Abstract #406
Section: Dairy Foods (orals)
Session: Dairy Foods Processing Symposium: Emerging Processing Technologies to Improve Quality and Functionality of Dairy Ingredients
Format: Oral
Day/Time: Tuesday 2:30 PM–3:00 PM
Location: Room 200 DE
Presentation is being recorded
Session: Dairy Foods Processing Symposium: Emerging Processing Technologies to Improve Quality and Functionality of Dairy Ingredients
Format: Oral
Day/Time: Tuesday 2:30 PM–3:00 PM
Location: Room 200 DE
Presentation is being recorded
# 406
High-pressure-jet spray-drying to create novel dairy products.
Federico Harte*1, 1Department of Food Science, Pennsylvania State University, University College, PA.
Key Words: nonthermal, casein, structure-function
Speaker Bio
High-pressure-jet spray-drying to create novel dairy products.
Federico Harte*1, 1Department of Food Science, Pennsylvania State University, University College, PA.
High-pressure technologies are gaining relevance throuhgout the Food and Dairy Industries. This presentation will review current state of the art in high hydrostatic pressure (HHP), high-pressure homogenization (HPH), and high-pressure-jet processing (HPJ). It will focus on the effect of HPJ on milk proteins and the potential to create milk powders with targetted functionality. Research in HPJ is showing that the physicochemical properties of dairy powders—from flow properites to interfacial properties—can be modified by nonthermal processes that are amigable with current 'clean label' trends among consumers. This presentation will also highlight the need for better understanding the basic structure-funtion properties of the casein protein fraction as a unique means toward the development of the next generation of dairy-based ingredients.
Key Words: nonthermal, casein, structure-function
Speaker Bio
Federico Harte is an associate professor in the Department of Food Science at the Pennsylvania State University (PSU). He has a BSc in agricultural engineering from the University of Uruguay and a PhD in biological systems engineering from Washington State University. In 2005, he took position as assistant professor in the Department of Food Science at the University of Tennessee and he moved to PSU in 2014. Throughout the last five years, Federico took various executive responsibilities, including chairing the ADSA program and symposia committees, the technical review abstract submission process, and the Dairy Foods Division. His research focuses on the structure-function properties of casein micelles in bovine milk and the effect of nonthermal processing on Dairy Foods. He teaches Dairy Products Processing to senior undergraduate students and Food Rheology to graduate students.
