Authors:
Ewa Ostrowska-Ligęza Faculty of Food Sciences, Warsaw University of Life Sciences, ul. Nowoursynowska 166, 02-776, Warszawa, Poland

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Agata Górska Faculty of Food Sciences, Warsaw University of Life Sciences, ul. Nowoursynowska 166, 02-776, Warszawa, Poland

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Magdalena Wirkowska Faculty of Food Sciences, Warsaw University of Life Sciences, ul. Nowoursynowska 166, 02-776, Warszawa, Poland

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Piotr Koczoń Faculty of Food Sciences, Warsaw University of Life Sciences, ul. Nowoursynowska 166, 02-776, Warszawa, Poland

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Abstract

Milk components are assumed to be uniformly distributed in a concentrate whilst it is being dried. During milk powder production, these components are redistributed in the drying droplets and the powder surface composition is significantly different from that of the bulk of it. The objective of this article was to analyze and compare phase transitions of powdered baby formulas as well as to make a study of their FT-IR spectra. Food powders of different composition were tested by a differential scanning calorimeter (DSC, TA Instruments Q 200) with a normal pressure cell and a System 2000 spectrophotometer. Significant differences were observed in the shape of curves of the mixtures and the agglomerates. The observed phase transitions in powders depended on fat content. Characteristic peaks of melting lactose were observed in the curves of the powdered baby formulas. The IR spectra proved to be useful in determining adulteration of baby formulas. Both methods were complimentary during a thorough evaluation of these food powders.

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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