Effects of time, temperature, and pressure on the cake formation of milk powders

Date

2003-08-01

Author

Özkan, Necati
CHEN, Xiao Dong

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A penetration test measuring the force required to penetrate a milk powder sample and an attrition test of caked milk powder samples in a roll mill were used to characterize the cake formation of skim milk powders. The influences of temperature and pressure on the time required to form a milk powder cake were determined using these techniques. It has been found that the cake formation time was increased with decreasing temperature and pressure on the milk powder samples. An empirical equation was developed in order to predict the caking time of the milk powders samples as a function of temperature and pressure the samples were exposed to.

Subject Keywords

Stickiness, Caking, Milk powders

URI

https://hdl.handle.net/11511/30670

Journal

Journal of Food Engineering

DOI

https://doi.org/10.1016/s0260-8774(02)00419-3

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

N. Özkan and X. D. CHEN, “Effects of time, temperature, and pressure on the cake formation of milk powders,” Journal of Food Engineering, pp. 355–361, 2003, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30670.