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This research aims to investigate the effect of inlet air humidity, drying temperature and feed composition on the properties of orange juice spray dried powder. Maltodextrin (DE10-12) was used as carrier material. Full factorial design was applied to this research. Inlet air with humidity of 10 g/kg dry air and 20 g/kg dry air, inlet drying air te...
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... air flow rate was set constantly at 108 m 3 /h. Humidity of inlet air was controlled by using a dehumidified unit which coupled with a conventional spray dryer as shown in Fig.1. ...
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... constant feed concentrations of 40 °Brix and a range of inlet drying air temperature (140, 160 and 180°C). This experiments were used a constant feed concentration of 40°Brix to control the amount of water evaporation. Humidity of drying air were set at 10 g/kg dry air and 20 g/kg dry air controlled by using the dehumidified system as shown in Fig. 1. The average humidity of drying air in this experiment was 10.42±0.24 g/kg dry air when using the modified spray dryer and was 19.07±1.55 g/kg dry air when using a conventional spray dryer. The effects of orange juice solid content ratio and different humidity and drying air temperature on the production yield, moisture content, water ...
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... The optimum condition for coconut sugar powder production was found to be maltodextrin concentrations of 20% (w/v) and inlet air temperature of 120 °C. Khwanpruk et al. (2018) used an FFD to study the effect of orange juice solid content on maltodextrin ratio (o:m) (1:3 and 1:4.5), inlet air humidity (10 and 20 g/kg), and SD temperature (140, 160, and 180 °C) on the produced orange juice powder properties. Moisture content, water activity, pH, ascorbic acid, and production yield were examined. ...
Spray drying (SD) is one of the most important thermal processes used to produce different powders and encapsulated materials. During this process, quality degradation might happen. The main objective of applying optimization methods in SD processes is maximizing the final nutritional quality of the product besides sensory attributes. Optimization regarding economic issues might be also performed. Applying optimization approaches in line with mathematical models to predict product changes during thermal processes such as SD can be a promising method to enhance the quality of final products. In this review, the application of the response surface methodology (RSM), as the most widely used approach, is introduced along with other optimization techniques such as factorial, Taguchi, and some artificial intelligence-based methods like artificial neural networks (ANN), genetic algorithms (GA), Fuzzy logic, and adaptive neuro-fuzzy inference system (ANFIS). Also, probabilistic methods such as Monte Carlo are briefly introduced. Some recent case studies regarding the implementation of these methods in SD processes are also exemplified and discussed.
... The water content is one of the most crucial quality aspects for product storage and stability (Khwanpruk et al., 2018) because water is one of the substances needed by microorganisms in their growth (Zambrano et al., 2019). The higher the water content, the higher the chance that microbes can grow. ...
The encapsulation method is a method that protects Fe from oxidation, increases bioavailability and reduces the unwanted taste, aroma, and distinctive colour of Fe. Alginate is used as an encapsulant because it can be regulated in viscosity. The drying process by spray drying is chosen to obtain the final product that has the appropriate quality standards. The purpose of this study was to determine the effect of alginate 50 mPas, 100 mPas, 150 mPas, 200 mPas, 250 mPas and 300 mPas viscosity on the characteristics of powder encapsulation. The results showed that the higher the viscosity, the darker the colour of the powder produced. Powder particle size increases with increasing viscosity; and the higher the viscosity, the higher the moisture content. The solubility of the alginate-Fe encapsulated powder was lower with increasing viscosity. The particle morphology shows a lot of indentation and unevenness, and the pore size is bigger at a viscosity of 150 mPas to 300 mPas. The alginate-Fe encapsulated powder of all viscosity variables showed the same functional groups but in different intensities. At the testing of Fe2+ levels, it turned out that Fe3+ had higher levels than Fe2+. The process of releasing Fe2+ at pH 1.2 was slower than pH 6.8. From the research results, alginate-Fe encapsulation powder with a viscosity of 100 mPas produced the highest performance in protecting Fe, thus, a good viscosity of the feed solution was recommended in the spray drying process.
... From the regression analysis data (Table 2), obtained P value is 0.84 and R 2 is 0.43 which shows high deviation from the desired value (P ≤ 0.05 and R 2 ≥ 0.90). This huge deviation might be due to the increase in relative humidity of ambient air (40-70%) and pressure drop (− 50 to − 70 bar) (Khwanpruk et al., 2018). Powder recovered at low inlet temperature and low aspirator speed has high moisture content as compared to mass recovered at high temperature and aspirator speed. ...
Non-genetically modified (non-GMO) high oleic (HO) soybean is a new variety containing 72–75% oleic acid when compared to traditional soybean (25%). In line with sustainability standards for plant-based value-added foods, non-GMO-HO soymilk powders were developed for lactose intolerance, special diet requirements for population groups. HO soymilk samples were formulated into flowable powder by using spray drying technology at inlet temperature (IT) (120–160 °C), aspirator 32–38 m³/h (80–100%), and feed rate 3–7 mL/min (10–20%). The optimization of the spray dried parameter was calculated by using central composite design (CCD) of response surface methodology (RSM). Spray drying parameters (outlet temperature (°C), the run time (min), thermal efficiency (%)) and powder properties such as product yield (%), pH, color value (L*, a*, b*, delta E, and chroma), flowability (m/s), wettability (min), moisture content (%), and water activity dispersibility, of soymilk powder, were optimized. Based on the experimental data, RSM graphical representation inlet temperature 140 °C, aspirator 35 m³/h (90%), and 5 mL/min (15%) feed rate showed the best results. Spray dried soymilk from optimized parameters evaluated its particle properties, rheological behavior, and thermal stability. The desirability function (%) of the regression analysis model fit data validated all the optimizing parameters and results. The non-GMO-HO soy product has potential application in food processing industries based on its functional and nutritional properties.
Graphical abstract
Graphical representation of the non-GMO-HO soymilk powder production and its optimization parameters by using response surface methodology.
... Water activity is one of the most important quality aspects for product storage and stability. It is known that water activity between 0.28 -0.40 was recommended for spray-dried microcapsule to ensure microbiological stability and oxidative stable [24]. Poddar et al. [25] were reported that spray-dried L. paracasei CRL 431 is found to survive better when water activity was lower than 0.33. ...
This research aimed to determine the process condition for microencapsulation of Lactobacillus casei TISTR 390 by spray drying with maltodextrin and inulin as the coating agent. The physical properties and survivability of the microencapsulated cell were evaluated under simulated gastrointestinal conditions and during storage. Firstly, 3 inlet temperatures (150, 160 and 170 ºC) and 3 maltodextrin levels (5, 10 and 15 % (w/v)) were examined. The result reveals that an optimum condition was at 160 ºC inlet temperature with 15 % maltodextrin. Subsequently, inulin was added in 3 combinations; T1 (15 % maltodextrin and 5 % inulin (w/v)), T2 (10 % maltodextrin and 10 % inulin (w/v)) and T3 (5 % maltodextrin and 15 % inulin (w/v)) in an effort to generate synbiotic powder products. The best result was observed with a combination of 10 % maltodextrin and 10 % inulin. The obtained powder had a moisture content of 1.5±0.01 %, a water activity of 0.28±0.02, a total density of 0.71±0.04 g/mL, a solubility of 84.71±0.01 %, and a lactobacilli survival rate after spray drying of 90.76 %. The microencapsulated lactobacilli containing inulin powders were able to survive in acidic (pH 2) and bile salt solution (2 % w/v) after 120 min of incubation time with more than 60 % of the cell surviving. Furthermore, the microencapsulated powders were kept in aluminum-laminated bags at room temperature for 6 weeks and it was found that the cell viability remained at 6 log CFU/g. Therefore, a combination of an equal weight of maltodextrin and inulin was a promising protection agent for L. casei TISTR 390 in the simulated gastrointestinal conditions and during storage at ambient temperature. HIGHLIGHTS Microencapsulation probiotic bacteria with prebiotic by spray drying method contribute the synbiotic microcapsule Microencapsulaiton with an equal weight of maltodextrin and inulin was promising as a protective agent to serve the survival in the gastrointestinal tract and during storage The synbiotic microcapsule can survive at room temperature for up to 6 weeks in an aluminum-laminated bag.
... To achieve an effective drying and to obtain an acceptable product, drying conditions must be optimized (Shishir and Chen, 2017); the major optimized parameters are inlet air temperature, relative humidity of air, outlet air temperature, atomizer speed (Verma & Vir, 2013). Spray-drying has been used a technique to obtain orange juice powder using dehumidified air as drying medium (Goula & Adamopoulos, 2010;Khwanpruk, Akkaraphenphan, Wattananukit, Kaewket, & Chusai, 2018) and vacuum (Islam, Kitamura, Yamano, & Kitamura, 2016). Besides multivariable regression analysis to obtain models that show the relationship between operating spray dryer parameters and powder physical properties (Chegini & Ghobadian, 2005) has been evaluated, however, the results of these researches, the evaluated properties were very variable. ...
... The inlet air temperature significantly affected the moisture content (p ≤ 0.01) and the total polyphenol content (p ≤ 0.05). Figure 1a shows the behavior of the moisture content, which was decreasing as the inlet air temperature increased, with the highest values observed at the lowest temperature evaluated (120°C), similar effects were observed in orange juice by Khwanpruk et al. (2018) and Pino et al. (2018) where moisture content was negatively affected by high inlet air temperature (above 155°C). The highest moisture content reduction in the juice powder obtained at 160°C, with a feed flow of 14 mL/min. ...
The objective of the present work was to determine the effects of the main variables of spray drying to obtain orange juice powder as an alternative method for the integral use of orange juice. The variables evaluated for the spray-drying were the air inlet temperature, feed flow, and maltodextrin concentration, which had a different degree of significance on the assessed responses, the air inlet temperature is the one that had a more significant degree on the moisture content (p ≤ 0.01) and polyphenol content (p ≤ 0.05). While the maltodextrin concentration was for the yield and moisture content (p ≤ 0.05). However, on the color attributes, no significant effects were observed under the evaluated variables. Therefore, using spray-drying an orange juice powder with stable physicochemical characteristics was obtained, using maltodextrin 7% (w/w) and 0.1% (w/v) sodium alginate as carrier agents, 160°C inlet air temperature, 14 mL/min feed flow, which will allow the use of this drying technology.
Nowadays, the application of engineering and mathematical principles has gained more significance in food processing. Mathematical modeling can yield a better understanding and enhance the processing condition and optimization techniques have a significant role in it. The optimization techniques can be used in line with the prediction of the product changes using mathematical models. There are many methods in order to optimize spray drying conditions. Among these approaches, response surface methodology (RSM) is the most widely used method. In this chapter, the RSM method is introduced in line with other optimization approaches such as factorial, Taguchi, and some artificial intelligence-based methods like artificial neural networks (ANN), genetic algorithms (GA), Fuzzy logic and adaptive neuro fuzzy inference system (ANFIS), and probabilistic methods such as Monte Carlo are briefly introduced. Then, the application of these methods in the optimization of the spray drying process is discussed and reviewed.
This work aimed to evaluate the effect of the addition 5°Bx Mexican honeysuckle (Justicia spicigera) extract (JSE) in spray dried encapsulates of whole and skimmed unfermented and fermented cow's milk with Lacticaseibacillus rhamnosus (LR). All samples were spray dried at 160 °C. Samples were analyzed in physical properties (moisture content, water activity (aw), L*, a*, b*, Hue, Chroma color parameters, particle size), LR content, and bioactive compounds (total anthocyanins (TA), total phenolic content (TPC), and antioxidant capacity (AC) using the DPPH assay). Results showed that the load of LR was in the range 6.79–7.44 Log10 (CFU/mL) cycles after fermentation, lower values were obtained when JSE was added before fermentation. In addition, LR remains after drying in fermented samples but decrease about 1 Log10 (CFU/mL) cycle. LR was 4.46 Log10 (CFU/mL) in the fermented skimmed milk-J. spicigera extract powder. All powders had aw and moisture content below 0.295 and 6.51%, respectively. Color of powders depended on the moment of addition of JSE and fermentation. Powders from fermented milk were pale brownish/orangey/red (Hue = 44.91–59.7) and unfermented and J. spicigera extract-maltodextrin solution (12% w/v) powders were purple (Hue = 314.52–326.68). Higher particle sizes (52.3–104.7 μm) were obtained with whole milk fermented and unfermented powders. On the contrary, skimmed milk and JSE without milk protein had values in the range 15.56–44.0 μm. TPC in powders were higher (16.96–33.81 mg GAE/g powder db) compared with TA (0.27–0.64 mg Peonidin-3,5-diglucoside/g powder db). TPC increased with fermentation and remain after spray drying. The AC and TPCs were highly correlated and had antioxidant capacity of 10.18 mg TE/g powder db. The principal component analysis showed that the type of milk and fermentation separate the powders in four groups, depending on their physical and antioxidant properties. Encapsulated pigments could be used in formulations in the food industry to increase bioactive compounds and pigments in foods.
