Food Powders Properties and Characterization

Ermiş, Ertan

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

Cited by 5 publications

(3 citation statements)

References 5 publications

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“…Quality characteristics of food powder are strongly depending on the drying method, dryer type, process conditions, and drying agent. In order to the functional, economical, and commercial considerations of the food powders, the powder properties, such as particle properties (particle size, shape, distribution and density and morphological properties), bulk properties (bulk and tapped density, flowability, stickiness), and reconstitution properties (sinkability, dispersibility, wettability, and solubility) have to be determined (Figure 3) (Çalıs¸kan Koç & Dirim, 2018;Ermis¸, 2021). Particle properties refer to Kubbutat et al (2021) the properties of a single particle such as size, shape, surface structure, density, and hardness.…”

Section: Powder Propertiesmentioning

confidence: 99%

“…Particle properties refer to Kubbutat et al (2021) the properties of a single particle such as size, shape, surface structure, density, and hardness. Particle distribution refers to the distribution of the particle's size, while morphology is defined as the evaluation of properties by the form of an object (Ermis¸, 2021). It is important to determine the bulk density of the powder products in terms of determining the amount of powder product that can be put into the packaging material with a certain volume, grinding quality of the final product and showing that the product is dried to the desired moisture content.…”

Section: Powder Propertiesmentioning

confidence: 99%

“…Tapped density gives information about how much powders can be compressed in bulk form (Barbosa-Canovas & Juliano, 2005). The flowability of powder products is related to their free-flowing ability (Ermis¸, 2021). The term reconstitution means that the dried foods regain their original form by keeping the lost water in an environment containing a high amount of water (Masters, 1991).…”

Section: Powder Propertiesmentioning

confidence: 99%

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Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Koç

Tekgül

Yüksel

et al. 2022

J Surfact & Detergents

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Foam-mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam-mat drying can be used to obtain high-quality powders from fruit juices and other heat-sensitive food products which are difficult to dry using traditional drying techniques. In foam-mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost-effectiveness, and improved product quality, foam-mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam-mat drying along with its cost economics and industrial potential.

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Section: Powder Propertiesmentioning

confidence: 99%

Section: Powder Propertiesmentioning

confidence: 99%

Section: Powder Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Koç

Tekgül

Yüksel

et al. 2022

J Surfact & Detergents

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Nanotechnologies in agricultural engineering: practice and prospects

et al. 2020

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The use of powdered concentrates increases the digestibility of feed components by the animal body. The biological activity of organic products increases due to the intensification of the process of useful substances extraction from them. The scientific basis for the formation of nanotechnologies is system effects, as well as features of physical, mechanical and biochemical phenomena that occur in powdered materials at the atomic and molecular levels and provide a synergistic effect. Using modern analytical tools in the field of nanoparticle research, a method for conducting search experiments has been developed, which provides for the possibility of studying the transformations occurring in the deep layers of substances and trace elements. Fine fractions participate in the formation of the structure of the final product, act as its leavening agents and sweeteners, as well as absorbers of excess moisture contained in raw materials. Hypersonic grinding using quantum aerogravity technology has shown the applicability, scientific and technical significance and prospects of this direction in the development of the powder industry.

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Impact of the agglomeration process on the flow, reconstitution, and antioxidant properties of an Andean berry powder mix

Bedoya

Rodríguez

et al. 2022

JBR

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BACKGROUND: There is consumer interest in berries due to their nutritional properties, especially biologically active compounds. Spray drying technologies improve products stability and shelf life, and the agglomeration process subsequently enhances powder instantaneousness and flow properties. OBJECTIVE: The aim was to evaluate the effect of the fluidized bed agglomeration process on flow, reconstitution, and antioxidant properties of cape gooseberry, strawberry, and blackberry powder mix obtained by spray drying and a water and vitamin C binding solution. METHODS: A face-centered central composite design with 15 experiments was used; independent variables were fluidization temperature (T), binder solution atomization pressure (P), and process time (t), while dependent variables were moisture, solubility, wettability, particle size, antioxidant capacity, total phenols, Vit. C, β-carotenes (β-car), and total anthocyanins. RESULTS: The best process conditions from experimental optimization were T = 70 °C, P = 1.1 bar, and t = 29.1 min. This agglomerated product had low moisture values, good solubility, and 0.5 min wettability; the values for Vit. C = 246.4±3.4 mg/100 g db, β-car = 4.0±0.5 mg/100 g db, and total anthocyanins = 230.7±3.0 mg C3G/100 g db were noteworthy. CONCLUSIONS: An agglomerate berry-based powder product was obtained with 100% Vit. C RDA (Recommended Dietary Allowances) and 15% vitamin A RDA. Flow and instantaneousness properties of the agglomerated powder also significantly improved with the applied process.

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Food Powders Properties and Characterization

Cited by 5 publications

References 5 publications

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Nanotechnologies in agricultural engineering: practice and prospects

Impact of the agglomeration process on the flow, reconstitution, and antioxidant properties of an Andean berry powder mix

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