Assessment of differences between products obtained in conventional and vacuum spray dryer

Ramos, Fernanda de Melo; Oliveira, Cíntia Carla Melgaço de; Prata, Ana Silvia; Silveira, Vivaldo

doi:10.1590/1678-457x.09216

Cited by 8 publications

(4 citation statements)

References 14 publications

(14 reference statements)

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“…Increased level of maltodextrin increased the level of feed solids and consequently reduced the level of total moisture for evaporation (Candia-Muñoz et al, 2015). The present findings were in agreement with the results obtained for spray dried tomato powder (Ramos et al, 2016), orange juice powder (Santiago et al, 2016), cactus pear juice powder (Rodriguez-Hernandez et al, 2005), black carrot powder (Dellacassa et al, 2017) and gac juice powder (Vladić et al, 2016). Table 1 shows the effect of different concentrations of maltodextrin and slurry temperatures on colour characteristics of spray dried powder.…”

Section: Moisture Content Analysissupporting

confidence: 90%

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Sukri¹,

Hashib²,

Rahman³

et al. 2018

Food Res.

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In order to prolong the shelf life of the pineapple, one of the methods that can be applied is spray drying. Ultrasonic Spray Drying (USD) relies on an electromechanical device that vibrates at a very high frequency. The main objective of this work is to study the effect of maltodextrin concentrations and pre-heat slurry temperature in order to improve pineapple powder yield and moisture content. The spray dryer model used was equipped with ultrasonic system and the samples were run at different preheat slurry temperatures of 30°C , 40°C, and 50°C. Maltodextrin (MD) was used as a carrier agent at different concentrations ranging from 10% to 30% w/w. The pineapple powder then was analyzed for its yield, moisture content and colour. It was found that at higher pre-heat slurry temperature and MD concentration, the drying yield of pineapple powder had also increased. The moisture content of pineapple powder decreased with an increase of preheat slurry temperatures and MD concentration. The pineapple was found to be spray dried best at 40°C pre-heat slurry temperature with 20% w/w MD concentration highest yield recorded was 127 g. It was observed that the lightness colour of the powder is the highest at 40°C of slurry temperature and 20% w/w MD concentration. The pineapple slurry with high water to pineapple ratio resulted in low moisture content. In addition, the result shows that an increased amount of pineapple slurry and MD concentrations gives higher pineapple powder.

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Section: Moisture Content Analysissupporting

confidence: 90%

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Sukri¹,

Hashib²,

Rahman³

et al. 2018

Food Res.

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show abstract

“…From Figure 8, shorter dissolving time in vacuum drying is due to the different principles of drying between spray dryer and vacuum drying, at which vacuum drying can result in larger particles, more soluble and less dense than those obtained in conventional equipment, which led to particles with lower moisture content and consequently lower water activity. 55 The spray-dried coconut sugar powder took the longest time to fully dispersed or completely dissolved in water. This is due to more porous structure of spray-dried coconut sugar powder, hence less density compared to those of vacuum dried.…”

Section: Colourmentioning

confidence: 99%

Comparison of crystallized coconut sugar produced by traditional method and amorphous coconut sugar formed by two drying methods: vacuum drying and spray drying

Nurhadi

Sukri

Sugandi

et al. 2018

International Journal of Food Properties

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Coconut sugar is traditionally produced by evaporating sap until reaching its saturated liquid and formed a crystalline structure. This study investigated the comparison of coconut sugar made by traditional method (crystalline structure) and dried coconut sugar (predominantly amorphous structure) to its characteristics. Two different formulation of coconut sap : maltodextrin (7 : 3) and (6 : 4) (weight/weight) were dried using vacuum oven (70℃, 6 hours) and spray dried (Tinlet 120℃.) Coconut sugar was characterized for moisture content, crystallinity, water sorption isotherm, hygroscopic rate, color, dissolving time, and powder recovery. Initial moisture content was examined and in range of 1.33%-3.44% (wb). The highest monolayer water content was obtained by using spray drying (6 : 4) and lowest was obtained by traditional method. X-ray diffraction showed that dried coconut sugar powder had dominant amorphous structure (70.9-71.4%) while traditional one was dominated with crystalline structure (90.5%). Traditional coconut sugar was the least hygroscopic (1.21 × 10-4 g water/g solid/minutes), followed by vacuum dried coconut sugar (1.48 × 10-4 g water/g solid/minutes) and spray dried ones (1.56-1.67 × 10-4 g water/g solid/minutes). Spray dried coconut sugar had the brightest and the whitest color, followed by vacuum dried and traditional coconut sugar. Vacuum dried powder was quicker to dissolve (13.33-16.67 s), while increasing maltodextrin in spray drying could not decrease the dissolving time. The highest powder recovery of dried sugar was obtained by using vacuum drying and higher maltodextrin concentration (88.70%) while traditional method produced 100% powder recovery.

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“…A decrease in yield with increasing drying temperature was caused by a moisture factor. The higher temperature, the easier it is for water to be released from the materials' surface (Ramos et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Optimization of bromelain isolation from honi pineapple crown

Susanti

Rizqiati

Lisandi

et al. 2022

IJFS

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Bromelain is a proteolytic enzyme that can be found in all parts of pineapple plant varieties. Pineapple crown (PC) has higher bromelain activity than other pineapple wastes such as peels and leaves. This study isolated bromelain from one variety of PC, namely Honi, and determined the optimum drying temperature as well as concentration of ammonium sulphate to obtain the best bromelain characteristics such as protein content, unit activity and specific activity. Honi PC was dried at various drying temperatures (35, 40, 45, 50, and 55 °C), and then extracted and purified using ammonium sulphate in various concentrations (20, 40, 60, and 80%), in order, to get bromelain. Furthermore, the yield of isolated bromelain was calculated and the protein content, unit activity and specific activity of bromelain characterised. The highest yield of crude bromelain (CB) was achieved at 35 °C. However, the highest protein level, unit activity and specific activity of CB were achieved at 55 °C (p < 0.05). Purification of CB using concentrations of ammonium sulphate in the range 40 to 80% resulted in a higher protein level (p < 0.05). The highest unit activity and specific activity of bromelain were achieved at a 60% concentration of ammonium sulphate (p < 0.05). 55 °C and 60% were the optimum drying temperature and concentration of ammonium sulphate respectively to achieve the best characteristics (2.16% protein level, 1.61 U/mL unit activity and 0.75 U/mg specific activity) for bromelain isolated from Honi PC. Honi PC isolated bromelain was shown to inhibit the browning reaction on apple fruits. The agroindustry waste product, Honi PC, has potential as a future alternative bromelain source.

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Assessment of differences between products obtained in conventional and vacuum spray dryer

Cited by 8 publications

References 14 publications

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Comparison of crystallized coconut sugar produced by traditional method and amorphous coconut sugar formed by two drying methods: vacuum drying and spray drying

Optimization of bromelain isolation from honi pineapple crown

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