scholarly journals MICROSTRUCTURES OF SPHERICAL CALCIUM-PHOSPHATE AGGLOMERATES PREPARED BY SPRAY-PYROLYSIS AND FREEZE-DRYING TECHNIQUES

2006 ◽  
Vol 20 ◽  
pp. 47-60 ◽  
Author(s):  
Kiyoshi Itatani ◽  
Tomohiro Umeda ◽  
Yoshiro Musha ◽  
Ian J. Davies
Keyword(s):  
Calcium Phosphate ◽  
Spray Pyrolysis ◽  
Freeze Drying ◽  
Drying Techniques

Fabrication and Characterization of Various Calcium Phosphate Powders by Ultrasonic Spray Pyrolysis Technique

2006 ◽  
Vol 317-318 ◽  
pp. 57-60
Author(s):  
H.J. Wang ◽  
Young Keun Jeong ◽  
Kyung Sik Oh ◽  
B.H. Kim ◽  
Seong Hee Lee ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Calcium Phosphate ◽  
Spray Pyrolysis ◽  
Single Phase ◽  
Spray Pyrolysis Technique ◽  
Calcium Phosphates ◽  
Ultrasonic Spray Pyrolysis ◽  
Ultrasonic Spray Pyrolysis Technique ◽  
Starting Solution ◽  
Ultrasonic Spray

To overcome the difficulty of preparing the stoichiometric single phase calcium phosphate materials, ultrasonic spray pyrolysis was used to fabricate various calcium phosphates. Effect of the initial Ca/P ratios and pyrolysis temperature were investigated in preparation of single phase materials. Also thermal stability of the obtained powders was estimated with the heat treatment in the air. Crystallinity of the powders was analyzed using XRD and FT-IR. The HAp and β-TCP powders with single phase could be obtained from their stoichiometric Ca/P ratios of 1.50 and 1.67, respectively. These single phase powders with good crystallinity and stoichiometry were stable with respect to heat treatment up to 1000oC. The particle size of these powders would be controlled by the concentration of starting solution.

Processing of raw coconut milk for its value addition using spray and freeze drying techniques

2017 ◽  
Vol 41 (1) ◽  
pp. e12602 ◽  
Author(s):  
N. S. Zafisah ◽  
Y. A. Yusof ◽  
M. A. Ali ◽  
N. S. Roslan ◽  
A. Tahir ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Coconut Milk ◽  
Value Addition ◽  
Drying Techniques

scholarly journals Production of Attieke by the Technique of Drying of Cassava Ferment

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Koffi Maïzan Jean-Paul Bouatenin ◽  
Kohi Alfred Kouame ◽  
N’dédé Theodore Djeni ◽  
N’guessan Ghislain Koffi ◽  
Koffi Marcellin Dje
Keyword(s):  
Cote D'ivoire ◽  
Freeze Drying ◽  
Côte D’Ivoire ◽  
Drying Process ◽  
Cote D’Ivoire ◽  
Oven Drying ◽  
Côte D'ivoire ◽  
Large Numbers ◽  
Freeze Dried ◽  
Drying Techniques

The long-term availability of cassava ferment and the production of attieke of healthy and consistent quality are becoming serious problems in Côte d’Ivoire. The overall objective of this work was to assess the effect of several drying techniques on the performance of the traditional cassava ferment with a view to establishing a stabilized ferment for the production of attieke in Côte d’Ivoire. To do this, three drying techniques were used, namely, oven drying, sun drying, and freeze-drying. The end of the drying process is marked by the stabilization of the humidity rate of the ferment. The results obtained during the drying process indicate that the sun-dried ferment contains more GAM (1.2 ± 0.2) × 108 CFU/g than the other dried ferments. The freeze-dried ferment has the highest load of lactic acid bacteria (3 ± 0.2) × 105 CFU/g, while Bacillus was observed in large numbers in the ferment dried at 45°C (7.1 ± 0.6) × 105 CFU/g. The 37°C dried and freeze-dried cassava ferments recorded high yeast loads of (7.6 ± 0.5) × 104 CFU/g and (7 ± 0.4) × 104 CFU/g, respectively. Moulds ((5 ± 0.2) 1 × 102 CFU/g) were only detected in the 37°C dried culture. Moreover, during the fermentation of the cassava dough with the different ferments obtained after drying, a significant acidification occurs in the dough inoculated with the freeze-dried ferment (2.9 ± 0.07%). However, the attieke produced with the freeze-dried ferment and the ferment dried at 37°C was the most appreciated by the panelists. Thus, freeze-drying and oven drying at 37°C are simple alternatives to the use of traditional ferments that can ensure their stability and the conservation of the cassava ferment over a long period of time.

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