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Conference Papers Year : 2023

Crack patterns induced by auto-stratification in drying droplets of dairy proteins

Abstract

The production of milk powders, involving high added value products such as high protein powders and infant milk formulas, has nowadays become a strategic sector of the dairy industry. However, due to its complex composition in terms of proteins and macromolecules, shedding light on the underlying mechanisms governing the evaporation of milk remains a main industrial concern and a scientific challenge at the same time. In this work, we investigated the evaporation of sessile droplets of dairy protein mixes (i.e., whey proteins and casein micelles) with the aim of understanding the link between the mechanisms of drying-induced colloid deposit on the substrate and the mechanical properties of the obtained dry matter. Notably, the impact of whey protein outward stratification on droplet sol-gel transition and crack pattern development was evaluated by optical and scanning electron microscopy. We also estimated how the colloid auto-stratification affects the mechanical properties of dry droplets by micro-indentation tests. Our outcomes are potentially useful to better control the functional properties of milk powders. Furthermore, they contribute to improve the understanding of the drying mechanisms in binary colloidal systems, which are still far from being fully elucidated
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Dates and versions

hal-03972093 , version 1 (03-02-2023)

Licence

Attribution - NonCommercial - NoDerivatives

Identifiers

  • HAL Id : hal-03972093 , version 1

Cite

Cécile Le Floch-Fouéré, L. Pauchard, Luca Lanotte. Crack patterns induced by auto-stratification in drying droplets of dairy proteins. IOP Food Physics, The Institute of Physics, Jan 2023, Palaiseau, France. ⟨hal-03972093⟩
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