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dc.contributor.authorBoiarkina, Ien_NZ
dc.contributor.authorDepree, Nen_NZ
dc.contributor.authorYu, Wen_NZ
dc.contributor.authorWilson, Den_NZ
dc.contributor.authorYoung, Ben_NZ
dc.date.accessioned2016-09-26T04:26:24Z
dc.date.available2016-09-26T04:26:24Z
dc.date.copyright2016-08-15en_NZ
dc.identifier.citationDairy Science & Technology. (2016). doi:10.1007/s13594-016-0302-5en_NZ
dc.identifier.urihttp://hdl.handle.net/10292/10054
dc.description.abstractCharacterising the dispersion of instant whole milk powder (IWMP) into water is a complex dissolution measurement that is both manual and laborious so is normally carried out post production at industrial dryers. However, this means there is no immediate feedback so the functional quality cannot be controlled in real-time. This work proposes the idea of applying a simpler, surrogate measurement that can be implemented in the plant in order to have useful real-time information regarding the quality of the product being produced. This we term is a proxy measurement. The functional property dispersibility was used as a case study, with particle size being investigated as a proxy at an industrial IWMP plant. It was found that particle sizing could be used to provide useful information regarding the powder, with the proxy measurement being able to predict in-specification powder 97% of the time. Although the test was not as effective for predicting out-of-specification results, with an false-positive rate of 50%, the fact that out-of-specification events are rare in the industry setting means that the overall proxy measurement is still between 78—87 % accurate, and thus useful for predicting the dispersibility quality of the IWMP. Furthermore, these proxy measurements can then be combined with on-line plant information using multivariate techniques to further improve their accuracy and understand how the quality can be controlled by changing the plant processing conditions.en_NZ
dc.languageEnglishen_NZ
dc.publisherSpringer
dc.relation.urihttp://dx.doi.org/10.1007/s13594-016-0302-5
dc.rightsAn author may self-archive an author-created version of his/her article on his/her own website and or in his/her institutional repository. He/she may also deposit this version on his/her funder’s or funder’s designated repository at the funder’s request or as a result of a legal obligation, provided it is not made publicly available until 12 months after official publication. He/ she may not use the publisher's PDF version, which is posted on www.springerlink.com, for the purpose of self-archiving or deposit. Furthermore, the author may only post his/her version provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at www.springerlink.com”. (Please also see Publisher’s Version and Citation).
dc.subjectQuality; Dairy; Real time; Proxy measurement; Functional properties
dc.titleRapid Particle Size Measurements Used as a Proxy to Control Instant Whole Milk Powder Dispersibilityen_NZ
dc.typeJournal Article
dc.rights.accessrightsOpenAccessen_NZ
dc.identifier.doi10.1007/s13594-016-0302-5en_NZ
pubs.elements-id205126


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