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.

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 Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin

2017 ◽  
Vol 14 (1) ◽  
pp. 43
Author(s):  
Dewi Amrih ◽  
Chusnul Hidayat ◽  
Pudji Hastuti
Keyword(s):  
Activation Energy ◽  
Physicochemical Properties ◽  
Spray Drying ◽  
Myristica Fragrans ◽  
Drying Techniques ◽  
Myristica Fragrans Houtt ◽  
Dark Glass ◽  
C 50 ◽  
Flavoring Agent

Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, elemicin, and safrole. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to overcome this problem is the encapsulation of oleoresin using spray drying techniques. The objective of this research was to evaluate the physicochemical properties of oleoresin with respect to the degradation of myristicin, elemicin, and safrole of nutmeg oleoresin. Microencapsulated nutmeg oleoresin was prepared using 12% WPC and 88% maltodextrin as encapsulate materials. It was stored in dark glass bottles at a various temperature, namely 30°C, 40°C, 50°C, 60°C, and 70°C, for 0, 4, 7, 10, 14, 21, 28, 35, 42, 49, 56 and 63 days. The content of myristicin, elemicin, and safrole were analysed. The results showed that myristicin, elemicin, and safrole in the encapsulated nutmeg oleoresin decreased during the storage until 28 days of storage and then they were relatively stable until 63 days. The activation energy of myristicin, elemicin, and safrole were 2.21 kJ/mol.K, 2.71 kJ/mol.K and 3.22 kJ/mol.K, respectively.

Caking Process and Microstructural Changes of Wall Materials Used in Spray-Drying Process

2015 ◽  
pp. 629-636 ◽  
Author(s):  
J. Porras-Saavedra ◽  
E. Palacios-González ◽  
J. Yáñez-Fernández ◽  
M. F. Mazzobre ◽  
M. P. Buera ◽  
...  
Keyword(s):  
Spray Drying ◽  
Drying Process ◽  
Microstructural Changes ◽  
Wall Materials ◽  
Materials Used

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

scholarly journals Penggunan Natrium Metabisulfit (Na2S2O5) sebagai pemutih Pektin dari Kulit Buah Pepaya (Carica papaya L.,)

2016 ◽  
Vol 8 (2) ◽  
pp. 43
Author(s):  
Chintya Aulia Elfitri ◽  
Akhyar Ali ◽  
Faizah Hamzah
Keyword(s):  
Water Content ◽  
Food Industry ◽  
Functional Foods ◽  
Carica Papaya ◽  
Colour Change ◽  
Ash Content ◽  
Drying Process ◽  
Randomized Design ◽  
Range Test ◽  
Value Functional

Pectin washigh value functional foods which widely useful in food industry because its ability to form watery gel. One of the most pectin source is papaya’s peel. The problem is drying process on food can make colour change to be brown  like on papaya peels’s pectin. Natrium metabisulphite can we use to avoid that. The purpose of this research is was get the best concentrate of natrium metabisulphite to make better quality from papaya peel’s pectin asspecialy in its colour. This research used Completedly Randomized Design (CRD) with five treatments and four replications. The treatments were increased  natrium metabisulphite (0%, 0.05%, 0.1%, 0.15% and 0.2%) on sulfitation process. The value of observation were analyzed using Analysis of Varians followed by Duncan’s New Multiple Range Test (DNMRT) on 5% level. The result of this research showed that increasing of natrium metabisulphite on sulfitation process given significants effect to the numbers of Yield pectin, water content and jelly colour but not significants on ash content, methoxyl content, viscosity and time of jelly. The result of this research got average values of yield pectin is 9.64-10.61%, water content is 6.18-7.00%, ash content is 4.69-4.78%, methoxyl contentis 3.32-3.42%, viscosity 30.02-30.23 cP, time of jelly is 14.21-14.23 minutes and jellycolour is dark brown until light brown.

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 Şeker İçeriği Yüksek Gıdaların Püskürtülerek Kurutulması: Ürün Kazanımı ve Toz Ürün Özelliklerinin Geliştirilmesi

2016 ◽  
Vol 4 (5) ◽  
pp. 336 ◽  
Author(s):  
Mehmet Koç ◽  
Figen Kaymak-Ertekin
Keyword(s):  
Spray Drying ◽  
Food Industry ◽  
Low Molecular Weight ◽  
Spray Dryer ◽  
Powder Form ◽  
Drying Method ◽  
Drying Process ◽  
High Moisture ◽  
Rich Liquid ◽  
Low Solubility

Spray drying is the most preferred drying method to produce powdered food in the food industry and it is also widely used to convert sugar-rich liquid foods to a powder form. During and/or after spray drying process of sugar-rich products, undesirable situation was appeared such as stickiness, high moisture affinity (hygroscopicity) and low solubility due to low molecular weight monosaccharides that found naturally in the structure. The basis of these problems was formed by low glass transition temperature of sugar-rich products. This review gives information about the difficulties in drying of sugar-rich products via spray dryer, actions need to be taken against these difficulties and drying of sugar-rich honey and fruit juices with spray drying method.

scholarly journals Study on the optimization of spray drying process for Areca taro powder with microcystalline cellulose

2021 ◽  
Vol 6 (3(62)) ◽  
pp. 39-42
Author(s):  
Feifei Shang ◽  
Tetiana Kryzhska ◽  
Zhenhua Duan
Keyword(s):  
Spray Drying ◽  
Food Processing ◽  
Orthogonal Experiment ◽  
Chemical Properties ◽  
Extraction Rate ◽  
Raw Material ◽  
Agricultural Product ◽  
Drying Process ◽  
Food Ingredients ◽  
Taro Flour

Starch is a product of intensive processing of agricultural products. During the processing of plant starch, nutrients such as protein, dietary fiber, and minerals are removed. In addition to nutritional imbalance, rich nutrients have an impact on the environment. The object of research is Areca taro, a starch-rich agricultural product. The research aims to use spray drying technology to obtain a whole betel nut taro powder for food processing, such as sausages and noodles. The taro is used as a raw material, and the whole taro flour is obtained after peeling, cutting, crushing with water, and spray drying. Using single factor and orthogonal experiment to optimize the spray drying process parameters and embedding agent of taro powder, and then analyze its physical and chemical properties. The results show that adding 0.01 % Xanthan gum+0.12 % Microcrystalline cellulose (embedded agent) to the taro emulsion can increase the extraction rate of taro flour, speed up the drying speed, and prevent sticking to the wall. The best process of spray drying: the speed of atomizer was 16000 r/m, the wind temperature was 200 °C, the material liquid concentration was 28.00 % and the feeding rate was 75 mL/min. The taro powder produced by this process has better liquidity, light purple color, smooth texture, and strong flavor of taro. Product parameters: powder fluidity was 13.9 cm, extraction rate was 15.36 %, water activity was 0.416, chromaticity parameters were 19.73 (L* value), 2.96 (a* value) and 3.25 (b* value), bulk density was 0.44 g/mL. This technology can provide data support and reference for food processing companies. The taro whole powder would be widely used as food ingredients in future.

scholarly journals BUDIDAYA RUMPUT LAUT DI PANTAI BOLOK KUPANG - NUSA TENGGARA TIMUR

2017 ◽  
Vol 1 (2) ◽  
pp. 122
Author(s):  
Priska Gardeni Nahak ◽  
Diarto Trisnoyuwono
Keyword(s):  
Poor Quality ◽  
Drying Methods ◽  
Selling Price ◽  
Drying Process ◽  
Drying Time ◽  
The People ◽  
Drying Techniques ◽  
Cultivation Technique ◽  
Production Quantity

NTT Province as one of the provinces in Indonesia has many islands, with the main livelihood of the people were farming, gardening and seaweed farmers. One of the flagship products of seafood NTT was seaweed. Kupang district is one of the producers of seaweed in the province, but the availability of area for those matter until now not able to meet the maximum target of dry seaweed. Additionally dried seaweed produced has poor quality because it still contains a lot of impurities, thus affecting the selling price, which would certainly have an impact on the income and welfare of the farmers. It is because the technique that applied to both the cultivation technique and drying techniques were still very traditional. One of the technologies offered to overcome those problems was 'Dryer Box Technology'. This technology were expected especially to minimize the amount of seaweed ready for harvest were always broken and lost in the rainy season, due to lack of seaweed dryers facilities. In addition by these technology were also expected to get more cleaner dried seaweed because it is not contaminated with dirt when drying, so as to improve the quality of the dried seaweed. This quality improvement, also will increase the selling price of which would increase the income and welfare of farmers seaweed, as well as increasing the amount of seaweed production in NTT Province. The dryer box technology has a dimension 0.8 m lenght; 0.66 m width; and 1.5 m height. so that for once the drying process, 50 kg of wet grass only requires about 0.53 m² of area, while using traditional drying methods requires 10m² ± s / d 15 m² of area depending on the number of wet grass. Besides shorter drying time is for 50 kg of wet grass, it takes only about ± 0.75 hours. Whereas with traditional systems, drying time takes an average of 3-4 days. This will increase the productivity of dry seaweed, which can increase the production quantity of dried seaweed ready though in NTT Province.

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