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Dry Whole Milk. I. A New Physical Form
Summary A dried whole milk of excellent fresh flavor and rapid dispersibility in cold water has been prepared in a vacuum shelf drier, using special foam-drying techniques. The important variablesExpand
CONTINUOUS EXPLOSION‐PUFFING OF POTATOES
Scientists at Eastern Regional Research Center have successfully continuously explosion-puffed potatoes for dehydration. By using a newly designed and fabricated puffing unit, they demonstrated thatExpand
Continuous Vacuum Drying of Whole Milk Foam. IV. Pilot Plant
TLDR
Modifications to a small-scale continuous vacuum dehydrator necessary to adapt it to drying milk are described, with required inputs and control parameters given. Expand
Seasonal Variation of Phospholipids and Their Influence on the Foaming Characteristics of Concentrated Whole Milk
Abstract Qualitative observations of continuous vacuum foam drying of whole milk indicated that dryer performance was influenced by seasonal variations in milk concentrate foaming activity. AnExpand
Continuous Vacuum Drying of Whole Milk Foam
Summary The principles developed on a batch scale for preparing vacuum foam-dried whole milk have been successfully applied on a continuous basis. An integrated pilot plant and means for creating aExpand
Occurrence of 5-Hydroxymethylfurfural in Vacuum Foam-Dried Whole Milk and its Relation to Processing and Storage
Summary The relationship of 5-hydroxymethylfurfural (HMF) and its precursors to flavor storage stability was investigated. Vacuum foam-dried whole milk was produced and stored at 73°F. HMF valuesExpand
CONTINUOUS COAGULATION OF COTTAGE CHEESE WHEY PROTEIN
Processes are described for obtaining a low moisture, free-flowing protein powder of high nutritional value through the high temperature (120°C) heat coagulation of cottage cheese whey protein in aExpand
CONTINUOUS EXPLOSION‐PUFFING OF APPLES
The explosion-puffing process produces excellent dehydrated apple products that can be used as crisp snacks, instant applesauce, and ingredients for pies, tarts, and cobblers. To make these productsExpand
Continuous Vacuum Drying of Whole Milk Foam. II. Modified Procedure
Abstract A modified procedure is described whereby heat and mass transfer are improved in the continuous vacuum foam drying of whole milk. It results in superior products largely as a consequence ofExpand
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