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 Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

scholarly journals DESIGN AND DEVELOPMENT OF NOVEL DRUG DELIVERY SYSTEM USING HERBAL MEDICINE TO TREAT ALZHEIMER’S DISEASE

2019 ◽  
pp. 202-210
Author(s):  
RAMA RAO NADENDLA ◽  
LAKSHMI SWAPNA SAI ◽  
NIHITHA SANKA ◽  
SANTHI PRIYA NAGAM
Keyword(s):  
Particle Size ◽  
Spray Drying ◽  
Herbal Extracts ◽  
Natural Polymer ◽  
Herbal Formulation ◽  
Behavioral Studies ◽  
Ft Ir ◽  
Novel Drug Delivery System ◽  
Novel Drug ◽  
Spray Dried

Objective: The present study was focused to design an herbal formulation for the treatment of Alzheimer’s disease (AD) to develop the formulation using various techniques such as spray drying, centrifugation, and lyophilization and to conduct behavioral studies to evaluate the activity of the herbal formulation. Methods: Formulation contains herbal extracts such as curcumin, guggul, and ashwagandha. To develop this formulation, various techniques such as spray drying, centrifugation, and lyophilization were employed along with a natural polymer chitosan in various combinations of excipient. Preformulation studies such as solubility of herbal extracts and Fourier transmission infrared spectroscopy (FT-IR) studies for compatibility of the natural polymer with herbal extracts were studied. The formulation was characterized by tests such as particle size determination using optical microscopy, surface morphological evaluation using scanning electron microscopy (SEM), and behavioral testing by Morris water maze test using diazepam-induced amnesia method. Results: The particle size varied from 12.27 μ for normal chitosan to 3.59 μ for spray-dried chitosan. In the same way, the particle of normal formulation (12.9 μ) was about 4–5 times larger than that of spray-dried formulation (2.7 μ). The SEM images showed no proper morphology for chitosan, round surface with wrinkles for spray-dried chitosan, improper structures for normal formulation, and rounded smooth surface for spray-dried formulation. Significant p value was shown when the spray-dried test formulation was tested using diazepam-induced amnesia method. The transfer latency was noted on the 8th day and after 24 h of intraperitoneal administration of diazepam for the test group. Conclusion: In the present research study, an attempt was made to design and develop a novel drug delivery system using herbal medicine to treat AD. FT-IR compatibility study was carried out using the selected polymer and the herbal extracts using novel spray-drying techniques; behavioral studies were also done.

Synthesis of Nd2Fe14B powders by spray-drying and reduction–diffusion processes

2001 ◽  
Vol 16 (4) ◽  
pp. 1083-1089 ◽  
Author(s):  
X. L. Dong ◽  
B. K. Kim ◽  
C. J. Choi ◽  
K. S. Park ◽  
Z. D. Zhang
Keyword(s):  
Particle Size ◽  
Thermal Properties ◽  
Spray Drying ◽  
Process Parameters ◽  
Diffusion Processes ◽  
Liquid Solution ◽  
Metal Salts ◽  
Mechanochemical Method ◽  
Precursor Powders ◽  
Spray Dried

The magnetic Nd–Fe–B powders were prepared by a mechanochemical method, including the processes of spray drying, debinding, milling, H2 reduction, Ca reduction, and washing. The liquid solution dissolved with various metal salts was first spray-dried to prepare the precursor powders having uniformly dispersed Nd, Fe, and B components. The precursor powders in turn were subjected to the subsequent processes. The particle size of the resultant Nd–Fe–B powders was about 1 μm. Effects of the process parameters on phases, morphologies, microstructures, compositions, and thermal properties of the powders were investigated.

scholarly journals Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

2017 ◽  
Vol 34 (5) ◽  
pp. 475-487 ◽  
Author(s):  
Ana Kalušević ◽  
Steva Lević ◽  
Bojan Čalija ◽  
Milena Pantić ◽  
Miona Belović ◽  
...  
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Gum Arabic ◽  
Black Soybean ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

scholarly journals Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 139 ◽  
Author(s):  
Karen Alissa ◽  
Yu-Chi Hung ◽  
Chih Yao Hou ◽  
GiGi Chin Wen Lim ◽  
Jhih-Ying Ciou
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
B Value ◽  
Seed Extract ◽  
Persea Americana ◽  
A Value ◽  
L Value ◽  
Drying Technology ◽  
Spray Dried ◽  
Avocado Seed

Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique characteristics and high nutritional properties. As such, theantioxidative test is conducted, then spray drying is used to produce avocado seed powder. The objective of this study was to develop an avocado seed powder using the spray drying technique by investigating the solution stability with different avocado seed extract concentrations, and to determine the physical properties of spray dried avocado powder that consists of powder yield, moisture, water activity, solubility, and color. The avocado seed extract was mixed with maltodextrin and water and homogenized for 10 min at 8000 rpm. The avocado seed solution was then spray dried with different inlet temperatures and feed flow rates. The spray dried avocado seed powder was analyzed for its yield, moisture content, water activity, solubility, and color. It was reported that the solution with the least avocado extract concentration (10 g) had the best stability in terms of presence of solute particles and color. The avocado seed powder obtained from this experiment had yield ranges from 24.46–35.47%, moisture content ranges from 7.18–7.96%, water activity ranges from 0.27–0.34, solubility ranges from 55.50–79.67 seconds, L* value ranges from 38.38–41.05, a* value ranges from 6.20–7.25, and b* value ranges from 13.33–15.17. In addition, increasing inlet temperature resulted in an increase in powder yield, solubility, a* value, and b*value, as well as a decrease in moisture, water activity, and L* value. Meanwhile, increasing the feed flow rate resulted in an increase in powder yield, moisture, water activity, and all L*, a*, b* values, as well as a decrease in solubility. In conclusion, spray drying technology is able to develop avocado seed powder.

scholarly journals Synthesis of High-Quality Carboxyl End-Functionalized Poly(3-hexylthiophene)/CdSe Nanocomposites

2019 ◽  
Vol 2019 ◽  
pp. 1-8
Author(s):  
He-Ping Shi ◽  
Da-Wei Lin ◽  
Rui-feng Wu
Keyword(s):  
Particle Size ◽  
Charge Transfer ◽  
Crystalline Structure ◽  
Environmentally Friendly ◽  
Cdse Nanocrystals ◽  
High Quality ◽  
Efficient Charge ◽  
Controllable Particle Size ◽  
Better Than

Carboxyl end-functionalized poly(3-hexylthiophene) (P3HT-COOH) was grafted chemically with CdSe nanocrystals (NCs) by a phosphine-free method. The particle quality of P3HT-COOH/CdSe nanocomposites was better than that of P3HT/CdSe nanocomposites, which were synthesized using the same method. Nanocrystals with controllable particle size exhibited a wurtzite crystalline structure and showed excellent nanocrystal dispersion in the P3HT-COOH matrix. Photoluminescence (PL) characterization performed on nanocomposites suggested the efficient charge transfer at the P3HT-COOH/CdSe interface. This approach based on the phosphine-free method is not only environmentally friendly but also highly efficient.

365. The bacteriological quality of british spray-dried milk powder

1948 ◽  
Vol 15 (3) ◽  
pp. 277-279 ◽  
Author(s):  
Constance Higginbottom
Keyword(s):  
Milk Powder ◽  
Milk Products ◽  
Bacteriological Quality ◽  
Spray Dried

The increased use of dried-milk products in human feeding during recent years stimulated investigations into and more rigid control of the bacteriological quality.Spray-dried milk powder from the same eight British plants has been examined for bacteriological quality at this Institute in several different years and the results show the marked improvements which have been made.

scholarly journals COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT

2021 ◽  
Vol 13 (1) ◽  
pp. 14-20
Author(s):  
Valentina Mădălina MOGA ◽  
◽  
◽  
Keyword(s):  
Sensory Analysis ◽  
Milk Powder ◽  
Textural Analysis ◽  
Physical Parameters ◽  
Skimmed Milk ◽  
The Impact ◽  
Skimmed Milk Powder

This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca. The aim of the research is to identify whether there are differences between these three products and what is the impact of tapioca powder on the characteristics of yogurt. Experimental determinations were performed such as: sensory analysis, textural analysis, analysis of physical parameters (acidity, lactose content, syneresis).

scholarly journals The effect of tapioca flour and milk powder on the quality of analog mushroom processed from surimi

2021 ◽  
Vol 919 (1) ◽  
pp. 012037
Author(s):  
T D Suryaningrum ◽  
E Hastarini ◽  
D L Ayudiarti ◽  
R N Sari
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Milk Powder ◽  
Proximate Analysis ◽  
Protein Concentrate ◽  
Texture Profile ◽  
L Value ◽  
Tapioca Flour ◽  
Myofibril Protein

Abstract Surimi is a myofibril protein concentrate that can be processed into various innovative analog products. Innovation surimi research into analog mushroom products was formulated with tapioca flour (12% & 15% ) and milk powder (2.5% & 5%) has been done. The surimi that was formulated using both ingredients and other material was molded and steamed to become a surimi jelly in mushroom shape. Observations of analog mushroom were made on proximate analysis, pH, texture profile, colour, and sensory evaluation. The results showed that the more tapioca concentrations added, will affect of the decrease of ash and protein content, texture profile value (springiness, cohesiveness), and sensory value (appearance, texture and taste), but increase of hardness, brightness (L* value) and yellowness (+b*) of analog mushrooms. While the addition of concentration milk powder has an effect increasing of fat content, brightness (L* value) and texture profile value (gumminess & chewingness). Mushroom analogs treated with 12% tapioca flour and 5% milk powder produce analog mushroom that have physical (lightness, L* value), texture profile value (hardness, springeness, cohesiveness, gummines and chewingness) and sensory properties (texture and taste) better compared to other treatments

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