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A Study of the Effects of Supercritical CO 2 Treatment on Physicochemical Properties of Spray-Dried Buttermilk Powder to Develop a Novel Dairy Processing Operation

SREENIVASARAGHAVAN, SOWMYANARASIMHAN
http://rave.ohiolink.edu/etdc/view?acc_num=osu1534685778937538

Abstract Details

2018, Master of Science, Ohio State University, Food Science and Technology.
An increase in environmental and health concerns in consumers has led to the demand for `greener’ food processing techniques. Supercritical Fluid Extraction has been demonstrated as a reliable technique to extract triglycerides and volatiles from food, but knowledge of its effect on dairy foods is limited. Buttermilk in the form of spray-dried powder is lauded for its solubility, emulsification, and heat-constancy properties while also providing a uniform creamy flavor as an ingredient various milk and dairy powder formulations. Despite its large market presence, it is regarded as a low-value addition, and there is potential for improvement of powder properties. The objective of this work was to study the triglyceride-extraction ability of supercritical fluid extraction using CO2 and its impact on some key physicochemical properties of defatted spray-dried buttermilk. Initial single-cycle trials were run to determine the optimal flow rate and duration of treatment for maximum triglyceride removal using a Supercritical Fluid Extraction system. A 3-factor central composite design was then used with temperature, pressure, and time as the independent variables to be controlled. A total of 20 2-cycle runs with 6 center point repeats was performed. Samples were subjected to analyses to study triglyceride removal, solubility index, protein solubility, particle size, foaming/foam stability, water activity, hygroscopicity, heating properties, and morphology. The results showed increased triglyceride extraction with increasing temperature and time while increased pressure did not have an appreciable effect. The increased removal of fat corresponded to increase in solubility index and protein solubility up to a temperature, after which a decrease was noted. Increased foaming was observed with increased fat removal, while a decrease in foam stability was seen with increased fat removal. An increase in water activity was observed with increased temperature, pressure, and time while a corresponding decrease in hygroscopicity was observed. No discernable trend was seen in particle size with increase in parameters. Under microscopic observation, the treated powders showed clearly distinguishable decrease in surface sheen, while particle diameters did not show any specific trend.
Rafael Jimenez-Flores, PhD (Advisor)
Valente Alvarez, PhD (Committee Member)
VM Balasubramaniam, PhD (Committee Member)
120 p.
Food Science
Supercritical Fluid Extraction, Dairy, Buttermilk Powder

Recommended Citations

Citations

  • SREENIVASARAGHAVAN, S. (2018). A Study of the Effects of Supercritical CO 2 Treatment on Physicochemical Properties of Spray-Dried Buttermilk Powder to Develop a Novel Dairy Processing Operation [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534685778937538

    APA Style (7th edition)

  • SREENIVASARAGHAVAN, SOWMYANARASIMHAN. A Study of the Effects of Supercritical CO 2 Treatment on Physicochemical Properties of Spray-Dried Buttermilk Powder to Develop a Novel Dairy Processing Operation. 2018. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1534685778937538.

    MLA Style (8th edition)

  • SREENIVASARAGHAVAN, SOWMYANARASIMHAN. "A Study of the Effects of Supercritical CO 2 Treatment on Physicochemical Properties of Spray-Dried Buttermilk Powder to Develop a Novel Dairy Processing Operation." Master's thesis, Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534685778937538

    Chicago Manual of Style (17th edition)

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