Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate

Karaça, Aslı Can; Güzel, Önder; Ak, Mehmet M

doi:10.1002/jsfa.7110

Cited by 61 publications

(40 citation statements)

References 24 publications

(80 reference statements)

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“…The product stickiness in the drying chamber is the preeminent cause for the decreased powder recovery percentage …”

Section: Resultssupporting

confidence: 92%

“…The product stickiness in the drying chamber is the preeminent cause for the decreased powder recovery percentage. 55 The raised air temperature (from 100°C to 160°C) increases the powder recovery percentage from 11.00 to 23.65%. These observations were in agreement with those of Bilancetti et al, 12 Muzaffar et al, 44 Bazaria et al, 56,57 and Mahdi et al 58 However, operating under a decreased air temperature did not allow for a powder collection along the drying chamber, as reported by Alamilla-Beltran et al 59 At higher drying temperatures, heat and mass transfer are more effective.…”

Section: Powder Recoverymentioning

confidence: 99%

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Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

Gouaou

Shamaei

Koutchoukali

et al. 2018

Asia-Pacific J Chem Eng

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For an efficient production of spray‐dried fine powders having controllable properties (size, size distribution, and morphology), finding suitable operating conditions and an appropriate initial composition of the fluid material is important. For this purpose, a suspension device is employed to investigate the drying kinetics of a single droplet of hydroxypropylated pea starch (HPS). In the current work, the effect of the drying air temperature (80–160°C) and of the initial solid content of the agent (15–30%w/w) on the drying kinetics, shrinkage, and locking point of a single droplet was systematically investigated to acquire the optimal conditions required for producing HPS powder using a pilot‐scale spray dryer. In addition to the previously mentioned parameters, the atomization pressure effect (2–3 bars) on the spray‐drying process yield, thermal efficiency, and final powder properties were also considered. A laboratory‐scale X‐ray microtomograph and a camsizer‐XT were employed for the acquisition of three‐dimensional images and surface morphology of single dried particles and spray‐dried powder, respectively. Hollow particles were obtained in all single droplet experiments. The drying kinetic study results were supported by those obtained by the spray drying of HPS. An increased temperature of the drying air and the initial solid content of the solution results in higher powder recovery, lower residual moisture content, and larger particle size. Otherwise, the final particles are larger at a decreased atomization pressure. The optimized parameters for the high spray‐drying process yield (24.54%; 3 bars, 140°C, 25 wt%) and better powder homogeneity (span = 2.31; 3 bars, 140°C, 20 wt%) were defined. A mixture of particle morphologies was observed among the different final powders. A broken shell corresponding to rigid particles was obtained at a drying temperature of 140°C and an initial solid content of 25 wt%. A nonbroken particle refers to a pliable particle that corresponds to inflated and collapsed particles dried at high and low drying temperatures.

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“…The product stickiness in the drying chamber is the preeminent cause for the decreased powder recovery percentage …”

Section: Resultssupporting

confidence: 92%

Section: Powder Recoverymentioning

confidence: 99%

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

Gouaou

Shamaei

Koutchoukali

et al. 2018

Asia-Pacific J Chem Eng

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“…A similar observation was made in the case of amla and Cagaita juice powders pointing to a concentration effect of the carrier on the properties of the final products [45,46]. Previously, Daza et al [39] and Tonon et al [47] indicated a strong influence of the type of carrier on the retention of total polyphenolic compounds in acai and Cagaita juice powders. In the current study, powders obtained from the formulation containing maltodextrin had better retention of TPC after freeze-drying when compared to powders with inulin and maltodextrin-inulin.…”

Section: Chemical Propertiessupporting

confidence: 69%

“…The content of total polyphenolic compounds (TPC) determined by the spectrophotometric method in cranberry cv. Pilgrim was 120 mg/100 g [39]. In the present study, the TPC content ranged from 127.7 up to 354.1 mg GAE/100 g DM for powders obtained using 35% maltodextrin and 15% maltodextrin after freeze-drying.…”

Section: Chemical Propertiesmentioning

confidence: 45%

“…Contrary to freeze-drying, the highest a w was indicated when inulin was added into the juice formulation before spray-drying (on average, a w = 0.075) when compared to powders gained with maltodextrin (on average, a w = 0.055). The results obtained were approximately four times lower when compared to cherry powders with the addition of a similar concentration of maltodextrin [39]. This pointed to a strong influence of the juice composition of the quality of the final products.…”

Section: Concentration Of Carriermentioning

confidence: 86%

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The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

Michalska-Ciechanowska

Majerska

Brzezowska

et al. 2020

ChemEngineering

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Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

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Fortification of milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe

Sithu Rameshbabu,

Rangarajan,

Manjare

2024

Food Science & Nutrition

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Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce “Feni,” an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters.

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Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate

Abstract: Spray-dried sour cherry powder with high yield (>85%) and high Tg (60 °C) was obtained using the following conditions: 150 °C inlet temperature, 30% pump setting, 25% sour cherry content and maltodextrin DE12 as carrier.

Cited by 61 publications

References 24 publications

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

Fortification of milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe

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