Effect of Spray Drying Air Temperature to the Changes of Properties of Skimmed Coconut Milk Powder

Duangchuen, Jaruwan; Pathaveerat, Siwalak; Noypitak, Sirinad; Jermwongruttanachai, Phiraiwan

doi:10.14416/j.asep.2020.04.009

Cited by 6 publications

(6 citation statements)

References 16 publications

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“…Wettability was calculated based on the solubility of black garlic powder in water. This analysis was modified from Duangchuen et al [11] as follows: 1.0 g of black garlic powder was poured into a 250 mL beaker glass containing 100 mL of water at 25 °C. The time duration for black garlic powder to completely immerse in water was measured.…”

Section: Wettabilitymentioning

confidence: 99%

“…This method measures the wettability of the powder by the duration of time required to achieve total wetting of a certain amount of the powder. It is being tested starting from when the powder is dropped gently on the surface of the water until it gets submerged in water without agitation [11].…”

Section: Wettabilitymentioning

confidence: 99%

“…The inlet temperature of 150 °C for encapsulation of Jamun fruit juice powder gave a higher powder yield [10]. The inlet temperature of 190 °C in skimmed coconut milk powder produces the optimum yield [11]. Spray-dried Sapodilla processed at a 200 °C inlet temperature shows higher total phenolic content [12].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Wijayanti,

Widyaningsih,

Wulan

et al. 2023

Trends Sci

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Black garlic is a fermented product from garlic (Allium sativum L.) that is processed by heating fresh garlic at a certain temperature and humidity for several days. Black garlic has higher antioxidant activity and is rich in organosulfur compounds. Therefore, black garlic has an unpleasant taste and odor. Spray drying of black garlic extract is important for wider application, preservation and prolongation of its shelf-life. Black garlic powders were produced using SD-18A mini spray dryer. The purpose of this research was to evaluate the effect of inlet temperatures on the physical properties and antioxidant activity of aqueous black garlic powder. The inlet temperatures ranged from 165 to 225 °C, whereas other conditions were kept constant such as maltodextrin concentration (8 %) and feed flow rate (4.5 mL/min). The black garlic powders were examined for powder yield, moisture content, hygroscopicity, bulk density, wettability, antioxidant activity and total phenolic and flavonoid content. The optimal conditions for the drying process were achieved with an inlet temperature of 225 °C. An increase in the inlet temperature of the spray dryer has increased the powder yield, hygroscopicity, antioxidant activity and total phenolic and flavonoid content of the black garlic powder, but reduced the water content, bulk density and wettability of the spray-dried product. HIGHLIGHTS The best properties of black garlic powder were obtained at an inlet temperature of 225 °C The bioactive compounds of black garlic were stable at high temperatures The higher inlet temperatures increased antioxidant activity in black garlic powders GRAPHICAL ABSTRACT

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Section: Wettabilitymentioning

confidence: 99%

Section: Wettabilitymentioning

confidence: 99%

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Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Wijayanti,

Widyaningsih,

Wulan

et al. 2023

Trends Sci

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“…There have been many studies in the literature on drying kinetics in recent years [ 8 , 9 , 10 ]. Even though several olive pomace drying studies are available in the literature, the majority of them have focused on drying kinetics [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil

Turan,

Elik Demir,

Göğüş

et al. 2023

Foods

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In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and 10 cm) and compaction density (~0.45, ~0.60 and ~0.82 g/cm3) on drying rate have been evaluated. The best drying, with a higher drying efficiency, was obtained with 1 kg of sample weight and a 10 cm product thickness, ~0.45 g/cm3 compaction density and 105 mm electrode distance. Moreover, the results showed that the compaction density significantly affects the drying rate. The drying time was prolonged by approximately four times by increasing the compaction density from ~0.45 to ~0.82 g/cm3. The drying rate of olive pomace in HA–RF drying was compared with drying performed using hot air (HA) and radiofrequency (RF). The results revealed that HA–RF application reduced the drying time by almost 1.7 times compared to hot air drying and by about 2.7 times compared to radiofrequency. The peroxide value, free fatty acid content, p-anisidine value, polyaromatic hydrocarbon content, L*, a*, b*, chlorophyll and total carotenoid content of the oil extracted from the olive pomace dried under the best drying conditions were 1.09%, 12.2 meq O2/kg oil, 3.01, <1 ppb, 38.6, 7.5, 62.56, 105.25 mg pheophytin a/kg oil, 2.85 mg/kg oil, respectively. The drying of olive pomace in a hot-air-assisted radio frequency system could be an alternative way to ensure the safe and rapid drying of olive pomace.

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“…SCM is the major by-product of the virgin coconut oil industry but is discarded as waste that can cause environmental pollution. Therefore, an attempt has been made to develop a valueadded product from the by-products (Aduja et al, 2012) by drying the SCM using spray-drying (Duangchuen et al, 2021), drum-drying, or freeze-drying to make SCM powder (Naik et al, 2013). The SCM can be made into a drink, such as UHT SCM (Rainis et al, 2016) or can be made into yogurt (Saha et al, 2014), or coconut curd (Manoj Kumar et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water

Jermwongruttanachai

Pathaveerat

Noypitak

2021

J. Food Process. Preserv.

Self Cite

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This study investigated the effect of temperature on the thermal denaturation of skimmed coconut milk which is the residue of the virgin coconut oil extraction industry to produce a new product, coconut meat water. Skimmed coconut milk is a waste product that is expensive to dispose. The thermal denaturation of protein was applied to skimmed coconut milk to obtain coconut meat water and protein sludge.The optimum conditions were at 100°C for 10 min which had a significant effect on the amount of protein sediment. The separated coconut meat water was sterilized and stored which were analyzed the properties. The results indicated that the color (L* and a* values) decreased over time. The pH and total soluble solids content were 6.19-6.29 and 5.0-5.1°Brix, respectively. No microorganisms were detected.The nutrients identified included potassium, magnesium, and phosphorus. Consumer sensory testing using a 9-point hedonic scale indicated the product was in the range of 6.45-6.92 which was acceptable. Practical applicationsThe study focused on the utilization of skimmed coconut milk (a residue of the virgin coconut oil extraction industry) to produce a new product. The developed sterilized coconut meat water has high nutritional value, good sensory quality, and low raw material cost. The technology to produce this product is simple and accessible to smallscale manufacturers. The sterilized coconut meat water could be used as a valuable new beverage product with a taste similar to commercial coconut water.

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Effect of Spray Drying Air Temperature to the Changes of Properties of Skimmed Coconut Milk Powder

Cited by 6 publications

References 16 publications

Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil

Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water

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