PROCESS SIMULATION OF PINEAPPLE JUICE SPRAY DRYING

2015 ◽  
Vol 75 (6) ◽  
Author(s):  
Aliyu Bello A. ◽  
Arshad Ahmad ◽  
Adnan Ripin
Keyword(s):  
Spray Drying ◽  
Bioactive Compound ◽  
Transfer Model ◽  
Mass Transfer Model ◽  
Drying Process ◽  
Pineapple Juice ◽  
Air Temperatures ◽  
Heat Effects ◽  
Spray Dried

Pineapple juice is one of the known natural sources of bromelain, a bioactive compound beneficial to health. The dried powder has potential commercial value and is a convenient source of the juice drink. The quality of spray dried pineapple juice is dependent on the powder moisture content. Spray dried pineapple powders with low moisture contents were produced in a lab-scale spray dryer in this study.  Powder production of 25% of total solids were obtained by use of DE6 maltodextrin to solids ratio of 0.41:0.59. A heat and mass transfer model of the spray drying process was implemented in Matlab and solved to determine its predictive utility. The simulation results showed agreement with experimental data at high inlet air temperatures but widely diverged at other air temperatures. The error size in predicted product moisture varied from 73% at 165 oC to almost zero at 185 oC while that for the predicted exit air temperatures varied from about 38% to zero over the same temperature range.  Accuracy can be improved if transient heat effects, and sub models for the feed drying are included in the model.

scholarly journals Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material

2021 ◽  
Author(s):  
Aleksandra A. Jovanović ◽  
Steva M. Lević ◽  
Vladimir B. Pavlovic ◽  
Smilja B. Markovic ◽  
Rada V. Pjanovic ◽  
...  
Keyword(s):  
Spray Drying ◽  
Dry Weight ◽  
Drying Process ◽  
Scanning Calorimetry ◽  
Coating Agent ◽  
Microwave Assisted ◽  
Freeze Dried ◽  
Wild Thyme ◽  
The Impact ◽  
Spray Dried

Freeze drying was compared with spray drying regarding feasibility to process wild thyme drug in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration, heat-, ultrasound-, and microwave-assisted extractions. Higher powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation distinguished from others by higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process affected mainly position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray dried formulations compared to freeze dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder.

Thermal Effect of the Spray Drying Process on the Quality of Tongkat Ali Extract

2016 ◽  
Vol 1133 ◽  
pp. 612-616
Author(s):  
Harun Noor Hafiza ◽  
Abdul Aziz Azila ◽  
Wan Zamri Wan Mastura ◽  
Yaakob Harisun ◽  
Aziz Ramlan
Keyword(s):  
Spray Drying ◽  
Operating Conditions ◽  
Optimum Operating ◽  
Powder Size ◽  
Drying Process ◽  
Process Yield ◽  
Box Behnken Design ◽  
Air Inlet ◽  
Process Use

The effect of heat on the quality of spray dried Tongkat Ali extract was investigated at three different air inlet temperatures (100°C, 180°C and 2200C). Response surface methodology employing the Box-Behnken Design was employed to hunt for the optimum operating conditions at these temperatures. Good retentions of eurycomanone, total polysaccharides and glycosaponins were exhibited during the spray drying process. However, protein was found to be susceptible to thermal degradation during the spray drying process. Use of high air inlet temperatures (i.e. 1800C and 2200C) in spray drying led to greater process yield, lower moisture contents, produced non-sticky particles, and resulted in good powder size distribution of Tongkat Ali extract compared to spray drying at 1000C.

scholarly journals Modeling of Coal Drying before Pyrolysis

2013 ◽  
Vol 336 ◽  
pp. 121-128 ◽  
Author(s):  
Damintode Kolani ◽  
Eric Blond ◽  
Alain Gasser ◽  
Tatiana Rozhkova ◽  
Matthieu Landreau
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Coke Oven ◽  
Transfer Model ◽  
Mass Transfer Model ◽  
Drying Process ◽  
Finite Element Software ◽  
Proposed Model ◽  
Coal Drying ◽  
Temperature Plateau

The coking process is composed of two main stages: drying process and pyrolysis of coal. A heat and mass transfer model was developed to simulate the drying process of coal. The mechanisms of heat and mass transfer described in the model are: conduction through the coal cake; conduction and convection through the gas in pores; generation, flux and condensation of water vapor. The model has been implemented in finite element software. It requires basic data on the coke oven charge properties and oven dimensions as input. These input data were obtained by experiments or from the literature. The proposed model includes condensation and evaporation allowing us to reproduce the temperature plateau observed experimentally.

Simulation of Drying Behavior of Cotton Bobbins by a Simultaneous Heat and Mass Transfer Model

2011 ◽  
Vol 312-315 ◽  
pp. 854-859
Author(s):  
Ugur Akyol ◽  
Kamil Kahveci ◽  
Ahmet Cihan ◽  
Dinçer Akal
Keyword(s):  
Mass Transfer ◽  
Diffusion Coefficient ◽  
Heat And Mass Transfer ◽  
Textile Industry ◽  
Moisture Ratio ◽  
Transfer Model ◽  
Mass Transfer Model ◽  
Air Temperatures ◽  
Drying Behavior ◽  
Simultaneous Heat

In this study, the drying process of cotton bobbins for different drying air temperatures has been simulated by a simultaneous heat and mass transfer model. In the model, the mass transfer is assumed to be controlled by diffusion. In order to make the simulation, firstly, drying behavior of cotton bobbins for different drying air temperatures has been determined on an experimental bobbin dryer setup which was designed and manufactured based on hot-air bobbin dryers used in textile industry. In the experimental setup, temperatures of different points in cotton bobbins were measured by thermocouples placed inside the bobbins, and weights of the bobbins during the drying period were determined by means of a load cell. Then, moisture ratio and temperature values of the model have been fitted to the experimental ones. The fit was performed by selecting the values for the diffusion coefficient and the thermal diffusivity in the model in such a way that these values make the sum of the squared differences between the experimental and the model results for moisture ratio and temperature minimum. Results show that there is a good agreement between the model results and the experimental measurements. The results also show that temperature has a significant effect on mass transfer and the temperature dependence of the diffusion coefficient may be expressed by an Arrhenius type relation.

scholarly journals Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process

2018 ◽  
Vol 17 (03) ◽  
pp. 69-76
Author(s):  
Thien T. Le
Keyword(s):  
Vitamin C ◽  
Spray Drying ◽  
Room Temperature ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Drying Process ◽  
Hot Air ◽  
Air Temperatures ◽  
Significant Difference ◽  
Processing Steps

Acerola fruit is known to have a high vitamin C concentration. Polyphenolics are also natural oxidants occurring in plants. Understanding changes of these components during storage conditions and processing steps become important. Results of this research showed that there was significant difference in vitamin C and total polyphenolic concentration and three popular varieties of acerola fruits from Tien Giang province. Concentrations of both vitamin C and polyphenolics reduced rapidly during storage at room temperature. After three days, vitamin C reduced about 40% whereas total polyphenolics reduced about 70%. The losses at refrigerated temperature after 3 days were less than 15% and less than 30%, for vitamin C and total polyphenolics, respectively. Frozen storage of the fruit maintained quite well vitamin C and polyphenolics. Acerola pomace juice was concentrated before spray drying and, at the same vacuum pressure, temperatures influenced significantly the retention of vitamin C and total polyphenolics. Optimization of spray drying conditioners including inlet hot air temperatures and added ratio of maltodextrin (drying carrier) was also carried out to obtain high recovery of dry matter, total polyphenolics and vitamin C.

scholarly journals Ultrasonic atomizing-assisted spray drying: Effect on the quality of skimmed milk powders

2018 ◽  
Author(s):  
Yuchuan Wang ◽  
Ying Cui ◽  
Bo Wang ◽  
Min Zhang
Keyword(s):  
Particle Size ◽  
Spray Drying ◽  
Milk Powder ◽  
High Quality ◽  
Ultrasonic Atomization ◽  
Atomization Spray ◽  
L Value ◽  
Skimmed Milk ◽  
Spray Dried

Skimmed milk powders (SMP) were produced by ultrasonic atomizing-assisted spray drying (UASD). It was found that UASD can produce high quality SMP (with < 5% moisture content and < 2% insolubility) at lower inlet temperatures (~130℃). The particle size of the UASD-SMP was 10 times smaller (decreased from ~20 µm to 4 µm) than the tranditionally spray-dried SMP and the color appeal of UASD-SMP was also better (L* value increased by > 6 %). Overall, this research shown that UASD can be used to produce small particle size and high quality SMP. Keywords: Skimmed milk powder; ultrasonic atomization; spray dryer; particle size distribution; color  

scholarly journals INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL

Revista Vitae ◽  
2018 ◽  
Vol 25 (1) ◽  
pp. 37-48 ◽  
Author(s):  
Alejandra MARULANDA ◽  
◽  
Marilza RUIZ-RUIZ ◽  
Misael CORTES-RODRÍGUEZ ◽  
◽  
...  
Keyword(s):  
Spray Drying ◽  
Functional Food ◽  
Drying Process

On The Fabrication and Properties of a Ceramic Cladded Aluminium Powder Using the Spray Drying Process

1998 ◽  
Author(s):  
B. Comas ◽  
C. Mateus ◽  
B. Hansz ◽  
C. Coddet
Keyword(s):  
Spray Drying ◽  
Composite Coatings ◽  
Atmospheric Plasma Spraying ◽  
Atmospheric Plasma ◽  
Drying Process ◽  
Manufacturing Method ◽  
Aluminium Powder ◽  
New Family ◽  
Spray Dried ◽  
Scanning Electron

Abstract A new family of spherical powders produced by the spray drying route has been developed. This paper describes as an example the manufacturing method of an Y203-coated aluminum powder. Atmospheric Plasma Spraying (APS) was used to test the corresponding coatings. Morphology and phases of powders and coatings were investigated by optical and scanning electron microscopy while the level of porosity was evaluated using image analysis. Results show that homogenous composite coatings can be obtained from cladded spray dried powders.

scholarly journals Spray Drying for the Encapsulation of Oils—A Review

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3873 ◽  
Author(s):  
Nameer Khairullah Mohammed ◽  
Chin Ping Tan ◽  
Yazid Abd Manap ◽  
Belal J. Muhialdin ◽  
Anis Shobirin Meor Hussin
Keyword(s):  
Spray Drying ◽  
Food Industry ◽  
Functional Foods ◽  
Oxidation Stability ◽  
Drying Process ◽  
Food Ingredients ◽  
Drying Techniques ◽  
Wall Materials ◽  
Encapsulation Methods

The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.

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