Abstract Dairy powder breakage has always occurred during production and transportation though few studies on it have been published. This paper examines the breakage of infant formula using three different processing methods (laboratory high-speed mixing, lab-scale pneumatic conveying, and factory-scale blending) and the effect of breakage on powder properties. In both mixing and high-velocity pneumatic conveying, particles were broken into smaller entities and the particle size of samples significantly decreased. Particle breakage was accompanied by a significant decrease in porosity and increase in density and surface free fat. This in-turn decreased the rehydration properties of samples, especially for high-speed mixing, while breakage had only a small influence on powder flowability. By contrast, some agglomeration occurred during blending for short time in the blender and the particle size did not decrease (P > 0.05) even for blending at longer time, thus, there were only minor impacts on physical and functional properties of powders.

中文翻译：

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三种不同加工方式的婴幼儿配方奶粉破损情况及其对粉体性质的影响

摘要 乳粉破损在生产和运输过程中时有发生，但相关研究很少。本文研究了使用三种不同加工方法（实验室高速混合、实验室规模气力输送和工厂规模混合）的婴儿配方奶粉的破损情况以及破损对粉末特性的影响。在混合和高速气力输送中，颗粒被破碎成更小的实体，样品的粒径显着减小。颗粒破碎伴随着孔隙率的显着降低以及密度和表面游离脂肪的增加。这反过来又降低了样品的再水化性能，特别是对于高速混合，而破碎对粉末流动性的影响很小。相比之下，