Applications of spouted bed technology in the drying of food products

Huang, Dan; Huang, Wenyang; Huang, Shuai; Zhou, Feng; Gong, Guiliang; Li, Lijun; Sundén, Bengt

doi:10.1016/j.lwt.2023.114880

Cited by 11 publications

(3 citation statements)

References 78 publications

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“…They concluded that the most adequate drying conditions to obtain high oil extraction yields were air temperature at 70 • C, air velocity at 10.5 m/s and drying time of 4 h. Another study [24] investigated how much the temperature influenced the characteristics of semi-refined carrageenan dried in an SBR at 60, 100 and 150 • C. An increase in temperature resulted in a decrease in the moisture content and in the drying time but provided a lighter colour. The best temperature in terms of process time and characteristic of the product was 100 • C. Huang and collaborators [25] reviewed the application of SBR for the drying of solid and liquid food products such as seeds, grain, rice, anchovy, coffee beans, soybeans, wheat, peas, milk, orange juice and fruit pulp. 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.…”

Section: Dryingmentioning

confidence: 99%

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

Carozzo,

Arato,

Moliner

2024

Energies

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Recent research advances and technological developments of spouted bed reactors (SBRs) have been discussed in this work. SBR has aroused increasing interest since their invention in 1955 due to its flexibility in processing different feedstocks and the high process yields that can be achieved due to its characteristic fluid dynamics. However, even though highly satisfactory results have been obtained at the laboratory scale for different applications (i.e., drying or thermochemical reactions, among others), their full implementation at an industrial level is still scarce, mainly due to the challenges encountered for their scale-up. In this work, an initial short description of SBR and configurations is followed by a review of the main experimental activities that have been conducted at different scales in the period 2013–2023. Advanced solutions such as multi-unit reactors and the use of rectangular geometries instead of the classical cylindrical ones have arisen as potential areas for further study and development to achieve a reliable implementation of the spouted bed technology at an industrial scale.

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Section: Dryingmentioning

confidence: 99%

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

Carozzo,

Arato,

Moliner

2024

Energies

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“…In this scenario, spouted bed (SB) drying and freeze‐drying (FD) stand out as two prominent drying methods. SB drying with inert particles is considered a flexible alternative drying technique for producing powders from liquid and pasty foods due to its lower cost and lower operating temperature compared to the popular spray‐dryer (Huang et al, 2023), while FD is a widely used drying method in the food industry. It involves freezing the product, followed by sublimation of the ice under reduced pressure.…”

Section: Introductionmentioning

confidence: 99%

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

Albuquerque,

Rodrigues,

da Silva

et al. 2024

Food Bioengineering

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This study aimed to assess the effects of spouted bed (SB) drying and freeze‐drying (FD) on the properties of probiotic umbu‐cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g−1) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu‐cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product.

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“…To improve the drawback of uneven heat distribution in the process of drying taro by infrared radiation, spouted bed drying technology has attracted our attention. Spouted bed drying technology improves the traditional fluidized bed drying technology by using the material in the spraying bed for the fountain-type reciprocating movement, which contributes to the regular contact between the hot air and the materials, so the technology has a high heat transfer efficiency and drying uniformity [8][9][10]. In addition, infrared radiation drying can be easily combined with other drying technologies such as hot air drying and microwave drying, as well as spouted bed drying, i.e., infrared-assisted spouted bed drying (IRSBD) technology [11].…”

Section: Introductionmentioning

confidence: 99%

Efficient Production of High-Quality Infrared-Assisted Spouted Bed-Dried Areca taro Based on the Drying Temperature and Cutting Size Control

Zhao,

2024

Foods

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The purpose of this study was to apply infrared-assisted spouted bed drying (IRSBD) technology for Areca taro drying and to investigate the effects of different parameters on its drying quality. Specifically, in order to determine the suitable conditions for IRSBD, the effects of different drying temperatures (45 °C, 50 °C, 55 °C, and 60 °C) and cutting sizes (6 × 6 × 6 mm, 8 × 8 × 8 mm, 10 × 10 × 10 mm, and 12 × 12 × 12 mm) on the drying characteristics, temperature uniformity, and quality properties (including colour, rehydration ratio, total phenol content, total flavonoid content, and antioxidant activity) of Areca taro were studied. The results showed that the optimal drying condition was the sample with a cutting size of 10 × 10 × 10 mm and drying at 50 °C, which yielded the dried sample with the best colour, highest total phenol and flavonoid contents, maximum antioxidant capacity, and rehydration ratio.

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Applications of spouted bed technology in the drying of food products

Cited by 11 publications

References 78 publications

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

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

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

Efficient Production of High-Quality Infrared-Assisted Spouted Bed-Dried Areca taro Based on the Drying Temperature and Cutting Size Control

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