COMPARATIVE ANALYSIS OF FREEZE DRIED AND SPRAY DRIED BEET-ROOT POWDER ACCORDING TO PHYSICO-CHEMICAL, FUNCTIONAL AND COLOR PROPERTIES

2021 ◽  
Vol 14(63) (1) ◽  
pp. 153-162
Author(s):  
Niharika KAPOOR ◽  
Ashish M. MOHITE ◽  
Neha SHARMA ◽  
Dipti SHARMA
Keyword(s):  
Comparative Analysis ◽  
Water Activity ◽  
Proximate Analysis ◽  
Drying Process ◽  
Beet Root ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Powder Properties ◽  
Spray Dried ◽  
Research Endeavour

The aim of the research endeavour was to evaluate the powder properties of freeze dried and spray dried beet-root powders.The physical, proximate, color and functional properties such as water activity, wettability, solubility and hygroscopicity were studied. From the comparative analysis between freeze and spray dried beet root powder, better results were found for freeze-dried samples in terms of color, wettability and hygroscopicity. Freeze-dried samples required a longer amount of time to obtain into powder form as compared to spray dried samples. Whereas the solubility and water activity values were found slightly higher in spray dried samples as compared to freeze dried samples. The proximate analysis, such as crude fiber, crude fat, ash and carbohydrate values recorded better result for freeze dried samples as compared to spray dried samples. It can be concluded from this study that the beet root, when dried in the freeze drying process, has better results as compared to the spray drying process.

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.

Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Zeyu Wu ◽  
Haiyan Wang ◽  
Li Zhang ◽  
Zhaojun Xian ◽  
Honghong Li ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Freeze Drying ◽  
Binding Capacity ◽  
Chemical Properties ◽  
Soluble Solids ◽  
Drying Process ◽  
Total Acid ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Tomato Powder

Abstract In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results showed that the content of lycopene in the prepared tomato powder was higher than that in two commercial products. Aldehydes were the main components among 25 kinds of aromatic substances detected in tomato powder. The values of a * and a */b *, the hydration properties including water holding capacity (WHC) and oil binding capacity (OBC), and the content of total acid, ascorbic acid, and soluble solids were improved compared to commercial spray dried and freeze dried samples. All the above results suggested that FDP was an adequate procedure for the production of high-quality tomato powder.

scholarly journals Modelling and Determination of Physico-Chemical and Morphological Properties of Microencapsulated Red Amaranth Powder

2013 ◽  
Vol 74 (2) ◽  
Author(s):  
Pik Han Chong ◽  
Mohammad Gulzarul Aziz ◽  
Yus Aniza Yusof ◽  
Naim Mohammad Nazli ◽  
Nyuk Ling Chin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Morphological Properties ◽  
Process Conditions ◽  
Inlet Temperature ◽  
Linear Change ◽  
Physico Chemical ◽  
Central Composite ◽  
Spray Dried

Amaranth betacyanin, responsible for a red or violet colour, is extracted from Amaranthus gangeticus by using the water extraction method and microencapsulated by spray drying. The physicochemical and morphological properties of microencapsulated betacyanins are assessed as inƀuenced by the inlet temperature and the maltodextrin concentration. The process was conducted using a mini spray dryer and maltodextrin is used as an encapsulating agent. Central composite design is applied and thirteen experiments are carried out. The responses are betacyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. The quadratic effect of the inlet temperature is determined to be positive on betacyanin retention whereas the antioxidant is affected by the linear change of maltodextrin concentration. The moisture content and water activity of spray-dried betacyanin powders are insignißcantly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration is found to have a signißcant effect on colour value.Particle densities and sizes are slightly affected by the process conditions studied.

scholarly journals ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES

2013 ◽  
Vol 17 (2) ◽  
pp. 3-14 ◽  
Author(s):  
Tamás Antal ◽  
László Sikolya ◽  
Benedek Kerekes
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Color Difference ◽  
Freezing Rate ◽  
Slow Freezing ◽  
Drying Process ◽  
Drying Time ◽  
Freeze Dried ◽  
Apple Slices

Abstract The effect of freezing rate on the quality of dried Jonagold and Idared was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing rate: 0,5 °C/min), contact plate freezing (2 °C/min) and vacuum-freezing (3 °C/min). The quality of the freeze dried product was then evaluated in terms of water activity, hardness, color and rehydration. The freezing in household freezer (slow freezing rate) significantly reduces the duration of the freeze drying process and consequently the process costs. The slow freezing rate allows the growth of large ice crystals at the beginning of the freeze-drying process, this fact should consequently lead to larger pores and injured cell walls and thus to shorter freeze drying time. Quality of the freezing in household freezer product was assessed as higher than the quality of the other freezing pre-treated material. Slow freezing rate resulted softer texture and higher rehydration capacity, than that of other pre-treated samples. In all cases, slow freezing lead to lower final moisture content, total color difference and water activity.

scholarly journals Evaluation of freezing pre-treatments for the lyophilisation of apple

2013 ◽  
Vol 5 (1) ◽  
pp. 56-68
Author(s):  
Tamás Antal ◽  
László Sikolya ◽  
Benedek Kerekes
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Ice Crystals ◽  
Freezing Rate ◽  
Slow Freezing ◽  
Drying Process ◽  
Drying Time ◽  
Freeze Dried ◽  
Apple Slices

Abstract The effect of freezing rate on the quality of dried Jonagold and Idared (Malus domestica Borkh.) was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing speed/rate: 0,5◦C/min), contact plate freezing (2◦C/min) and vacuumfreezing (3◦C/min). The quality of the freeze-dried product was then evaluated in terms of water activity (aw), hardness, color and rehydration. The texture and color experiments were carried out with texture analyser and colorimeter. The aw of apple slices was measured by aw apparatus. It was found that drying time was influenced by freezing rate. The freezing in household freezer (slow freezing rate) significantly reduces the duration of the freeze-drying process and consequently the process costs. The slow freezing rate allows the growth of large ice crystals at the beginning of the freeze-drying process; this fact should consequently lead to larger pores and injured cell walls and thus to shorter freeze-drying time. Quality of the freezing in household freezer product was assessed as higher than the quality of the other freezing pre-treated material. Slow freezing rate resulted softer texture and higher rehydration capacity than that of other pre-treated samples. In all cases, slow freezing speed lead to lower final moisture content, total color difference and water activity. Freeze-dried samples prepared with higher freezing rates (3◦C/min) were the most white in color because small pores, originated by sublimation of small ice crystals formed by fast freezing.

scholarly journals Protein hydrolysate of mechanically separated meat from Nile tilápia

2020 ◽  
Vol 55 ◽  
Author(s):  
Cassandra Meireles Terres-Ribeiro ◽  
André Marcelo Knak ◽  
Rosana Aparecida da Silva Buzanello ◽  
Denise Pastore de Lima ◽  
Roberto Montanhini Neto ◽  
...  
Keyword(s):  
Water Activity ◽  
Protein Hydrolysate ◽  
Physicochemical Characterization ◽  
Essential Amino Acids ◽  
Drying Methods ◽  
Prominent Component ◽  
Freeze Dried ◽  
Mechanically Separated Meat ◽  
Spray Dried

Abstract: The objective of this work was to enzymatically obtain hydrolysate tilapia protein powder by two drying methods, and to perform a physicochemical characterization of the final products, as well as to evaluate their thermal stability. Proximal composition, aminogram, fatty acid profile, pH, color, water activity, and microbiological analyses were performed. Crude protein was the prominent component, with 87% in the spray-dried powder and 89% in the lyophilized powder, showing no statistical difference. The samples showed no bacterial growth, which may be associated with the low water activity in the products. Dry samples had b* positive, and the freeze-dried ones were more yellowish than the spray-dried ones. Both drying methods promoted similar luminosity near the white color. In the thermal analysis, samples showed 26% mass loss at 200°C, and degradation started at 290°C. Enzymatic hydrolysis is efficient, and the hydrolysate tilapia protein powder contains all essential amino acids. The hydrolysate shows similar protein content for both spray-dried and freeze-dried samples, and the final products are stable at high temperatures.

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

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3933
Author(s):  
Aleksandra A. Jovanović ◽  
Steva M. Lević ◽  
Vladimir B. Pavlović ◽  
Smilja B. Marković ◽  
Rada V. Pjanović ◽  
...  
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 drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total 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 total 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 was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the 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 a 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.

Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sena Özbay ◽  
Cemalettin Sariçoban
Keyword(s):  
Physical Properties ◽  
Water Activity ◽  
Microwave Drying ◽  
Colour Properties ◽  
Drying Process ◽  
Content Type ◽  
Physico Chemical ◽  
Significant Difference ◽  
Beef Round ◽  
Different Levels

PurposeThe aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).Design/methodology/approachThe samples were pretreated with different temperatures (0°C, 40°C and 50°C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples.FindingsAs a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied.Research limitations/implicationsMeat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research.Originality/valueAll changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.

Microencapsulation of Bioactive Compounds from Hibiscus Calyces Using Different Encapsulating Materials

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Alessandra Piovesana ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Guar Gum ◽  
Gum Arabic ◽  
Spherical Shape ◽  
Freeze Dried ◽  
Microscopy Analysis ◽  
Powder Properties ◽  
Partially Hydrolyzed Guar Gum ◽  
Spray Dried

Abstract:Hibiscus calyces extract was microencapsulated by freeze drying and spray drying using partially hydrolyzed guar gum (PHGG), polydextrose (PD) or gum Arabic (GA) at 10 % as encapsulating agents. The retention of anthocyanins ranged from 59.8 to 64.6 % and from 66.4 to 74.3 %, and for antioxidant activity from 66.54 to 71.71 and 69.90 to 73.26 %, for spray-dried and for freeze-dried powders, respectively. The best result obtained, for the anthocyanins content, reducing capacity and ABTS, was for the powder produced by freeze drying using GA. Regarding physical powder properties, samples produced by spray drying using GA, followed by PHGG had the best results, with values of 95.80 and 95.20 %, 31.33 and 28.87 %, 17.43 and 10.96°C for solubility, hygroscopicity and Tg, respectively. Microscopy analysis also indicated that powders produced by spray drying using GA and PHGG had the best structures, showing particles of spherical shape and without agglomeration.

scholarly journals Optimization of drying parameters in the microencapsulation of volatile oil from Spiranthera odoratissima leaves

2021 ◽  
Vol 10 (4) ◽  
pp. e57510414322
Author(s):  
Sônia Júlia Oliveira de Souza ◽  
Leonardo Luiz Borges ◽  
Tatiana de Sousa Fiuza ◽  
Suzana Ferreira Alves ◽  
Luiz Carlos da Cunha ◽  
...  
Keyword(s):  
Volatile Oil ◽  
Morphological Properties ◽  
Inlet Temperature ◽  
Drying Process ◽  
Volatile Oils ◽  
Liver Disorders ◽  
Operational Conditions ◽  
Technological Potential ◽  
Physico Chemical ◽  
Spray Dried

Spiranthera odoratissima A. St.-Hil. (Rutaceae), "manacá", is popularly used for head, muscle aches, rheumatism and, stomach, uterine, renal and liver disorders. The aims of this study were to investigate the physico-chemical and morphological properties of microencapsulated powder of volatile oil from S. odoratissima leaves, optimize the drying process and verify the influence of drying parameters on microencapsulation by spray-drying. The volatile oils from leaves were extracting by hydrodistillation in a Clevenger type apparatus and analyzed by GC/MS. The emulsions were prepared and spray-dried. Box-Behnken experimental model was used for optimize the effects of drying parameters on the encapsulation responses. The β-caryophyllene content in the microcapsules was determined by HPLC. The results suggest that the best operational conditions for the atomization drying of S. odoratissima volatile oil were inlet temperature of 158°C, feed flow of 0.25L/h and drying nozzle diameter of 0.7mm. These results reveal the technological potential of the microcapsules obtained from S. odoratissima volatile oils.

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