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 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.

scholarly journals Comparison of a Novel Miniaturized Screening Device with Büchi B290 Mini Spray-Dryer for the Development of Spray-Dried Solid Dispersions (SDSDs)

Processes ◽  
2018 ◽  
Vol 6 (8) ◽  
pp. 129 ◽  
Author(s):  
Aymeric Ousset ◽  
Joke Meeus ◽  
Florent Robin ◽  
Martin Schubert ◽  
Pascal Somville ◽  
...  
Keyword(s):  
Drug Loading ◽  
Solid Dispersions ◽  
Morphological Properties ◽  
Similar Process ◽  
Process Conditions ◽  
Outlet Temperature ◽  
Spray Dryer ◽  
Residual Solvent ◽  
Screening Device ◽  
Spray Dried

Spray-drying is an increasingly popular technology for the production of amorphous solid dispersions (ASDs) in the pharmaceutical industry that is used in the early evaluation and industrial production of formulations. Efficient screening of ASD in the earliest phase of drug development is therefore critical. A novel miniaturized atomization equipment for screening spray-dried solid dispersions (SDSDs) in early formulation and process development was developed. An in-depth comparison between the equipment/process parameters and performance of our novel screening device and a laboratory Büchi B290 mini spray-dryer was performed. Equipment qualification was conducted by comparing the particle/powder attributes, i.e., miscibility/solid state, residual solvent, and morphological properties of binary SDSDs of itraconazole prepared at both screening and laboratory scales. The operating mode of the miniaturized device was able to reproduce similar process conditions/parameters (e.g., outlet temperature (Tout)) and to provide particles with similar drug–polymer miscibility and morphology as laboratory-scale SDSDs. These findings confirm that the design and operation of this novel screening equipment mimic the microscale evaporation mechanism of a larger spray-dryer. The miniaturized spray-dryer was therefore able to provide a rational prediction of adequate polymer and drug loading (DL) for SDSD development while reducing active pharmaceutical ingredient (API) consumption by a factor of 120 and cycle time by a factor of 4.

Determination of Isosteric Heat and Entropy of Sorption of Air Dried Sheet Rubber Using Artificial Neural Network Approach

2014 ◽  
Vol 541-542 ◽  
pp. 374-379 ◽  
Author(s):  
Kiattisak Suntaro ◽  
Supawan Tirawanichakul ◽  
Yutthana Tirawanichakul
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Moisture Content ◽  
Water Activity ◽  
Research Work ◽  
Isosteric Heat ◽  
Neural Network Approach ◽  
Heat Of Sorption ◽  
Artificial Neural

Equilibrium moisture contents (EMC) of air dried sheet (ADS) rubber were determined by commonly gravimetric-static method with saturated salt solution among surrounding temperatures of 40-70°C correlated to water activity (aw) ranges between 0.10 and 0.9. The experimental results was analyzed by 5 commonly EMC model. The results showed that equilibrium moisture content of ADS rubber decreased with increase of surrounding temperature at constant water activity and the simulated data using Chung-Pfost model has a good relation to experimental data with R2, RMSE and χ2 equal 0.9565, 0.0235 and 0.0006, respectively. However some physical property of ADS rubber sample affects to evaluate EMC modeling. Due to avoid this effect, thus the aim of this research work was to determine EMC value by using Artificial neural network (ANN) method and also evaluate the isosteric heat of sorption by following the Clausius-Clapeyron equation. The results showed that simulated results using ANN approach has relatively high accuracy compared to common EMC model. Finally determination of isosteric heat of sorption and entropy of sorption of ADS rubber were carried on. The results stated that the enthalpy and entropy of heat sorption was power function and polynomial function of moisture content respectively. These two parameters of ADS rubber can be used for prediction suitable storage condition and drying condition for ADS rubber drying in the near future work.

Effect of Formulations and Spray Drying Process Conditions on Physical Properties of Resveratrol Spray-Dried Emulsions

2019 ◽  
Vol 819 ◽  
pp. 246-251
Author(s):  
Pontip Benjasirimongkol ◽  
Suchada Piriyaprasarth ◽  
Pornsak Sriamornsak
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Physical Properties ◽  
Spray Drying ◽  
Feed Rate ◽  
Water Soluble ◽  
Process Conditions ◽  
Box Behnken Design ◽  
Drying Conditions ◽  
Spray Dried

Spray-dried emulsion is one of the useful strategies to enhance dissolution properties of poorly water-soluble drug for example resveratrol. Physical properties i.e. particle size and moisture content of spray-dried emulsions could affect their quality attributes. In this study, Box-Behnken design was performed in order to determine effect of formulation and spray drying condition parameters i.e. feed rate on responses including particle size and moisture content of resveratrol spray-dried emulsions. The spray-dried emulsions were prepared by varying content of low-methoxyl pectin (LMP) and caprylic/capric glycerides (CCG) and sprayed at different feed rate. Box-Behnken design results reveled that the particle size of spray-dried emulsions was significantly influenced by the content of LMP, interactions between LMP and CCG, interactions between LMP and feed rate. LMP content showed positive relationships with the particle size. The content of CCG had negative significantly effect on moisture content of the spray-dried emulsion. Mathematical models describing the relationships between studied parameters and responses provided good predictability. Based on model, the optimal formulation was prepared using 2.6% w/w of LMP, 9% w/w of CCG, and feed rate of 6.8 mL/min and the small particle size (~5.9 μm) and low moisture content (~5.6%) were obtained. The spray-dried emulsions were successfully prepared with satisfy quality. The Box-Behnken design would be an effective tool to elucidate influence of formulation and spray drying conditions on particle size and moisture content of the spray-dried emulsions. Further, the design aided in developing and optimizing the spray-dried emulsions with specified quality.

scholarly journals Development of a Device for Staged Determination of Water Activity and Moisture Content

Proceedings ◽  
2018 ◽  
Vol 2 (13) ◽  
pp. 881 ◽  
Author(s):  
Carlo Tiebe ◽  
Marc Detjens ◽  
Annika Fechner ◽  
Stefanie Sielemann ◽  
Andreas Lorek ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Bound Water ◽  
Free Water ◽  
Characteristic Parameter ◽  
Industrial Applications ◽  
Wide Range ◽  
Temperature Equilibrium

Moisture content and water activity are important parameters for quality characterizationof products like bulk materials, powders, granules. Thus, an exact determination is necessarilyrequired in a wide range of industrial applications. Moisture of materials is the content ofnon-chemically bound water in a solid or liquid. Water activity (aw) is a characteristic/parameter ofthe non-chemically bound (“free”) water in materials and is measured as humidity over asolid/liquid surface at constant temperature (equilibrium moisture content). It is an importantparameter to characterize the quality of e.g., pharmaceutical and food products. In ourcontribution, we present the developed MOISHUM device for staged determination of wateractivity and moisture content of liquid and solid materials.

scholarly journals Physico-chemical Characterization, Classification and Quality Evaluation of Date Palm Fruits of some Moroccan Cultivars

2010 ◽  
Vol 3 (1) ◽  
pp. 139 ◽  
Author(s):  
A. Hasanaoui ◽  
M. A. Elhoumaizi ◽  
A. Hakkou ◽  
B. Wathelet ◽  
M. Sindic
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Dry Matter ◽  
Chemical Characterization ◽  
Good Tool ◽  
Early Maturity ◽  
Predominant Component ◽  
Physico Chemical ◽  
Approximate Composition ◽  
Palm Fruits

Fourteen native date cultivars from different oases and regions of Morocco, Tunisia and Algeria were examined for their approximate composition, water activity, and CIELAB parameters. Sugars were the predominant component in all studied date cultivars (~ 54.14 - 75.56 g/100g dry matter), followed by moisture content (~7.2 - 31.9%), along with small amount of protein (~1.9 - 3.3g/100g dry matter), fat (~ 0.1 - 0.44g/100g dry matter), and ash (~1.88 - 3.45g/100 g dry matter). Dates with early maturity had the highest water activity (0.78 - 0.87) in contrast to late maturing dates cultivars. In the Deglet Nour (Tunisia) and Aziza bouzid (Morocco) cultivars, sucrose is dominant, whereas, the majority of other cultivars were rich in fructose and glucose in comparable proportions. No significant changes were observed in the approximate composition of samples of different geographical origins. All cultivars show significant differences in color. The date with late maturity (from Assiane, Aziza bouzid and Boufeggous gharas locations of Morocco) were characterized by higher L*, a*, b* than the other date cultivars. Chemical composition of dates seems to be a good tool for fruit physiological and technological ability studies.Keywords: Date fruit; Reducing sugars; Moisture content; Maturity.© 2011 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi:10.3329/jsr.v3i1.6062                J. Sci. Res. 3 (1), 139-149 (2011)

The determination of the number of bacteria in soil. (Preliminary communication)

1923 ◽  
Vol 13 (1) ◽  
pp. 18-48 ◽  
Author(s):  
C. L. Whittles
Keyword(s):  
Moisture Content ◽  
Late Professor ◽  
Alkaline Reaction ◽  
Physico Chemical ◽  
Plate Counts ◽  
Preliminary Communication ◽  
Calcium Compounds ◽  
Number Of Bacteria ◽  
Chemical Experiment

1. The usual shaking methods have been examined and found unsatisfactory.2. A method has been evolved for the estimation of the number of soil organisms by a direct count, and the numbers found to be very much higher than any previously reported.3. A method for the disintegration and dispersion of the soil particles and bacteria has been devised, by means of which plate counts were made which were comparable with direct counts.4. The dispersive actions of shaking and of vibrating have been compared. The former was found to give results which depended on the moisture content of the soil, whereas the trembling motion gave results in which the effect due to the moisture content was not apparent.5. High counts made by previous observers can usually be correlated with one or more of the following factors:(i) Greater dispersion of the soil as a result of the action of frost, etc.(ii) An alkaline reaction,e.g.presence of ammonia, magnesia, etc.(iii) Presence of a protective colloid,e.g.the effect of the addition of large quantities of straw, or traces of gelatine.(iv) Absence of a flocculating agent, especially calcium compounds.In conclusion the author wishes to express his gratitude to Dr G. S. Graham-Smith, F.R.S. at whose suggestion the investigation was started and under whose guidance and direction the bacteriological work was carried out in the Pathological Laboratory, Medical Schools, Cambridge; to Professor T. B. Wood, C.B.E., M.A., F.I.C., F.R.S., for facilities for carrying out the physico-chemical investigation at the School of Agriculture; to Messrs L. F. Newman, M.A., F.I.C., W. B. Hardy, M.A., F.R.S., W. H. Harvey, M.D., E. K. Rideal, M.B.E., M.A., G. Udny Yule, M.A., F.R.S., F. W. Foreman, M.A., F.I.C., and to the late Professor Sir German Sims Woodhead for their kindly advice and encouragement; to Messrs E. G. Staples, B.A., W. M. Davies, B.A., B.Sc, A.I.C. and A. W. R. Joachim, B.Sc. for assistance in the execution of the physico-chemical experiment; and to Mr W. A. Mitchell of the Medical School for his assistance in fitting up apparatus.

scholarly journals Determination of Physico-chemical properties of selected tropical timbers in Anambra State, South Eastern Nigeria

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
G.C NWANISOBI ◽  
C. EJIKEME EZECHI ◽  
C. U OKEKE
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Physical Properties ◽  
Cold Water ◽  
Chemical Constituents ◽  
Chemical Properties ◽  
Anambra State ◽  
Physico Chemical ◽  
Porosity Index

The analyses on chemical properties of some tropical timbers have been studied. The physical properties of these timbers varied in the pH(4.26 – 6.85) , moisture content(13%-37%), specific gravity(0.16-0.45), charring temperature (61 – 116o C)and porosity index(1.17-2.08%).Also the solubility behaviors of these timbers were mostly insoluble in hot and cold water, NaOH and ethanol and slightly soluble in concentrated HCl and H2SO4 respectively. The Qualitative results show heavy presence of flavonoids, saponins, tannis, glycosides, steroids and terpenoids in some of the timbers.Quantitative determinations were carried out and results show that the woods contain chemical constituents which are useful to both humans and industries.

scholarly journals Effects of maltodextrin concentration and inlet temperature on the physicochemical properties of spray-dried kuini powder

2020 ◽  
pp. 117-131
Author(s):  
Yu Von Germaine Chng ◽  
Lee Sin Chang ◽  
Liew Phing Pui
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
High Water ◽  
Inlet Temperature ◽  
Food Ingredient ◽  
Carotene Content ◽  
Lower Viscosity ◽  
Spray Dried

Kuini (Mangifera odorata) is known for its intense flavour, attractive colour, rich fibre content and antioxidant properties. However, its short shelf life (bruise within a week) limits the availability of this fruit. Hence, spray drying was proposed to transform this fruit into powder to increase its application. The maltodextrin concentration of 5–20% (w/w) and inlet temperatures of 140–180°C were applied to produce kuini powders. The effect of maltodextrin concentrations at constant inlet temperature (160°C) showed that a higher amount of maltodextrin (20% w/w) produced powder with a low water activity (0.16 ± 0.01 Aw), moisture content (2.16 ± 0.60%) and hygroscopicity (20.45 ± 0.60 g/100g) but the orange colour of the powder turned pale. The kuini powder was further spray dried at different inlet temperatures at constant optimal maltodextrin concentration (20% w/w). The kuini powder that was spray dried at 160°C had the optimal properties: low water activity (0.17 ± 0.01 Aw) and hygroscopicity (22.12 ± 0.09 g/100g) with high water solubility index, WSI (79.90 ± 1.85%) and wettability (279 ± 8 s), indicating the powder can be applied as a food ingredient with high solubility. The optimal spray-drying condition for the production of kuini powder was 20% (w/w) maltodextrin concentration at 160°C inlet temperature to have the highest yield of 43.08 ± 2.77%. Eventhough the reconstituted kuini powder had lower viscosity, colour and β-carotene content than kuini juice, this study showed the feasibility of production of kuini powder using spray drying operation which may broaden its application in the food industry.

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