Effect of superfine grinding on properties of ginger powder

Zhao, Xiaoyan; Yang, Zaibin; Gai, Guo Sheng; Yang, Yaoqing

doi:10.1016/j.jfoodeng.2008.08.024

Cited by 215 publications

(180 citation statements)

References 19 publications

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“…1). The trend of particle size change was identical to reports for other superfine grinding-treated powders (13). Accordingly, changes in sizes of WPC particles probably affected particle sizes of MWP samples.…”

Section: Resultssupporting

confidence: 83%

“…Some studies reported that superfine powders exhibited higher fluidity and protein solubility values, electric conductivity. and water holding capacities (12) and, thus, the quality of food products produced using superfine grinding was improved (13). Nevertheless, little information is available regarding the structural and physicochemical properties of superfine grinding-treated WPC-80 (whey protein concentrate containing 80% protein) (sWPC-80) and associated microparticulated protein particles (sMWP).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

Sun

Liu

et al. 2015

Food Sci Biotechnol

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Section: Resultssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

Sun

Liu

et al. 2015

Food Sci Biotechnol

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“…The compact bulk density showed slight variations with the treatments, as compared to loose bulk density, within the same particle range. Similar observations for ginger powder fractions have also been reported by Zhao et al (2009).…”

Section: Resultssupporting

confidence: 90%

“…The loose and compact bulk density increased from 122.5-151.7 and 129.1-157.2 kgm -3 , respectively with the increase of feed rate but decreased with the conditioning level ( Table 2). Zhao et al (2009) also observed similar variations in functional properties of ginger powder fractions as a function of particle size.…”

Section: Resultssupporting

confidence: 63%

Physical, gravimetric and functional characterization of various milling fractions of popped gorgon nut (Euryale ferox)

Jha¹,

Sharma²

2010

J Food Sci Technol

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Studies were carried out on the milling characteristics to increase the usability of popped gorgon nut (makhana). It was conditioned to 6.2, 9.4 and 12.3% (db) moisture content and ground in a hammer mill at feed rates of 3, 6 and 9 kg/h. The differential screen analysis showed that increase in moisture content decreased the percent weight retained in the pan and produced more medium sized particles (0.592-0.157 mm). The Bond's work index, Kick's constant and average particle size increased but total surface area decreased with the increase of conditioning level. However, feed rate showed the antagonistic effect on these parameters. Various grinding characteristics were significantly affected either individually or in combination (interaction) by the conditioning level as well as the feed rate and could be well correlated in terms of Bond's work index, Kick's constant, total surface area, average particle size, effectiveness of milling and bulk density for popped makhana.

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“…This result shows that the solubility index of foam mat dried Nigella sativa powder is quite similar to that of roasted Nigella sativa. Research has shown that the water solubility index value increases when particle size decreases [32]. This is because there is larger surface contact between the water and powder.…”

Section: Water Solubility Indexmentioning

confidence: 99%

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

et al. 2017

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Abstract:The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution by adding different concentrations of egg albumen (2.5%, 8.75%, and 15% w/w) and methyl cellulose (0, 0.5% and 1% w/w), using whipping times of 2, 5, and 8 min. The drying temperature was set at 50-70 • C, with a foam thickness of 1, 2, and 3 mm. The optimum recorded conditions for the foaming process were 15% of egg albumen concentration, 0.69% of methyl cellulose concentration, and a whipping time of 8 min. Thus, the optimum conditions for the drying process were 60 • C, with 2 mm of foam thickness. The results showed that there were significant differences in DPPH inhibition, the total phenolic content, and mineral content, whereas no significant differences were recorded in the water solubility index between the roasted Nigella sativa and the foam mat dried Nigella sativa powder.

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Effect of superfine grinding on properties of ginger powder

Cited by 215 publications

References 19 publications

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

Physical, gravimetric and functional characterization of various milling fractions of popped gorgon nut (Euryale ferox)

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

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