scholarly journals Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved Bioavailability

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Nan Li ◽  
Xu Li ◽  
Ping Yang ◽  
Hongbin Liu ◽  
Lingyu Kong ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Spray Drying ◽  
Ferrous Sulfate ◽  
Ferrous Iron ◽  
Milk Powder ◽  
Inhibitory Effect ◽  
Iron Fortification ◽  
Body Development ◽  
Infant Milk Powder ◽  
Drying Technology

The development of spray drying technology has been widely used for drying and preservation of food products. Though infant milk powder iron fortification is necessary for infants and children, iron fortification is accompanied by some limitations that reduce its quality and oxidation of Fe2+ into Fe3+, causing sensory problems and even a decrease in iron absorption, which does not meet the normal requirements of infant and child body development. To overcome this adverse effect and to improve the bioavailability of iron, a spray drying method was used to simulate the milk powder production process by codrying a mixture of ascorbic acid and ferrous sulfate, where ascorbic acid was uniformly coated on the outer layer of ferrous sulfate. It was demonstrated that ascorbic acid had a very obvious inhibitory effect on the oxidation of ferrous iron and could maintain the stability of ferrous iron in solid and solution for a long time, thus improving the bioavailability of iron.

Fruit-Milk Powder: A Review of Spray Drying Technology

2015 ◽  
Vol 1113 ◽  
pp. 328-333 ◽  
Author(s):  
M.U.H. Suzihaque ◽  
A. Norafiqah ◽  
A.R. Norekanadirah
Keyword(s):  
Food Intake ◽  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Primary Objective ◽  
High Quality ◽  
Factors Affecting ◽  
Drying Technology ◽  
Shelf Stable ◽  
Powdered Form

Fruit-milk powder contain various nutritional and therapeutic values. Constipation in children is associated with the lack of fiber from food intake. Child’s diet during their first years of life depends greatly on milk as their main food supply. The primary objective of drying milk incorporated with fruits is to preserve it in a shelf-stable powdered form of high quality without a need for refrigeration. Milk powder are mainly produced using spray-drying and freeze-drying. The parameters needed to be taken into consideration are identified as the factors affecting the physical properties of dried milk powder. A review of the drying technology is presented. Keywords: Milk powder, spray drying, freeze drying, fruits

Milk products and substitutes

1992 ◽  
Vol 15 ◽  
pp. 93-98
Author(s):  
S. J. Taylor
Keyword(s):  
Spray Drying ◽  
Protein Separation ◽  
Nutritional Value ◽  
Milk Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Milk Substitutes ◽  
Drying Technology ◽  
Milk Replacers

AbstractRefinements in the techniques used for incorporation of fat and spray drying have improved the nutritional value of milk substitutes. The significance of these developments in protein separation and evaporation/spray drying technology are demonstrated in the new range of substitutes for colostrum which not only have a high nutritional value but also contain active immunoglobulins.Whilst milk replacers still remain a necessary outlet for excess skim milk powder production, progress has been made in the quality of novel ingredients available. The effect of European Community policy on the formulations used has been to divide milk replacers into two groups, those which do, and those which do not, contain at least 500 g/kg skim milk powder.A whole range of products based on high protein whey powders has been developed in order to replace skim milk protein in milk replacers. Differences in these whey products reflect the method of manufacture and this has repercussions on their nutritional value. The benefits of ultrafiltration technology, developed for the human food industry, have recently become available to the whey-based milk replacer market.Although the majority of milk substitutes are used for feeding calves, specific products have been developed for other species. Milk substitutes for lambs were introduced in the 1970s but there has been little commercial incentive for the use of alternatives to skim milk protein in the United Kingdom. Sow milk replacers are a more recent innovation and have taken advantage of developments in whey processing technology.

Inhibitory Effect of Ascorbic Acid 2-O-.ALPHA.-Glucoside on the Pigmentation of Skin by Exposure to Ultraviolet Light.

1996 ◽  
Vol 58 (3) ◽  
pp. 439-443 ◽  
Author(s):  
Eriko MIYAI ◽  
Itaru YAMAMOTO ◽  
Jun-ichi AKIYAMA ◽  
Mitsuhiro YANAGIDA
Keyword(s):  
Ascorbic Acid ◽  
Ultraviolet Light ◽  
Inhibitory Effect

scholarly journals Numerical Study toward Optimization of Spray Drying in a Novel Radial Multizone Dryer

Energies ◽  
2021 ◽  
Vol 14 (5) ◽  
pp. 1233
Author(s):  
Umair Jamil Ur Rahman ◽  
Artur Krzysztof Pozarlik ◽  
Thomas Tourneur ◽  
Axel de Broqueville ◽  
Juray De Wilde ◽  
...  
Keyword(s):  
Spray Drying ◽  
Droplet Size ◽  
Separation Efficiency ◽  
Numerical Study ◽  
Three Dimensional ◽  
Droplet Size Distribution ◽  
Vortex Chamber ◽  
Temperature Pattern ◽  
Multiphase Model ◽  
Drying Technology

In this paper, an intensified spray-drying process in a novel Radial Multizone Dryer (RMD) is analyzed by means of CFD. A three-dimensional Eulerian–Lagrangian multiphase model is applied to investigate the effect of solids outlet location, relative hot/cold airflow ratio, and droplet size on heat and mass transfer characteristics, G-acceleration, residence time, and separation efficiency of the product. The results indicate that the temperature pattern in the dryer is dependent on the solids outlet location. A stable, symmetric spray behavior with maximum evaporation in the hot zone is observed when the solids outlet is placed at the periphery of the vortex chamber. The maximum product separation efficiency (85 wt %) is obtained by applying high G-acceleration (at relative hot/cold ratio of 0.75) and narrow droplet size distribution (45–70 µm). The separation of different sized particles with distinct drying times is also observed. Smaller particles (<32 µm) leave the reactor via the gas outlet, while the majority of big particles leave it via the solids outlet, thus depicting in situ particle separation. The results revealed the feasibility and benefits of a multizone drying operation and that the RMD can be an attractive solution for spray drying technology.

scholarly journals Inhibitory effect of the Ascorbic Acid on photodegradation of pharmaceuticals compounds exposed to UV-B radiation

2021 ◽  
pp. 100035
Author(s):  
Consuelo León ◽  
Claudio Henríquez ◽  
Nicolás López ◽  
Georgina Sanchez ◽  
Bárbara Pastén ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Inhibitory Effect

scholarly journals Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying

2021 ◽  
Author(s):  
K. Cevik ◽  
H. Yalcin
Keyword(s):  
Spray Drying ◽  
Palm Oil ◽  
Palm Olein ◽  
Milk Powder ◽  
Skim Milk ◽  
Palm Stearin ◽  
Skim Milk Powder ◽  
Solid Content ◽  
Coating Materials ◽  
Oil Fractions

Abstract The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).

The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder

2018 ◽  
Vol 83 (12) ◽  
pp. 2983-2991 ◽  
Author(s):  
Haileeyesus Habtegebriel ◽  
Michael Wawire ◽  
Daniel Sila
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Camel Milk ◽  
Nutritional Components

scholarly journals Iron absorption from a cereal-based meal containing cane sugar fortified with ascorbic acid

1977 ◽  
Vol 38 (2) ◽  
pp. 261-269 ◽  
Author(s):  
D. Derman ◽  
M. Sayers ◽  
S. R. Lynch ◽  
R. W. Charlton ◽  
T. H. Bothwell ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ferric Hydroxide ◽  
Fold Increase ◽  
Inhibitory Effect ◽  
Cane Sugar ◽  
Iron Nutrition ◽  
Indian Women ◽  
Mean Values ◽  
Maize Meal ◽  
The Mean

1. The feasibility of improving iron nutrition by fortifying cane sugar with ascorbic acid was studied.2. The absorption of Fe added to maize-weal porridge was measured in 116 volunteer multiparous Indian women using the radio-Fe erythrocyte utilization method. The meals were fed with and without tea or coffee and with and without varying amounts of ascorbic acid.3. The mean absorption of Fe from maize-meal porridge was very low (3.8 %), being even further reduced (2.1 %) when tea was drunk with the meal.4. The addition of 50 or 100 mg ascorbic acid to maize-meal porridge caused approximately a 10-fold increase in Fe absorption. The increase was much less when tea was present, being 2-fold and 5-fold with 50 and 100 mg ascorbic acid respectively. The inhibitory effect of tea on Fe absorption could, however, be overcome by giving larger doses of ascorbic acid (250 and 500 mg).5. When contaminating Fe (2.5 mg) in the form of labelled rust (Fe2O3) or ferric hydroxide was added to maize-meal porridge it was poorly absorbed (mean values were 0.01 % and 1.5 % respectively). The addition of 100 mg ascorbic acid increased the mean Fe absorption rates to 0.5 % and 6.7 % with Fe2O3 and Fe(OH)3 respectively. Fe(OH)3 was found to be absorbed about half as well as the intrinsic Fe present in maize-meal porridge.6. It is concluded that ascorbic acid is capable of improving Fe absorption from a cereal source. It can partially overcome the inhibitory effect of tea and might be expected to facilitate the absorption of at least some forms of Fe that may contaminate food.

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