No abstract

The agglomeration process has been commonly used to improve the functional properties of powder products to form larger agglomerates. Agglomeration provides a granular structure to powders, reduce the dusting and improving their characteristics, such as storage stability, wettability, dispersibility, and solubility. This process can be performed by different methods, one of which is fluidized bed agglomeration widely used in food processing since the agglomerates produced by this technique have high porosity, low density, and good mechanical resistance. At the same time, this process is influenced by many factors; e.g., inlet air temperature, air velocity, mixing rate, and properties of the binder agents. Inlet air temperature affects the mass and heat transfer; air velocity prevents caking and accelerates mass and heat transfer; mixing rate allows mixing the binder agent uniformly over the particles; and the properties of the binder agent, such as concentration and viscosity have an impact on the properties of the final product. These four factors should be well known and controlled so that the agglomerates produced have the desired properties. Furthermore, the use of fluidized bed agglomeration results in products that can be used in widespread areas and in high quantities, and this method also creates the opportunity to utilize excess foods not consumed.

A 5‐month‐old girl with Marden‐Walker syndrome is presented. This is a rare autosomal recessive syndrome. So far, approximately 20 cases have been described in the literature. The patient was hospitalized because of difficulty in feeding and slow spontaneous movements. Her parents were first cousins. She was diagnosed with clinical findings of growth and motor retardation, typical facial appearance, congenital heart disease, arachnodactyly, joint contractures, and a Dandy‐Walker malformation on magnetic resonance imaging.

The objective of the study is to investigate the effects of different drying processes (convective hot air, microwave, and fluidized bed drying) and combined drying methods on the drying characteristics and physical properties of the dried wheat and the power consumption of the dryers. The lowest moisture content and water activity values were observed for the 25min of drying in fluidized bed dryer (60°C) and following 16min in microwave dryer (540W). The lowest power consumption was observed in the 60°C-180W fluidized bed-microwave combination (0.77kWh) compared to the other combined trials. Keywords: wheat; convective drying; microwave drying; fluidized bed drying intermittent drying

ÖzThe scope of the study is to determine the influence of the addition of different amounts of carob (CP), cinnamon (CNP), and ginger (GP) powders and fluidized bed agglomeration process on the moisture content, water activity and powder properties of milk powders as well as powder yield and the energy consumption of the drying and agglomeration operations. CP, CNP, and GP were directly added to whole milk at different concentrations (1-8 % by weight), mixed for 30min and filtered by crude filter paper. Then, the filtrate was spray dried at the inlet and outlet air temperatures of 160 and 80 °C respectively. The powder yield ranged between 55.57-67.07% for milk powder with CP (MPCP), 45.48-61.04% for milk powder with CNP (MPCNP), and 42.42-46.93% for milk powder with GP (MPGP). The addition of the powders decreased the total drying time and energy consumption of the drying process (p<0.05). The agglomeration process was performed at 1.8 m/s, and 80 °C for 15 min. During this process, water (1:0.1 weight: weight, water: powder) was added to powders as a binder. Agglomerates have higher moisture content (3.45-4.60%, wet basis) and water activity (0.171-0.257) values compared to corresponding powders. The solubility times of powders decreased with the increasing amount of ingredients. Higher bulk (200-259 kg/m 3 ) and tapped (339-400 kg/m 3 ) density values were obtained from MPGP compared to other powders. Agglomeration process improved the flow properties of milk powders and increased the bulk and tapped density values. The long solubility times of milk powders (194-244.5 s) reduced to 10-50 s by means of the applied agglomeration process. Bu çalışmanın amacı; farklı miktarlarda keçiboynuzu (CP), tarçın (CNP) ve zencefil (GP) tozu katkısının ve akışkan yatak aglomerasyon işleminin süt tozlarının nem, su aktivitesi ve toz özellikleri, toz verimi ve kurutma ve aglomerasyon işlemlerinin enerji tüketimi üzerindeki etkisinin belirlenmesidir. Farklı konsantrasyonlarda (%1-8 ağırlıkça) CP, CNP ve GP doğrudan tam yağlı inek sütüneilave edilmiş ve 30 dk. süre ile karıştırılarak kaba filtre kağıdından süzülmüştür. Elde edilen filtrat 160/80 °C hava giriş/çıkış sıcaklığında pilot ölçekli püskürtmeli kurutucuda kurutulmuştur. Toz ürün verimi CP içeren süt tozlarında (MPCP) %55.57-67.07, CNP içeren süt tozlarında (MPCNP) %45.48-61.04 ve GP içeren süt tozlarında (MPGP) ise %42.42-46.93 arasında değişmiştir. Aromaların ilavesi, kuruma süresi ve enerji tüketimini azaltmıştır (p<0.05). Aglomerasyon işlemi 1.8 m/s, ve 80 °C'de 15 dk. süre ile gerçekleştirilmiştir. Bu işlem süresince, su (1:0.1 ağırlık: ağırlık, su: toz) bağlayıcı olarak toz ürünlere ilave edilmiştir. Aglomeratların nem içeriği (%3.45-4.60, yaş bazlı) ve su aktivitesi değerleri (0.171-0.257) süt tozlarına kıyasla daha yüksek bulunmuştur. Toz ürünlerin çözünürlük süreleri ilave edilen aroma maddesine bağlı olarak azalmıştır. Yüksek yığın (200-259 kg/m 3 ) ve sıkıştırılmış yığın (339-400 kg/m 3 ) yoğunluğu değerleri MPGP'den elde edilmiştir. Aglomerasyon işlemi, süt ...