Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions

Abstract

Agglomeration process improves instant properties of powders and increases consumer appreciation, reduces losses during production, and facilitates the processability of these powders in the industry. Mushroom powders (MP) have been subjectedto agglomeration process at different process parameters: inlet air temperature (50-80 C), atomizing pressure (0.5-1.5 bars), and sprayed pure water amount (20-50 g) and the effects of process parameters on the physical and morphological properties of MP were investigated. The inlet air temperature and pure water amount have a linear effect on moisture content, apparent density, particle size, and porosity.Emulsion stability index was affected by inlet air temperature and atomization pressure. The optimal process condition (70 C inlet temperature 0.5 bar atomizing pressure and 50 g pure water amount) was determined for minimization of moisture content, wetting time, as well as maximation of particle size, porosity, emulsifying and foaming properties, and solubility. The results suggested that improving instant and physical properties make easier the processability of these powders in the industry and increased emulsifying properties show a good opportunity for usage of agglomerated MP in the emulsion systems.Practical Applications: This study showed the effects of the agglomeration process on the physicochemical, morphological, instant, and emulsifying properties of mushroom powders. The improvement of these properties makes it possible to increase the application areas of mushroom powders as a food additive in different food formulas and emulsified products. | INTRODUCTIONRecently, consumption of a large number species of mushrooms has risen greatly due to the nutritional and healthy aspects. Mushrooms have higher protein contents (20-30% of dry matter) which include most of the essential amino acids. They also contain bioactive compounds, vitamins, minerals, dietary fiber, and water-soluble polysaccharides that make mushrooms nutritionally important (Reis, Barros,

Bed Stability Control in Pulsed Fluidized-Bed Agglomeration of Instant Riceberry Powder Using an Image-Processing Technique

“…Turchiuli et al [16] also stated that bed hydrodynamics decreased with time due to particle enlargement as the agglomeration progressed. Our findings were consistent with those reported for many raw materials, such as rice protein concentrate [2], pea protein isolate [11,12], plant protein powder [13], and mushroom powder [18].…”

“…The agglomerated particles (as seen in Figure 8c-f) exhibited a larger and looser structure, characterized by irregular shape, with a porous surface that facilitated water absorption during reconstitution. Increases in irregularity and porosity of the agglomerates were previously reported [2,11,12,[18][19][20]. Bed stability control is infrequently utilized in fluidized-bed agglomeration processes.…”

Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture

“…The literature does not report investigations in berry-type fruits in agglomerated food products. The work carried out by Atalar et al [ 41 ] in agglomerated powder of commercial yoghurts, who reported S values of 55% and a decrease in We for the load material (2 h → 7–8 s); in addition, by Atalar et al [ 42 ], who reported for the agglomerated powder of the fungus ( Agaricus bisporus ): a decrease in We from values > 1 h → 3.75–22.5 s and an increase in S 21 0.6 → 27.6%).…”

“…C moisten a more significant number of fine particles of ABPM, increasing the liquid bridges, the size of the agglomerate and the cohesion forces, acting the system with a protective effect of Vit. C and the present active components [ 42 , 44 ]. Finally, the response volume plot summarizes the most favourable Vit.…”

Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions

“…Porosity ( Ɛ ) was calculated using the following formula (Equation 1), utilizing the relationship between tapped bulk density ( ρT ) and particle density ( ρP ) (Ji et al, 2015). To determine the wettability properties of the powder, 5 g of spray‐dried boza powder was weighed and the time required for them to completely disappear from the surface in 100 ml of distilled water through a calibrated funnel (with a measuring width of 50 mm) was measured (Atalar et al, 2021). For solubility analysis, 0.1 g of boza powder was dispersed in 24.9 g of distilled water, mixed in a water bath at 25°C, and the mixture was centrifuged at 2500g for 20 min, and then 10 g of supernatant was dried in an oven at 105°C until it reached a constant weight.…”