scholarly journals Effect of spray drying on volatile compounds of acerola pulp

2018 ◽  
Author(s):  
Narendra Narain ◽  
P. M. Nogueira ◽  
M. T. Leite Neta ◽  
H. C. S. Araújo ◽  
M. S. Jesus ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Spray Drying ◽  
Aroma Compounds ◽  
Spray Dryer ◽  
Drying Conditions

The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder. Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS.

scholarly journals Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6700
Author(s):  
Jolanta Gawałek
Keyword(s):  
Spray Drying ◽  
Industrial Process ◽  
Laboratory Scale ◽  
Industrial Scale ◽  
Process Conditions ◽  
Spray Dryer ◽  
Beetroot Juice ◽  
Centrifugal Atomization ◽  
Drying Conditions ◽  
Drying Efficiency

Experiments detailing the spray drying of fruit and vegetable juices are necessary at the experimental scale in order to determine the optimum drying conditions and to select the most appropriate carriers and solution formulations for drying on the industrial scale. In this study, the spray-drying process of beetroot juice concentrate on a maltodextrin carrier was analyzed at different dryer scales: mini-laboratory (ML), semi-technical (ST), small industrial (SI), and large industrial (LI). Selected physicochemical properties of the beetroot powders that were obtained (size and microstructure of the powder particles, loose and tapped bulk density, powder flowability, moisture, water activity, violet betalain, and polyphenol content) and their drying efficiencies were determined. Spray drying with the same process parameters but at a larger scale makes it possible to obtain beetroot powders with a larger particle size, better flowability, a color that is more shifted towards red and blue, and a higher retention of violet betalain pigments and polyphenols. As the size of the spray dryer increases, the efficiency of the process expressed in powder yield also increases. To obtain a drying efficiency >90% on an industrial scale, process conditions should be selected to obtain an efficiency of a min. of 50% at the laboratory scale or 80% at the semi-technical scale. Designing the industrial process for spray dryers with a centrifugal atomization system is definitely more effective at the semi-technical scale with the same atomization system than it is at laboratory scale with a two-fluid nozzle.

Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature

LWT ◽  
2021 ◽  
pp. 111288
Author(s):  
Katarzyna Samborska ◽  
Radosław Bonikowski ◽  
Danuta Kalemba ◽  
Alicja Barańska ◽  
Aleksandra Jedlińska ◽  
...  
Keyword(s):  
High Temperature ◽  
Spray Drying ◽  
Aroma Compounds ◽  
Sugarcane Molasses ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Optimising Conditions for Encapsulation of Salacia chinensis Root Extract enriched with Phenolic Compounds

2021 ◽  
Vol 02 ◽  
Author(s):  
Thanh V. Ngo ◽  
Christopher J. Scarlett ◽  
Michael C. Bowyer ◽  
Rebecca McCullum ◽  
Quan V. Vuong
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Feed Rate ◽  
Freeze Drying ◽  
Antioxidant Activities ◽  
Inlet Temperature ◽  
Root Extract ◽  
Optimal Conditions ◽  
Dried Extract ◽  
Drying Conditions

Background: S. chinensis extract contains bioactive compounds, which exhibit high antioxidant activities. However, for commercial uses, it is necessary to encapsulate the extract to protect it from degradation. Objective: This study aimed to optimise spray-drying conditions and then compare with freeze-drying to identify the most suitable conditions for encapsulation of Salacia chinensis L. root extract. Method: Three factors of spray-drying encapsulation, including maltodextrin concentration, inlet temperature and feed rate, have been tested for the impacts on the physical and phytochemical properties of S. chinensis root extract. Based on the optimal conditions, the spray-drying was then compared with freeze-drying. Results: The results showed that maltodextrin concentration, inlet temperature and feed rate had significant impacts on recovery yield, phenolics, mangiferin and antioxidant activity of the spray-dried extract. The optimal spray-drying encapsulation conditions were maltodextrin concentration of 20 %, inlet temperature of 130ºC and feed rate of 9 mL/min. Under these optimal conditions, the encapsulated extract had comparable solubility, total phenolics, mangiferin, and antioxidant activity, lower bulk density, moisture content, and water activity as compared to encapsulated extract made using the freeze-drying technique. These optimal spray-drying conditions are recommended to encapsulate the extract of S. chinensis root. Conclusion: Spray-drying was found to be more effective for encapsulation of S. chinensis root extract than freeze-drying. Therefore, spray-drying is recommended for further applications.

Spray Drying of Serratia marcescens in the Jet Spray Dryer

1977 ◽  
Vol 16 (1) ◽  
pp. 12-18 ◽  
Author(s):  
E. W. Comings ◽  
Harry Higa ◽  
J. E. Myers ◽  
Henry Koffler ◽  
H. A. McLain
Keyword(s):  
Serratia Marcescens ◽  
Spray Drying ◽  
Spray Dryer

Spray Drying Performance of a Laboratory Spray Dryer for Tomato Powder Preparation

2003 ◽  
Vol 21 (7) ◽  
pp. 1273-1289 ◽  
Author(s):  
Athanasia M. Goula ◽  
Konstantinos G. Adamopoulos
Keyword(s):  
Spray Drying ◽  
Spray Dryer ◽  
Powder Preparation ◽  
Tomato Powder

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

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