Effect of carrier agents on flowability and microstructural properties of foam-mat freeze dried date powder

Seerangurayar, T.; Manickavasagan, Annamalai; Al-Ismaili, Abdulrahim M.; Al-Mulla, Yaseen A.

doi:10.1016/j.jfoodeng.2017.07.016

Cited by 75 publications

(115 citation statements)

References 39 publications

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“…Porous‐like structure can also be observed on the magnified images (×1000) (Figure d–f), characteristic of freeze‐dried food powders (Palzer et al, ). The particle size ranges of FD powders were determined to be between 113 ± 82.7 and 131 ± 73.5 μm, similar to the results reported for FD date powders (Seerangurayar et al, ). The particles of FD:MSP powder (113 ± 82.7 μm) was relatively smaller than those of powder with bark extracts, 131 ± 73.5 and 114 ± 82.2 μm for FD:MSP + SBX, and FD:MSP + RBX, respectively.…”

Section: Resultssupporting

confidence: 86%

“…High bulk density of VDD MSP can be associated to its small particle size (presented in Section 3.2.4), which allows for the particles to rearrange in a lesser space. Similar tendency of increase in bulk density with decrease in particle size was observed for date syrup powders (Seerangurayar et al, ). Tapped density of MSP was higher than bulk density because tapping allowed the smaller particles to occupy the void spaces and thus achieve the dense packing conditions (Seerangurayar et al, ).…”

Section: Resultssupporting

confidence: 78%

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Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Bhatta

Ratti

Stevanović

2019

J Food Process Engineering

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The aim of this research was to develop a natural food ingredient based on maple sugar powders (MSP) enriched in polyphenols. By incorporating 0.01% (wt/vol) of hot water extract (hot water extraction: 90°C and 1 hr; bark/water, 1/10 wt/vol) from sugar and red maple bark into substandard quality maple syrup, the latter was enriched by 13–20% in total phenolic content (TPC). The mixtures (syrup and extracts) were dehydrated using freeze‐drying (FD: at −36°C for 15 hr and subsequently at 30°C for 10 hr) or vacuum double‐drum drying (VDD: at 80°C and 660 Torr) to obtain the powders. Influence of drying processes on TPC, antioxidant capacity, and physical properties of powders was studied. Both drying processes caused a decrease in TPC and antioxidant capacity of MSP. Nevertheless, bark extracts contributed to higher TPC (8–10%) and antioxidant capacity (>40%) compared to control MSP. The moisture content of VDD powders (0.63–0.71%, dry basis) was significantly lower than that of FD powders (4.10–4.40%, dry basis). MSP produced by FD were amorphous and those produced by VDD crystalline. FD powders had instant‐like properties (dissolution time of 12–13 s), whereas those produced by VDD were less cohesive (Hausner ratio, 1.13–1.21), with excellent flowability. Practical Applications Consumers are increasingly attracted by natural food products. Canada is the world major producer of maple syrup, a nutritious natural sweetener exclusively obtained from maple trees sap. Unfortunately, a “very dark” color syrup is accumulated as surplus in large quantity in Canada as it is considered of substandard quality. In this research, freeze‐drying (FD) and vacuum double‐drum drying (VDD) techniques were studied to produce maple sugar powders (MSP) from this substandard surplus syrup. This syrup was additionally enriched in polyphenols by adding hot water extracts from maple barks. The obtained polyphenol‐enriched MSP have shown interesting qualities for application as natural sweeteners, such as free flowing or instant‐like powder. Our results indicate that FD and VDD are suitable techniques for substandard syrup conversion into value‐added maple product. MSPs have a huge potential of application as natural food ingredients of instant drinks, cereal mix, cookies, and energy bars.

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Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 78%

Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Bhatta

Ratti

Stevanović

2019

J Food Process Engineering

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“…Bulk density is important in packaging, storage and transportation for powdered food [20]. Table 1 show the increasing of temperature caused reduction in bulk density of hot-air dried powder.…”

Section: Effect Of Drying Methods On Drying Time and Properties Of Thmentioning

confidence: 99%

“…Bulk density of samples were determined according to Seerangurayar et al [20] with some modifications. Sample receiving cup was set up distance between bottom of loading funnel and top of sample receiving cup as 15 cm, using 60 cm 3 cylindrical cup.…”

Section: Bulk Densitymentioning

confidence: 99%

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Effect of drying methods on properties of green curry powder

et al. 2018

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Abstract. In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

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Foam‐mat dried modified aloe polysaccharide powder: Optimization and physiochemical characterization

Roy

Alam

2023

eFood

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The modified aloe polysaccharide (MAP) juice developed under optimized condition was investigated to assess the effect of foaming process parameters and its optimization followed by evaluating the best drying conditions for developing MAP powder from foamed and non-foamed MAP juice. The foaming process parameters selected for optimizing the condition for MAP juice were soy protein isolate (SPI%), carboxymethyl cellulose (CMC%), and whipping time (WT) with variation in experimental range of 3-7%, 0.1-0.5%, and 1-5 min, respectively. The optimal foaming conditions obtained for MAP juice were 6.905% SPI, 0.412% CMC, and 4.861 WT with a desirability of 0.885. The optimized foamed MAP juice were dried at varying temperature (50, 60, and 70°C) and different foam thickness (FT; 1, 3, and 5 mm) to compare with nonfoamed fresh aloe powder developed under the same drying condition. The developed foamed MAP powder dried at 60°C drying temperature and 3 mm FT retained significantly higher functional attributes than nonfoamed aloe powder. The yield, bulk density, colour change and polysaccharide content of the foamed MAP powder were higher significant effect, whereas TSS, solubility, firmness, flowability and overall acceptability were non-significant differences to nonfoamed powder.

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Effect of carrier agents on flowability and microstructural properties of foam-mat freeze dried date powder

Cited by 75 publications

References 39 publications

Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Effect of drying methods on properties of green curry powder

Foam‐mat dried modified aloe polysaccharide powder: Optimization and physiochemical characterization

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