Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351192
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampTavares, Guilherme Miranda-
dc.typeArtigopt_BR
dc.titleLactose-hydrolyzed milk powder: physicochemical and technofunctional characterizationpt_BR
dc.contributor.authorLopes Fialho, Tatiana-
dc.contributor.authorMartins, Evandro-
dc.contributor.authorSilva, Carolina Rodrigues de Jesus-
dc.contributor.authorStephani, Rodrigo-
dc.contributor.authorTavares, Guilherme Miranda-
dc.contributor.authorSilveira, Arlan Caldas Pereira-
dc.contributor.authorPerrone, Ítalo Tuler-
dc.contributor.authorSchuck, Pierre-
dc.contributor.authorOliveira, Luiz Fernando Cappa de-
dc.contributor.authorCarvalho, Antônio Fernandes de-
dc.subjectPropriedades físicaspt_BR
dc.subject.otherlanguagePhysical propertiespt_BR
dc.description.abstractThe objective of this work is to demonstrate the effect of operational drying parameters on the physicochemical and techno-functional properties of lactose-hydrolyzed milk powder (LHMP). LHMP showed water content superior to the control regardless of drying conditions, which is a direct result of the difficulties encountered in drying the product. For a lab-scale spray dryer, the LHMP produced at θair,in = 145°C and mCM = 1.0 kg · h−1 was the only sample that met all stipulated quality parameters: water content <5% (w/w), aw < 0.20 and luminosity value >93, particle sizes similar to control, and complete rehydrationpt_BR
dc.relation.ispartofDrying technologypt_BR
dc.relation.ispartofabbreviationDry. technol.pt_BR
dc.publisher.cityNew York, NYpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherTaylor & Francispt_BR
dc.date.issued2018-
dc.date.monthofcirculationSept.pt_BR
dc.language.isoengpt_BR
dc.description.volume36pt_BR
dc.description.issuenumber14pt_BR
dc.description.firstpage1688pt_BR
dc.description.lastpage1695pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0737-3937pt_BR
dc.identifier.eissn1532-2300pt_BR
dc.identifier.doi10.1080/07373937.2017.1421551pt_BR
dc.identifier.urlhttps://www.tandfonline.com/doi/full/10.1080/07373937.2017.1421551pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumber308223/ 2015-2pt_BR
dc.description.sponsordocumentnumber99999.005477/2015-08pt_BR
dc.date.available2020-10-15T18:03:33Z-
dc.date.accessioned2020-10-15T18:03:33Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-10-15T18:03:33Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-15T18:03:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351192-
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordPowder technologypt_BR
dc.subject.keywordSpray dryingpt_BR
dc.identifier.source000450556100004pt_BR
dc.creator.orcid0000-0002-4015-1108pt_BR
dc.type.formArtigopt_BR
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