1. Skin layer stratification in drying droplets of dairy colloids
- Author
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Xiao Dong Chen, Françoise Boissel, Ludovic Pauchard, Nan Fu, Cécile Le Floch-Fouéré, Ming Yu, Romain Jeantet, Luca Lanotte, Arnaud Saint-Jalmes, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Fluides, automatique, systèmes thermiques (FAST), Université Paris-Saclay-Centre National de la Recherche Scientifique (CNRS), Soochow University, Institut de Physique de Rennes (IPR), Université de Rennes (UR)-Centre National de la Recherche Scientifique (CNRS), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Centre National de la Recherche Scientifique (CNRS), This work is supported by the China Scholarship Council (CSC) and Institut Agro / INRAE, in the frame of the FoodPRINT International Associated Laboratory between STLO and the School of Chemical and Environmental of Soochow University., and supported by the China Scholarship Council (CSC) and Institut Agro / INRAE, in the frame of the FoodPRINT International Associated Laboratory between STLO and the School of Chemical and Environmental of Soochow University.
- Subjects
Interfaces ,Evaporation ,Stratification (water) ,Dairy industry ,02 engineering and technology ,colloidal dispersion ,010402 general chemistry ,01 natural sciences ,evaporation ,Colloid ,Colloid and Surface Chemistry ,Rheology ,Dairy colloids ,milk powder ,[PHYS.COND]Physics [physics]/Condensed Matter [cond-mat] ,[PHYS]Physics [physics] ,Chemistry ,Direct observation ,Foams ,Drying mechanisms ,021001 nanoscience & nanotechnology ,0104 chemical sciences ,Chemical engineering ,Scientific method ,rheology ,droplet ,Stratification ,0210 nano-technology ,Layer (electronics) ,[PHYS.COND.CM-SCM]Physics [physics]/Condensed Matter [cond-mat]/Soft Condensed Matter [cond-mat.soft] ,Skin formation - Abstract
International audience; The evaporation of a colloidal dispersion is characterized by solute accumulation at the air-liquid interface, leading to the gradual formation of a gelled skin. The development of this layer, from preliminary colloid deposit to complete solidification, affects overall drying process and final sample morphology. Despite, progress in the last decades, the mechanisms governing skin formation in drying colloidal suspensions have not yet been fully clarified, especially in complex polydisperse systems. In this work, we investigate this open question in droplets consisting of the two main milk proteins, i.e. whey proteins and casein micelles. Using complementary experimental approaches, we evaluate skin rheological behavior during the different stages of the evaporation process, highlighting the specific role of each colloid. Our results are interpreted in the light of drying-induced protein stratification, whose evidence is provided by the direct observation of dry skin section structure. This study contributes to the understanding of the competitive drying mechanisms occurring in binary colloidal systems. Moreover, our outcomes are potentially valuable for the optimization of milk powder production in dairy industry.
- Published
- 2021
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