Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

Adhikari, Benu; Howes, Tony; Bhandari, Bhesh; Troung, V

doi:10.1016/s0260-8774(03)00171-7

Cited by 188 publications

(159 citation statements)

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“…The drying of fruit juice produces a stable, easily-handled form of the juice that can be reconstituted rapidly to a good quality product resembling the original juice as closely as possible. The drying of fruit juices and other products with high sugar content presents technical difficulties because of their hygroscopicity and thermoplasticity at high temperatures and humidities (ADHIKARI et al, 2004). For this reason, the addition of maltodextrin and gums as well as other substances such as pectins, calcium silicate, and carboxy-methyl cellulose, has been used in the production of powder juices (BHANDARI et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

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Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011

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Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50 o C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.Index terms: Maltodextrin, gum arabic, GAB model. RESUMODados de umidade de equilíbrio da polpa de maracujá em pó com maltodextrina e goma arábica obtidas por dois diferentes processos de secagem (spray dryer e liofilizador) foram determinados a 20, 30, 40 e 50° C. Leite desnatado foi utilizado nas amostras em substituição a uma parte desses dois aditivos. Prepararou-se uma formulação, usando polpa de maracujá/maltodextrina/leite desnatado (PMS) e outra com polpa de maracujá/goma arábica/leite desnatado (PGS). Os comportamentos das isotermas obedeceram ao tipo III, de acordo com a classificação de Brunauer e utilizou-se o modelo de GAB para ajuste dos dados de equilíbrio. Os parâmetros obtidos pelo modelo de GAB foram afetados pela presença dos aditivos. O comportamento das isotermas de sorção para as diferentes temperaturas foram similares, notando-se uma pequena diferença em relação ao efeito da temperatura. Observaram-se também pequenas diferenças entre os dois métodos de secagem utilizados e os aditivos usados em relação ao teor de umidade de equilíbrio. Os parâmetros obtidos pela adição do leite desnatado foram considerados satisfatórios (X m variando de 0,04084 a 0,06488 em base seca) mostrando que o leite desnatado pode ser uma alternativa boa e com menor custo na substituição dos aditivos comumente utilizados nesse tipo de processo. Observou-se uma aumento do calor isostérico de sorção em relação a diminuição do teor de umidade e os valores das diferentes amostras utilizadas foram similares, comparando-se o teor de umidade de equilíbrio.Termos para indexação: Maltodextrina, goma arábica, modelo de GAB.

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Section: Introductionmentioning

confidence: 99%

“…Skimmed milk presents non-stick properties similar to other commonly used additives (ADHIKARI et al, 2004). Water adsorption isotherms and isosteric sorption heat...…”

Section: Introductionmentioning

confidence: 99%

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011

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“…Considerando la adición de biopolímeros, los procesos de sorción de agua también envuelven cambios estructurales de la matriz debido a hinchamiento (PÉREZ-ALONSO et al, 2006). Adhikari et al (2004) encontraron que la maltodextrina altera la adherencia de la superficie de azúcares de bajo peso molecular y ácidos orgánicos, evitando que estos se fijen en las paredes de los equipos de secado, por lo que se le considera un aditivo efectivo en estos procesos. Basado en algunos parámetros, como higroscopicidad (Hygroscopicity), grado de aglomeración (degree of caking), grado de dispersión (dispersability), fluidez (flowability) y adherencia (stickiness), los cuales fueron definidos como parámetros de calidad de polvo de mango deshidratado al vacío, Jaya y Das (2004) recomiendan una composición optima de la mezcla de 0.43 a 0.57 kg MD.kg -1 de polvo de mango.…”

Section: Materials Y Métodosunclassified

“…El secado de jugo de frutas y otros productos con altos contenidos de azúcar presenta dificultades técnicas debido a su elevada higroscopicidad y termo-plasticidad en altas temperaturas y humedades (ADHIKARI et al, 2004). Por esta razón, la adición de maltodextrina, gomas y otras substancias como pectinas, silicato de calcio, y carboxy-methyl celulosa,…”

Section: Introductionunclassified

Propiedades termodinámicas de sorción de agua de la pulpa de lulo en polvo con encapsulantes

Gabas

Telis‐Romero²,

Giraldo-Gómez

et al. 2009

Ciênc. Tecnol. Aliment.

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“…Besides reducing powder hygroscopicity, such agents, normally used for microencapsulation, can protect sensitive food components against unfavorable ambient conditions, mask or preserve flavors and aromas, reduce the volatility and reactivity and provide additional attractiveness for the merchandising of food products (Tonon et al 2008). Adhikari et al (2004) studied that the effects of addition of maltodextrin on the drying kinetics of simple sugars. In this study, lowering the drying rate occurred by addition of maltodextrin was reported.…”

Section: Introductionmentioning

confidence: 99%

Spray drying of liquorice (Glycyrrhiza glabra) extract

Karaaslan

Dalgıç

2012

J Food Sci Technol

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The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of liquorice (Glycyrrhiza glabra) extract. The stickiness and hydroscopicity problems in the power were overcome by use of dextrose equivalent (DE12) and DE19 maltodextrins as drying agents. The inlet air temperatures of 110°C, 120°C, and 130°C and maltodextrin concentrations of 10 %, 15 %, and 20 % (maltodextrin dry solids/100 g feed mixture dry solids) were the independent variables. Moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility were analyzed to determine the effects of spray drying conditions. Increases in inlet air temperature were caused an increase in yield, pH, solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, pH and a decrease in yield, moisture content, a*, b*, acidity, solubility.

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Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

Cited by 188 publications

References 10 publications

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

Propiedades termodinámicas de sorción de agua de la pulpa de lulo en polvo con encapsulantes

Spray drying of liquorice (Glycyrrhiza glabra) extract

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