Effect of Ball-to-Powder Ratio on Morphology, Structure, and Flowability of Ball-Milled Gray Cast Iron Powder

Red fruit oil is a potential coloring agent with high carotenoid content. Oil encapsulation could be done to improve its applicability to food products. This study evaluated the effect of different ratios of maltodextrin and whey protein during the encapsulation process of red fruit oil using spray and freeze drying. The powders were analyzed in terms of total carotenoid content, physicochemical properties, and stability. Spray drying resulted in powders with lower moisture content. Freeze drying resulted in powders with high carotenoid content in most samples. All powders showed low hygroscopicity and low crystallinity, but also low flowability. Spray-dried powders were spherical and wrinkled, while freeze-dried powders were irregular and rough. Sample with 1:1 ratio of maltodextrin and whey protein showed generally better properties in both spray and freeze drying. Freeze-dried powder showed better carotenoid stability than spray dried powder throughout the 4 weeks storage period.

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Effect of Ball-to-Powder Ratio on Morphology, Structure, and Flowability of Ball-Milled Gray Cast Iron Powder

Cited by 2 publications

References 34 publications

Reliability of Friction and Wear Characteristics of Surface-Strengthened Iron-Based Powder Metallurgy Materials

Reliability of Friction and Wear Characteristics of Surface-Strengthened Iron-Based Powder Metallurgy Materials

Production of red fruit (Pandanus conoideus) oil powder using spray drying and freeze drying

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