Effect of Additives on the Morphology of Spray-Dried Powder

Paramita, Vita; Iida, Kotaro; Yoshii, Hidefumi; Furuta, Takeshi

doi:10.1080/07373931003627098

Cited by 53 publications

(21 citation statements)

References 21 publications

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“…The hard skin layer (crust) development was accelerated by higher drying air temperature due to the rapid evaporation. The tendency of particles to inflate was due to the high water pressure generated inside the particles, leading to vacuole generation and therefore hollow particle formation (see Figures and c).…”

Section: Resultsmentioning

confidence: 99%

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

Gouaou

Shamaei

Koutchoukali

et al. 2018

Asia-Pacific J Chem Eng

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For an efficient production of spray‐dried fine powders having controllable properties (size, size distribution, and morphology), finding suitable operating conditions and an appropriate initial composition of the fluid material is important. For this purpose, a suspension device is employed to investigate the drying kinetics of a single droplet of hydroxypropylated pea starch (HPS). In the current work, the effect of the drying air temperature (80–160°C) and of the initial solid content of the agent (15–30%w/w) on the drying kinetics, shrinkage, and locking point of a single droplet was systematically investigated to acquire the optimal conditions required for producing HPS powder using a pilot‐scale spray dryer. In addition to the previously mentioned parameters, the atomization pressure effect (2–3 bars) on the spray‐drying process yield, thermal efficiency, and final powder properties were also considered. A laboratory‐scale X‐ray microtomograph and a camsizer‐XT were employed for the acquisition of three‐dimensional images and surface morphology of single dried particles and spray‐dried powder, respectively. Hollow particles were obtained in all single droplet experiments. The drying kinetic study results were supported by those obtained by the spray drying of HPS. An increased temperature of the drying air and the initial solid content of the solution results in higher powder recovery, lower residual moisture content, and larger particle size. Otherwise, the final particles are larger at a decreased atomization pressure. The optimized parameters for the high spray‐drying process yield (24.54%; 3 bars, 140°C, 25 wt%) and better powder homogeneity (span = 2.31; 3 bars, 140°C, 20 wt%) were defined. A mixture of particle morphologies was observed among the different final powders. A broken shell corresponding to rigid particles was obtained at a drying temperature of 140°C and an initial solid content of 25 wt%. A nonbroken particle refers to a pliable particle that corresponds to inflated and collapsed particles dried at high and low drying temperatures.

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Section: Resultsmentioning

confidence: 99%

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

Gouaou

Shamaei

Koutchoukali

et al. 2018

Asia-Pacific J Chem Eng

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show abstract

“…Spray drying is a technique commonly used in the food industry to improve product stability, in addition to obtaining specific properties, such as instant solubility (ROUSTAPOUR et al, 2009;PARAMITA et al, 2010). It is also considered the main technological drying process applied to dairy products due to low operational costs and high production rates (WIRJANTORO; PHIANMONGKHOL, 2009; KOÇ et al, 2014).…”

Section: Spray Dryingmentioning

confidence: 99%

Powdered yoghurt produced by spray drying and freeze drying: a review

Santos¹,

Nogueira

Rosenthal

2018

Braz. J. Food Technol.

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Yoghurt is one of the dairy products most consumed worldwide but dehydrated yoghurt is still uncommon. Considered a nutritious food, yoghurt powder could be used as an ingredient or supplement in juices, cookies, ice cream and dairy beverages. Spray drying and freeze drying are the methods most widely used to dehydrate dairy products, and the process conditions are directly associated with the production costs and value of the final product. Due to osmotic and thermal stress during dehydration, it is often necessary to incorporate agents such as carriers, thermal protectants, cryo-protectants and stabilizers in order to improve the process yield, preserve nutrients and even facilitate rehydration of the product. Thus the present review presents the technologies available to obtain yoghurt powder, including the processes, drying agents, drying rates, rehydration conditions and survival of the lactic acid bacteria.

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“…The physicochemical and morphological properties of powders are affected by the design and operating conditions of the spray dryer such as the type of atomizer, drying air temperature, feed rate and carrier type (Walton 2000;Goula and Adamopoulos 2005). The significant quality characteristics of powder such as flowability, redispersibility and stability of encapsulated compounds are affected by morphologies of particles (hollow structure and surface roughness) (Paramita et al 2010).The heating of honey at 100C for 5 min significantly diminishes the antioxidant activity and total phenolic content (TPC) (Chaikham and Prangthip 2015).The loss of antioxidant activity and TPC in spray dried honey powder could be enhanced by addition of aonla and basil extract (Suhag and Nanda 2015). As basil (Ocimum sanctum) contains hundreds of phytochemicals viz.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Different Carrier Agents with Respect to Physico-Chemical, Functional and Morphological Characteristics of Spray Dried Nutritionally Rich Honey Powder

Suhag

Nanda

2016

Journal of Food Processing and Preservation

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The effect of three carriers viz. whey protein concentrate (WPC), gum arabic (GA) and maltodextrin (MD) on physicochemical, functional and morphological characteristics of spray dried honey powder enriched with aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract to improve antioxidant activity and vitamin C content was studied. All three carrier agents increased the antioxidant properties and also significantly affected the flow behavior characteristics of honey powder. Highest product recovery of 65.10% was obtained from WPC. Tapped density, hygroscopicity and caking strength of the powders were decreased significantly (P < 0.05) in order of WPC < GA < MD as carrier agents. Higher values of antioxidant activity (82.7%), total phenolic content (63.2 mg GAE/100 g) and vitamin C content (94.9 mg/100 g) were obtained with WPC as compared to the other two carriers. The morphological analysis displayed the formulation of powder particles of various sizes, shapes (spherical, irregular) and harder structure (without cracks or disruptions) with different carrier agents. PRACTICAL APPLICATIONSThe results indicate that spray-dried nutritionally rich honey powder can be used bakery and meat industry to enhance oxidative stability. The antioxidant properties were enhanced by addition of aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract.

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Effect of Additives on the Morphology of Spray-Dried Powder

Cited by 53 publications

References 21 publications

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

Powdered yoghurt produced by spray drying and freeze drying: a review

Evaluation of Different Carrier Agents with Respect to Physico-Chemical, Functional and Morphological Characteristics of Spray Dried Nutritionally Rich Honey Powder

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