Coating process of Phyllanthus niruri Linn granules using spouted bed

Rocha, Ana Paula Trindade; Oliveira, Hugo Miguel Lisboa; Alsina, Odelsia Leonor Sánchez de; Silva, O.S.

doi:10.1016/j.powtec.2018.05.052

Cited by 23 publications

(15 citation statements)

References 40 publications

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“…The atomization process is heterogeneous with, different mechanisms of separation and union of droplets yielding different sizes. Therefore, spray nozzles do not produce uniform sprays, with droplets of identical size in any condition of use (Rocha et al, 2018). Considering this, results are expressed in the form of Dn10, Dn50, and Dn90, which means, for example, Dn50, half of the particle measurements (50%) are below the given value, while the other half is above.…”

Section: Particle Size Distributionmentioning

confidence: 99%

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Rodrigues

Paiva

Oliveira

et al. 2020

JAS

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Lactose-free milk powders are an interesting topic, as the industry still struggles with the enhanced stickiness of the material. To better understand this topic, an industrial scale spray-dryer was used to assess the influence of process parameters on the powder properties of lactose-free milk. A simple design of experiments was conducted varying the inlet temperature in combination with the atomization flow rate. The intention was to set different driving forces for drying in combination with the different surfaces are for mass transport. Yield is typically the process bottleneck, but from results, high inlet temperature combined with small droplet size resulted in a 50.73% yield. Powder's moisture contents were between 0.53% and 5%, and water activity between 0.21 and 0.43, being all values within a safety threshold for storage. From bulk and tap density results, all powders revealed to be cohesive with the Hausner ratio above 1.5. Color measurements revealed off white samples, with a tendency to become brown when higher inlet temperatures are used, possibly due to Maillard reactions. Powder particle size ranged from 5.6 to 13.5 mm and revealed extensive agglomeration, possibly due to some protein denaturation at the particle surface. Inlet temperature revealed to be the most influential parameter on all properties.

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Section: Particle Size Distributionmentioning

confidence: 99%

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Rodrigues

Paiva

Oliveira

et al. 2020

JAS

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“…Under this condition, the growth mode of particles was mainly layer growth, which is conducive to the surface modification of particles. In addition, the heat and mass transfer efficiency is further improved, which is conducive to the uniform coating of the modifier on the surface of the particles and for improving the modification effect of the particles [ 25 ]. Hence, the modified particle size reduced.…”

Section: Resultsmentioning

confidence: 99%

Polypropylene Composites Reinforced by Nonmetallic from Waste Printed Circuit Boards Using Spout-Fluid Bed Coating with PP Particles Enhance Fluidization

Jiang

Meng

et al. 2021

Polymers

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Nonmetallic materials recycled from waste printed circuit boards (N-WPCBs) were modified by coating KH-550 in a spout-fluid bed. To improve the effect of the modification, PP particles were used to enhance the fluidization quality of the N-WPCB particles in the coating modification. Then, the modified N-WPCBs were used as fillers to fabricate PP/N-WPCB composites. The method of coating in a spout-fluid bed with PP particles enhanced fluidization and showed the best modification effect compared to other coating methods. The FT-IR and SEM results demonstrated that interfacial bonding between N-WPCBs and PP could be enhanced by modified N-WPCBs, which improved the mechanical properties of the composites. When the mass ratio of PP to N-WPCBs is 100:75 and the dose of KH-550 is 4 phr, the flexural strength, tensile strength, and impact strength of the composites increase by 16.60%, 23.22%, and 23.64%, respectively. This would realize the high-value utilization of N-WPCBs with coating modification in the spout-fluid bed.

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“…Because the atomization air flow rate determines the droplet size, our result suggested that larger droplets provided better protection of cells, and thus cell viability was higher. The higher the atomization flow rates, the higher the kinetic energy available for the rupture of the liquid, resulting in smaller droplets [38]. Once the droplet size became smaller, drying was more uniform, increasing the contact area of the droplet with heat and, consequently, higher exposure of the probiotic culture to the high temperature.…”

Section: Concentration Of Viable Cells In the Passion Fruit Probioticmentioning

confidence: 99%

Production of Probiotic Passion Fruit (Passiflora edulis Sims f. flavicarpa Deg.) Drink Using Lactobacillus reuteri and Microencapsulation via Spray Drying

Monteiro

Beserra

Oliveira

et al. 2020

Foods

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Probiotic foods offer many benefits to human health, causing increased interest in the development of new food products that exploit such benefits. However, traditional dairy foods are being replaced by other non-dairy foods to provide additional sources of benefits provided by bioactive molecules. Therefore, the objective of the present work was to study the production process of a probiotic fruit drink and then microencapsulate the probiotic pulp to stabilize the drink further. Passion fruit pulp (Passiflora edulis Sims f. flavicarpa Deg.) was fermented with Lactobacillus reuteri under different temperature conditions in combination with different pHs to find the best fermentation conditions. Different from dairy sources, the optimal conditions for the growth of Lactobacillus reuteri in the passion fruit pulp were found to be 30 °C at pH 3.18, where phenolic compounds could also be used as a secondary metabolic pathway. Spray-drying was performed using different conditions for microencapsulation. Process yields and Lactobacillus reuteri survival showed the dependency of droplet sizes, whereas phenolic compound retention was increased when higher amounts of gelatin were used. Therefore, the development of a new food product comprising a powdered fruit pulp rich in probiotic and phenolic compounds was possible.

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Coating process of Phyllanthus niruri Linn granules using spouted bed

Cited by 23 publications

References 40 publications

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Polypropylene Composites Reinforced by Nonmetallic from Waste Printed Circuit Boards Using Spout-Fluid Bed Coating with PP Particles Enhance Fluidization

Production of Probiotic Passion Fruit (Passiflora edulis Sims f. flavicarpa Deg.) Drink Using Lactobacillus reuteri and Microencapsulation via Spray Drying

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