The effect of spray drying on sucrose–glycine caramel powder preparation

Huang, Kai; Zhang, Ping-Jun; Hu, Biao; Yu, Shujuan

doi:10.1002/jsfa.7347

Cited by 11 publications

(4 citation statements)

References 52 publications

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“…Spray drying technology provides many advantages such as simple operation, short time required, high yield and low cost over several drying methods (Gharsallaoui et al 2007). It is also a preferred drying method for many thermally sensitive materials, such as milk and pharmaceuticals (Jafari et al 2007;Vehring 2008;Huang et al 2015). At present many reports are available on bacteria powder prepared by spray drying, focusing the attention on microbes such as Mycobacteria, Bifidobacterium, Lactobacillus, Streptococcus thermophiles and Bacillus subtilis.…”

Section: Discussionmentioning

confidence: 99%

Optimization of fed-batch fermentation and direct spray drying in the preparation of microbial inoculant of acetochlor-degrading strain Sphingomonas sp. DC-6

et al. 2018

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Microbial inoculant preparation is a prerequisite for its application in large-scale bioremediation. In the present study, sp. DC-6, an efficient acetochlor-degrading strain, was used to investigate the process of preparing the inoculant. Optimization of submerged fermentation (SmF) by response surface methodology (RSM) resulted in a first 22% increase in biomass of liquid inoculant. Then, a biomass increase of 2.18 times with 14.58% shortened incubation period was further obtained in optimized medium using a 7.5-l bioreactor. However, less than 0.4% viable cells in liquid inoculant survived after 180-days storage. Thus, optimized spray drying conditions were subsequently employed for the production of high viability powder (2.11 × 10 cfu g powder) without additive and its survival ratio (SR) after 180-days storage was still maintained at 90.5%. Both the 180-days stored powder and the original powder showed the same degradation performance, being able to completely degrade 200 mg l acetochlor within 48 h. This study demonstrated that strain DC-6 was suitable for industrial production of bacteria powder and provided a potential approach for the preparation of pesticide-degrading microbial inoculant.

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Section: Discussionmentioning

confidence: 99%

Optimization of fed-batch fermentation and direct spray drying in the preparation of microbial inoculant of acetochlor-degrading strain Sphingomonas sp. DC-6

et al. 2018

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“…The drying process is rapid, and the conditions are easily adjusted to control the quality of the product . Researchers indicated that the instantaneous high temperature of spray-drying can promote the Maillard reaction and deepen the browning of the reaction system. , Combined with the effect of dehydration mentioned above, it is speculated that high-temperature instantaneous dehydration by spray-drying may have an effect on the chemical equilibrium during the initial stage of the Maillard reaction, thus changing the MRI conversion.…”

Section: Introductionmentioning

confidence: 99%

Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose–Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration

Zhai

Cui

Hayat

et al. 2020

J. Agric. Food Chem.

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2-Threityl-thiazolidine-4-carboxylic acid (TTCA) was found to be the predominant product rather than the Amadori rearrangement product (ARP) during the formation of xylose−cysteine-derived (Xyl−Cys-derived) Maillard reaction intermediates (MRIs) through a thermal reaction coupled with vacuum dehydration. To regulate the existence forms of Xyl−Cys-derived MRIs, an effective method carried out by pH adjustment during high-temperature instantaneous dehydration through spray-drying was proposed in this research to promote the conversion from TTCA to ARP. The increased inlet air temperature of spray-drying could properly facilitate the shift of chemical equilibrium between the MRIs and promote the transformation from TTCA to ARP while raising the total yield of TA (TTCA + ARP). The conversion to ARP was increased to 20.83% at 190 °C of hot blast compared to the product without spray-drying (6.03%). The conversion from TTCA to ARP was further facilitated in the pH range of 7.5−9.5. When the pH of the aqueous reactants was adjusted to 9.5, the equilibrium conversion to ARP was improved to 47.23% after spraydrying, which accounted for 59.48% of the TA formation. Accordingly, MRIs with different TTCA/ARP proportions could be selectively obtained by pH adjustment of the stock solution during high-temperature instantaneous dehydration of spray-drying.

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“…When the doughnut batter contains fibre-rich components this effect may be The progress of caramelization and the Maillard reaction can both accelerated higher temperatures. [26] real antioxidants can help to maintain the freshness and quality of baked foods taste is severely suppressed at high temperatures. High temperatures can cause caramelization while the hygroscopic qualities of sugar can cause stickiness.…”

Section: Unlocking the Potential Of Thermal Processingmentioning

confidence: 99%

Review- Effects of Food Processing on Nutrients

Singh,

Pavithran,

Rajput

2023

CJAST

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The processing of food is a common method that converts raw materials into edible items that are safer, simpler to prepare and frequently more appealing to customers this change however has implications for the nutritional composition of meals It is used to describe the effects of different processing methods on vitamins, minerals and macronutrients etc understanding these consequences is critical for establishing healthy eating habits and improving public health. By refrigerating, below freezing, fermenting, drying, and adding salt or sugar, pathogen development can be decreased or prevented, pathogens can also be killed by using heat treatments such as pasteurization, sterilization and frying because these precautions help to safeguard customers, the majority of food-borne disease incidents involve pathogen-contaminated raw animal products, fruits, and vegetables etc. Food processing's function has varied over time, High-intensity economically processed food frequently has more added sugar, salt and calories, in addition to a lower micronutrient density than comparable food or meals cooked at home from raw or lightly treated sources food processing entails a number of procedures that might have an influence in the quality of food, especially nutritious quality as well as food safety heating and spray drying are all examples of food processing operations these processes can affect the content and quality of fats, vitamins, carbohydrates and proteins etc.

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The effect of spray drying on sucrose–glycine caramel powder preparation

Cited by 11 publications

References 52 publications

Optimization of fed-batch fermentation and direct spray drying in the preparation of microbial inoculant of acetochlor-degrading strain Sphingomonas sp. DC-6

Optimization of fed-batch fermentation and direct spray drying in the preparation of microbial inoculant of acetochlor-degrading strain Sphingomonas sp. DC-6

Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose–Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration

Review- Effects of Food Processing on Nutrients

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