Food Powders Bulk Properties

Koç, Banu; Koç, Mehmet; Baysan, Ulaş

doi:10.1007/978-3-030-48908-3_1

Cited by 5 publications

(7 citation statements)

References 80 publications

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“…The higher bulk density in the AWM powders could be attributed to the morphology of the particles (Figure ). A spherical and more uniform particle shape would reduce the amount of interstitial air between the particles leading to higher bulk density of the powders . Porosity is the volume of the interparticle void between particles, and it affects the bulk density and the flow properties of the powder.…”

Section: Resultsmentioning

confidence: 99%

“…A spherical and more uniform particle shape would reduce the amount of interstitial air between the particles leading to higher bulk density of the powders. 47 Porosity is the volume of the interparticle void between particles, and it affects the bulk density and the flow properties of the powder. In this study, the porosity of the powder particles was not affected by the addition of millet flours as there was no significant difference observed in the porosity values of all the spray-dried powders.…”

Section: Hygroscopicitymentioning

confidence: 99%

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Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix

Nani

Krishnaswamy

2023

ACS Food Sci. Technol.

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Acid whey (AW) has become a significant challenge for the dairy industry because of the large quantity produced and the difficulty in further processing and economical disposal. This study investigated the feasibility of spray drying AW using millet flour as encapsulating wall material and examined the effect of different millet concentrations on the physio-functional properties of the newly developed acid whey millet (AWM) powders. The results showed that the millet flours had a neutralizing effect on AW, which aided the spray drying of AW by increasing the glass transition temperatures, thereby reducing the stickiness of the powders. Millet flours added to AW improved the yield, color, and reconstitution properties of AWM powders. AWM powders had a high concentration of phenolic compounds and exhibited high antioxidant activity. The results from this study indicate that millet flour can be used as a suitable wall material for spray drying AW and developing powders with potential applications as functional food ingredients.

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Section: Resultsmentioning

confidence: 99%

Section: Hygroscopicitymentioning

confidence: 99%

Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix

Nani

Krishnaswamy

2023

ACS Food Sci. Technol.

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“…As a result of the bridge between the particle and the container and the bonding force between the particles, a sticky structure emerges and the flowability decreases. 29 It can be seen in Figure 10 that the optimized CSA7 produced in this study also has a very narrow particle size range. Thus, it shows promise that it can be used as a promising flow aid or anticaking agent.…”

Section: Resultsmentioning

confidence: 77%

“…In addition, an increase in moisture content also increases the strength of the adhesive structure due to the formation of liquid bridges and material flow between particles. As a result of the bridge between the particle and the container and the bonding force between the particles, a sticky structure emerges and the flowability decreases . It can be seen in Figure that the optimized CSA7 produced in this study also has a very narrow particle size range.…”

Section: Resultsmentioning

confidence: 82%

Production and Characterization of Calcium Silica Aerogel Powder as a Food Additive

et al. 2023

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In this study, mesoporous calcium silica aerogels were produced for use as an anticaking food additive in powdered foods. A low-cost precursor (sodium silicate) was used, and calcium silica aerogels with superior properties were obtained with different pH values (pH 7.0 and pH 9.0) by modeling and optimizing the production process. The Si/Ca molar ratio, reaction time, and aging temperature were determined as independent variables, and their effects and interactions to maximize the surface area and water vapor adsorption capacity (WVAC) were evaluated by response surface methodology and analysis of variance. Responses were fitted with a quadratic regression model to find optimal production conditions. Model results showed that the maximum surface area and WVAC of the calcium silica aerogel that was produced with pH 7.0 were achieved at a Si/Ca molar ratio of 2.42, a reaction time of 5 min, and an aging temperature of 25 °C. The surface area and WVAC of calcium silica aerogel powder produced with these parameters were found to be 198 m 2 /g and 17.56%, respectively. According to the results of surface area and elemental analysis, calcium silica aerogel powder produced at pH 7.0 (CSA7) had the best results compared to that produced at pH 9.0 (CSA9). Therefore, detailed characterization methods were examined for this aerogel. The morphological review of the particles was performed with scanning electron microscopy. Elemental analysis was performed via inductively coupled plasma atomic emission spectroscopy. True density was measured in a helium pycnometer, and tapped density was calculated by the tapped method. Porosity was calculated using an equation using these two density values. The rock salt was powdered with a grinder and used as a model food for this study, and CSA7 was added at a rate of 1% by weight. The results showed that adding CSA7 powder to the rock salt powder at a rate of 1% (w/w) improved the flow behavior from the cohesive region to the easy-flow region. Consequently, calcium silica aerogel powder with a high surface area and high WVAC might be considered as an anticaking agent to use in powdered foods.

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“…Bulk properties are an important quality criterion for the powder industry since they are required for packaging and transferring them from one site to another. High bulk density saves transportation and packing expenses while also lowering product oxidation and improving storage stability (Bicudo et al, 2015; Koç et al, 2011; Koç et al, 2021). A lower bulk density also means a larger volume for packaging.…”

Section: Resultsmentioning

confidence: 99%

Hot air‐assisted radiofrequency drying of avocado: Drying behavior and the associated effect on the characteristics of avocado powder

Özbek

Koç

Yanık

et al. 2022

J Food Process Engineering

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Hot air‐assisted radio frequency drying (HA‐RF) was performed to dry avocados and produce avocado powder. An electrode gap of 80 mm and sample thickness of 2 cm were selected as the ideal HA‐RF drying parameters. The HA‐RF drying kinetics were compared with hot air (HA) drying. The HA‐RF drying resulted in a faster and shorter drying process with the higher drying rate than HA drying. HA‐RF drying provided a 100% reduction in drying time (from 180 to 90 min) compared to the HA drying. The quality attributes of avocado powder obtained by HA‐RF drying were also assessed by comparing with HA and freeze‐dried samples. The color values, total phenolic content (TPC), antioxidant activity, porosity, dispersibility, solubility, caking degree, and hygroscopicity were affected by drying methods. The HA‐RF drying resulted in higher TPC (170.91 mg GAE/100 g dw) and antioxidant activity (39.39%) in avocado powder than HA drying (154.74 mg GAE/100 g dw and 30.09%, respectively). On the other hand, freeze‐dried samples had the highest TPC (202.05 mg GAE/100 g dw) and antioxidant activity (52.65%). The HA‐RF‐dried products exhibited the lowest color change (6.49), Carr index (21.43%), Hausner ratio (1.27), and wettability (2.07 s) compared to the HA and freeze dried samples. When all quality characteristics were considered, the HA‐RF drying method was advanced to the other methods, especially in fast drying time, and was found to be the best method for producing avocado powder. Practical Applications This study explored the effect of drying methods (HA‐RF drying and HA drying) on the drying characteristics and quality of dried avocado powder and its comparison with freeze drying. The study showed that HA‐RF drying resulted in a shorter processing time than other drying methods. The HA‐RF‐dried powder quality was comparable to that of a freeze‐dried one.

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Food Powders Bulk Properties

Cited by 5 publications

References 80 publications

Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix

Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix

Production and Characterization of Calcium Silica Aerogel Powder as a Food Additive

Hot air‐assisted radiofrequency drying of avocado: Drying behavior and the associated effect on the characteristics of avocado powder

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