Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties

Fitzpatrick, John J.; Lauwe, Arthur van; Coursol, Maxime; O'Brien, Aibhin; Fitzpatrick, Katie L.; Ji, Junfu; Miao, Song

doi:10.1016/j.powtec.2016.04.036

Cited by 71 publications

(30 citation statements)

References 20 publications

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“…It is evident that, a higher inlet temperature and lower vacuum pressure attribute to large particle formation. Hence, it increases particle size and lower the clumping incidence, by allowing particles or agglomerates to interact with water, and thus lowers the wetting angle and increases wettability (Depalo & Santomaso, ; Seth, Mishra, & Deka, ; Fitzpatrick et al, ; Nishad, Selvan, Ahmad Mir, & Don Bosco, ). An increase in the MD concentration is accompanied by an increase in wetting angle.…”

Section: Resultsmentioning

confidence: 99%

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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Section: Resultsmentioning

confidence: 99%

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

View full text Add to dashboard Cite

show abstract

“…This is a similar method to that described by Fitzpatrick et al (2016) and is based on that reported by Mitchell et al (2015). A 2 L glass beaker with a diameter of 125 mm was filled with 1600 mL of water, as illustrated in Fig.…”

Section: Rate-limiting Regime Mappingmentioning

confidence: 98%

“…The median (d 50 ) of a volume particle size distribution, particle apparent density, poured and tapped bulk densities were measured, as described by Fitzpatrick et al (2016), and these data are provided in Table 2.…”

Section: Powder Particle Size and Densitiesmentioning

confidence: 99%

“…The method used was an extension of the International Dairy Federation (IDF) method (IDF, 1979), and is described by Fitzpatrick et al (2016). The method essentially measures the time for a given mass of powder to sink beneath the water surface, and this time is referred to as the wetting time.…”

Section: Wettabilitymentioning

confidence: 99%

“…To overcome this time limitation, the % wettability was evaluated as defined in equation 1. This consisted of measuring the amount of powder that disappeared from the water surface after 60 minutes, as described by Fitzpatrick et al (2016). This test was applied to evaluate the wetting time of a powder if less than 60 minutes, and the % wettability at 60 minutes for those powders whose wetting time was greater than 60 minutes.…”

Section: Wettabilitymentioning

confidence: 99%

See 2 more Smart Citations

Characterisation of the Wetting Behaviour of Poor Wetting Food Powders and the Influence of Temperature and Film Formation

Fitzpatrick

Salmon

et al. 2017

KONA

Self Cite

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Characterisation of the wettability of five poor wetting food powders was performed using static immersion and contact angle measurements. The effect of temperature (20, 50 and 70 °C) on wettability showed varying effects on the powders. Higher temperatures majorly improved the wettability of chocolate and high fat powders but worsened the wettability of sodium caseinate and milk protein isolate. Rate-limiting regime testing was performed by pouring a fixed mass of powder on to the surface of water in an agitated beaker and visually assessing what was rate-limiting rehydration after 1 minute. The rate limiting regime tended to be floating at lower agitation speeds and dispersed clumps of varying sizes at higher speeds. However, there were major differences observed between the powders. Some of the powders formed strong films at powder/water interfaces, that could act as a barrier to water penetration and wettability. Consequently, force displacement testing was performed on a layer of powder on the water surface to assess the strength of any powder film formed. Some of the powders formed strong films that may in-part explain their poor wetting behaviour and their propensity to form strong clumps that were difficult to disrupt.

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A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei

Sharma,

Nickerson,

Korber

2024

Cereal Chem

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Background and ObjectivesThe aim of this study was to develop a wall material using pea protein isolate and pectin to optimize the encapsulation of Lactobacillus casei by spray drying. Response surface methodology (RSM) and artificial neural network (ANN) were used to analyze the effect of processing parameters.FindingsThe results showed that both RSM and ANN could be used to successfully characterize the experimental data, although ANN demonstrated greater predictive accuracy than RSM due to a higher R2 and lower mean square error (MSE).ConclusionANN was observed to show more suitability than RSM. The encapsulation efficiency (90.7%), yield (45.5%), and wettability (169 s) of spray‐dried probiotic powder obtained under optimal spray drying conditions (inlet air temperature (132°C); feed flow rate (9.5 mL/min) and pea protein isolate concentration (7.1%)) were observed to be not significantly different (p < .05) from predicted values for all three parameters, demonstrating the validity of applied model.Significance and NoveltyIn this study, production technology of vegan base probiotic powder has been developed using mathematical modeling through the spray‐drying method. Therefore, this data can be useful for food processing industries to develop a high‐quality probiotic powder through spray drying.

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Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties

Cited by 71 publications

References 20 publications

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

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

Characterisation of the Wetting Behaviour of Poor Wetting Food Powders and the Influence of Temperature and Film Formation

A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei

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