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Sultana A, Aghajanzadeh S, Thibault B, Ratti C, Khalloufi S. Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13347. [PMID: 38650473 DOI: 10.1111/1541-4337.13347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/25/2024]
Abstract
The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best-suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin-film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision-making in selecting the appropriate one. It was found that active freeze drying is effective in producing free-flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze-dried, spray freeze-dried, and foam mat-dried powders exhibit higher porosity than spray-dried ones, whereas supercritical drying produces nano-porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean-label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.
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Affiliation(s)
- Afroza Sultana
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
- Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
| | - Sara Aghajanzadeh
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Bruno Thibault
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Cristina Ratti
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
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Yoon SJ, Bak J, Yoo B. Rheological and tribological properties of native potato starch agglomerated by fluidized bed granulator. Int J Biol Macromol 2024; 264:130600. [PMID: 38442829 DOI: 10.1016/j.ijbiomac.2024.130600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 03/07/2024]
Abstract
We explored the rheological and tribological properties of potato starch agglomerated with a sugar binder (maltodextrin or lactose) at various concentrations by using a fluidized bed granulator. The magnitudes of consistency index and apparent viscosity of agglomerated potato starch (APS) decreased as the binder concentration was increased. Moreover, APS with a sugar binder showed lower viscoelastic moduli and higher tan δ values compared to APS with water as the binder (the control). The gel strength of all agglomerates decreased as the sugar concentration was increased. All samples showed anti-thixotropic behavior, and especially, APS with 20 % lactose showed a small anti-thixotropic area. Utilizing the Arrhenius equation clearly elucidated the effect of temperature on the apparent viscosity of all the samples. Although the maltodextrin concentration had little influence on the activation energy of APS, it increased as the lactose concentration was increased. APS samples with a sugar binder showed greater friction coefficient values compared to the control, with maltodextrin having a significant impact. The findings indicate that the rheological and tribological properties of APS rely on the type and concentration of sugar binder.
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Affiliation(s)
- S J Yoon
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 10326, Republic of Korea
| | - J Bak
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 10326, Republic of Korea.
| | - B Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 10326, Republic of Korea.
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Mandura Jarić A, Haramustek L, Nižić Nodilo L, Vrsaljko D, Petrović P, Kuzmić S, Jozinović A, Aladić K, Jokić S, Šeremet D, Vojvodić Cebin A, Komes D. A Novel Approach to Serving Plant-Based Confectionery-The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract. Foods 2024; 13:372. [PMID: 38338507 PMCID: PMC10855723 DOI: 10.3390/foods13030372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
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Affiliation(s)
- Ana Mandura Jarić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Haramustek
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Nižić Nodilo
- Institute of Pharmaceutical Technology, Faculty of Pharmacy and Biochemistry, University of Zagreb, Domagojeva St 2, 10 000 Zagreb, Croatia
| | - Domagoj Vrsaljko
- Department of Thermodynamics, Mechanical Engineering and Energy, Faculty of Chemical Engineering and Technology, University of Zagreb, Savska St 16, 10 000 Zagreb, Croatia;
| | - Predrag Petrović
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva St 4, 11 000 Belgrade, Serbia;
| | - Sunčica Kuzmić
- Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, Ilica St 335, 10 000 Zagreb, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Krunoslav Aladić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Stela Jokić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Aleksandra Vojvodić Cebin
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
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Castaño Peláez HI, Cortés-Rodríguez M, Ortega-Toro R. Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture. F1000Res 2023; 12:1174. [PMID: 38933490 PMCID: PMC11200056 DOI: 10.12688/f1000research.138509.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 09/06/2023] [Indexed: 06/28/2024] Open
Abstract
Background: Strawberry is a fruit with a high antioxidant capacity due to its richness in phenolic compounds that suffer a rapid post-harvest deterioration. Spray drying is an alternative to reduce losses; however, these powders present problems of instantanisation, making it necessary to implement agglomeration processes. During storage, powdered food products can undergo a series of changes in their amorphous state from a product initially in a vitreous state to a gummy state, where all properties are substantially modified due to the increased mobility of water in the matrix. Methods: The research objective was to evaluate the storage stability (6 months) of a fluidized bed agglomerated strawberry powder mixture at three temperatures (15, 25 and 25°C), a controlled environment at 65% relative moisture, and PET foil laminated film bags as packaging. Moisture, water activity, bulk and compacted density, Carr and Hausner indices, solubility, hygroscopicity, wettability, angle of repose, antioxidant capacities, total phenols, anthocyanins, vitamin C, color (CIE-Lab) and particle size were monitored. Results: ANOVA showed statistically significant differences (p<0.05) for all dependent variables concerning storage time; storage temperature had no significant effect on S, ABTS, DPPH and Hu. The time-temperature interaction during storage had no significant effect (p>0.05) on S, ABTS, DPPH, Hu and L. The agglomerate showed moisture and aw values that confer excellent stability against deterioration reactions; it retained good fluidity, low cohesiveness, and retentions above 50% for antioxidant capacity, 76% for total phenols, 39% for anthocyanins, and 40% for vitamin C; particle size was retained during the evaluation. The color was only affected in the 35°C treatment from the fifth month onwards. Conclusions: The study will serve as a tool for the determination of the shelf life of the chipboard once the critical values of the attributes selected as predictors of shelf life are defined.
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Affiliation(s)
- Hader Ivan Castaño Peláez
- Facultad de Ciencias Básicas, Sociales y Humanas, Politécnico Jaime Isaza Cadavid, Medellín, Antioquia, Colombia
| | - Misael Cortés-Rodríguez
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Medellín, Medellín, Colombia
| | - Rodrigo Ortega-Toro
- Food engineering, Universidad de Cartagena, Cartagena, Bolívar, 130001, Colombia
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Cortés Rodríguez M, Gil G JH, Ortega-Toro R. Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture. Heliyon 2023; 9:e19577. [PMID: 37809402 PMCID: PMC10558842 DOI: 10.1016/j.heliyon.2023.e19577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
The research objective was to experimentally optimize the fluidized bed agglomeration process of an agglomerated blackberry powder mixture (ABPM) using the response surface methodology. As a raw material, a powdered mixture of blackberry from Castile (Rubus glaucus Benth) obtained by spray drying (SD) was used. In the evaluation of the agglomeration process, the response surface methodology was applied using a central design with a face-centered composition (α = 1), considering the independent variables: fluidisation air inlet temperature (T) (50-70 °C), the binder solution atomization air pressure (P) (1-2 bar) and process time (t) (20-35 min); and the dependent variable: moisture content (Xw), solubility (S), wettability (We), apparent density (ρa), total phenols (TP), radical scavenging (ABTS·+ and DPPH· methods), anthocyanins (Ant) (cyanidin-3-glucoside (C3G)), ellagic acid (EA) and vitamin C (Vit. C). In general, the ABPM exhibited higher porosity and particle size, which generated changes in S, We and ρa, and a better rehydration capacity of the ABPM. The optimal process conditions (T = 70 °C, P = 1.7 bar and t = 21.7 min) defined the most favourable attributes of the ABPM (Xw = 9.7 ± 0.1%, S = 74.9 ± 4.9%, We = 13.7 ± 3.6 min, ρa = 0.312 ± 0.009 g/mL, TP = 4084.6 ± 30.6 mg AGE/100g dry base (db), ABTS·+ = 4511.4 ± 124.5 mg TE/100 g db, DPPH· = 4182.7 ± 66.4 mg TE/100 g db, Ant = 213.6 ± 15.9 mg C3G/100 g db, EA = 1878.2 ± 45.9 mg/100 g db and Vit. C = 29.8 ± 7.4 mg/100 g db. The agglomeration process improved the instantaneous properties and the flow behaviour of the ABPM. Additionally, it offers significant nutritional value with potential use as an instant drink and raw material for the food industry.
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Affiliation(s)
- Misael Cortés Rodríguez
- Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A – 110, Medellín, CP 050034, Antioquia, Colombia
| | - Jesús Humberto Gil G
- Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A – 110, Medellín, CP 050034, Antioquia, Colombia
| | - Rodrigo Ortega-Toro
- Universidad de Cartagena, Programa de Ingeniería de Alimentos, Food Packaging and Shelf Life Research Group (FP&SL), Avenida del Consulado Calle 30 No. 48 – 152, Cartagena de Indias D.T. y C., Colombia
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Düsenberg B, Singh AK, Schmidt J, Bück A. Spray agglomeration of polymer particles: Influence of spray parameters on shape factors. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2023.118491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Physical, Morphological, and Rheological Properties of Agglomerated Milk Protein Isolate Powders: Effect of Binder Type and Concentration. Polymers (Basel) 2023; 15:polym15020411. [PMID: 36679289 PMCID: PMC9865926 DOI: 10.3390/polym15020411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/06/2023] [Accepted: 01/10/2023] [Indexed: 01/13/2023] Open
Abstract
Milk protein isolate powder (MPIP), a high protein-based powder, is a common dietary ingredient but has poor physical properties due to its cohesive nature. Powder agglomeration is one of the most widely used methods to improve and modify the quality of MPIP structures. In this study, the physical, morphological, and rheological properties of MPIPs agglomerated in a fluidized-bed agglomeration process were investigated as a function of sugar binder type and concentration. The physical properties of MPIP were evaluated by their flowability, cohesiveness, porosity, particle size distribution (PSD), and water-holding properties (wettability, solubility, and water-binding capacity). The density values of the agglomerated MPIPs decreased with increasing the binder concentration, whereas the porosity, wettability, and solubility values increased. Such trends were consistent with SEM observations. The MPIP agglomerated with 10% sorbitol had the largest particle diameter (D50) and showed better physical properties compared to the other sugar binders. The viscosity values (ηa,50) of the MPIPs agglomerated with sugar binders showed lower values than the control (no sugar binder). The agglomeration process enhanced the viscoelasticity of the MPIP, but the viscoelasticity decreased with increasing the sugar binder concentration. These observations suggested that the physical, morphological, and rheological properties of MPIP can be greatly affected by the binder type and concentration in the agglomeration process.
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ZHANG W, WANG S, LAN M. Comparison of physicochemical properties of three types of bamboo shoot powders. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.119522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Affiliation(s)
- Wanjia ZHANG
- Nanjing University of Finance and Economics, China
| | - Suya WANG
- Nanjing University of Finance and Economics, China
| | - Man LAN
- Nanjing University of Finance and Economics, China
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Optimization of fluidized bed agglomeration process of a pineapple powder mixture using a binder solution of ginger extract and vitamin C. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Alonso-Miravalles L, Barone G, Waldron D, Bez J, Joehnke MS, Petersen IL, Zannini E, Arendt EK, O'Mahony JA. Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5044-5054. [PMID: 33682129 DOI: 10.1002/jsfa.11199] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 02/25/2021] [Accepted: 03/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Infant formula is a human milk substitute for consumption during the first months of life. The protein component of such products is generally of dairy origin. Alternative sources of protein, such as those of plant origin, are of interest due to dairy allergies, intolerances, and ethical and environmental considerations. Lentils have high levels of protein (20-30%) with a good amino acid profile and functional properties. In this study, a model lentil protein-based formula (LF), in powder format, was produced and compared to two commercial plant-based infant formulae (i.e., soy; SF and rice; RF) in terms of physicochemical properties and digestibility. RESULTS The macronutrient composition was similar between all the samples; however, RF and SF had larger volume-weighted mean particle diameters (D[4,3] of 121-134 μm) than LF (31.9 μm), which was confirmed using scanning electron and confocal laser microscopy. The larger particle sizes of the commercial powders were attributed to their agglomeration during the drying process. Regarding functional properties, the LF showed higher D[4,3] values (17.8 μm) after 18 h reconstitution in water, compared with the SF and RF (5.82 and 4.55 μm, respectively), which could be partially attributed to hydrophobic protein-protein interactions. Regarding viscosity at 95 °C and physical stability, LF was more stable than RF. The digestibility analysis showed LF to have similar values (P < 0.05) to the standard SF. CONCLUSION These results demonstrated that, from the nutritional and physicochemical perspectives, lentil proteins represent a good alternative to other sources of plant proteins (e.g., soy and rice) in infant nutritional products. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Giovanni Barone
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - David Waldron
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Juergen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | | | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Varela C, Aghababaei F, Cano-Sarabia M, Turitich L, Trujillo AJ, Ferragut V. Characterization and oxidation stability of spray-dried emulsions with omega-3 oil and buttermilk processed by ultra-high-pressure homogenization (UHPH). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Nascimento RF, Ávila MF, Taranto OP, Kurozawa LE. Agglomeration in fluidized bed: Bibliometric analysis, a review, and future perspectives. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117597] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Fish Food Production Using Agro-Industrial Waste Enhanced with Spirulina sp. SUSTAINABILITY 2022. [DOI: 10.3390/su14106059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The supply of animal feed is one of the main concerns of producers in the aquaculture industry, including aspects such as the cost of fish flour and its nutritional balance. The aim of this study was the preparation of a pellet-type fish food using powdered Spirulina sp. cultivated as a protein source supplemented with agro-industrial waste, and its evaluation to comply with the necessary parameters for the elaboration of extruded pellets. Spirulina sp. was cultivated in a photobioreactor at a volume of 50 L, separated by decantation and dried. The proximal characterization was 6.79% ± 0.05 moisture, 6.93% ± 0.01 ash, 66.88% ± 0.33 protein, and 5.50% ± 0.26 fat. Subsequently, flours were prepared using cassava leaves, gliricidia leaves, and rice husks. The results for the cohesion showed that the flours obtained to comply with the necessary parameters for the elaboration of extruded food. The fish feed was prepared in pellet form using the formulation for fattening Tilapia: Spirulina sp. (20%), cassava leaf flour (50%), gliricidia leaf flour (20%) and flour of rice husk (10%). Floatation analysis showed that 60% of the pellets floated for more than 40 min, and 80% retained their shape for 4 h. The results show that the obtained product can be used as fish feed, due to the lowest disintegration, together with its great capacity for water absorption and especially, its greater flotage due to the expansion effect, are physic characteristic determinants so that the fish has more time to consume extruded diets and avoid losses.
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Osama K, Mujtaba A, Siddiqui MH, Qadri OS, Younis K. Optimization of vacuum drying and determination of functional properties of Kadam (
Neolamarkia cadamba)
fruit powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Khwaja Osama
- Department of Bioengineering Integral University Lucknow UP India 226026
| | - Anshara Mujtaba
- Department of Bioengineering Integral University Lucknow UP India 226026
| | | | - Ovais Shafiq Qadri
- Department of Biotechnology Thapar Institute of Engineering and Technology Patiala Punjab India 147004
| | - Kaiser Younis
- Department of Bioengineering Integral University Lucknow UP India 226026
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Mechanism of Particle Agglomeration for Single and Multi-Nozzle Atomization in Spray Drying: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10040727] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
This paper reviews experimental works on the effects of single nozzle location and multi-nozzle atomization on the mechanism of particle agglomeration in spray drying. In addition to the naturally occurring primary agglomeration, forced and secondary agglomeration is observed as an effect of different nozzle positions or multiple-nozzle atomization in spray drying. Particle size diameters in the spray drying process for atomization from a single nozzle located at the top of the tower are larger than at the bottom of the tower because of the lower ambient air temperatures and longer residence time in the agglomeration zone. The trend of reduction in particle size is observed in all analyzed works when the nozzle is moved down towards the air inlet, due to droplets’ exposure to higher air temperatures and shorter residence time in the drying chamber. Conditions of droplet–droplet, dry–dry or sticky–dry collisions leading to the development of coalescence, agglomeration and rebound zones for multiple-nozzle atomization are described and discussed. Typically, log normal PSD was found for single-nozzle spraying whereas for multi nozzle arrangement, bi-modal particle size distribution was found both for drying in lab and industrial scale.
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Radziej S, Scherb-Forster J, Schlicht C, Eisenreich W. NMR-based identification of thickeners in membrane-filtered food premixtures. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03998-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractPremixtures for food production are complex mixtures typically containing thickeners due to their water binding capacity. Here, we report an improved protocol for the fast identification of food thickeners by 1H-NMR spectroscopy. The method is based on four steps: (i) dissolving of the dry premixture in water, (ii) centrifugation of the solution using centrifugal concentrators with a cut-off of 100 kDa, (iii) re-dissolving of the freeze-dried filtrate and the filter residue in small volumes of deuterated water, respectively, and (iv) 1H-NMR analysis of these fractions focusing on specific marker signals. Using this procedure, the high molecular weight thickeners (above 100 kDa) ĸ-carrageenan, galactomannans, gum arabic and pectin were unequivocally identified in the NMR spectra of the filter residues from different premixtures, whereas low molecular substances (below 100 kDa) including sucrose and glucose were determined in the filtrates.
Graphical abstract
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Dehydration of date fruit (Pheonix dactylifera L.) for the production of natural sweet powder. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.02.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Jagadeeswari V, Sahoo A. An overview on dry powder coating in advancement to electrostatic dry powder coating used in pharmaceutical industry. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Briens C, Idowu J, Sanchez FJ, Pjontek D, McMillan J. Spraying slurries in fluidized beds: Impact of slurry properties on spray characteristics and agglomerate formation. CAN J CHEM ENG 2022. [DOI: 10.1002/cjce.24324] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Cedric Briens
- ICFAR, Engineering Western University London Ontario Canada
| | - Joshua Idowu
- ICFAR, Engineering Western University London Ontario Canada
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21
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Developing microencapsulated powders containing polyphenols and pectin extracted from Georgia-grown pomegranate peels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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22
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Darmawan KK, Karagiannis TC, Hughes JG, Small DM, Hung A. Effects of low temperatures on the conformation of apo-lactoferrin and its interactions with α-lactalbumin and β-lactoglobulin: Application of in silico approaches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107055] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Hazlett R, Schmidmeier C, O'Mahony J. Approaches for improving the flowability of high-protein dairy powders post spray drying – A review. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.03.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Mohammadian B, Namdari N, Abou Yassine AH, Heil J, Rizvi R, Sojoudi H. Interfacial phenomena in snow from its formation to accumulation and shedding. Adv Colloid Interface Sci 2021; 294:102480. [PMID: 34314954 DOI: 10.1016/j.cis.2021.102480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/29/2021] [Accepted: 06/30/2021] [Indexed: 11/28/2022]
Abstract
Snow accumulation alters the energy budget of engineered (i.e. photovoltaic panels) and natural surfaces (i.e. earth) by affecting the amount of solar energy these surfaces can absorb. Falling of accumulated snow from overhead structures (i.e. telecommunication towers, power lines, wind turbines, and bridge cables) and slipping pedestrians and vehicles on surfaces covered with snow and ice can lead to injuries and safety issues. This review article aimed to provide an overview of snow from its nucleation/formation fundamentals to its interaction with man-made and natural surfaces leading to its accumulation, followed by its removal via shedding and/or melting. Mechanical, thermal, and thermodynamics properties of snow were reviewed providing insights on their impact on snow interaction with surfaces. Finally, currently-available active and passive techniques to mitigate issues associated with snow accumulation on surfaces were reviewed, and perspectives on challenges ahead were provided.
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Affiliation(s)
- Behrouz Mohammadian
- Department of Mechanical Industrial and Manufacturing Engineering (MIME), The University of Toledo, 4006 Nitschke Hall, Toledo 43606, United States
| | - Navid Namdari
- Department of Mechanical Industrial and Manufacturing Engineering (MIME), The University of Toledo, 4006 Nitschke Hall, Toledo 43606, United States
| | - Abdel Hakim Abou Yassine
- Department of Mechanical Industrial and Manufacturing Engineering (MIME), The University of Toledo, 4006 Nitschke Hall, Toledo 43606, United States
| | - Jamie Heil
- Department of Mechanical Industrial and Manufacturing Engineering (MIME), The University of Toledo, 4006 Nitschke Hall, Toledo 43606, United States
| | - Reza Rizvi
- Department of Mechanical Engineering, York University, 4700 Keele St BRG 437, Toronto, ON M3J 1P3, Canada
| | - Hossein Sojoudi
- Department of Mechanical Industrial and Manufacturing Engineering (MIME), The University of Toledo, 4006 Nitschke Hall, Toledo 43606, United States.
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25
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Sinnott M, Harrison S, Cleary P. A particle-based modelling approach to food processing operations. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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An investigation of the relative impact of process and shape factor variables on milk powder quality. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.12.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Dubos JL, Orberger B, Banchet J, Milazzo JM, Blancher SB, Wallmach T, Lützenkirchen J. Binder-free tableting experiments on manganese oxides and industrial mineral powders. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.08.032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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Zhao X, Meng A, Zhang X, Liu H, Guo D, Zhu Y. Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5558-5568. [PMID: 32596825 DOI: 10.1002/jsfa.10608] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 02/25/2020] [Accepted: 06/29/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ginger stem (GS) is a by-product of ginger processing. It is not directly edible as a feed or food, which leads to it being discarded as waste or burned. Accordingly, it is very important to develop new functional products in the food or feed industry as a result of high nutritional and medicinal values. In the present study, the structures and physicochemical properties of GS powders of different sizes were evaluated after ultrafine grinding by a vibrating mill. RESULTS The ultrafine powders exhibited a smaller particle size and uniform distribution. Higher values in bulk density (from 1.07 ± 0.06 to 1.62 ± 0.08 g mL-1 ), oil holding capacity (from 3.427 ± 0.04 to 4.83 ± 0.03 g mL-1 ), and repose and slide angles (from 42.33 ± 1.52 to 54.36 ± 1.15° and 33.62 ± 0.75 to 47.27 ± 1.34°, respectively) of ultrafine GS powders were exhibited compared to coarse powders. With a reduced particle size, the solubility of ultrafine powders increased significantly (P < 0.05), whereas the water holding and swelling capacities decreased with a reduced particle size and then increased. Fourier transform infrared spectroscopy analysis showed that ultrafine grinding did not damage the main cellular structure of GS powder. The reduction of fiber length and particle size in GS was observed by light microscopy and scanning electron microscopy. The X-ray diffraction patterns demonstrated the crystallinity and the intensity of the peak in superfine GS powders. CONCLUSION The present study suggests that ultrafine grinding treatments influence the structures and physicochemical properties of GS powders, and such changes would improve the effective utilization of GS in the food or feed industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyan Zhao
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, China
| | - Ang Meng
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, China
| | - Xiaowei Zhang
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, China
| | - Hongkai Liu
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, China
| | - Dongju Guo
- Shandong Dunsunrise Food Co., Ltd., Jinan, China
| | - Yunping Zhu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
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30
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Particle engineering for improved stability and handling properties of carrot concentrate powders using fluidized bed granulation and agglomeration. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.04.065] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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31
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Mohammed NK, Tan CP, Abd Manap MY, Muhialdin BJ, Meor Hussin AS. Production of Functional Non-dairy Creamer using Nigella sativa oil Via Fluidized Bed Coating Technology. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02294-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Samborska K. Powdered honey – drying methods and parameters, types of carriers and drying aids, physicochemical properties and storage stability. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Benelli L, Oliveira WP. Fluidized bed coating of inert cores with a lipid-based system loaded with a polyphenol-rich Rosmarinus officinalis extract. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.01.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Korma SA, Wei W, Ali AH, Abed SM, Zheng L, Jin Q, Wang X. Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability. Food Res Int 2019; 116:538-547. [DOI: 10.1016/j.foodres.2018.08.071] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 06/14/2018] [Accepted: 08/23/2018] [Indexed: 12/11/2022]
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35
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Physical and chemical stability of l-ascorbic acid microencapsulated into taro starch spherical aggregates by spray drying. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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36
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Physical properties, morphology and saltiness of salt particles as affected by spray drying conditions and potassium chloride substitution. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2017.12.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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37
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Samborska K, Sokołowska P, Szulc K. Diafiltration and agglomeration as methods to improve the properties of honey powder obtained by spray drying. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.10.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Wang Z, Miles NJ, Wu T, Gu F, Hall P. Recycling oriented vertical vibratory separation of copper and polypropylene particles. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.06.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Improvement of Glass Transition and Flowability of Reduced-Fat Coffee Creamer: Effect of Fat Replacer and Fluidized Bed Drying. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-015-1666-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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Sotome I, Inoue T, Katagiri T, Takeuchi H, Tsuda M, Okadome H, Sasaki T, Isobe S. Fluidized Bed Granulation of Food Powder Using Superheated Steam Containing Water Micro-Droplets as Binder. J JPN SOC FOOD SCI 2016. [DOI: 10.3136/nskkk.63.247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Itaru Sotome
- National Food Research Institute, National Agriculture and Food Research Organization
| | - Takashi Inoue
- Research & Development Department, Pokka Sapporo Food & Beverage Ltd
| | - Takao Katagiri
- Research & Development Department, Pokka Sapporo Food & Beverage Ltd
| | | | - Masuko Tsuda
- National Food Research Institute, National Agriculture and Food Research Organization
| | - Hiroshi Okadome
- National Food Research Institute, National Agriculture and Food Research Organization
| | - Tomoko Sasaki
- National Food Research Institute, National Agriculture and Food Research Organization
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Abstract
The application of electrostatics in both powder and liquid coating can improve the quality of food, such as its appearance, aroma, taste, and shelf life. Coatings can be found most commonly in the snack food industry, as well as in confectionery, bakery, meat and cheese processing. In electrostatic powder coating, the most important factors influencing coating quality are powder particle size, density, flowability, charge, and resistivity, as well as the surface properties and characteristics of the target. The most important factors during electrostatic liquid coating, also known as electrohydrodynamic coating, include applied voltage and electrical resistivity and viscosity of the liquid. A good understanding of these factors is needed for the design of optimal coating systems for food processing.
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Affiliation(s)
- Sheryl A. Barringer
- Department of Food Science and Technology, Ohio State University, Columbus, Ohio 43210
| | - Nutsuda Sumonsiri
- Department of Agro-Industrial, Food, and Environmental Technology, King Mongkut's University of Technology North Bangkok, Bangsue, Bangkok 10800, Thailand
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42
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Characterization of Hericium erinaceum powders prepared by conventional roll milling and jet milling. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.08.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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43
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Szulc K, Lenart A. Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Rolling, penetration and evaporation of alcohol–water drops on coarse and fine hydrophobic powders. Colloids Surf A Physicochem Eng Asp 2013. [DOI: 10.1016/j.colsurfa.2013.07.041] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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45
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Abstract
Electrostatics continues to play an important role in pharmaceutical aerosols for inhalation. Despite its ubiquitous nature, the charging process is complex and not well understood. Nonetheless, significant advances in the past few years continue to improve understanding and lead to better control of electrostatics. The purpose of this critical review is to present an overview of the literature, with an emphasis on how electrostatic charge can be useful in improving pulmonary drug delivery.
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46
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Sharma A, Jana AH, Chavan RS. Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00199.x] [Citation(s) in RCA: 206] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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Khan MKI, Schutyser MA, Schroën K, Boom RM. Electrostatic powder coating of foods – State of the art and opportunities. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.02.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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48
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Opaliński I, Chutkowski M, Stasiak M. Characterizing moist food-powder flowability using a Jenike shear-tester. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.07.031] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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