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 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.     

Gelatin hydrolysate powder from the scales of spotted golden goatfish: Effect of drying conditions and juice fortification

Effects of different spray drying temperatures (inlet temperatures of 160, 180, and 200°C) on characteristics, bioactivity, and sensory properties of gelatin hydrolysate from spotted golden goatfish scales using maltodextrin as a carrier agent were investigated. The yield of gelatin hydrolysate powder was higher, when inlet temperature increased (p?p?p?p?相似文献   

Physicochemical and nutraceutical properties of barley grass powder microencapsulated by spray drying

ABSTRACT

Barley grass (Triticum aestivum L.) is popular, commonly known as a nutritional supplement in China. To obtain the highest chlorophyll and flavonoid content as well as other physicochemical characteristics, spray drying from barley grass juice was carried out for two different maltodextrin concentrations (10 and 20%, dried basis) and four different inlet air temperatures (140, 150, 160, and 170°C). After drying, color, water activity, odor, taste, density, particle size, glass transition temperature, and chlorophyll and flavonoid contents of the dried product were measured. Highest contents of flavonoid (5.66?mg/kg) and chlorophyll (7.29?mg/kg) were obtained under 150°C inlet air temperature, 10% maltodextrin concentration, at a feed flow rate of 1.8?L/h for the drying. Corresponding particle size was 19.58–13.33?µm. The glass transition temperature (T_g) increased with the increasing of maltodextrin concentration; and two max T_g of powder obtained from 10 and 20% maltodextrin concentration were 74.4 and 77.4°C, respectively. Retention of taste and flavor were highest with 20% maltodextrin. High inlet air temperature was contributed to the large discrepancy of odor and taste substances. The best color (lightness L*?=?64.44 and greenness b*?=??11.53) was obtained at 150°C inlet air temperature and 10% maltodextrin concentration. Both maltodextrin concentrations resulted in poor flowability of the dried product (C_I?≤?32.51).     

Spray Drying of Elderberry (Sambucus nigra L.) Juice to Maintain Its Phenolic Content

Spray drying was studied with Elderberry (Sambucus nigra L.) juice using a Buchi B-290 spray dryer. Different inlet temperatures ranging from 70°C to 120°C and two feed flow rates of 180 ml/hr and 300 ml/hr were considered for the experiment. The operating parameters were optimized in terms of total phenolic content retention, color, and powder recovery. The inlet temperature of 80°C with feed flow rate of 180 ml/hr gave high phenolic content retention with good color but lower recovery of the dried powder, i.e., less than 50%. To increase the recovery percentage during the drying process, the elderberry juice was spray dried with five different wall materials, i.e., soya milk powder, soya protein powder, isolated soya protein, gum acacia, and maltodextrin. Wall materials were evaluated in terms of total phenolic content retention, color of the powder, and mass recovery percentage. The gum acacia and maltodextrin gave better results and high recovery percentage, i.e., more than 70%. The best three combinations were stored under three different storage conditions in three different packagings to monitor the stability of the phenolic content and color of the powder.     

Effect of process conditions on the microencapsulation of coffee oil by spray drying

Microencapsulation is a good alternative to transform liquid food flavourings, such as coffee oil, into stable and free-flowing powders. Thus the aim of this study was to evaluate the influence of process conditions on the microencapsulation of coffee oil by spray drying, using gum Arabic as encapsulating agent. The effect of total solid content (10–30%), oil concentration with respect to total solids (10–30%) and inlet air temperature (150–190 °C) on the encapsulation efficiency, oil retention, moisture content and powder hygroscopicity were evaluated by a complete 2³ central composite rotatable design. Both encapsulation efficiency and oil retention were negatively influenced by oil concentration and inlet air temperature, and positively affected by total solid content, which could be related to the emulsion viscosity and droplet size. Particles produced at the optimized process conditions (30% of total solids, 15% of oil with respect to total solids and inlet air temperature of 170 °C) were evaluated for oxidative stability and showed to be stable during storage at 25 °C, but not at 60 °C. At this temperature, pure oil presented higher lipid oxidation than encapsulated, confirming the protective effect of microencapsulation on the oxidative stability of this product.     

Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties

This work investigates the effect of maltodextrin addition on the main powder properties during spray drying of tomato pulp in dehumidified air. A pilot-scale spray dryer was employed for the spray-drying process. The modification made to the original design consisted in connecting the spray dryer inlet air intake to an absorption air dryer. 21 DE, 12 DE, and 6 DE maltodextrins were used as drying agents. Tomato pulp was spray dried at inlet air temperatures of 130, 140, and 150°C and (tomato pulp solids)/(maltodextrin solids) ratios of 4.00, 1.00, and 0.25. The tomato powders were analyzed for rheological properties, moisture content, bulk density, solubility, hygroscopicity, and degree of caking. It was found that maltodextrin addition improved powder hygroscopicity, caking, and solubility, whereas it deteriorated slightly its moisture content and density. In addition, analysis of experimental data yielded correlations between powder properties and the above-mentioned variable operating conditions. Regression analysis was used to fit a full second-order polynomial, reduced second-order polynomials, and linear models to the data of each of the properties evaluated. F values for all reduced and linear models with an R ² ≥ 0.70 were calculated to determine if the models could be used in place of full second-order polynomials.     

Spray Drying and Process Optimization of Unclarified Pomegranate (Punica granatum) Juice

In this study, production of pomegranate juice powder using a spray dryer was investigated. To prevent stickiness, maltodextrin dextrose equivalent 6 (DE6) was used as a drying agent. While feed flow rate, feed temperature, and air flow rate were kept constant, air inlet temperature (110–140°C), percentage maltodextrin (MD; maltodextrin dry solids/100 g feed mixture dry solids; 39.08–64.12%), and feed mixture concentration (19.61–44.11 °Brix) were chosen as the independent variables. Product properties investigated included moisture content, hygroscopicity, anthocyanin content, color change, solubility, bulk density, total phenolics content, antioxidant capacity, and sensory properties. The products were produced with high yield (86%) and high antioxidant activity (77%). MD and drying temperature were found to be the most important variables in production of pomegranate juice powders. Because total color change (ΔE), bulk density, antioxidant capacity, and powder yield were affected strongly by the independent variables, these parameters were used in optimization of the process. The optimum temperature, feed mixture concentration, and percentage maltodextrin were 100°C, 30.8 °Brix, and 53.5% MD, respectively. This study revealed that by applying these optimal conditions, pomegranate juice powder with a 55% dry solids yield, 9.78 total color change, 0.35 g/mL bulk density, and 57.8% antioxidant capacity were produced.     

Spray Drying of Raisin Juice Concentrate

Raisin juice concentrate is a natural sweetener in syrup or paste form and it is produced from second-grade dry raisins by leaching them with water. Dried raisin juice, although is easier to handle and has more potential applications than the syrup, is not available in the market. In the present study, raisin juice powder was produced with a lab-scale spray dryer. The problem of stickiness in the drying chamber was overcome through the use of 21 DE, 12 DE, and 6 DE maltodextrins as drying aid agents. For each type of maltodextrin, the dryer operating conditions and the minimum concentration of maltodextrin in the feed, necessary for successful powder production, were determined. The maximum ratio of (raisin juice solids)/(maltodextrin solids) achieved was 67/33 and was made possible with the use of 6 DE maltodextrin. The inlet and outlet drying air temperatures were 110 and 77°C respectively, while the feed contained 40% w/w total solids. The physical and sensory properties of all powders produced were determined and found to be satisfactory, the only exception being their high hygroscopicity.     

A method for pomegranate seed application in food industries: Seed oil encapsulation

During the industrial processing of pomegranate, large volumes of industrial wastes (seeds, peels, leaves) are produced, which have a wide range of nutritional values. In this work, a new method for pomegranate seed application in food industries was developed based on the extraction of seed oil and its subsequent encapsulation by spray drying. Skimmed milk powder was used as encapsulating agent. Ratio of core to wall material, feed solids concentration, inlet air temperature, and drying air flow rate were the factors investigated with respect to encapsulation efficiency using a central composite design. The resulting microcapsules were evaluated in terms of moisture content, particle size, bulk density, and hygroscopicity. The optimum operating conditions were found to be: ratio of core to wall material, 1/9; feed solids concentration, 30% (w/w); inlet air temperature, 187 °C; drying air flow rate, 22.80 m³/h. Under these conditions, the maximum encapsulation efficiency was about 95.6%.     

Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder

The purpose of this work was to study the effects of spray-drying conditions on the physicochemical characteristics of blackberry powder using a central composite rotatable design. Inlet air temperature (140–180°C) and maltodextrin concentration (5–25%) were employed as independent variables. Moisture content, hygroscopicity, anthocyanin retention, color, powder morphology, and particle size were analyzed. A higher inlet air temperature significantly increased the hygroscopicity of the powder, decreased its moisture content, and led to the formation of larger particles with smooth surfaces. Powders produced with higher maltodextrin concentrations were less hygroscopic, slightly lighter and less red, and had a lower moisture content. Anthocyanin retention was mainly affected by drying temperature due to the heat sensitivity of the pigment. The optimal processing conditions were an inlet air temperature of 140–150°C and maltodextrin concentration of 5–7%. Overall, these results indicate that good quality powders can be obtained by spray drying, with potential applications for the food industry.     

Effects of spray-drying operational parameters on the quality of freshwater mussel powder

In this paper, the operating parameters of spray drying after a series of pre-processing were investigated and the properties and qualities of the freshwater mussel meat (FMM) powder were also analyzed. The considerable optimum conditions of spray drying were as follows: the inlet and outlet air temperature of the both deodorization were 180 °C and 80 °C, respectively; the optimum feed concentration for composite deodorization (CD) FMM powder was 30%, and for stewing deodorization (SD) FMM powder 27%; on top of all that, the feed temperature was 50 °C, 45 °C, respectively. In the later analysis, FMM powder was shown to be rich in protein and glycogen, up to 52.7%, 27.71% and 53.4%, 27.69%; meanwhile both the contents of essential amino acids (EAAs) in FMM powders were as high as 44%, which were close to the pattern of FAO/WHO. Thus the FMM powder of the both kinds, namely CD and SD FMM, were thought to be acceptably edible resources with high nutrition for human.     

Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder

The objective of this work was to evaluate the influence of carrier agents, maltodextrin 10 dextrose equivalent (DE) and gum arabic, on the physicochemical properties of mussel meat protein hydrolysate powder produced by spray drying. Hydrolysate was obtained by enzymatic hydrolysis using Protamex (Novozymes, Bagsvaerd, Denmark) and was carried out at 51°C, 4.5 g enzyme/100 g protein, and pH 6.85. The hydrolysate, without and with 15 and 30% of carrier agent, was spray dried at 180°C inlet air temperature and 0.8 L/h feed flow rate. Moisture content, hygroscopicity, particle size, glass transition temperature, morphology, antioxidant capacity, and volatile loss of powders were evaluated. Powder moisture content decreased with the increase in carrier agent concentration. Glass transition temperature increased with carrier agent addition and consequently powder hygroscopicity was reduced, increasing its physical stability. Higher feed solution viscosity was obtained for 30% of maltodextrin and 15 and 30% of gum arabic. The particles obtained from these solution presented a greater number of dents and larger particle size. The use of carrier agents reduced volatile loss and preserved the powder's antioxidant capacity.     

Optimization of Red Mombin Juice Spray Drying: Physicochemical and Sensory Analyses of Powders

Optimal spray drying conditions were selected to microencapsulate red mombin juice and maximize carotenoid retention. Microencapsulation was optimized following a rotatable central composite design where inlet temperature, feed flow rate, and maltodextrin concentration were chosen as independent variables. The powder prepared under optimized conditions, whose reconstituted nectar was the most appreciated by sensory analysis, exhibited a high total phenolic content and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging capacity, and its physicochemical properties proved to be suitable for applications in the food industry.     

Bioprocess development to add value to canola cake used as substrate for proteolytic enzyme production

Microbial proteases are one of the largest groups of industrial enzymes. This important market has led to a need for technically and economically efficient bioprocesses for protease production that could be exploited commercially. The aim here was to develop a complete bioprocess for protease production, from microbial fermentation up to dried product formulation. Evaluation was made of the effects of operational conditions on the production of protease by a selected strain of Aspergillus oryzae, cultivated under solid-state fermentation (SSF) with canola cake as a sole carbon source in an instrumented lab-scale bioreactor. Statistical experimental design revealed that the air flow rate, inlet air relative humidity, and initial substrate moisture content had significant effects on the efficiency of protease production. The highest protease production by A. oryzae was achieved at a fixed air flow rate of 12 mL/min, with inlet air relative humidity within the range 66–94% and initial substrate moisture content between 30% and 40%. The enzymatic extract produced under the selected conditions was spray dried using different concentrations of additives (glucose, maltodextrin, and CMC). The stability of the dried enzymatic powder during shelf storage was evaluated over a period of 90 days. There was a positive effect of CMC and a negative effect of glucose on protease activity and stability, while the influence of maltodextrin was negative in enzyme recovery at time zero, but it was positive on protease stability over a longer period. The spray dried proteolytic enzymatic formulation obtained from SSF of canola cake using A. oryzae has potential for applications in the industrial sector.     

Influence of Processing Conditions on the Physicochemical Properties and Shelf-Life of Spray-Dried Palm Sugar (Arenga pinnata) Powder

The influence of spray-drying conditions on some physicochemical properties of palm-sugar powder ( Arenga pinnata ) was studied. Twenty tests were carried out according to a central composite design. Independent variables were: inlet temperature (150–190°C), feed flow rate (9–21 g/min), and maltodextrin concentration (14–25%). Process yield, hygroscopicity, and outlet temperature were analyzed as responses. Results revealed that increasing inlet temperature resulted in higher process yield and outlet temperature and a lower hygroscopicity. Similarly, higher inlet temperature led to lower moisture content, dissolution rate, and total phenolic content of the powder. Conversely, the feed flow rate negatively influenced process yield and hygroscopicity, and positively influenced moisture content. Moreover, maltodextrin exhibited negative influence on process yield and hygroscopicity, respectively. Moreover, storage (30°C, six months) led to noticeable losses in flowability and wettability. Powder morphology was also influenced by the inlet temperature. Lower inlet temperature resulted in particles with shrivelled surfaces while higher temperature produced a greater number of larger particles with smooth surfaces.     

Changes in physico-chemical and functional properties during convective drying of aloe vera (Aloe barbadensis) leaves

Aloe vera leaves were dried at different temperatures in hot air oven and powdered. The percent powder yield was found 2.60%, 2.60%, 2.55% and 2.52% at 50, 60, 70 and 80 °C respectively. Powder samples had the pH (1% solution) 3.51, 3.53, 3.52 and 3.53 with the rise of drying temperature in the selected range. Statistically, yield and pH indicated no significant difference (p < 0.5) due to drying temperature variation. Wettability of powder at 70 °C was 32 s as compared to 35, 35 and 37 s in the samples obtained at 50, 60 and 80 °C respectively. Water absorption capacity of powder at 70 °C was 359% as compare to 351%, 354% and 356% of 50, 60, and 80 °C powder samples. The HPLC chromatogram obtained for the sample dried at 80 °C shows that as the temperature increased from 50 to 80 °C, aloin content decreased from 10.6 to 1.7 ppm. The “a” values were found 2.028, 2.226, ?0.282 and 2.531 for the samples obtained after drying at 50, 60, 70 and 80 °C respectively. Samples obtained at 70 °C showed negative “a” value indicated that the sample was more greenish in colour as compared to other samples.     

Comparison of cell survival rates of E. coli K12 and L. acidophilus undergoing spray drying

After spray drying with maltodextrin either with or without broth components present, and at outlet air temperatures ranging from 60 to 100 °C it was found that early-stationary phase cells of both Escherichia coli K12 and Lactobacillus acidophilus showed significantly greater survival rates than mid-log phase cells including during storage. Lower survival rates were recorded as the outlet air temperature was increased (particularly above 80 °C), although bacteria surviving higher temperatures were more likely to survive storage. L. acidophilus generally showed better survival than E. coli and this is attributed to the thicker cell wall of the Gram positive cell. Atomisation without drying produced negligible reductions in cell viability and so all losses can be attributed to the drying stage.     

Spray Drying of Raisin Juice Concentrate

Raisin juice concentrate is a natural sweetener in syrup or paste form and it is produced from second-grade dry raisins by leaching them with water. Dried raisin juice, although is easier to handle and has more potential applications than the syrup, is not available in the market. In the present study, raisin juice powder was produced with a lab-scale spray dryer. The problem of stickiness in the drying chamber was overcome through the use of 21 DE, 12 DE, and 6 DE maltodextrins as drying aid agents. For each type of maltodextrin, the dryer operating conditions and the minimum concentration of maltodextrin in the feed, necessary for successful powder production, were determined. The maximum ratio of (raisin juice solids)/(maltodextrin solids) achieved was 67/33 and was made possible with the use of 6 DE maltodextrin. The inlet and outlet drying air temperatures were 110 and 77°C respectively, while the feed contained 40% w/w total solids. The physical and sensory properties of all powders produced were determined and found to be satisfactory, the only exception being their high hygroscopicity.     

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.