Effect of Slurry Concentration and Inlet Temperature Towards Glass Temperature of Spray Dried Pineapple Powder

Hashib, Syafiza Abd; Rahman, Norazah Abd; Suzihaque, M.U.H.; Ibrahim, Ummi Kalthum; Hanif, Nur

doi:10.1016/j.sbspro.2015.06.472

Cited by 26 publications

(24 citation statements)

References 3 publications

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“…This study's results are different from those found by Hashib et al. (), where the concentration of drying aids (15%, 20% and 25% maltodextrin DE‐5) had effects on Tg of pineapple powder. Higher relationship between maltodextrin and pineapple juice conduce to raise the Tg of encapsulated product (an increase in maltodextrin concentration from 15% to 20% raised the Tg of pineapple powder from 149.24 at 152.90°C).…”

Section: Resultscontrasting

confidence: 99%

“…This study's results are different from those found by Hashib et al. (), where the particle size of pineapple dusts decreased with the increase in encapsulant content (15%, 20% and 25% maltodextrin DE‐5).…”

Section: Resultscontrasting

confidence: 99%

“…This study's results are different from those found by Hashib et al (2015), where the concentration of drying aids (15%, 20% and 25% maltodextrin DE-5) had effects on Tg of pineapple powder.…”

Section: The Effect Of Different Concentrations Of Pulverized Mesoccontrasting

confidence: 99%

“…Hashib et al. () clarify that it should be taken into account that DE‐6 has a lower molecular weight compared to DE‐5, resulting in a lower Tg.…”

Section: Resultsmentioning

confidence: 99%

“…Drying and storage of powdered fruit juices faces technical difficulties due to its characteristic associated with the compositions. The glass transition temperature (Tg) is one of the important properties (Hashib, Rahman, Suzihaque, Kalthum, & Ibrahim, 2015).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray‐dried lemon juice powder

Marte

Ros‐Berruezo

Marte

et al. 2018

Food Science & Nutrition

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The aim of this research was to evaluate the effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf as a drying aid, on morphology, particle size and glass transition temperature of spray‐dried lemon juice powder. Five concentrations of grapefruit mesocarp (0.4%, 0.8%, 1.2%, 1.6% and 2.0% (w/w)) and maltodextrin DE 10 (1.2%, w/w) were evaluated as encapsulant agents. The obtained data were evaluated by one‐way ANOVA using Statistix version 8.0. For the means separation, the Tukey's test was applied with a 95% reliability. The morphology of the particles was described. According to the results, by applying different levels of coating agent in lemon juices, powder particles with different sizes (from 3.07 to 6.20 μm) and shapes (spherical, irregular and shrunken or reduced) are obtained; however, their glass transition temperature is not modified, finding values between 37.43 and 38.64°C.

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Section: Resultscontrasting

confidence: 99%

Section: Resultscontrasting

confidence: 99%

Section: The Effect Of Different Concentrations Of Pulverized Mesoccontrasting

confidence: 99%

“…Hashib et al. () clarify that it should be taken into account that DE‐6 has a lower molecular weight compared to DE‐5, resulting in a lower Tg.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%