Effects of the demineralisation degree on physicochemical, functional, microstructural and powder flow properties of whey powder

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dc.contributor.authorBebek, Muserref
dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-10-04T18:49:40Z
dc.date.available2024-10-04T18:49:40Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study aimed to investigate the effects of the demineralisation process on powder flow, physicochemical, functional, and microstructural properties of whey powders (WP). WP samples were produced from 50, 70 and 90% demineralised sweet whey concentrates. Although the salt, ash, and lactic acid content of the powders decreased with increasing demineralisation, pH increased. D [3,2] (surface area mean diameter) value of WP samples ranged from 28.2 to 60.9 mm, in which demineralisation increased the particle size. The colour values showed increased darkness and yellowness, attributed to the higher demineralisation process. Demineralisation improved solubility and foaming characteristics, whereas it decreased the wettability and dispersibility of samples. The caking and cohesion characteristics of WP were significantly decreased by demineralisation. Demineralisation significantly improved the powder flow characteristics of samples. The cohesion index decreased depending on the demineralisation degree increased. Also, demineralisation decreased the cake strength and compaction coefficient of samples. Mineral content decreased with increasing demineralisation, with some minerals showing more sensitivity to demineralisation than others. Scanning Electron Microscope images showed reduced caking and clustering in samples with higher degrees of demineralisation. The results highlighted the importance of demineralisation as an effective parameter to control the properties of WP. In conclusion, this study demonstrated that the degree of demineralisation had a substantial impact on the physical and functional properties of WP. (c) 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.en_US
dc.identifier.doi10.1016/j.idairyj.2024.105982
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85194039251en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2024.105982
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3248
dc.identifier.volume156en_US
dc.identifier.wosWOS:001246972600001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcid Wheyen_US
dc.subjectDairy-Industryen_US
dc.subjectNanofiltrationen_US
dc.subjectMilken_US
dc.subjectCapacityen_US
dc.subjectRheologyen_US
dc.subjectCheeseen_US
dc.subjectCakingen_US
dc.subjectModelen_US
dc.subjectPhen_US
dc.titleEffects of the demineralisation degree on physicochemical, functional, microstructural and powder flow properties of whey powderen_US
dc.typeArticleen_US

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