Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying

2018 ◽  
Vol 14 (11-12) ◽  
Author(s):  
Ertan Ermis ◽  
Kübra Özkan Güner ◽  
Mustafa Tahsin Yilmaz
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Angle Of Repose ◽  
Drying Process ◽  
Residual Moisture ◽  
Hausner Ratio ◽  
Powder Samples ◽  
Supporting Material

Abstract Production of hazelnut milk powder (HMP) was investigated using maltodextrin (MD) as supporting material. Spray-drying and freeze-drying techniques were used to obtain the powder material. MD was added at concentrations of 5%, 10% and 15% (w/w) prior to drying. The powder properties were evaluated by determining flowing properties (Hausner ratio and angle of repose), thermal behaviour using DSC, molecular properties using FTIR, solubility and zeta potential. Hausner Ratio for both spray dried (SDHMP) and freze-dried (FDHMP) samples varied from 1.30 to 1.64 corresponding to very poor flow. The FDHM powder samples exhibited slightly lower Hausner Ratio values than SDHM powders. FTIR spectras showed that both SDHM and FDHM exhibited similar absorbance characteristics with slight differences. Lower endothermic transition temperatures were recorded from FDHMP when compared to SDHMP. The solubility in water for both powder samples ranged from 20 to 65 % depending on the drying method and MD content. Based on the residual moisture content, water activity, solubility and flowability, spray drying process was found to produce better quality powders compared to freeze drying process.

scholarly journals Viability of Bifidobacterium Pseudocatenulatum G4 after Spray-Drying and Freeze-Drying

2010 ◽  
Vol 3 ◽  
pp. MBI.S2728 ◽  
Author(s):  
Stephenie Wong ◽  
Barka Mohammed Kabeir ◽  
Shuhaimi Mustafa ◽  
Rosfarizan Mohamad ◽  
Anis Shobirin Meor Hussin ◽  
...  
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Skim Milk ◽  
The Other ◽  
Outlet Temperature ◽  
Residual Moisture Content ◽  
Drying Process ◽  
Residual Moisture ◽  
Heat Adaptation ◽  
C 30

Viability of Bifidobacterium pseudocatenulatum G4 following spray-drying and freeze-drying in skim milk was evaluated. After spray-drying, the strain experienced over 99% loss in viability regardless of the air outlet temperature (75 and 85 °C) and the heat-adaptation temperature (45 and 65 °C, 30 min). The use of heat-adaptation treatment to improve the thermotolerance of this strain was ineffective. On the other hand, the strain showed a superior survival at 71.65%–82.07% after freeze-drying. Viable populations of 9.319–9.487 log10 cfu/g were obtained when different combinations of skim milk and sugar were used as cryoprotectant. However, the addition of sugars did not result in increased survival during the freeze-drying process. Hence, 10% (w/v) skim milk alone is recommended as a suitable protectant and drying medium for this strain. The residual moisture content obtained was 4.41% ± 0.44%.

scholarly journals The comparison of the spray-drying and freeze-drying techniques for camel milk: a review

2020 ◽  
Author(s):  
Ukilim Tastemirova ◽  
◽  
Inga Ciprovica ◽  
Azaret Shingisov ◽  
◽  
...  
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Camel Milk ◽  
Quality Indices ◽  
Fresh Milk ◽  
Nutritional Characteristics ◽  
Drying Techniques ◽  
Powder Samples ◽  
Camel's Milk

The aim of the present study was to analyse and compare camel milk powder quality and functional properties produced with spray-drying and freeze-drying techniques. Freeze-drying is recognized as an advanced method for the production of high-quality dried products, but it has been a costly process for production of camel milk powder. Spray-drying and freeze-drying of camel’s milk demonstrated that the nutritional characteristics of this product basically remained unchanged compared to fresh milk. The differences were found analysing flowability, solubility and hygroscopicity of camel milk powder samples obtained with freeze-drying and spray-drying technique. Analysed quality indices of camel milk demonstrated that spray-drying has lower impact on camel milk powder physical properties in comparison with freeze-drying.

Lactose hydrolyzed milk powder: Thermodynamic characterization of the drying process

2017 ◽  
Vol 36 (8) ◽  
pp. 922-931 ◽  
Author(s):  
Tatiana Lopes Fialho ◽  
Evandro Martins ◽  
Arlan Caldas Pereira Silveira ◽  
Carolina Rodrigues de Jesus Silva ◽  
Ítalo Tuler Perrone ◽  
...  
Keyword(s):  
Milk Powder ◽  
Drying Process ◽  
Thermodynamic Characterization

scholarly journals Characterization of Inclusion Complex of Croton zehntneri Essential Oil and β-Cyclodextrin Prepared by Spray Drying and Freeze Drying

2019 ◽  
Vol 11 (2) ◽  
pp. 529-542 ◽  
Author(s):  
Lorenna Fonseca ◽  
Marcio dos S. Rocha ◽  
Larisse C. F. Brito ◽  
Edymilaís S. Sousa ◽  
Fernanda S. Reinaldo ◽  
...  
Keyword(s):  
Essential Oil ◽  
Inclusion Complex ◽  
Spray Drying ◽  
Freeze Drying

scholarly journals New recovery system for milk powder in spray drying process.

1991 ◽  
Vol 17 (1) ◽  
pp. 216-220
Author(s):  
Shun-ichi Kudoh ◽  
Jiro Koga ◽  
Shiro Matsumoto ◽  
Ichiro Inoue
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Drying Process ◽  
Recovery System

scholarly journals Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains

Processes ◽  
2019 ◽  
Vol 7 (3) ◽  
pp. 127 ◽  
Author(s):  
Alicia Conde-Islas ◽  
Maribel Jiménez-Fernández ◽  
Denis Cantú-Lozano ◽  
Galo Urrea-García ◽  
Guadalupe Luna-Solano
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Freeze Drying ◽  
Survival Rates ◽  
Freezing Temperature ◽  
Freezing Time ◽  
Residual Moisture Content ◽  
Drying Process ◽  
Residual Moisture ◽  
Kefir Grains

The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 h), freezing temperature (−20 to −80 °C), pressure (0.2–0.8 mbar), and lyophilization time (5–20 h). The maximum range of change and one-way analysis of variance showed that lyophilization time and freezing time significant affects (p < 0.05) the response variables, residual moisture content and water activity, and pressure had a significant effect on the color difference and survival rate of probiotic microorganisms. The best drying conditions were a freezing time of 3 h, a freezing temperature of −20 °C, a pressure of 0.6 mbar, and a lyophilization time of 15 h. Under these conditions, we obtained a product with residual moisture content below 6%, water activity below 0.2, and survival rates above 8.5 log cfu per gram of lactic acid bacteria and above 8.6 log for yeast.

Changes in Concentration of Aflatoxin M1 during Manufacture and Storage of Skim Milk Powder

2006 ◽  
Vol 69 (3) ◽  
pp. 682-685 ◽  
Author(s):  
ORGUN DEVECİ ◽  
EMEL SEZGİN
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Aflatoxin M1 ◽  
Weight Changes ◽  
Sample Weight ◽  
Powder Samples ◽  
And Storage ◽  
Different Levels

In this study, skim milk powder was produced from cow's milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 μg/liter (ppb), and the effects of process stages on the AFM1 contents were investigated. Pasteurization, concentration, and spray drying caused losses of about 16, 40, and 68%, respectively, in AFM1 content of the milk contaminated with 1.5 μg/liter AFM1, and losses of 12, 35, and 59%, respectively, in the milk contaminated with 3.5 μg/liter AFM1. These losses were found to be statisticially significant at the level of P &lt; 0.01. After 3- and 6-month storage periods, AFM1 content of the skim milk powder produced from milk with 1.5 μg/liter AFM1 decreased by 2 and 5%, respectively, whereas these rates were 2 and 4%, respectively, for the skim milk powders made from milk with 3.5 μg/liter AFM1 (after adjustment for sample weight). Changes in AFM1 content of milk powder samples were found statistically insignificant (P &gt; 0.05 and P &gt; 0.01) for 3- and 6-month storage periods.

Preparation and characterization of dried cellulose nanofibrils

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jianping Ni ◽  
Chen Gong ◽  
Zhenghua Su ◽  
Chao Tian
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Cellulose Nanofibrils ◽  
Time Dependent ◽  
X Ray ◽  
Original State ◽  
Final Mass ◽  
Freeze Dried ◽  
Spray Dried

Abstract One of the main manufacturing challenges is to obtain dried cellulose nanofibrils (CNFs) so that they can be cost effectively transported to customers. This work presents a study on using two methods of drying: freeze drying and spray drying; these dried CNFs were then characterized. The dried CNFs from either freeze drying or spray drying could not recover their original state after simple re-dispersion in water. Compared to spray dried CNFs, the microstructure of the freeze dried CNFs remained in a better shape. This was because the packing of nanofibrils as a result of freeze drying was not as tight as that from spray drying. It was demonstrated by the lower final mass residue and crystallinity of the freeze-dried CNFs, which led to better re-dispersion in water. X-ray diffractometry proved the occurrence of aggregation/hornification of the dried CNFs with increased crystallinity. Time-dependent sedimentation confirmed that the dried CNFs were incapable of forming stable water-re-dispersible suspensions.

Freeze-Drying and Characterization of Vitamin a Palmitate-Loaded Nanostructured Lipid Carriers (NLC)

2011 ◽  
Vol 694 ◽  
pp. 365-369 ◽  
Author(s):  
Qiang Xia ◽  
Rong Kong
Keyword(s):  
Vitamin A ◽  
Oral Delivery ◽  
Food Industry ◽  
Freeze Drying ◽  
Nanostructured Lipid Carriers ◽  
Water Soluble ◽  
Drying Process ◽  
Poorly Water Soluble ◽  
Promising Perspective

Vitamin A Palmitate-loaded Nanostructured Lipid Carriers (VAP-NLC) were prepared by High Pressure Homogenization (HPH) technique. Trehalose, glucose, mannitol, α-lactin, D-sorbitol, D-maltose monohydrate and sucrose were chosen as the cryoprotectants. Also, the centrifugal stability of VAP-NLC dispersions after diluting different times and the effects of cryoprotectants on the diameter during the freeze-drying process were investigated extensively. Glucose and α-lactin proved to be the most effective in preventing particles aggregation during the VAP-NLC freeze-drying process. The most suitable concentrations were proved to be 5 wt% and 5 wt%, respectively when the dilution times of VAP-NLC dispersions reached 7 or more before freeze-drying. In conclusion, the NLC formulation demonstrated a promising perspective for oral delivery of poorly water-soluble actives in food industry.

scholarly journals Experimental analysis of particle breakage and powder morphology in foam spray drying

2018 ◽  
Author(s):  
Maciej Jaskulski ◽  
Artur Lewandowski ◽  
Ireneusz Zbiciński
Keyword(s):  
Spray Drying ◽  
Air Temperature ◽  
Operating Conditions ◽  
Angle Of Repose ◽  
Optimal Range ◽  
Powder Morphology ◽  
Spray Tower ◽  
Hausner Ratio ◽  
Powder Properties ◽  
Product Degradation

The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation. Keywords: foamed materials, gas admixing, powder properties, powder quality

Sign in / Sign up

Export Citation Format

Share Document