Neutrons see milk powder dissolving
The milk powder is loaded in these tumbler cells together with heavy water and measured with neutrons during 24 hours while they are slowly rotated.
Photo: Wim G. Bouwman, TU Delft.
The use of milk powder in food products is limited by their slow dissolution kinetics, and understanding drying and rehydration processes will be valuable for optimizing industrial processes. As part of their efforts to develop capabilities in food and colloids science, scientists from University of Copenhagen studied the dissolution of milk powders during rehydration for 24 hours using neutron scattering.
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