Investigation of suitable spray drying conditions for sugarcane juice powder production with an energy consumption study

Khuenpet, Krittiya; Charoenjarasrerk, Nutcha; Jaijit, Sasarose; Arayapoonpong, Supha; Jittanit, Weerachet

doi:10.1016/j.anres.2015.08.003

Cited by 23 publications

(32 citation statements)

References 19 publications

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“…The moisture content of SP with MD was found to be lower than SP with GA most probably due to the higher initial moisture content of GA than that of MD. Khuenpet and others () reported that GA might have had higher water binding capacity than MD resulting in less moisture evaporation during drying. In addition, the differences between the chemical structure of both carrier agents (GA is a complex heteropolysaccharide with a ramified structure, containing shorter chains and hydrophilic groups) may be resulted in different moisture content of samples (Righetto and Netto ; Du and others ).…”

Section: Resultsmentioning

confidence: 99%

Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

Koç

2017

Journal of Food Science

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The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 °C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 ± 0.2 °Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 °C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 °C/80 to 100 °C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above-mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, β-carotene, chlorophyll, and phenolic compounds retention showed first-order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively.

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Section: Resultsmentioning

confidence: 99%

Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

Koç

2017

Journal of Food Science

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“…An increase in the MD concentration is accompanied by an increase in wetting angle. An explanation for this phenomenon is that due to the high wettability of maltodextrin in water, when the MD concentration is increased, the wettability increased as well (Khuenpet, Charoenjarasrerk, Jaijit, Arayapoonpong, & Jittanit, ; Mishraa, Mishrab, & Mahantaa, ; Nishad, Selvan, Ahmad Mir, & Don Bosco, ). As shown in Figure a,b, a wetting angle of 40° was achieved at a vacuum pressure of 20 kPa, inlet temperatures of 80 °C, and concentration of 6% while a wetting angle of 62° was obtained at a vacuum pressure of 50 kPa, inlet temperatures of 50 °C, and concentration of 4%.…”

Section: Resultsmentioning

confidence: 99%

“…The increase in solubility with the increase in inlet temperature and the decrease in vacuum pressure is attributed to large particle formation and hence fast dissolution. In addition to the emerging of large particles, small dustier particles generally floating on the water are also formed; therefore, an uneven wetting and reconstitution may occur (Figure a,b) (Khuenpet, Charoenjarasrerk, Jaijit, Arayapoonpong, & Jittanit, ; Seth, Mishra, & Deka, ; Lazzare Brites, Meister Meira, Brandelli, & Zapata Noreña, ).…”

Section: Resultsmentioning

confidence: 99%

“…One factor plots of moisture content, effects of: (a) vacuum pressure, (b) inlet temperature, and (c) maltodextrin concentration One factor plots of bulk density, effects of: (a) vacuum pressure and (b) inlet temperature floating on the water are also formed; therefore, an uneven wetting and reconstitution may occur(Figure 10a,b)(Khuenpet, Charoenjarasrerk, Jaijit, Arayapoonpong, & Jittanit, 2016;Seth, Mishra, & Deka, 2017;Lazzare Brites, Meister Meira, Brandelli, & Zapata Noreña, 2016).…”

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confidence: 99%

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Experimental optimization of chicory root (Cichorium intybus L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology

Namavar

Chayjan

Parian

et al. 2018

J Food Process Engineering

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In the present study, we performed a simultaneous optimization of various inlet temperatures, vacuum pressures, and maltodextrin concentrations to produce chicory root inulin extract powder by the novel approach of ongoing ultrasonic vacuum spray drying. To obtain the optimum conditions, we used a central composite face‐centered design of response surface methodology (RSM). Performing this drying approach in a vacuumed drying chamber required lower temperatures compared to the conventional dryers. We used 4–6% (wt/vol) maltodextrin concentrations at inlet temperatures of 50, 65, and 80 °C and vacuum pressures of 20, 35, and 50 kPa and evaluated the following responses: total phenolic content (TPC), total flavonoids concentration (TFC), DPPH radical scavenging capacity, moisture content, bulk density, wettability, and solubility. We found that the highest desirability (0.646) was achieved at an inlet temperature, vacuum pressure, and maltodextrin concentration of 50 °C, 20 kPa, and 4.7%, respectively. Practical applications In this research, we developed an ultrasonic vacuum spray dryer (UVSD) that performs spray drying in a vacuum chamber at lower temperatures than the conventional spray drying. This procedure can be considered as a novel technique to produce powder from the Chicory Root (Cichorium intybus L.) Aqueous Extract. Minimization of the oxidative and thermal stresses during the drying is the main advantage of this process. Drying conditions were optimized by using a central composite face‐centered design of response surface methodology (RSM) to improve the chemical and physical properties of the produced powder. Nutritional and pharmaceutical properties of the chicory root are associated with their special chemical composition such as high levels of polyphenolic compounds. Drying temperature was reduced via controlling the vacuum condition in the drying chamber of the UVSD such that to continuously obtain a powder rich in heat‐sensitive ingredients.

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“…Thus, it is the preferred drying method for some high value materials. Khuenpet et al [22] illustrated that sugarcane juice powder can be manufactured using the spray drying technique. In addition, the specific energy cost will be reduced if the sugarcane juice is concentrated by the evaporator before the spray drying process and also if the powder recovery percentage increases.…”

Section: Introductionmentioning

confidence: 99%

New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making

Khalil¹

2018

WJFST

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The present work was carried out at Giza Agricultural Research Station, Giza Governorate, Egypt, to evaluate using different forms of sweet sorghum syrup for making cake. Two forms of sweet sorghum (Roma variety) juice were used as a sugar replacement with ratio (10, 20, 30 and 40%) for syrup and (25, 50, 75 and 100%) for freeze-dried juice. Results showed that the syrup and freeze-dried juice were rich sources of both sugars and minerals which give its physico-chemical characteristics a wide spectrum of utilization in foods. The chemical properties indicated that the freeze-dried juice contained the highest value of sucrose, glucose, fructose, crude protein, phenols and minerals (K, Ca and Fe) followed by syrup, respectively. Meanwhile freezedried juice product gave the highest value for HMF. The physical properties indicated that the sweetness acceptability and power sweetener were higher in freeze-dried juice than syrup. The colour evaluation indicated that, the degree of browning and darkening is higher increased with syrup followed by freeze-dried juice. In regard to physical properties of cakes prepared with forms of sweet sorghum, the height, volume and specific volume of cake slightly decreased by sugar replacement up to 20% for syrup and 50% for freeze-dried, while the weight had significantly increased. Concerning crust and crumb color, the results indicated that a darker crust and crumb were increased with the increase of substitution levels. So, the cake applications with sweet sorghum forms of syrup are a suitable source for adding color to the cake by previous substitution levels that do not affect the quality. Organoleptically, cake showed insignificant difference between control (sucrose) cake and replacement with syrup (up to 20%) or freeze-dried juices (up to 50%), where it had high scores for crust and crumb color, texture, taste and flavor of cake.

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Investigation of suitable spray drying conditions for sugarcane juice powder production with an energy consumption study

Cited by 23 publications

References 19 publications

Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

Experimental optimization of chicory root (Cichorium intybus L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology

New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making

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