Optimization of Microcrystalline Cellulose PH 101, Lactose, and Kollidon® K 30 To Obtain Co-Processed Excipient Through Spray Drying

2017 ◽  
Vol 7 (2) ◽  
Author(s):  
Kusuma P. ◽  
Syukri Y ◽  
Sholehuddin F. ◽  
Fazzri N. ◽  
Romdhonah . ◽  
...  
Keyword(s):  
Spray Drying ◽  
Microcrystalline Cellulose ◽  
Chemical Change ◽  
Direct Compression ◽  
Flow Properties ◽  
Scanning Calorimetry ◽  
Compression Process ◽  
Infrared Spectrophotometer ◽  
Physical Mixtures ◽  
Spray Dried

The most efficient tablet processing method is direct compression. For this method, the filler-binder can be made by coprocessing via spray drying method. The purpose of this study was to investigate the effect of spray dried co-processing on microcrystalline cellulose (MCC) PH 101, lactose and Kollidon® K 30 as well as to define the optimum proportions. Spray dried MCC PH 101, lactose, and Kollidon® K 30 were varied in 13 different mixture design proportions to obtain compact, free-flowing filler-binder co-processed excipients (CPE). Compactibility and flow properties became the key parameters to determine the optimum proportions of CPE that would be compared to their physical mixtures. The result showed that the optimum proportion of CPE had better compactibility and flow properties than the physical mixtures. The optimum CPE, consisting of only MCC PH 101 and Kollidon® K 30 without lactose, that were characterized using infrared spectrophotometer, differential scanning calorimetry (DSC), X-ray diffraction (XRD), and scanning electron microscope (SEM) indicated no chemical change therein. Therefore, this study showed that spray dried MCC PH 101, lactose and Kollidon® K 30 could be one of the filler-binder alternatives for direct compression process.

scholarly journals Dehulled Adlay Consumption Modulates Blood Pressure in Spontaneously Hypertensive Rats and Overweight and Obese Young Adults

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2305
Author(s):  
Wan-Ju Yeh ◽  
Jung Ko ◽  
Wei-Yi Cheng ◽  
Hsin-Yi Yang
Keyword(s):  
Blood Pressure ◽  
Daily Intake ◽  
Experimental Period ◽  
Overweight And Obesity ◽  
Hypertensive Rats ◽  
Spontaneously Hypertensive ◽  
Beneficial Effects ◽  
Underlying Mechanisms ◽  
Grain Foods

High blood pressure is a crucial risk factor for many cardiovascular diseases, and a diet rich in whole-grain foods may modulate blood pressure. This study investigated the effects of dehulled adlay consumption on blood pressure in vivo. We initially fed spontaneous hypertensive rats diets without (SHR group) or with 12 or 24% dehulled adlay (SHR + LA and SHR + HA groups), and discovered that it could limit blood pressure increases over a 12-week experimental period. Although we found no significant changes in plasma, heart, and kidney angiotensin-converting enzyme activities, both adlay-consuming groups had lower endothelin-1 and creatinine concentrations than the SHR group; the SHR + HA group also had lower aspartate aminotransferase and uric acid levels than the SHR group did. We later recruited 23 participants with overweight and obesity, and they consumed 60 g of dehulled adlay daily for a six-week experimental period. At the end of the study, we observed a significant decrease in the group’s systolic blood pressure (SBP), and the change in SBP was even more evident in participants with high baseline SBP. In conclusion, our results suggested that daily intake of dehulled adlay had beneficial effects in blood-pressure management. Future studies may further clarify the possible underlying mechanisms for the consuming of dehulled adlay as a beneficial dietary approach for people at risk of hypertension.

scholarly journals Physico-Chemical and In Vitro Characterization of Chitosan-Based Microspheres Intended for Nasal Administration

Pharmaceutics ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 608
Author(s):  
Csilla Bartos ◽  
Patrícia Varga ◽  
Piroska Szabó-Révész ◽  
Rita Ambrus
Keyword(s):  
Drug Delivery ◽  
Spray Drying ◽  
Process Parameters ◽  
Sodium Tripolyphosphate ◽  
Structural Characteristics ◽  
Nasal Administration ◽  
Drug Bioavailability ◽  
Intranasal Application ◽  
Spray Dried

The absorption of non-steroidal anti-inflammatory drugs (NSAIDs) through the nasal epithelium offers an innovative opportunity in the field of pain therapy. Thanks to the bonding of chitosan to the nasal mucosa and its permeability-enhancing effect, it is an excellent choice to formulate microspheres for the increase of drug bioavailability. The aim of our work includes the preparation of spray-dried cross-linked and non-cross-linked chitosan-based drug delivery systems for intranasal application, the optimization of spray-drying process parameters (inlet air temperature, pump rate), and the composition of samples. Cross-linked products were prepared by using different amounts of sodium tripolyphosphate. On top of these, the micrometric properties, the structural characteristics, the in vitro drug release, and the in vitro permeability of the products were studied. Spray-drying resulted in micronized chitosan particles (2–4 μm) regardless of the process parameters. The meloxicam (MEL)-containing microspheres showed nearly spherical habit, while MEL was present in a molecularly dispersed state. The highest dissolved (>90%) and permeated (~45 µg/cm2) MEL amount was detected from the non-cross-linked sample. Our results indicate that spray-dried MEL-containing chitosan microparticles may be recommended for the development of a novel drug delivery system to decrease acute pain or enhance analgesia by intranasal application.

Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature

LWT ◽  
2021 ◽  
pp. 111288
Author(s):  
Katarzyna Samborska ◽  
Radosław Bonikowski ◽  
Danuta Kalemba ◽  
Alicja Barańska ◽  
Aleksandra Jedlińska ◽  
...  
Keyword(s):  
High Temperature ◽  
Spray Drying ◽  
Aroma Compounds ◽  
Sugarcane Molasses ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals Effects of Ni Additions on the High Temperature Expansion, Melting and Oxidation Behaviors of Cobalt-Based Superalloys

Crystals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 173
Author(s):  
Patrice Berthod ◽  
Lionel Aranda ◽  
Jean-Paul Gomis
Keyword(s):  
Thermal Expansion ◽  
High Temperature ◽  
Mechanical Analysis ◽  
Scanning Calorimetry ◽  
Beneficial Effects ◽  
Ni Addition ◽  
High Temperature Expansion ◽  
High Fraction ◽  
Thermal Analysis Techniques ◽  
Ni Additions

Nickel is often added to cobalt-based superalloys to stabilize their austenitic structure. In this work the effects of Ni on several high temperature properties of a chromium-rich cobalt-based alloy reinforced by high fraction of TaC carbides are investigated. Different thermal analysis techniques are used: differential scanning calorimetry (DSC), thermo-mechanical analysis (TMA) and thermogravimetry (TG). Results show that the progressive addition of nickel did not induce great modifications of microstructure, refractoriness or thermal expansion. However, minor beneficial effects were noted, including reduction of the melting temperature range and slight decrease in thermal expansion coefficient. The most important improvement induced by Ni addition concerns the hot oxidation behavior. In this way, introducing several tens wt % Ni in this type of cobalt-based alloy may be recommended.

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