Kievit Indonesia March 2008

Concentrate Properties

09-186pc

1998-05-11 1

Kievit Indonesia March 2008

Objective
To understand the different properties of the concentrate. To understand how the properties interact with each other.

Kievit Indonesia March 2008

Concentrate Properties
Main subjects: Viscosity. Composition. Content of dry matter. Temperature. Homogenisation. Pasteurisation. Density. Age-thickening. De-aeration. Agitation. Crystals.

Kievit Indonesia March 2008

Viscosity
Definition: The internal friction of a liquid or the tendency of the liquid to resist flow. The usual understanding is thickness of a fluid. The strategy is to maximise the total solids and at the same time keep an atomizable concentrate.

Kievit Indonesia March 2008

Evaluation of Atomizability

The concentrate can be atomized if the concentrate is able to drip from the tip.

Kievit Indonesia March 2008

Viscosity
Factors affecting the viscosity: Composition Content of Dry Matter Temperature Homogenisation Pasteurisation

Viscosity

Kievit Indonesia March 2008

Composition
Keeping the total solids constant and changing the ratio between ingredients: Increasing Protein Fat Carbohydrate (excl. of hydrocolloids) Hydrocolloids Minerals and Vitamins Viscosity Increases. Decreases. Decreases. Increases. Decreases.

A protein concentrate solution may contain 20% TS and a carbohydrate solution 70% TS and have the same viscosity.

Kievit Indonesia March 2008

Content of Dry Matter

Dry matter is also often called total solids (TS). Viscosity increases when the dry matter content increases.

Kievit Indonesia March 2008

Temperature
Viscosity decreases when the temperature increases. The higher the temperature of the concentrate the closer it is to its evaporation point. This means that high concentrate temperature provides higher capacity than low concentrate temperature. The upper temperature limit is determined by: Denaturation considerations. Preservations of crystals.

Kievit Indonesia March 2008

Homogenisation
Homogenisation increases the viscosity. Homogenisation is usually necessary to reduce free fat. If using the same total pressure e.g. 200 bar: One-stage homogenisation e.g. 200 bar will increase the viscosity more compared with a two-stage homogenisation, e.g. 150/50 bar. This phenomenon is caused by cluster-formation.

Kievit Indonesia March 2008

Pasteurization
Pasteurization increases the viscosity due to denaturation of proteins. The degree of denaturation is indicated by the whey protein nitrogen index (WPNI). The WPNI is the ratio of whey proteins that are soluble. The more intense the heat treatment the lower the WPNI. Low heat powder (WPNI > 6 mg/g) agglomerates more easily compared with medium and high heat powder (WPNI < 1.5 mg/g).

Kievit Indonesia March 2008

Pasteurization
Pasteurization temperature and time influence on the whey protein nitrogen index (WPNI).

Kievit Indonesia March 2008

Pasteurization
Native proteins.
Hydrophilic surface S Temperature S stretches protein and puts strain S on bonds. H S SH SH S S Hydrophobic centre

SH S

Bonds start breaking at 70C

SH

Hydrophobic surface

Free bonds find pairs in other chain

SH

Kievit Indonesia March 2008

Density
Density (V) is used in the evaporator to control total solids because it is possible to measure the density very precisely. There is a linear relation between the density and total solids at constant temperature. NB! The higher the fat content the smaller absolute changes in density will cause relatively large changes in total solids. Example cream 53% and skim milk concentrate at 60C: Skim milk concentrate V = 1.2018 g/ml TS. 50% TS Cream 53% concentrate V = 1.0492 g/ml 55%

An absolute reduction 0.0106 in density gives: V = 1.1912 g/ml 48 % TS. V = 1.0386 g/ml 47 % TS.

Kievit Indonesia March 2008

Relation between Density and Total Solids

TS of Milk Concentrate with 26,5 % fat

55 54 53 52 51 50 49 TS, % 48 47 46 45 44 43 42 41 40 1,1000 40C 45C 50C 55C 60C 65C

1,1025

1,1050

1,1075

1,1100 Density, g/ml

1,1125

1,1150

1,1175

1,1200

Kievit Indonesia March 2008

Age Thickening
When a feed with high dry matter content without agitation/movement for a period of time is left at high temperature

age thickening can be observed.

Kievit Indonesia March 2008

Age Thickening
Viscosity.

Total solids, %

Time, h. Viscosity as function of time at different solids contents (T = 55C)

Kievit Indonesia March 2008

Age Thickening
Viscosity.

Temperatures. Time, h. Viscosity as function of time at different temperatures (SM-concentrate 48.5% TS)

Kievit Indonesia March 2008

Other Issues
De-aeration and agitation. De-aeration is usually performed in the evaporator and subsequent handling should minimise incorporation of air in the concentrate. If an evaporator is not part of the process, mixing should be performed under vacuum. Air bubbles in the concentrate will become occluded air in the powder and reduce bulk density. The amount of occluded air in the powder can be determined using a laboratory analysis. For some products air addition is desirable from either a drying or product point of view.

Kievit Indonesia March 2008

Particle Density, Interstitial and Occluded Air

Particle density. Often, particle density should be as high as possible, indicating a minimum of interstitial air and occluded air. Particle density. Particle density is the mass of the box divided by its volume. Occluded air Occluded air forms vacuoles. Interstitial air

Kievit Indonesia March 2008

Particle Density, Interstitial and Occluded Air

Occluded air

Interstitial air

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Gas Injected Particle

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Crystals
Crystals in the concentrate. Drying may require crystallisation to avoid stickiness. Crystals are hard to process-equipment and will gradually grind. Atomization should be done with an abrasive resistant rotary atomizer. Crystallization will promote the free fat content by destroying the protective fat globule membrane.

Kievit Indonesia March 2008

Evaluation of Drying Behaviour

Look at: - Film formation - Stickiness - Binding strength

Kievit Indonesia March 2008

Summary
Milk Quality Acidity pH Milk Composition Protein content Fat content Carboh. content Mineral content Heat Treatment Past. system Indirect Direct Past. temperature Holding time Homogenisation Pressure One or two stage Age-thickening Agitation

Crystals

Concentrate Viscosity

Spray Drying

Evaporation Concentrate TS Concentrate density Conc. temperature De-aeration (Fouling in evaporator)