Influence of spray drying conditions on the physical properties of dried pulp tomato

Souza, Alexandre Santos de; Borges, Soraia Vilela; Magalhães, Natália Ferreira; Ricardo, Hevandro Vaz; Cereda, Marney Pascoli; Daiuto, Érica Regina

doi:10.1590/s0101-20612009000200008

Cited by 32 publications

(11 citation statements)

References 16 publications

(15 reference statements)

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“…It was verified that density decreased with the increase in the inlet air temperature. This result was also found by Souza et al (2009) and Goula and Adamopoulos (2008). At high temperatures, the evaporation rates are faster and consequently the dry product has a more porous structure.…”

Section: Bulk and Tapped Densitiessupporting

confidence: 76%

See 1 more Smart Citation

Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties

Fernandes¹,

Borges²,

Botrel³

2013

Ciênc. Tecnol. Aliment.

Self Cite

135

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Section: Bulk and Tapped Densitiessupporting

confidence: 76%

“…The values found varied from 52.83 to 65.70%. In the study conducted by Souza et al (2009), the values found for the porosity of spray-dried tomato pulp were 50-59%. Jinapong, varying from 55.75 to 67.75%.…”

Section: Porositymentioning

confidence: 98%

Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties

Fernandes¹,

Borges²,

Botrel³

2013

Ciênc. Tecnol. Aliment.

Self Cite

135

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“…Similar results obtained by , in the production of Mengkudu powder arrange of temperature between 110 to 150 degree Celsius. This result also similar to the result obtained by Souza et al [18]. Figure 4 shows that the mean particle size decreases with increasing core/wall ratio from 1:1 to 1:4.…”

Section: Total Phenolic Contentsupporting

confidence: 91%

Effect of Potato Starch on the Antioxidant Properties of Morinda Citrifolia Dried Micro Particles

Krishnaiah¹

2015

MOJFPT

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The aim of this study was to evaluate the influence of spray drying conditions on MorindaCitrifolia (Mengkudu) micro particles using potato starch (2% wt) as the encapsulation or coating agent by different ratios, Mcore/Mwall (1:1, 1:2 and 1:4) at different inlet temperatures (90, 100, 110, 120, 130 and 140°C). Evaluation on the spray dried Mengkudu powders was done using DPPH radical, total phenolic and particle size analysis. From the results, it is clear that the DPPH radical scavenging activity and total phenolic content was slightly higher at 120°C for ratio 1:1. The results indicates that the mean size of micro particles obtained was in the range of 1-25 µm.

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“…The porosity value of the powder was in the range of 71.87-76.43% in the C series of formulations and in the D series of formulations, the value was in the range of 61.91-78.60%. Souza et al (2009) found the porosity ranging from 50 to 59% for the encapsulation of tomato pulp. A study conducted by Jinapong et al (2008) found porosity value of 70.02-74.47% for soy milk powder obtained by atomization.…”

Section: Ft Karim Et Al Microencapsulation Of Fish Oilmentioning

confidence: 99%

Microencapsulation of Fish Oil Using Hydroxypropyl Methylcellulose As a Carrier Material by Spray Drying

Karim

Sarker

Ghafoor

et al. 2015

Journal of Food Processing and Preservation

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Spray drying is an important method in the food industry for the production of encapsulated oil to improve the handling and flow properties of the powder. In this study, the effect of mixture of polymers on the encapsulation of fish oil by spray drying was investigated. Fish oil powder were produced using different ratios of mixtures of hydroxypropyl methylcellulose (HPMC) 15 cps and HPMC 5 cps. Scanning electron microscopy and the amount of extracted oil from the surface revealed that the formulation containing high concentration of polymer mixture provided the highest protective and prolonged effect on the covering of fish oil. The particle sizes of less than 60 μm were obtained for all the formulations. The powder density was very suitable, which improves the flowability of the powder. Microencapsulation efficiency (69.16-74.75%) and surface morphology of encapsulated oil showed that the stability was increased and hence increased its acceptability as alternative primary polymers. PRACTICAL APPLICATIONSA relatively inexpensive and food-grade particles of encapsulated fish oil could be obtained, which are free from any organic solvents. Moreover, this process, parameters and technique could be facilitated in the food, pharmaceutical and nutraceutical industries.

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Influence of spray drying conditions on the physical properties of dried pulp tomato

Cited by 32 publications

References 16 publications

Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties

Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties

Effect of Potato Starch on the Antioxidant Properties of Morinda Citrifolia Dried Micro Particles

Microencapsulation of Fish Oil Using Hydroxypropyl Methylcellulose As a Carrier Material by Spray Drying

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