Optimization of recombination of milk at different fat levels in a small volume universal disperser unit
Recombined milk (RM) can be prepared by blending of butteroil, skim milk powder and water and used for variety of purposes in dairy industry. The present work was undertaken to investigate the feasibility of a custom designed and fabricated universal disperser unit for the preparation of recombined...
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| Veröffentlicht in: | Journal of food science and technology 2021-04, Vol.58 (4), p.1389-1400 |
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| creator | Datir, Rupesh Prabhudas Ravindra, Menon Rekha Manjunatha, M. Sharma, Monika |
| description | Recombined milk (RM) can be prepared by blending of butteroil, skim milk powder and water and used for variety of purposes in dairy industry. The present work was undertaken to investigate the feasibility of a custom designed and fabricated universal disperser unit for the preparation of recombined milk. Water, SMP and butteroil were used to manufacture the recombined milk. Three levels of fat viz 1.5%, 3.0% and 4.5% were evaluated to study the effect of fat content on the recombination efficiency of the universal disperser using a high shear saw tooth impeller to impart the required shear and disperse the fat in water–SMP matrix to form a stable emulsion. Two independent parameters i.e. temperature at three different levels (20, 35 and 50 °C) and impeller speed (10,000, 15,000 and 20,000 rpm) were selected for the study. All operations were carried out in heating cum process vessel having working capacity of 3 L. The efficiency of the operation was judged based on the dependent parameters namely, mixing time, mixing index, creaming index, power consumption and overall acceptability. Experiments were designed as per RSM in Design Expert V.10.0 software and results obtained were optimized and predicted solutions were compared with observed data. From the study, the optimal combinations for preparation of recombined milk were obtained as 1.5% Fat RM (17,820 rpm, 48 °C), 3.0% Fat RM (15,701 rpm, 48 °C) and 4.5% Fat RM (15,459 rpm, 48 °C). |
| doi_str_mv | 10.1007/s13197-020-04650-9 |
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The present work was undertaken to investigate the feasibility of a custom designed and fabricated universal disperser unit for the preparation of recombined milk. Water, SMP and butteroil were used to manufacture the recombined milk. Three levels of fat viz 1.5%, 3.0% and 4.5% were evaluated to study the effect of fat content on the recombination efficiency of the universal disperser using a high shear saw tooth impeller to impart the required shear and disperse the fat in water–SMP matrix to form a stable emulsion. Two independent parameters i.e. temperature at three different levels (20, 35 and 50 °C) and impeller speed (10,000, 15,000 and 20,000 rpm) were selected for the study. All operations were carried out in heating cum process vessel having working capacity of 3 L. The efficiency of the operation was judged based on the dependent parameters namely, mixing time, mixing index, creaming index, power consumption and overall acceptability. Experiments were designed as per RSM in Design Expert V.10.0 software and results obtained were optimized and predicted solutions were compared with observed data. From the study, the optimal combinations for preparation of recombined milk were obtained as 1.5% Fat RM (17,820 rpm, 48 °C), 3.0% Fat RM (15,701 rpm, 48 °C) and 4.5% Fat RM (15,459 rpm, 48 °C).</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04650-9</identifier><identifier>PMID: 33746267</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dairy industry ; Dispersion ; Food Science ; Impellers ; Milk ; Nutrition ; Optimization ; Original ; Original Article ; Parameters ; Power consumption ; Recombination ; Skim milk ; Work capacity</subject><ispartof>Journal of food science and technology, 2021-04, Vol.58 (4), p.1389-1400</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-681bf35cf160dfdc4ec6866c7197b23c8020fc40f534381fba4b11d9cfcc30093</citedby><cites>FETCH-LOGICAL-c474t-681bf35cf160dfdc4ec6866c7197b23c8020fc40f534381fba4b11d9cfcc30093</cites><orcidid>0000-0001-5919-8777</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7925766/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7925766/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51297,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33746267$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Datir, Rupesh Prabhudas</creatorcontrib><creatorcontrib>Ravindra, Menon Rekha</creatorcontrib><creatorcontrib>Manjunatha, M.</creatorcontrib><creatorcontrib>Sharma, Monika</creatorcontrib><title>Optimization of recombination of milk at different fat levels in a small volume universal disperser unit</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Recombined milk (RM) can be prepared by blending of butteroil, skim milk powder and water and used for variety of purposes in dairy industry. The present work was undertaken to investigate the feasibility of a custom designed and fabricated universal disperser unit for the preparation of recombined milk. Water, SMP and butteroil were used to manufacture the recombined milk. Three levels of fat viz 1.5%, 3.0% and 4.5% were evaluated to study the effect of fat content on the recombination efficiency of the universal disperser using a high shear saw tooth impeller to impart the required shear and disperse the fat in water–SMP matrix to form a stable emulsion. Two independent parameters i.e. temperature at three different levels (20, 35 and 50 °C) and impeller speed (10,000, 15,000 and 20,000 rpm) were selected for the study. All operations were carried out in heating cum process vessel having working capacity of 3 L. The efficiency of the operation was judged based on the dependent parameters namely, mixing time, mixing index, creaming index, power consumption and overall acceptability. Experiments were designed as per RSM in Design Expert V.10.0 software and results obtained were optimized and predicted solutions were compared with observed data. From the study, the optimal combinations for preparation of recombined milk were obtained as 1.5% Fat RM (17,820 rpm, 48 °C), 3.0% Fat RM (15,701 rpm, 48 °C) and 4.5% Fat RM (15,459 rpm, 48 °C).</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dairy industry</subject><subject>Dispersion</subject><subject>Food Science</subject><subject>Impellers</subject><subject>Milk</subject><subject>Nutrition</subject><subject>Optimization</subject><subject>Original</subject><subject>Original Article</subject><subject>Parameters</subject><subject>Power consumption</subject><subject>Recombination</subject><subject>Skim milk</subject><subject>Work 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science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2021-04-01</date><risdate>2021</risdate><volume>58</volume><issue>4</issue><spage>1389</spage><epage>1400</epage><pages>1389-1400</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Recombined milk (RM) can be prepared by blending of butteroil, skim milk powder and water and used for variety of purposes in dairy industry. The present work was undertaken to investigate the feasibility of a custom designed and fabricated universal disperser unit for the preparation of recombined milk. Water, SMP and butteroil were used to manufacture the recombined milk. Three levels of fat viz 1.5%, 3.0% and 4.5% were evaluated to study the effect of fat content on the recombination efficiency of the universal disperser using a high shear saw tooth impeller to impart the required shear and disperse the fat in water–SMP matrix to form a stable emulsion. Two independent parameters i.e. temperature at three different levels (20, 35 and 50 °C) and impeller speed (10,000, 15,000 and 20,000 rpm) were selected for the study. All operations were carried out in heating cum process vessel having working capacity of 3 L. The efficiency of the operation was judged based on the dependent parameters namely, mixing time, mixing index, creaming index, power consumption and overall acceptability. Experiments were designed as per RSM in Design Expert V.10.0 software and results obtained were optimized and predicted solutions were compared with observed data. From the study, the optimal combinations for preparation of recombined milk were obtained as 1.5% Fat RM (17,820 rpm, 48 °C), 3.0% Fat RM (15,701 rpm, 48 °C) and 4.5% Fat RM (15,459 rpm, 48 °C).</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>33746267</pmid><doi>10.1007/s13197-020-04650-9</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0001-5919-8777</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Dairy industry Dispersion Food Science Impellers Milk Nutrition Optimization Original Original Article Parameters Power consumption Recombination Skim milk Work capacity |
| title | Optimization of recombination of milk at different fat levels in a small volume universal disperser unit |
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