Comparison of spray freeze dried nanozirconia granules using ultrasonication and twin-fluid atomisation

Granulation of nanostructured 3 mol% yttria stabilised zirconia using spray freeze drying was investigated to achieve flowable and crushable granules for subsequent die pressing. Commercial nanosuspension consisting of ∼16 nm particles was concentrated to ∼55 wt% solids content via a patented technique, followed by spraying into liquid nitrogen using either a vibrating ultrasonic probe or a twin-fluid atomizer and freeze dried to yield spherical granules. Control of the granule size fractions was investigated by changing the amplitude and the feeding rate of the nanosuspension during ultrasonication, whilst the flow rate of compressed air used for spraying was varied during twin-fluid atomisation. Granules retaining good crushability for pressing were in a size range of 125–250 μm, which were achieved with ∼60 wt% yields using the atomisation route, whilst a maximum of 35 wt% of granules in this size range were produced in previous research using ultrasonication.     

The energy consumption and color analysis of freeze/microwave freeze banana chips

This study investigated the energy consumption of preparing banana chips by freeze drying (FD) and microwave freeze drying (MFD) methods. The results in this study showed that the energy consumption for 400 g fresh banana (about 95 g dried samples) by FD process and MFD process are about 35.73 × 10⁶ J (9.92 kW h) and 21.76 × 10⁶ J (6.57 kW h), respectively. Compared to the traditional FD process, MFD can save up to 35.7% energy and 40% drying time. Increasing the heating power in the secondary drying stage of MFD process had been confirmed to result in decrease in both the energy consumption and drying time. After increasing the microwave power in the secondary drying stage from 1.0 W/g to 1.5 W/g in MFD process, total energy consumption is about 18.12 × 10⁶ J (5.56 kW h) and drying time can be reduced from 360 min to 270 min. The sensory evaluation of produced banana chips at different drying conditions (1.0 W/g, 1.5 W/g and 2.0 W/g) revealed that the sensory properties are acceptable by the customers except the 2 W/g microwave power dried product. Thus, the method that increased the heating powder in the secondary drying stage of the MFD process could potentially be an effective method to reduce the energy consumption without seriously sacrificing the color of the end product.     

The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract

Sumac (Rhus coriaria L.) is a spice which is obtained by grinding of whole sumac berries. The aim of this study is to survey the feasibility of a spray dried sumac extract process along with the effects of adding maltodextrin (MD) and the effects of the inlet and outlet temperatures of the drying air on the properties of the powdered product obtained from the spray drying of the sumac extract. A pilot scale spray dryer was used for the production of the sumac extract powder. The inlet/outlet air temperatures were adjusted to 160/80, 180/90, and 200/100 °C where outlet air temperature was controlled by regulating the feed flow rate. The total soluble solid content of the sumac extract was measured as 3.5% and adjusted to 10, 15, 20, and 25% (w/w) with the addition of maltodextrin with a Dextrose Equivalence (DE) of 10–12. The obtained powders were analyzed for moisture content, water activity, ash content, pH, colour, total phenolic content, antioxidant activity, bulk density, wettability, solubility, and microstructure.Depending on the analysis of the results, the temperature, maltodextrin, and the interaction between temperature and maltodextrin have an important effect on the performed analysis (P < 0.05) except for the pH value analysis (P > 0.05).     

Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder

The effects of inlet temperatures of 125, 150, 175 and 200 °C and maltodextrin levels at 3, 5, 7 and 9% on the physicochemical properties, total phenolic content (TPC) and 2,2-diphenyl picryl hydrazile (DPPH) scavenging activity of spray dried amla juice powder were studied. Moisture content and hygroscopicity of powder were significantly affected by inlet temperature and maltodextrin level. However, an increase in the level of maltodextrin did not significantly affect the bulk density and water solubility index (WSI). An increase in drying temperature and maltodextrin concentration decreased the free radical scavenging activity of the powder. Morphological study revealed that at higher inlet temperatures the spray dried powder had small sized particles that were densely packed. Spray dried amla juice powder made with 7% maltodextrin and processed at 175 °C inlet temperature had less hygroscopicity, acceptable color and potent free radical scavenging activity.     

Superoleophobic and conductive carbon nanofiber/fluoropolymer composite films

A solution-based, large-area coating procedure is developed to produce conductive polymer composite films consisting of hollow-core carbon nanofibers (CNFs) and a fluoroacrylic co-polymer available as a water-based dispersion. CNFs (100 nm dia., length ～130 μm) were dispersed by sonication in a formic acid/acetone co-solvent system, which enabled colloidal stability and direct blending of the CNFs and aqueous fluoroacrylic dispersions in the absence of surfactants. The dispersions were sprayed on smooth and microtextured surfaces, thus forming conformal coatings after drying. Nanostructured composite films of different degrees of oil and water repellency were fabricated by varying the concentration of CNFs. The effect of substrate texture and CNF content on oil/water repellency was studied. Water and oil static contact angles (CAs) ranged from 98° to 164° and from 61° to 164°, respectively. Some coatings with the highest water/oil CAs displayed self-cleaning behavior (droplet roll-off angles <10°). Inherent conductivity of the composite films ranged from 63 to 940 S/m at CNF concentrations from 10 to 60 wt.%, respectively. Replacement of the long CNFs with shorter solid-core carbon nanowhiskers (150 nm dia., length 6–8 μm) produced stable fluoropolymer–nanowhisker dispersions, which were ink-jetted to generate hydrophobic, conductive, printed line patterns with a feature size ～100 μm.     

Optical and mechanical properties of cocona chips as affected by the drying process

The effect of the application of a pre-osmotic treatment to obtain hot air dried cocona (Solanum sessiliofurum Dunal) chips was studied. The drying kinetics and the optical and mechanical properties of cocona chips obtained by the combined method of osmotic dehydration and hot air drying (OD + HAD) and by only hot air drying (HAD) were compared. Samples were dried by hot air at 60 °C. For the combined method, they were pre-dried to a moisture content of 75 g_water/100 g, immersed in a 55 °Brix sucrose solution at 25 °C for 48 min. The pre-osmodehydration applied did not influence the subsequent hot air drying kinetics, resulting in a final product with 0.055 ± 0.005 g_water/g_cocona. The optical properties of OD + HAD chips were more favorable, exhibiting a smaller color change with respect to the fresh fruit (±15 units) than the HAD samples (±23 units). On the other hand, the OD + HAD chips presented more fracture peaks than HAD ones, this related with a structure with a higher degree of crispness, a very desirable property for a chip product.     

Modelling of dehydration–rehydration of instant rice in combined microwave-hot air drying

The drying operation is one of the critical steps in the preparation of instant rice. Drying methods and conditions play important roles in achieving the desired quality. In this study, instant rice was subjected to convective hot air, microwave and combined microwave-hot air dehydration. Three air temperature (70 °C, 80 °C, 90 °C) and three microwave power (210 W, 300 W, 560 W) settings were investigated to find the drying kinetics, rehydration kinetics and colour change. The results showed that combined microwave-hot air drying decreased the drying time required when compared to drying with either hot air or microwave energy alone. Predictive models were developed to describe dehydration and rehydration kinetics. Dehydration rate, rehydration rate and total colour change of rehydrated product generally increased with microwave level and air temperature. Combination drying with MW = 300 W and T = 80 °C was optimal in terms of drying time, rehydration time and colour.     

Effects of ultrasound on glass transition temperature of freeze-dried pear (Pyrus pyrifolia) using DMA thermal analysis

The effect of ultrasound pretreatment at various power (360 W, 600 W and 960 W, frequency 20 kHz) on the glass transition temperature of freeze dried pear (Pyrus pyrifolia) has been studied. DMA temperature plots were divided into four sections (A – glassy region, B – transition region, C – Rubbery plateau region and D – terminal region) with the aim to analyze their properties changed with sonication. Under the same freeze drying condition, with the increase in ultrasonic power, dried pear showed higher glass transition in terms of storage modulus, loss modulus and loss tangent peak. Also a decrease in a_w (0.31–0.23) and in moisture content (0.12–0.08 g/g d.b.) has been observed. Samples pretreated with ultrasound showed a better texture profile and much porous structure compared to control one. The results from the study indicated that, ultrasound pretreatment prior to freeze drying can improve the stability during storage of freeze dried pear.     

Usage of solar-assisted spouted bed drier in drying of pea

The main objective of this study is to evaluate the effects of solar-assisted spouted bed and open sun drying on the drying rate and quality parameters of pea. Color, shrinkage, bulk and apparent densities, internal and bulk porosities, rehydration capacity and microstructure were the quality parameters investigated in dried product.Drying rate for solar-assisted spouted bed was about 3.5 times of drying rate for open sun drying. Air temperature changed between 20 °C and 27.4 °C during open sun drying while temperature of air at the inlet of solar-assisted spouted bed dryer varied between 35.3 °C and 65.5 °C during the experiments. Effective diffusivities were found to be 0.64 × 10^?10 and 3.27 × 10^?10 m²/s for open sun and solar-assisted spouted bed drying of pea, respectively. In color analysis, it was observed that a* value increased while b* value decreased for both drying methods. Bulk density and apparent density of peas dried under open sun was higher than that in solar-assisted spouted bed drier. In both drying methods, internal and bulk porosities decreased. Shrinkage was more for open sun dried samples. Rehydration capacity for solar-assisted spouted bed dried sample was higher than the one for open sun dried.     

Mullite coatings on ceramic substrates: Stabilisation of Al2O3–SiO2 suspensions for spray drying of composite granules suitable for reactive plasma spraying

The present work deals with the preparation of stable alumina + silica suspensions with high solid loading for the production of spray-dried composite powders. These composite powders are to be used for reactive plasma spraying whereby the formation of mullite and the coating on a ceramic substrate are achieved in a single step process. Electrostatic stabilisation of alumina and silica suspensions has been studied as a function of pH. Silica suspensions are most stable at basic pH whereas alumina suspensions are stable at acidic pH. The addition of ammonium polymethacrylate (APMA) makes it possible to stabilise alumina and prepare a stable 50 wt% alumina + silica suspension at pH 10. The optimum amounts of dispersant and binder have been determined by zeta potential, viscosity and sedimentation measurements. Spray drying of the suspension yields composite powders whose morphology, size distribution and flowability have been characterized before realizing reactive plasma spraying tests.     

Effects of granule density on strength and granule related defects in zirconia

A suspension of zirconia powder (TZ3YSE) with a solids loading of 50 vol% was prepared by ball milling. Binders were added and some of the suspension was diluted to 40, 30 and 20 vol% before freeze granulation was performed. A spray dried material (TZ3YSEB) was used as a reference. The pore size distribution of the different granules was evaluated and from the microstructure it was shown that inhomogeneities were present in both the freeze granulated as well as in the spray dried granules. In addition, the density, microstructure as well as the strength of sintered materials prepared from the granules were studied. The results showed that a high green density or sintered density was not sufficient in order to achieve a high strength material. It was further shown that the strength was significantly influenced by the granule density and not by the inhomogeneities found in the granules.     

Highly-dispersible boron nitride nanoparticles by spray drying and pyrolysis

A spray drying and pyrolysis synthesis route was developed and it successfully prepared boron nitride (BN) nanoparticles with high dispersivity. During the experiment, the extremely rapid drying of the boric acid/urea solution during the spray-drying process resulted in the formation of homogeneous precursors, which was the key for the final pyrolysis synthesis of BN nanoparticles with high dispersibility and uniform diameters (~20 nm). Compared with boron nitride synthesized without using spray drying, the as-prepared BN nanoparticles possess higher specific surface area (145.01 m² g⁻¹) and larger pore volume (0.41 cm³ g⁻¹). Especially, we used the BN nanoparticles as lubricant and incorporated it into the liquid paraffin (LP). The experiment results show that the LP presents outstanding antifriction properties for a BN content of 1.5 wt%. These results suggest that the h-BN nanoparticles have significant potential applications in the field of tribology.     

Influence of the particle size on the microstructure and mechanical properties of grains containing mixtures of nanoparticles and microparticles: Levitator tests and pilot-scaled validation

The spray drying process is used in many industrial applications. However, different grain properties can be desirable depending on the later use of the powders produced. In this work the influence of the particle size on the particle packing fraction and the mechanical strength of grains containing silica nanoparticles, microparticles and their mixtures, was analyzed. Single droplet tests were carried out in an acoustic levitator at 120 °C. The shell thickness was calculated using the fluidity limits obtained from the modelling of the viscosity data. Results obtained showed good agreement with the experimentally measured ones. The addition of nanoparticles and high pH values produce an increase in the mechanical strength of the grains. Finally, different suspensions were dried in a pilot-scaled spray dryer. The results obtained for the mechanical strength of the spray died powders confirm the results obtained in the levitator test.     

Quality evaluation of pineapple fruit during drying process

Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 °C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 °C. Hence, 45 °C drying temperature was best condition for pineapple quality preservation.     

Synthesis of nanodiamond-reinforced aluminum metal matrix composites using cold-spray deposition

A dense nanodiamond–aluminum (ND–Al) composite coating was successfully produced by low pressure cold spray (CS) deposition of ball-milled powders containing 10 wt% ND. High-energy ball milling is a feasible means for the synthesis of composite feedstock powders as it provides excellent control over particle size distribution, crystal size, and the dispersion of ND agglomerates. The resulting CS coatings were characterized with respect to deposition efficiency, particle velocity and mechanical properties. It was found that the CS deposition produced dense, ND–Al composite coatings with increases in both hardness and elastic modulus as compared to the feedstock powders. The coating hardness of the 0.5 h-milled ND–Al composite that has the highest DE (14.2%) in ND–Al composites is 3.02 GPa, an 175% increase over the pristine as-received Al (1.10 GPa). The highest elastic modulus of the composite coatings is 98.3 GPa, a 51.5% increase over the as-received Al powder.     

Infrared assisted dry-blanching and hybrid drying of carrot

Infrared (IR) blanching and IR assisted hot air (hybrid) drying of carrot slices were attempted and their performance (processing time, retention of vitamin C and rehydration characteristics) was compared with conventional blanching and drying techniques. Intermittent heating of carrot slices using IR radiation (chamber maintained at 180–240 °C) for 8–15 min resulted in desired level of enzyme inactivation. The time required for blanching of carrot slices (10 mm thick) using hot water, steam and IR radiation was 5, 3 and 15 min, respectively. Retention of water soluble vitamin C was higher (62%) in IR blanched carrot as compared to water (43%) and steam (49%) blanching. IR blanching reduced the moisture content by 13–23% (absolute). IR blanched samples dried by hybrid mode took ～45% lesser time compared to water blanched–hot air dried samples. Higher rehydration moisture of dried samples indicated the retention of cell structure during IR blanching. Vitamin C retention was ～39% higher in IR blanched–hybrid dried slices compared to water blanched–hot air dried. The study shows the potential application of dry-blanching and IR assisted hybrid drying in food processing for improving product quality.     

Droplet Size Distribution Obtained by Atomization with Two‐Fluid Nozzles in a Spray Dryer

The possibility of predicting the droplet size distribution from the particle size distribution was investigated. For that purpose, suspensions of different types of materials were dried in a laboratory‐scale spray drier. Drying of suspensions was performed with different sizes of two‐fluid nozzles. Droplet size distribution was evaluated from the data obtained for spray drying of bismuth molybdate suspension. The method was validated experimentally with other tested materials. Investigated systems involve processes of drying, crystallization, and coating. The proposed methodology can be applied when nonagglomerated particles, spherical particles, or spherical agglomerates were obtained by spray drying.     

Preparation and electrochemical properties of carbon nanofibers derived from polybenzimidazole/polyimide precursor blends

Carbon nanofibers (CNFs) were fabricated by thermal treatment of electrospun nanofibers obtained from precursor blends of polybenzimidazole (PBI) and Matrimid®. The microcarbon structures of CNFs obtained from PBI, and the 50:50 and 75:25 blends were studied using XRD and Raman spectra. Nitrogen adsorption/desorption measurements revealed that surface area and porosity of CNFs increased with an increase in Matrimid® content. Electrochemical performance of these CNF electrodes was studied for their application in energy storage devices. The CNFs from the PBI/Matrimid® (75:25)-precursor blend showed the lowest electrochemical impedance, and highest specific capacitance (111 F/g) and energy and power densities of 24 and 6 kW/kg, respectively. Steam activation and annealing further enhanced the performance resulting in a specific capacitance of 126 F/g, and energy and power densities of 49 and 7 kW/kg, respectively.     

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

In this study, the effects of some processing parameters on moisture content, water activity, drying yield, bulk density, solubility, glass transition temperature (T_g), and microstructure of spray dried black mulberry (Morus nigra) juice powders were investigated. A pilot-scale spray dryer was employed for the spray drying process and maltodextrin with different dextrose equivalent (6, 9, and 20DE) and gum Arabic were used as carrier agent. Independent variables were inlet air temperature (110, 130, and 150 °C), compressed air flow rate (400, 600, and 800 L/h), concentration of drying aids (8, 12, and 16%) and percent replacement of maltodextrin (6 and 9DE) by gum Arabic and maltodextrin 20DE (25, 50, and 75%). Between the different drying aids, maltodextrin 6DE shows the best effect on the properties of black mulberry juice powders. The process drying yield ranges from 45 to 82%. The highest drying yield (82%) and solubility (87%) refer to the blend of maltodextrin 6DE and gum Arabic. The lowest moisture content powders (1.5%) produced at the compressed air flow rate of 800 L/h. Inlet air temperature negatively influenced the bulk density due to the increase of powder's porosity. The lower the bulk density, the higher the solubility of powder is. With regard to morphology, powders produced with maltodextrin and gum Arabic presented the smallest size.     

Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours

The use of starchy flours in food systems greatly depends on the related functional properties of starch. The effect of drying temperatures on starch-related functional properties of flours obtained from fruits of the two most common Portuguese Castanea sativa varieties (Martainha and Longal) was evaluated. Flours were analysed for amylose and resistant starch contents, swelling ability, pasting properties and thermal characteristics. Drying temperature is positively correlated with amylose content, resistant starch and viscoamylographic properties, mainly the temperatures higher than 40 °C. Amylograms of fruits dried at 60 °C displayed higher peak viscosity (1370 B.U. and 2260 B.U. respectively for Longal and Martainha) when compared to the other temperatures tested (40 °C, 50 °C and 70 °C). Decreases in transition temperatures and in enthalpy evaluated by thermal analysis were observed with increasing drying temperatures, suggesting modifications in starch structure during the drying process. The effects of drying temperatures were more evident in Longal variety. The flours from the two chestnut varieties and from fruits dried at low temperatures and fruits dried at high temperature showed significant differences between the evaluated properties.