High-resolution thermography and modelling allows for improved characterization of drying sessile single droplets

Eijkelboom, Nienke M.; Swinkels, A.C.M.; Ruiter, J. de; Boom, R.M.; Wilms, Patrick; Schutyser, M.A.I.

doi:10.1016/j.jfoodeng.2022.111340

Cited by 6 publications

(3 citation statements)

References 26 publications

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“…2020; Eijkelboom et al . 2023a). At higher drying temperatures, drying goes much faster, and the locking point is obtained earlier, making differences in locking point too small to detect.…”

Section: Resultsmentioning

confidence: 99%

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Single droplet drying of dairy‐based systems at spray drying like temperature–time trajectories

Eijkelboom,

Hooiveld,

Kingma

et al. 2024

Int J of Dairy Tech

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Upon spray drying of dairy powders, the distribution of components within the droplets can become nonuniform. In this study, the influence of the composition on the drying behaviour, morphological development and surface composition were studied using single droplet drying. The addition of fat was found to result in an earlier locking point (1.1 instead of 1.8 s). The fat content did not influence the morphological development, but the protein and lactose ratios did influence whether the dried particle was smooth or wrinkled. Confocal Raman microscopy revealed that the initial fat, lactose and protein contents influenced the dry surface composition. For example, fat was found on the surface of emulsions that were either rich in fat or in whey protein.

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Section: Resultsmentioning

confidence: 99%

“…2016; Eijkelboom et al . 2023a). Through such a rupture, oil could have leaked out, covering the surface.…”

Section: Resultsmentioning

confidence: 99%

Single droplet drying of dairy‐based systems at spray drying like temperature–time trajectories

Eijkelboom,

Hooiveld,

Kingma

et al. 2024

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…Particle morphology can be assessed regarding particle size distribution, particle agglomeration, microstructure, and particle surface area. According to Eijkelboom [ 19 ], particle surface properties have a noteworthy impact on stickiness and indirectly influence particle agglomeration. Agglomerated food powders often show excellent functional properties, including higher flowability, reconstitution, bulk density, and mechanical behavior [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders

Cruz-Padilla,

Reyes,

Cavender

et al. 2023

Foods

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Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and high drying air temperatures. The aim of this study was to evaluate the effect of using different spray drying configurations, including concurrent (CC), mixed flow (MX), and combined (CC + MX), at two inlet air temperatures (160 and 180 °C) on the physicochemical properties of SJP. Remarkably, SJP produced using the CC spray drying configuration exhibited a higher vitamin C content (3.56–4.01 mg/g) and lower moisture levels (15.18–16.35 g/100 g) than powders produced via MX or CC + MX. The vitamin C content of MX and CC + MX powders ranged from 2.88 to 3.33 mg/g. Meanwhile, all SJP had water activity values below 0.19. Furthermore, MX powders displayed the largest mean particle sizes (D50) (8.69–8.83 µm), higher agglomeration, and a rapid dissolution. Despite these differences, all SJP variants exhibited consistent color, surface area, and pore volumes. Notably, powders dried at higher inlet air temperatures (180 °C) showed less vitamin C content and increased thermal damage when compared with powders dried at 160 °C inlet air temperature. This study demonstrated the feasibility of producing high-quality SJP with an extended shelf life. SJP can be used as a novel plant-based ingredient in different food applications.

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Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents

Eijkelboom,

Gawronska,

Vollenbroek

et al. 2024

Food Research International

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High-resolution thermography and modelling allows for improved characterization of drying sessile single droplets

Cited by 6 publications

References 26 publications

Single droplet drying of dairy‐based systems at spray drying like temperature–time trajectories

Single droplet drying of dairy‐based systems at spray drying like temperature–time trajectories

Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders

Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents

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