Effect of Inlet Temperature on Pineapple Powder and Banana Milk Powder

Suzihaque, M.U.H.; Hashib, Syafiza Abd; Ibrahim, Ummi Kalthum

doi:10.1016/j.sbspro.2015.06.401

Cited by 20 publications

(18 citation statements)

References 6 publications

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“…This is because the optimum concentration of maltodextrin is about 25% on drying yield of pineapple powder. This supports the optimum conditions suggested by Suzihaque et al (2015) and Hashib et al (2015). Figure 3 (b) shows the combined effect of preheat slurry temperature and volume of water used at constant maltodextrin concentration towards pineapple powder.…”

Section: Yield Of Pineapple Powdersupporting

confidence: 80%

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Sukri¹,

Hashib²,

Rahman³

et al. 2018

Food Res.

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In order to prolong the shelf life of the pineapple, one of the methods that can be applied is spray drying. Ultrasonic Spray Drying (USD) relies on an electromechanical device that vibrates at a very high frequency. The main objective of this work is to study the effect of maltodextrin concentrations and pre-heat slurry temperature in order to improve pineapple powder yield and moisture content. The spray dryer model used was equipped with ultrasonic system and the samples were run at different preheat slurry temperatures of 30°C , 40°C, and 50°C. Maltodextrin (MD) was used as a carrier agent at different concentrations ranging from 10% to 30% w/w. The pineapple powder then was analyzed for its yield, moisture content and colour. It was found that at higher pre-heat slurry temperature and MD concentration, the drying yield of pineapple powder had also increased. The moisture content of pineapple powder decreased with an increase of preheat slurry temperatures and MD concentration. The pineapple was found to be spray dried best at 40°C pre-heat slurry temperature with 20% w/w MD concentration highest yield recorded was 127 g. It was observed that the lightness colour of the powder is the highest at 40°C of slurry temperature and 20% w/w MD concentration. The pineapple slurry with high water to pineapple ratio resulted in low moisture content. In addition, the result shows that an increased amount of pineapple slurry and MD concentrations gives higher pineapple powder.

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Section: Yield Of Pineapple Powdersupporting

confidence: 80%

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Sukri¹,

Hashib²,

Rahman³

et al. 2018

Food Res.

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show abstract

“…Spray drying is one of the most common methods in the industrial processing of a wide variety of food products in which a liquid feed is sprayed and transformed into a powder (9)(10)(11). This technology has been used in the dehydration of fruits and carbohydrate-rich compounds, which have obtained powders with favorable properties in terms of water activity, solubility, hygroscopicity, glass transition temperature, nutrient composition, among others (12)(13)(14)(15).…”

Section: Introductionmentioning

confidence: 99%

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

Marulanda

Ruiz-Ruiz

Cortés

2018

Vitae

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Background: Colombia is the fifth largest producer of avocado and its agribusiness chain lacks value-added diversified products; therefore, at the governmental level, there has been promotion of internationalization policies aimed at opening up new markets and innovation with improved technology and food consumption patterns. The spray drying is an alternative conservation for avocado, a highly perishable fruit. Objectives: the aim of this study was to optimize the spray drying process for obtaining Hass avocado powder with better physicochemical properties and processing. Methods: an experimental design "Optimal" was used in the response surface methodology based on four factors: (A) maltodextrin (MD) concentration (2.81 to 11.25% w/w), (B) air inlet temperature (140-160°C), (C) outlet air temperature (80-90°C) and (D) atomizer disk speed (20000-26000 rpm). Results: the response variables where statistically significant differences (p<0.05) were found including: moisture, water activity, solubility, color coordinates (L*, a*, b*) hygroscopicity, wettability, extractable oil and deposit formation versus factors studied. Optimized value factors were: (A) 6.93% (B) 160°C (C) 84°C and (D) 26000 rpm. Conclusions: the experimental process optimization is presented as an effective tool for agribusiness, which improves product quality in terms of the factors that affect it, and in the case of avocado, allows the development of new value-added products, with potential uses in the food industry, pharmaceutical, cosmeceutical, among others.

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“…Meanwhile from the results obtained we could not see the distinctive tendencies of product yield caused by different inlet temperatures. Suzihaque et al (2015) explained that increasing the temperature on spray drying could enhance the heat and mass transfer, but the extreme high temperature could cause the powder to melt and stick to the wall of the dryer, giving a negative effect to the product yield.…”

Section: Results and Discussion Physical Propertiesmentioning

confidence: 99%

Effect of Drying Temperature of Small Scale Spray Dryer on Physical Properties of Coffee Powder

Karyadi¹,

Ayuni²,

Susanti³

2020

JST

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Nowadays, coffee has become one of the most favorable commodities for beverages, flavoring as well as for cosmetic industries. In Indonesia, coffee becomes more popular, especially among youngsters. In this study, the spray drying process was evaluated, giving the potential of how simple spray dryer can help local farmers of Indonesia to produce their coffee powders. One small scale of spray dryer was constructed with the total dimensions of 2.85 x 0.64 for length x width, with a height of 2.32 m. The spray dryer was equipped with a digital thermo regulator, the pneumatic nozzle system, and 4 finned heaters with the power of 2700 watt for each. The spray drying constructed was revealed to be able to produce coffee powders with fine quality. The inlet temperature of the drying chamber, as well as the initial Brix content of feed solution, were proven to affect the physical properties of powder produced such as moisture content, product yield, and solubility. The final moisture content of powders was ranged from 3 - 7% db, with the high product yield of the drying process, which could reach up to 70%.

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Effect of Inlet Temperature on Pineapple Powder and Banana Milk Powder

Cited by 20 publications

References 6 publications

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

Effect of Drying Temperature of Small Scale Spray Dryer on Physical Properties of Coffee Powder

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