Etude des mécanismes de réhydratation des poudres laitières : influence de la structure et de la composition des poudres

Abstract : Two methods allowing the investigation of dairy powders rehydration were developed and validated. The first method involved dispersing powder in a stirred vessel equipped with three sensors (turbidity, pH and conductivity) under standardized conditions. The second one used a Stress Tech Rheometer equipped with a custom built paddle stirrer adapted to particulates systems. In a second part, these methods were coupled with other techniques (X-ray Photoelectron Spectroscopy, microscopy, particle size distribution...) in order to characterize how powder biochemical composition influences on rehydration. Indeed, the rehydration properties were found totally different depending on the rehydrated protein nature. These different behaviours were attributed to the protein structure and to the compound (protein, fat and lactose) localisation in the particle. Some technological effects on powder rehydration were also analysed. The granulation, the protein thermal treatment and the type of mix (dry mixing or co-drying) were found to greatly influence water transfers during rehydration. Finally, a deterioration of the rehydration properties were investigated during powder conservation. The rehydration deterioration was correlated to a modification of compounds repartition in the particle
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Claire Gaiani. Etude des mécanismes de réhydratation des poudres laitières : influence de la structure et de la composition des poudres. Autre. Institut National Polytechnique de Lorraine, 2006. Français. ⟨NNT : 2006INPL031N⟩. ⟨tel-01752477⟩

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