Spouted bed drying efficiency of bovine hydrolyzed collagen

Abstract

SummaryBovine hydrolyzed collagen (BHC) is an important food supplement normally consumed in the form of capsules or powder in order to stimulate the synthesis of collagen, promote health and assist in esthetics. The transformation of liquid foods into powders by drying is a difficult operation due to the complex physical and chemical changes resulting from the use of high temperatures, which may result in low drying efficiency and unwanted physicochemical and nutritional characteristics in the final product. In this work, a process engineering approach was used aiming to maximize the drying efficiency and investigate the potential of using a spouted bed on the drying performance of BHC. The effects of feed mode, type of inert material and use of an adjuvant on powder production efficiency were analyzed using a 2 3 factorial experimental design. A statistical analysis showed significant effects of all the independent variables on drying performance. The maximum powder production efficiencies were achieved using polypropylene as the inert material and atomization as the feed mode. Under the optimal process conditions, up to 85% efficiency was obtained, demonstrating that the spouted bed is a technically viable equipment for drying BHC.Keywords: Drying; Spouted bed; Hydrolyzed collagen; Efficiency; Peptides. ResumoO Colágeno hidrolisado bovino (CHB) é um importante suplemento alimentar normalmente consumido na forma de cápsulas ou pós com o intuito de estimular a síntese de colágeno corpórea, promover a saúde e auxiliar na estética. A transformação de alimentos líquidos em pós através da secagem é uma operação difícil devido às complexas transformações físico-químicas decorrentes da elevada temperatura, o que pode resultar em baixa eficiência de secagem e características físico-químicas e nutricionais indesejadas no produto final. Neste trabalho, uma abordagem de engenharia de processos foi utilizada com o objetivo de maximizar a eficiência de secagem e investigar o potencial do secador de leito de jorro durante a etapa de secagem de CHB. Os efeitos do método de alimentação de pasta, tipo de inerte, bem como o uso de adjuvante foram analisados em relação à eficiência de obtenção de pó, a partir de um planejamento experimental fatorial 2 3 . A análise estatística dos resultados revelou que todas as variáveis independentes apresentam efeito significativo sobre a eficiência de secagem. As máximas eficiências de produção de pó foram alcançadas com a utilização de polipropileno como material inerte e atomização como modo de alimentação. Nas condições ótimas de processo, foi obtida eficiência de até 85%, demonstrando que o leito de jorro é viável tecnicamente para secagem de CHB. Palavras

Review of Experimental Activities and Recent Developments of Spouted Bed Reactors at Different Operational Scales

“…The obtained results demonstrated that the use of auxiliary devices such as draft tubes, fountain confiners or the use of specific reactor shapes (such as rectangular SBR) considerably increased drying yields. Butzge and collaborators [26] investigated the efficiency of a conical SBR for drying bovine hydrolysed collagen (BHC). Thanks to several tests at different working conditions, they discovered that the maximum powder production could be obtained by working with polypropylene as inert material and atomisation as feed mode.…”

“…Thanks to several tests at different working conditions, they discovered that the maximum powder production could be obtained by working with polypropylene as inert material and atomisation as feed mode. A mechanical modified spouted bed reactor (MMSB) fitted with a helical screw was analysed for the drying of alumina and skimmed milk [26]. The tests showed that the helical screw decreased the air velocities needed for the running of the reactor, decreasing the total energy consumption [27].…”

Review: use of fruits and vegetables in processed foods: consumption trends and technological impacts.

“…Table 3 shows other ingredient used. Butzge et al (2016) developed a powdered food compound that uses natural fruit pulp as a source of antioxidant bioactive compounds rather than artificial aroma and taste. The compound was added to hydrolyzed collagen, obtaining a food supplement that can be directly consumed or be applied as intermediate product in food and beverage production.…”

Secagem por atomização de polpa de cocona (Solanum sessiliflorum)

“…Its biological properties are notorious for protection of articular cartilages under stress conditions; relief of osteoarthritis and osteoporosis symptoms Puigdellivol et al, 2018); stimulation of bone-forming cells; improvement of calcium absorption ; protection and recovery of connective tissue in response to intense strength and cardiovascular training ; and, lastly, reduction of visible signs of skin natural aging , 2015Proksch et al, 2014). Due to its physicochemical and biological properties, HC has been used in the elaboration of functional fruit pulp beverages, hence improving their nutraceutical characteristics Butzge et al, 2014;Rigoto et al, 2018).…”