Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Wang, Wei; Dufour, Claire; Zhou, Weibiao

doi:10.1080/19476337.2015.1014430

Cited by 23 publications

(28 citation statements)

References 22 publications

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“…Additionally, a high feeding rate increases the number of droplets/wet particles generated. Hence, the risk of droplet/wet particle collision increased and led to an agglomeration, and therefore, the creation of larger particles that required more drying time occurred . In addition, high feed rate results in a moderate mass and heat transfer, which made an inappropriate droplet drying and results in wetter powder (>0.05) due to the shorter spray‐air contact time .…”

Section: Resultsmentioning

confidence: 96%

“…In the current study, an empirical correlation was applied to the determination of the droplet/particle diameter changes, depending on the moisture content with a good accuracy ( R > 0.84). The following empirical correlation, which is reported in food engineering by Rahman (1997), was used to estimate the droplet diameter changes:

\frac{d}{d_{0}} = b + ((), 1 - b) \frac{X}{X_{0}},

where d is the droplet/particle diameter at moisture content X (kg water/kg dry), d 0 is the droplet initial diameter (mm), X is the moisture content of the droplet/particle at time t (s), and X 0 is the initial moisture content of the droplet/particle (kg water/kg dry).…”

Section: Resultsmentioning

confidence: 99%

“…An air temperature increase results in a quiet fast drying rate (Figure a) leading to production of powders with larger particles (Figure b) and lower densities, compared with drying at slow drying rates. Wang et al and Finney et al justify this finding by the more rapid drying precluding shrinking by an early development of particle structure (see Section 3.1.1).…”

Section: Resultsmentioning

confidence: 99%

“…In addition, the spray‐drying process generally is the final stage of a production line that affects the quality of the final product. Consequently, spray drying has been adopted by many industrial companies dealing with particle engineering, drug handling, and continuous production . Generally, spray drying involves three elementary steps: Atomization of the liquid feed to generate small droplets (micrometer scale), by centrifugal, pressure, or kinetic energy through a rotary atomizer, a pressure nozzle, or a two‐fluid nozzle, respectively, inside the drying chamber. …”

Section: Introductionmentioning

confidence: 99%

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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: 96%

\frac{d}{d_{0}} = b + ((), 1 - b) \frac{X}{X_{0}},

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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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“…The product yield was calculated as the ratio of the amount of powder collected after every spray‐drying experiment to the initial amount of solids in the feed solution according to Wang, Dufour, and Zhou ().…”

Section: Methodsmentioning

confidence: 99%

Brazil nut powdered milk properties

Kluczkovski¹,

Lima²,

Oliveira³

2016

Journal of Food Processing and Preservation

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The Brazil nut powdered milk was featured in order to evaluate its processing yield and the toxicological aspects concerning selenium (Se) and aflatoxin (AFL). The tests followed a type 2² factorial design, using the drying adjuvant types (maltodextrin and Arabic gum) as independent variables. The dependent variables were the extracts technological features and the adjuvant ratios. Among the tested products, the selected one had 30% Arabic gum and showed 26.83% yield. Its mean protein content was 30.12% and physicochemical features helped preventing microbial deterioration throughout 60 storage days at room temperature. However, the Se and AFL contents should be monitored because the spray dryer atomization appears to concentrate these variables content, when they are found in the raw material, thus affecting the finished product safety. Practical applications The research revealed the properties of the Brazil nut powdered milk as a source of non‐dairy protein, especially to vegan and to healthier consumer's diet. This approach provides an alternative product instead soymilk to consumers allergic to bovine milk. The spray drying method adds value to the raw product (native seed) in order to provide a new ingredient for culinary and industrial formulations.

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Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray‐dried powder

Nguyen

Dang

Nguyen

et al. 2021

Food Science & Nutrition

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Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Cited by 23 publications

References 22 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

Brazil nut powdered milk properties

Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray‐dried powder

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