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Electrical resistance tomography for monitoring the rehydration characteristics of high-protein dairy powders.

K. S. Babu

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06-23-2020

Abstract:

201
Electrical resistance tomography for monitoring the rehydration characteristics of high-protein dairy powders.
K. S. Babu*, J. Amamcharla. Kansas State University Manhattan, KS.

Electrical resistance tomography (ERT) is a novel, robust, and low-cost method offering non-invasive and remote sensing. The objective of this study was to develop a method to characterize the rehydration behavior of milk protein concentrate (MPC) powders using ERT in 2 configurations (circular sensor and linear probe). To validate the method, 2 lots of fresh MPC85 and MPC90 powders were procured from a commercial manufacturer. Focus beam reflectance measurement (FBRM) was used as a reference method to follow rehydration characteristics. To evaluate the rehydration characteristics, MPC powders were reconstituted to 5% (wt/wt) total solids at room temperature and the rehydration characteristics of MPC powders were monitored for 30 min using ERT. MPC dissolution was characterized in terms of overall mean conductivity, the area under the mean conductivity curve, and equilibrium dissolution time from the ERT data. Particle count changes from FBRM revealed that MPC90 had more resistance to dispersing in water. As the dissolution time proceeded, mineral ions and proteins are released and consequently increased the overall conductivity as observed by both the sensing planes. Both the configurations were able to effectively capture the differences in the dissolution of MPC85 and MPC90 powders. As the protein content increased, the particle dispersion rate decreased and, consequently, a decrease in mean conductivity and reduction in the area were observed, indicating a reduction in solubility. For the circular sensor configuration, MPC85 and MPC90 showed the maximum conductivity of 0.20 and 0.16ms/cm, respectively. Whereas, for the linear probe configuration MPC85 and MPC90 showed the maximum conductivity of 0.16 and 0.13ms/cm, respectively. Both the configurations showed a significant difference (P < 0.05) in the maximum conductivity of MPC85 and MPC90. Overall, the ERT can be a robust and low-cost method to characterize the dissolution behavior of high-protein dairy powders.

Keywords: electrical resistance tomography, milk protein concentrate powders, rehydration.

Biography: I'm a graduate research assistant at Kansas State University pursuing my Ph.D. degree in Food Science. My research focusses on developing advanced sensing technologies for high protein dairy powders and employing novel�methods to improve processability and functionality.