Evaporation and Drying

Smith, P.G.

doi:10.1007/978-1-4419-7662-8_12

Cited by 5 publications

(4 citation statements)

References 1 publication

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“…Drying technology is mostly used for food preservation, as minimization of moisture content in food products inhibits microbial growth. However, drying can also be used to improve the physical properties of a product (Smith, 2011), for instance, spray drying is used to dry liquid food and form a powder product. Among the different types for dryers utilize by food industry, pneumatic drying, spray drying, drum drying, tray drying, and freeze drying are applied in formulation.…”

Section: Food Powders/solid Extractsmentioning

confidence: 99%

A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

Moreno-González

Ottens

2021

Food Bioprocess Technol

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Food side streams contain useful compounds such as proteins, sugars, polyphenols, and amino acids that might get discarded during processing. The concentration of these components may be low (e.g., fruit side streams are mainly composed by water, around 90%, while polyphenol content in rapeseed meal is less than 3% dry weight) and therefore effective separation techniques should be evaluated. The aim of this review is to identify the different process steps (like pretreatment, volume reduction, phase change, solid removal, purification, and formulation) required to recover high-value products from agri-food residues. It reviews different plant-based byproducts as sources (cereal bran, fruit pomace, oilseed meals, fruit wastewater) of valuable compounds and discusses the relevant technologies required for processing (such as extraction, adsorption, crystallization, drying, among others). A structured approach to design recovery processes presented focused on high purity products. This work demonstrates that multiple high-value products can be recovered from a single agri-food side stream depending on the processing steps and the origin source (strong and soft structures and wastewater).

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Section: Food Powders/solid Extractsmentioning

confidence: 99%

A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

Moreno-González

Ottens

2021

Food Bioprocess Technol

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“…Membrane processes can also supplement water removal operations in concentrating active food ingredients (Pabby, Rizbi, & Sastre, 2015). In contrast with thermal evaporation and drying, membrane separation prevents the damage or loss in food product quality (Brennan, 2012;Smith, 2011); and consumes less energy as these do not rely on phase-change water removal mechanisms (Madaeni & Zereshki, 2010). More importantly, commercial membranes developed to date have high rejection efficiencies, allowing the recovery of reusable water for ancillary plant operations to reduce freshwater consumption and wastewater generation Wisniewski, Laurio, Slater, & Savelski, 2020).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of vibratory shear‐enhanced nanofiltration in the preconcentration of coffee extracts for soluble coffee manufacturing

Laurio

Yenkie

Eusebio

et al. 2021

J Food Process Engineering

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A semi-empirical model was applied to evaluate the performance of a vibratory nanofiltration (NF) system, using 150-Da TS80 NF membrane, for the preconcentration of coffee extracts in soluble coffee processing. The effects of transmembrane pressure (TMP), feed concentration, and module vibration on flux enhancement were correlated with membrane surface concentrations and fouling resistances under steady state operation. Vibratory shear thinned the boundary layer and increased the mass transfer coefficient of the solvent (water) by a factor of 3.5.Membrane surface concentrations and fouling resistances reduced by 60% compared with crossflow (CF) NF operation. These reductions enhanced permeate fluxes by about 2-3 times that of CF operation, with low flux decline. Feed concentration and TMP promoted polarization more than the negative effect of vibration. Osmotic pressure resistances were dominant under low feed concentrations and TMP. However, concentration polarization resistances exceeded osmotic pressure resistances as TMP and feed concentrations were increased. Real rejections relative to membrane surface chemical oxygen demand (COD) were above 0.99, indicating the potential of the operation to recover permeate that is reusable for ancillary plant operations.Overall, the experimental and theoretical permeate fluxes and CODs were in reasonable agreement, indicating the reliability of the model. Practical ApplicationsVibratory membrane processes alleviate the issues on membrane fouling that is advantageous when integrated into food and beverage processes. Its application as a coffee extract preconcentration alternative to thermal evaporation opens opportunities for sustainable soluble coffee production that can be adapted in other food and beverage industries. However, the unique dynamic nature of the vibratory membrane system challenges conventional approaches for understanding and predicting the mechanisms of the process. This gap limits the overall transferability of the technology to broader industry sectors. The semi-empirical resistance-in-series model developed in this study correlates the important factors with the vibratory NF performance based on fundamental concepts: concentration polarization, osmotic

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“…During concentration, color and flavor are preserved by the reduced pressure, which lowers the concentration temperature (Barringer 2004;Smith 2011). At each successive effect, the juice is heated to 48-82C by using vapor collected from later effects to conserve energy.…”

Section: Introductionmentioning

confidence: 99%

“…At each successive effect, the juice is heated to 48-82C by using vapor collected from later effects to conserve energy. During concentration, color and flavor are preserved by the reduced pressure, which lowers the concentration temperature (Barringer 2004;Smith 2011).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Solid-Liquid Separation (SLS) and Vacuum Concentration of Tomato Juice

Sumonsiri

Barringer

2012

Journal of Food Processing and Preservation

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Hot break, cold break and commercially canned tomato juice was concentrated by vacuum concentration and solid‐liquid separation (SLS). Tomato products from vacuum concentration had higher soluble solids than those from SLS because of loss of soluble solids into the filtrate. Most volatile levels in vacuum concentration greatly decreased initially then remained constant during further concentration. In SLS, volatile levels linearly decreased with increasing concentration so SLS had greater retention of volatile compounds than vacuum concentration. Viscosity of the rediluted samples decreased with concentration, except in the hot break and commercial samples from SLS, which maintained the same viscosity. Samples from SLS were close to the original color while vacuum concentration was redder due to heat‐induced Maillard browning. Vitamin C decreased during concentration with greater loss during SLS than vacuum concentration. SLS consumed 45 times less electric power energy than vacuum concentration, which also needed water for creating vacuum conditions. Practical Applications Solid‐liquid separation (SLS) is a new technology for dewatering products, such as concentration of tomato juice. SLS does not need heat to concentrate the product; therefore, the processor may be able to reduce energy consumption while better preserving flavor and viscosity of the product.

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Evaporation and Drying

Cited by 5 publications

References 1 publication

A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

Mathematical modeling of vibratory shear‐enhanced nanofiltration in the preconcentration of coffee extracts for soluble coffee manufacturing

Comparison of Solid-Liquid Separation (SLS) and Vacuum Concentration of Tomato Juice

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