UNDERSTANDING TEMPERATURE-DEPENDENT CAKING MECHANISMS IN POWDERED DAIRY PRODUCTS USING TD-NMR RELAXOMETRY

Date

2024-11-04

Author

Taş, Ozan
İlhan, Esmanur
Çetin Karasu, Melis
Güner, Selen
Öztop, Halil Mecit

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UNDERSTANDING TEMPERATURE-DEPENDENT CAKING MECHANISMS IN POWDERED DAIRY PRODUCTS USING TD-NMR RELAXOMETRY Ozan Tas(1), Esmanur Ilhan(1), Melis Cetin Karasu(1), Selen Guner San(1), Mecit Halil Oztop*(1) 1) Department of Food Engineering, Middle East Technical University, Turkey *Corresponding author - E-mail: mecit@metu.edu.tr Caking is a common issue in many industries, especially during the production, storage, and transportation of powder products. Caked powders lead to higher costs, longer production times, and lower product quality. Temperature plays a vital role in caking, where lower temperatures increase the tendency, especially in fat-rich powders. Fat can melt as the temperature increases and form liquid bridges between particles, which solidify when the temperature drops, leading to caking. While many studies have explored caking using mathematical and experimental methods, these approaches often struggle to predict molecular changes and surface properties to understand caking. Time Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry can be useful for studying the caking behavior at the molecular level, as it provides detailed insights into the internal structure and behavior of powders, offering a fast, non-destructive, and reliable approach. This study examined the effect of temperature on the caking of two demineralized whey powders (WPC) and three whole milk powders, known for their high caking tendency. The samples that had a moisture content of 3-4% were analyzed using TD-NMR at 4°C, 25°C, 35°C, and 60°C. T1 and T2 relaxation times were measured, and relative crystallinity and solid content values were calculated. The results showed that as temperature increased from 4°C to 60°C, solid content decreased, especially in whole milk powders, likely due to fat melting. T2 times became longer, indicating that higher temperatures make fats more mobile and the matrix less rigid. T1 relaxation times, characterized by short and long components, showed that with increasing temperature, the T1 of the long component increased while the short component decreased, indicating stronger intramolecular interactions at lower temperatures. These findings suggest that powders are more prone to caking at lower temperatures due to the solidification of fats. This study demonstrates that TD-NMR relaxometry is an effective tool for investigating caking behavior, providing valuable insights into how temperature and fat content influence the caking process in powdered samples. Keywords: caking, temperature influence, TD-NMR relaxometry, whey powders, whole milk powders Acknowledgement: This project was funded by The Scientific and Technological Research Council of Turkey (TUBITAK) with grant # 123O032 funded under the 1001 program.

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https://hdl.handle.net/11511/113621

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Department of Food Engineering, Conference / Seminar