Experimental study of fluidized bed agglomeration of acerola powder

Dacanal, Gustavo C.; Menegalli, Florência Cecília

doi:10.1590/s0104-66322008000100007

Cited by 12 publications

(8 citation statements)

References 4 publications

(3 reference statements)

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“…Dacanal and Menegalli (2008) reported a similar increase in wetting time of acerola powders with increase in the drying air temperature. The longest particle instantanization times occurred at higher inlet air temperature (Fernandes et al , 2013).…”

Section: Resultsmentioning

confidence: 62%

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Quality of spray dried soy beverage powder as affected by drying and feed parameters

Giri

Mangaraj

Sinha³

et al. 2017

NFS

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Purpose Soy beverage is becoming more and more popular because it is touted as a healthy food containing useful phytochemicals and is free from lactose and cholesterol. The purpose of this paper is to optimize the spray drying process parameters for obtaining soy beverage powder with good reconstitution and handling properties. Design/methodology/approach Pre-concentrated soy beverage was dried in a laboratory model spray dryer, and the effects of inlet air temperature (180-220°C), feed rate (20-40 ml/min) and feed solid content (15-25 per cent) on some physical parameters and reconstitution properties (wettability and dispersibility) of spray-dried soy beverage powders were investigated. Second order polynomial response surface model was selected for the analysis of data and optimization of the process. Findings Spray drying of soy beverage at different processing conditions resulted in powders with particle size (volume mean diameter) in the range of 86 to 156 µm. Dispersibility and wetting time of the spray-dried soy beverage powders was found to be in the range of 56 to 78 per cent and 30 to 90 s respectively, under various drying conditions. Inlet air temperature was found to be the main factor affecting most of the quality parameters, followed by solid content of the feed. Temperature significantly affected the wettability, dispersibility, colour parameters, particle size and flowability of the powder at p ≤ 0.01. Lower temperature and higher feed solid content produced bigger-sized powder particles with better handling properties in terms of flowability and cohesiveness. A moderate inlet air temperature (196°C), higher feed solid content (24 per cent) and lower feed rate (27 ml/min) were found suitable for drying of soy beverage. Practical implications The study implied the possibility of producing powder from soy beverage using the spray-drying method and optimized drying conditions for obtaining soy beverage powder with good reconstitution properties. Originality/value The finding of this study demonstrated for the first time how the inlet air temperature, feed solid content and feed rate during spray-drying influenced different quality parameters of soy beverage powder. Further, an optimized drying condition has been identified.

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Section: Resultsmentioning

confidence: 62%

“…Similarly, the lower drying air temperature might have caused higher air humidity inside the drying chamber. Higher humidity tends to increase the particle growth rate and thereby the particle size (Dacanal and Menegalli, 2008).…”

Section: Resultsmentioning

confidence: 99%

Quality of spray dried soy beverage powder as affected by drying and feed parameters

Giri

Mangaraj

Sinha³

et al. 2017

NFS

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“…The increase in fluidising air temperature results in lower agglomerated moisture and a decrease in the wetting time [23]. The effect of inlet air relative humidity on agglomerate growth and the particle size of the end product have been addressed by a number of authors [39,74,88,94], and the importance of this parameter has been frequently highlighted with the general understanding that an increase in relative humidity of the inlet air yields larger granules.…”

Section: Inlet Air Temperaturementioning

confidence: 99%

Application of Wet Granulation Processes for Granola Breakfast Cereal Production

Pathare

Byrne

2011

Food Eng Rev

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The present review discusses the attributes of granola breakfast cereal produced by wet granulation. Granola is an aggregated baked food product often eaten as a breakfast cereal containing natural ingredients such as oats, nuts and honey. Wet granulation is a unit operation where fine primary particulate materials (powders, grains etc.) agglomerate in the presence of a liquid binder to produce larger granules. High-shear granulation and fluidised bed granulation are the most common mode of wet granulation. Granulation prevents the segregation of coagglomerated components, resulting in an improvement in content uniformity. In addition, the compression and dissolution characteristics, product attractiveness of the product are improved. The granulation process and operation conditions are discussed in detail and a case study employing granola production is presented.

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“…The fluidized bed agglomeration is a complex process that is well described at Tardos, Khan, and Mort (1997) and it is influenced by different process parameters as binder feed rate and fluidizing air temperature (Hemati et al, 2003;Tan, Salman, & Hounslow, 2006;Tardos et al, 1997). Some experimental and simulation studies about the influence of the parameters on the fluidized bed agglomeration have been developed (Dacanal & Menegalli, 2009;Hemati et al, 2003;Hirata, Dacanal, & Menegalli, 2013;Rieck et al, 2018;Tan et al, 2006). In order to determine the granule stability, it is essential to note that the fluidizing air velocity, temperature, and binder feed rate are considered as crucial parameters since they influence the granule growth mechanism, the system stability, and its drying capacity (Hemati et al, 2003;Jimenez, Turchiuli, & Dumolin, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Some experimental and simulation studies about the influence of the parameters on the fluidized bed agglomeration have been developed (Dacanal & Menegalli, ; Hemati et al, ; Hirata, Dacanal, & Menegalli, ; Rieck et al, ; Tan et al, ). In order to determine the granule stability, it is essential to note that the fluidizing air velocity, temperature, and binder feed rate are considered as crucial parameters since they influence the granule growth mechanism, the system stability, and its drying capacity (Hemati et al, ; Jimenez, Turchiuli, & Dumolin, ).…”

Section: Introductionmentioning

confidence: 99%

Acacia gum fluidized bed agglomeration: Use of inulin as a binder and process parameters analysis

Rosa

Nascimento

Andreola

et al. 2020

J Food Process Engineering

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This work aimed to investigate the use of inulin as an alternative binder in fluidized bed agglomeration to improve both acacia gum functional and handling properties.Acacia gum was agglomerated in fluidized bed with inulin solution (18.0% wt/wt) at two different fluidizing air temperature (65 and 85 C) and binder feed rate (1.5 ml/min and 3.0 ml/min). The granule growth kinetics and system stability were monitored by a spatial filter velocimetry probe. The influence of process parameters on process yields and product characteristics: final particle size, wettability, and flowability were also evaluated. We observed an increase in particle size and the agglomerated particles showed a short wetting time, indicating that inulin can be successfully used as an alternative binder adding both nutritional and functional value to the acacia gum. Low binder feed rate provided better system stability and larger particle size. Practical ApplicationsThis paper presents inulin as an alternative binder for application in powder food agglomeration processes. The use of inulin has provided improved flowability and wetting properties. Moreover, the inulin may also add functional value to agglomerated foods. Besides, it was possible to monitor particle growth and process stability through a relatively new technique that measures the particle size, spatial filter velocimetry. In this way, it is possible to establish which conditions of temperature and binder feed rate are the most suitable for the agglomeration process.

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Experimental study of fluidized bed agglomeration of acerola powder

Cited by 12 publications

References 4 publications

Quality of spray dried soy beverage powder as affected by drying and feed parameters

Quality of spray dried soy beverage powder as affected by drying and feed parameters

Application of Wet Granulation Processes for Granola Breakfast Cereal Production

Acacia gum fluidized bed agglomeration: Use of inulin as a binder and process parameters analysis

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