Influence of spray drying conditions on the properties of avocado powder drink

Dantas, Denise; Pasquali, Matheus Augusto de Bittencourt; Cavalcanti‐Mata, Mário Eduardo Rangel Moreira; Duarte, M. de L. R.; Oliveira, Hugo Miguel Lisboa

doi:10.1016/j.foodchem.2018.06.016

Cited by 99 publications

(72 citation statements)

References 40 publications

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“…Water activity of product was affected by the inlet and outlet temperature due to effects of these variables on the moisture content similarly. Behavior of water activity and moisture content against spray dryer temperature were same changing, as expected (Dantas et al, ). The influence of homogenization rate on the water activity was faced in two different situations.…”

Section: Resultssupporting

confidence: 83%

“…This crust made difficult to remove water from droplets at high inlet temperature as heat transfer mechanism was slowed up through surface to central point. Moreover, the inlet and outlet temperature was a significant independent variable (p < 0.05), in contrast to homogenization rate ( (Dantas et al, 2018). The influence of homogenization rate on the water activity was faced in two different situations.…”

Section: Physical Propertiesmentioning

confidence: 95%

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The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Baysan

Elmas

Koç

2019

J Food Process Engineering

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Herein we investigated the effects of homogenization rate, inlet, and outlet air temperatures on physical (moisture content, water activity, glass transition temperature, particle and bulk density, wettability, solubility, and color) and chemical (total and surface phenolic content, antioxidant activity and encapsulation efficiency) properties of spray dried encapsulated propolis. The moisture content of encapsulated propolis powder was ranged from 4.26 to 6.17% while, the water activity values of these were changed between 0.197 and 0.269. The moisture content and water activity of products was an upward tendency with increasing inlet air temperature and decreasing outlet air temperature. An increase in inlet air temperature and decrease in outlet air temperature led to an increase in the glass transition temperature which changed in range of 44.50 to 51.45°C. While the wettability time of encapsulated propolis powder was longer than 100 s, their solubility ranged from 82 to 95%. Propolis powder produced at high inlet and outlet air temperatures and low homogenization rate had higher antioxidant activity, total, and surface phenolic content. Encapsulation efficiency calculated based on total/surface phenolic content varied widely between 29.79 and 99.73%. Encapsulation efficiency results clearly demonstrated that the conditions of process variables were effective on the encapsulation process. Practical Applications Propolis is one of the valuable bee products due to its high phenolic content and antioxidant activity. In the current market, propolis is mostly presented as a food supplement in the form of liquid extract. Although the importance of propolis has been recognized by the food industry and consumers, the usage of propolis has been limited due to its bitter and unpleasant taste. Another limitation of propolis usage in food products is environmental factors and food process conditions due to easily loss of its antioxidant activity and phenolic compounds. Encapsulation technology could provide overcome these challenges and improve the usability and durability of propolis in food products as an ingredient. However, the success of an encapsulation process considerably depends on process conditions. Therefore the effects of the encapsulation process conditions of spray drying method on physicochemical properties of encapsulated propolis powder were investigated in this study.

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Section: Resultssupporting

confidence: 83%

Section: Physical Propertiesmentioning

confidence: 95%

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Baysan

Elmas

Koç

2019

J Food Process Engineering

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“…Comparing these values with other lactose-free spray-drying processes, Shresta and co-workers obtained 25% of the powder in the cyclone, while Torres et al did not report values mentioning only low yields (Torres et al, 2017). Values between 20 and 60% are considered common for products with high sugar content (Dantas et al, 2018). To better understand the influence of parameters on these results, a polynomial equation was fitted to the experimental data (eq.4), and the surface response is presented in Figure 2A.…”

Section: Process Yieldmentioning

confidence: 99%

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Rodrigues

Paiva

Oliveira

et al. 2020

JAS

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Lactose-free milk powders are an interesting topic, as the industry still struggles with the enhanced stickiness of the material. To better understand this topic, an industrial scale spray-dryer was used to assess the influence of process parameters on the powder properties of lactose-free milk. A simple design of experiments was conducted varying the inlet temperature in combination with the atomization flow rate. The intention was to set different driving forces for drying in combination with the different surfaces are for mass transport. Yield is typically the process bottleneck, but from results, high inlet temperature combined with small droplet size resulted in a 50.73% yield. Powder's moisture contents were between 0.53% and 5%, and water activity between 0.21 and 0.43, being all values within a safety threshold for storage. From bulk and tap density results, all powders revealed to be cohesive with the Hausner ratio above 1.5. Color measurements revealed off white samples, with a tendency to become brown when higher inlet temperatures are used, possibly due to Maillard reactions. Powder particle size ranged from 5.6 to 13.5 mm and revealed extensive agglomeration, possibly due to some protein denaturation at the particle surface. Inlet temperature revealed to be the most influential parameter on all properties.

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“…Spray drying is a very competitive and economical method for liquid food preservation (Dantas, Pasquali, Cavalcanti-Mata, Duarte, & Lisboa, 2018). Even though drying kinetics on spray drying is high, the mass transfer is still driven by moisture contents and relative humidity.…”

mentioning

confidence: 99%

Construction of a design space for goat milk powder production using moisture sorption isotherms

Nascimento

Cavalcanti‐Mata

Duarte

et al. 2019

J Food Process Engineering

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Industrialization of goat milk is critical to meet increasing demand. For process optimization and proper preservation of the product, information given by sorption isotherms can be fundamental. Therefore, the objective of this work was to determine the sorption isotherms of the goat milk powder and use that information to build a design space for the spray drying process. By fitting different mathematical models (GAB, Cavalcanti Mata, Thompson, and Oswin) to the experimental data, thermodynamic data was also determined as a function of equilibrium water content. The results allowed the construction of a phase diagram based on glass transition temperatures, and moisture content of 2.40% at the monolayer which provided a reference for the range of stability of water activity and a target for the final moisture content. By determination of net isosteric heat, it is clear that the values of energy for drying goat milk beyond the monolayer moisture content is much higher than for pure water vaporization enthalpy. Finally, using the fitted GAB model it was possible to construct a design space for the spray drying process of goat milk, and optimal spray drying parameters were determined. Practical Applications The construction of a production design space is critical for process scale‐up. On our work, we developed a new method to build such design space using the information provided by the moisture sorption isotherm and a fundamental model for the spray drying process. Therefore, a theoretical design space can be built with minimal resources which can be very useful for new products.

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Influence of spray drying conditions on the properties of avocado powder drink

Cited by 99 publications

References 40 publications

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Construction of a design space for goat milk powder production using moisture sorption isotherms

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