scholarly journals Spray drying conditions for protein hydrolysate of crocodile meat

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 140-148
Author(s):  
P.V.C. Hong ◽  
H.D. Tan ◽  
P.T.T. Thanh ◽  
M.H. Cang ◽  
D.L. Don ◽  
...  
Keyword(s):  
Moisture Content ◽  
Spray Drying ◽  
Air Temperature ◽  
Dry Matter ◽  
Protein Hydrolysate ◽  
Total Protein Content ◽  
Air Temperatures ◽  
Experimental Parameters ◽  
Powder Properties ◽  
Drying Conditions

The objective of this study is to screen the effects of several parameters (i.e., drying aid concentration, inlet air temperatures, and feed flow rates) on the spray drying process of crocodile meat protein hydrolysate. The results showed that the experimental parameters exhibited significant effects on recovery of dry matter, recovery of proteins and the obtained powder properties (total protein content, moisture content and antioxidant capacity). Besides, inlet air temperature and drying aid concentration also significantly impacted response variables. The conditions for maximum recovery of dry matter, maximum recovery of proteins, and minimum moisture content of the spray-dried powder were found at maltodextrin concentration of 19.47% (w/w), inlet air temperature of 142.71oC, and input feed flow rate of 10 mL/min. These conditions correspond to the recovery of dry matter of 69.51%, protein recovery yield of 76.94%, powder humidity of 5.33%, and powder antioxidant activity of 1.87 mg/mL.

Optimization of spray drying conditions for the production of quality ber (Zizyphus mauritiana Lamk.) fruit powder

2019 ◽  
Vol 49 (6) ◽  
pp. 1088-1098
Author(s):  
Sonika Pandey ◽  
Amrita Poonia ◽  
Suman Rai
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Bulk Density ◽  
Spray Drying ◽  
Air Temperature ◽  
Content Type ◽  
L Value ◽  
Fruit Powder ◽  
Predicted Values ◽  
Drying Conditions

Purpose To overcome the need of seasonal fruit ber, consumers prefer to use fruits in such a form that can be prepared easily or consumed instantly. By transforming them into powders, they can be effortlessly attained as well as preserved, stored and processed. Design/methodology/approach To optimize the spray drying conditions for development of ber fruit powder, response surface methodology was used. The experimental design consisted of 13 runs. The levels of independent variables, i.e. inlet air temperature, varied from 153.79ºC to 196.21ºC and maltodextrin concentration, from 4.17 to 9.83 per cent. The responses were moisture content, bulk density, solubility, vitamin C, ΔE and L value. Findings The second-order polynomial model fitted for moisture content, bulk density, solubility, vitamin C, ΔE and L value was highly significant (p < 0.001) for each response. The inlet air temperature showed maximum influence on moisture content, bulk density, solubility and vitamin C, whereas the maltodextrin concentration showed maximum influence on bulk density, solubility, ΔE and L value. The predicted values were attained as moisture 4.90 per cent, bulk density 0.35g/ml, solubility 89.11 per cent, vitamin C 91.06mg/100g, ΔE 31.03 and L 87.78. The recommended optimum spray drying conditions were inlet air temperature and maltodextrin concentration of 166.64°C and 9.26 per cent, respectively. Originality/value Spray drying of the underused Indian fruit ber has enhanced its utility. Ber powder can further be used as an instant beverage, in sweets, as a flavoring agent and in soft drinks.

Effects Of Variables On The Production Of Red-Fleshed Pitaya Powder Using Response Surface Methodology

2011 ◽  
pp. 15-29
Author(s):  
Mohd Azizi Che Yunus ◽  
Ching Yaw Lee ◽  
Zuhaili Idham
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Bulk Density ◽  
Response Surface ◽  
Spray Drying ◽  
Air Temperature ◽  
Flow Rate ◽  
Feed Flow Rate ◽  
Drying Conditions ◽  
Central Composite

Teknik reka bentuk komposit pusat dalam kaedah gerak balas permukaan (RSM), telah dipilih untuk memeriksa pengaruh parameter-parameter pengeringan sembur terhadap kandungan lembapan dan ketumpatan pukal serbuk buah naga. Pemboleh ubah-pemboleh ubah tak bersandar dengan julat seperti yang disebutkan telah diuji kaji: suhu masukan (156-224°C), kadar aliran suapan (16.6-33.4 ml/min) dan kepekatan maltodextrin (31.6-48.4%). Keputusan menunjukkan bahawa data eksperimen dapat diwakili oleh bentuk polinomial tertib kedua. Bagaimanapun, hanya istilah linear mempunyai pengaruh mutlak terhadap keadaan serbuk. Parameter-parameter terbaik untuk mencapai nilai kandungan lembapan terendah adalah suhu masukan 224°C, kadar aliran suapan 22.9 ml/min dan kepekatan maltodextrin 40%, dengan jangkaan 3.88% kandungan lembapan. Nilai ketumpatan pukal yang maksimum iaitu 0.45 g/ml dicapai pada suhu masukan 156°C, kadar aliran suapan 16.6 ml/min dan kepekatan maltodextrin 48.4%. Kata kunci: Kaedah gerak balas permukaan; sembur kering; buah naga Central Composite Design technique from Response Surface Methodology (RSM) was used to investigate the effects of spray drying conditions on red-fleshed pitaya powder moisture content and bulk density. The spray drying independent variables and ranges are inlet air temperature (156-224°C), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6-48.4 %). Results showed that the data were adequately fitted to second order polynomial model. However, only linear terms proved to be significant for powder attributes. The best spray drying conditions within the experimental ranges for minimum powder moisture content of 3.88% would be inlet air temperature, feed flow rate and maltodextrin concentration of 224°C, 22.9 ml/min and 40% respectively. The maximum powder bulk density of 0.45 g/ml was obtained at inlet air temperature of 156°C, 16.6 ml/min feed flow rate and 48.4% maltodextrin concentration. Key words: Response surface methodology; spray-drying; red-fleshed pitaya

scholarly journals INFLUENCE OF EMULSIFICATION METHODS AND SPRAY DRYING PARAMETERS ON THE MICROENCAPSULATION OF TURMERIC OLEORESIN

2019 ◽  
pp. 491 ◽  
Author(s):  
S. FERREIRA ◽  
C. R. MALACRIDA ◽  
V. R. NICOLETTI
Keyword(s):  
Spray Drying ◽  
Air Temperature ◽  
Encapsulation Efficiency ◽  
Curcuma Longa ◽  
Chemical Properties ◽  
Wall Material ◽  
Operational Conditions ◽  
Hydrophobic Compounds ◽  
Emulsion Formulation ◽  
Drying Conditions

            Turmeric (Curcuma longa L.) oleoresin possess valuable phenolic compounds that are susceptible to degradation, and microencapsulation is a powerful technique to increase its stability. Emulsification is a preponderant step in microencapsulation of hydrophobic compounds and physical-chemical properties of the parent emulsion affects effectiveness of spray-drying process and functional properties of the produced microcapsules. The present work aimed to evaluate the influence of emulsion formulation, emulsification methods, and spray-drying operational conditions on the encapsulation efficiency of turmeric oleoresin using maltodextrin/gelatin blends as wall material. The effects of different concentrations of maltodextrin (12 - 31.7 wt %) and gelatin (0.6 - 6 wt %), combined with three methods of emulsification - high shear homogenization with and without emulsifier addition, and sonication – were evaluated regarding emulsion droplet mean diameter and stability. Based on the results, an emulsion formulated with 26 g of maltodextrin and 0.6 g of gelatin per 100 g of emulsion was selected to study the influence of spray drying conditions - drying-air temperature (124 – 190 oC), atomization airflow (275 – 536 L h-1), and emulsion feeding flow (1.4 – 8.6 mL min-1) - on encapsulation efficiency, water content, and solubility of turmeric oleoresin microcapsules. Sonication resulted in higher emulsion stability and, although drying-air temperature did not affect significantly the microcapsule properties, the best set of spray drying conditions was drying-air at 160 ºC, atomization airflow of 420 L h-1, and emulsion feeding flow of 6 mL min-1. Combinations of higher atomization airflow and lower emulsion feeding flow resulted in lower values of curcumin encapsulation efficiency.

Drying of Rough Rice in Oven: An Experimental Study

2015 ◽  
Vol 365 ◽  
pp. 77-81 ◽  
Author(s):  
J.V. Silva ◽  
E.M.A. Pereira ◽  
T.H.F. Andrade ◽  
Antônio Gilson Barbosa de Lima
Keyword(s):  
Experimental Study ◽  
Relative Humidity ◽  
Moisture Content ◽  
Product Quality ◽  
Air Temperature ◽  
Drying Rate ◽  
Rough Rice ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Mechanical Movement

This paper aims to present an experimental study of rough rice (BRSMG CONAI cultivar) drying by using a stationary method. The grain was dried in an oven with air mechanical movement under controlled conditions of velocity, temperature and relative humidity. In order to obtain balanced moisture content, the samples studied were kept at 40 and 70°C. Results of the drying and heating kinetics of the grain during the process are shown and analyzed. It was found that higher drying rate and lower time for drying as higher air temperature (70°C) is used. It can be concluded that the reduction of the moisture content of the grain, is considered very complex and, depending on the method and drying conditions, can substantially provokes breaking and cracks, which reduces final product quality.

Microencapsulation of GuaLou Seed Oil by Spray Drying

2012 ◽  
Vol 554-556 ◽  
pp. 934-937
Author(s):  
Jian Yu ◽  
Xiang Hong Li ◽  
Yong Le Liu ◽  
Chi Ling Li
Keyword(s):  
Spray Drying ◽  
Air Temperature ◽  
Seed Oil ◽  
Core Material ◽  
Wall Material ◽  
Process Conditions ◽  
Arabic Gum ◽  
Solids Content ◽  
Drying Conditions ◽  
Best Parameters

The objective of this work was to study the influence of some process conditions on the microencapsulation of Gualou seed oil by spray drying. The results showed that the best parameters of microencapsulation were as follows: the ratio of arabic gum to maltodextrin was 1:1, and that of core material to wall material was 2:3; and the total solids content was 25%. The optimum spray drying conditions were that the air temperature of inlet was 180 °C, and that of outlet was 80 °C; the homogenizing pressure was 35MPa. The maximum microencapsulation efficiency was 86±0.95%.

Effect of Formulations and Spray Drying Process Conditions on Physical Properties of Resveratrol Spray-Dried Emulsions

2019 ◽  
Vol 819 ◽  
pp. 246-251
Author(s):  
Pontip Benjasirimongkol ◽  
Suchada Piriyaprasarth ◽  
Pornsak Sriamornsak
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Physical Properties ◽  
Spray Drying ◽  
Feed Rate ◽  
Water Soluble ◽  
Process Conditions ◽  
Box Behnken Design ◽  
Drying Conditions ◽  
Spray Dried

Spray-dried emulsion is one of the useful strategies to enhance dissolution properties of poorly water-soluble drug for example resveratrol. Physical properties i.e. particle size and moisture content of spray-dried emulsions could affect their quality attributes. In this study, Box-Behnken design was performed in order to determine effect of formulation and spray drying condition parameters i.e. feed rate on responses including particle size and moisture content of resveratrol spray-dried emulsions. The spray-dried emulsions were prepared by varying content of low-methoxyl pectin (LMP) and caprylic/capric glycerides (CCG) and sprayed at different feed rate. Box-Behnken design results reveled that the particle size of spray-dried emulsions was significantly influenced by the content of LMP, interactions between LMP and CCG, interactions between LMP and feed rate. LMP content showed positive relationships with the particle size. The content of CCG had negative significantly effect on moisture content of the spray-dried emulsion. Mathematical models describing the relationships between studied parameters and responses provided good predictability. Based on model, the optimal formulation was prepared using 2.6% w/w of LMP, 9% w/w of CCG, and feed rate of 6.8 mL/min and the small particle size (~5.9 μm) and low moisture content (~5.6%) were obtained. The spray-dried emulsions were successfully prepared with satisfy quality. The Box-Behnken design would be an effective tool to elucidate influence of formulation and spray drying conditions on particle size and moisture content of the spray-dried emulsions. Further, the design aided in developing and optimizing the spray-dried emulsions with specified quality.

scholarly journals Experimental analysis of particle breakage and powder morphology in foam spray drying

2018 ◽  
Author(s):  
Maciej Jaskulski ◽  
Artur Lewandowski ◽  
Ireneusz Zbiciński
Keyword(s):  
Spray Drying ◽  
Air Temperature ◽  
Operating Conditions ◽  
Angle Of Repose ◽  
Optimal Range ◽  
Powder Morphology ◽  
Spray Tower ◽  
Hausner Ratio ◽  
Powder Properties ◽  
Product Degradation

The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation. Keywords: foamed materials, gas admixing, powder properties, powder quality

Quality of spray dried soy beverage powder as affected by drying and feed parameters

2017 ◽  
Vol 47 (4) ◽  
pp. 567-577 ◽  
Author(s):  
Saroj Kumar Giri ◽  
Shukadev Mangaraj ◽  
Lalan Kumar Sinha ◽  
Manoj Kumar Tripathi
Keyword(s):  
Particle Size ◽  
Spray Drying ◽  
Air Temperature ◽  
Feed Rate ◽  
Quality Parameters ◽  
Solid Content ◽  
Surface Model ◽  
Content Type ◽  
Drying Conditions ◽  
Spray Dried

Purpose Soy beverage is becoming more and more popular because it is touted as a healthy food containing useful phytochemicals and is free from lactose and cholesterol. The purpose of this paper is to optimize the spray drying process parameters for obtaining soy beverage powder with good reconstitution and handling properties. Design/methodology/approach Pre-concentrated soy beverage was dried in a laboratory model spray dryer, and the effects of inlet air temperature (180-220°C), feed rate (20-40 ml/min) and feed solid content (15-25 per cent) on some physical parameters and reconstitution properties (wettability and dispersibility) of spray-dried soy beverage powders were investigated. Second order polynomial response surface model was selected for the analysis of data and optimization of the process. Findings Spray drying of soy beverage at different processing conditions resulted in powders with particle size (volume mean diameter) in the range of 86 to 156 µm. Dispersibility and wetting time of the spray-dried soy beverage powders was found to be in the range of 56 to 78 per cent and 30 to 90 s respectively, under various drying conditions. Inlet air temperature was found to be the main factor affecting most of the quality parameters, followed by solid content of the feed. Temperature significantly affected the wettability, dispersibility, colour parameters, particle size and flowability of the powder at p ≤ 0.01. Lower temperature and higher feed solid content produced bigger-sized powder particles with better handling properties in terms of flowability and cohesiveness. A moderate inlet air temperature (196°C), higher feed solid content (24 per cent) and lower feed rate (27 ml/min) were found suitable for drying of soy beverage. Practical implications The study implied the possibility of producing powder from soy beverage using the spray-drying method and optimized drying conditions for obtaining soy beverage powder with good reconstitution properties. Originality/value The finding of this study demonstrated for the first time how the inlet air temperature, feed solid content and feed rate during spray-drying influenced different quality parameters of soy beverage powder. Further, an optimized drying condition has been identified.

Modeling of Basil Leaves Drying by GA–ANN

2013 ◽  
Vol 9 (4) ◽  
pp. 393-401 ◽  
Author(s):  
Amin Taheri-Garavand ◽  
Shahin Rafiee ◽  
Alireza Keyhani ◽  
Payam Javadikia
Keyword(s):  
Neural Network ◽  
Genetic Algorithm ◽  
Relative Humidity ◽  
Moisture Content ◽  
Air Temperature ◽  
High Accuracy ◽  
Air Velocity ◽  
Feed Forward Neural Network ◽  
Air Temperatures ◽  
Hidden Layer

AbstractIn this research, the experiment is done by a dryer. It could provide any desired drying air temperature between 20 and 120°C and air relative humidity between 5 and 95% and air velocity between 0.1 and 5.0 m/s with high accuracy, and the drying experiment was conducted at five air temperatures of 40, 50, 60, 70 and 80°C and at three relative humidity 20, 40 and 60% and air velocity of 1.5, 2 and 2.5 m/s to dry Basil leaves. Then with developed Program in MATLAB software and by Genetic Algorithm could find the best Feed-Forward Neural Network (FFNN) structure to model the moisture content of dried Basil in each condition; anyway the result of best network by GA had only one hidden layer with 11 neurons. This network could predict moisture content of dried basil leaves with correlation coefficient of 0.99.

scholarly journals Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

2013 ◽  
Vol 3 (1) ◽  
pp. 61 ◽  
Author(s):  
Paola Hernández-Carranza ◽  
Aurelio López-Malo ◽  
Maria-Teresa Jiménez-Munguía
Keyword(s):  
Moisture Content ◽  
Spray Drying ◽  
Lactobacillus Casei ◽  
Microbial Reduction ◽  
Inlet Temperature ◽  
Drying Process ◽  
Aqueous Suspensions ◽  
Air Inlet ◽  
Grapefruit Peel ◽  
Drying Conditions

<p>Survival and quality efficiency of <em>Lactobacillus casei </em>microencapsulated by spray drying using different vegetable extracts (asparagus, artichoke, orange or grapefruit peel) were evaluated. Aqueous suspensions of the vegetable extracts with or without maltodextrin (adjusting to 25% w/w) were prepared for the microencapsulation of <em>L. casei</em>. The evaluated spray drying conditions were at a fixed air inlet temperature (Tin) of 145 °C and varying the aqueous suspensions flux (Q) of 10 or 15 g/min. Survival of <em>L. casei</em> was evaluated after the spray drying process and after 60 days of storage at 25 °C. The quality efficiency of the microencapsulated <em>L. casei</em> was evaluated by measuring in the product, physicochemical properties (moisture content, a<sub>w</sub>), determining moisture gain and modeling adsorption isotherms, besides analyzing micrographs. Results demonstrated that moisture content of the different spray drying powders was less than 2% wb and less than 0.30 of a<sub>w</sub>. It was evidently that the use of maltodextrin reduced 50% the powders moisture gain (hygroscopicity) therefore reducing stickiness problems during storage. The Scanning Electron Microscopy (SEM) confirmed individual particles formation with a homogeneous coat when using vegetable extracts+maltodextrin and hence better powder quality than without it. The microbial reduction of <em>L. casei</em> after the spray drying process was of one log cycle and significantly different (p &lt; 0.05) with the presence of maltodextrin when using orange or grapefruit peel. A microbial population over 10<sup>7</sup> cfu/g of <em>L. casei</em> microencapsulated was maintained after 60 days of storage which guarantees its use to develop functional food.</p>

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