Spray Drying of Dairy and Cereal Food Products

2019 ◽  
pp. 68-85
Author(s):  
M. Selvamuthukumaran
Keyword(s):  
Spray Drying ◽  
Food Products

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

A new approach for the microencapsulation of curcumin by a spray drying method, in order to value food products

2020 ◽  
Vol 362 ◽  
pp. 428-435 ◽  
Author(s):  
Jade Lucas ◽  
Mathis Ralaivao ◽  
Berta N. Estevinho ◽  
Fernando Rocha
Keyword(s):  
Spray Drying ◽  
Food Products ◽  
Drying Method ◽  
New Approach

SURVIVAL OF SALMONELLAE AND Escherichia coli DURING THE SPRAY DRYING OF VARIOUS FOOD PRODUCTS

1972 ◽  
Vol 37 (6) ◽  
pp. 828-831 ◽  
Author(s):  
D. L. MILLER ◽  
J. M. GOEPFERT ◽  
C. H. AMUNDSON
Keyword(s):  
Escherichia Coli ◽  
Spray Drying ◽  
Food Products

CFD Simulation of Spray Drying of Food Products

2007 ◽  
pp. 249-286 ◽  
Author(s):  
M Verschueren ◽  
Han Straatsma ◽  
M Gunsing ◽  
R Verdurmen ◽  
P de Jong
Keyword(s):  
Spray Drying ◽  
Cfd Simulation ◽  
Food Products

scholarly journals Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Processes ◽  
2020 ◽  
Vol 8 (8) ◽  
pp. 889
Author(s):  
Claudia I. Piñón-Balderrama ◽  
César Leyva-Porras ◽  
Yolanda Terán-Figueroa ◽  
Vicente Espinosa-Solís ◽  
Claudia Álvarez-Salas ◽  
...  
Keyword(s):  
Spray Drying ◽  
Food Industry ◽  
Food Products ◽  
Food Supplements ◽  
Processing Conditions ◽  
Review Of The Literature ◽  
Active Ingredients ◽  
Novel Technologies

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.

Spray drying of food products: 1. Simulation model

1999 ◽  
Vol 42 (2) ◽  
pp. 67-72 ◽  
Author(s):  
J. Straatsma ◽  
G. Van Houwelingen ◽  
A.E. Steenbergen ◽  
P. De Jong
Keyword(s):  
Simulation Model ◽  
Spray Drying ◽  
Food Products
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