New methods to assess water diffusion in amorphous matrices during storage and drying

Gianfrancesco, Alessandro; Vuataz, Gilles; Mesnier, Xavier; Meunier, Vincent

doi:10.1016/j.foodchem.2011.06.058

Cited by 16 publications

(10 citation statements)

References 14 publications

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“…Drying curves of air drying and vacuum foam drying (Figure ) showed a similar progression with a characteristic bend in drying velocity at about 8% to 11% w.b, most likely representing the moisture range where the material state is moving towards glass transition. Near glass transition the material viscosity increases over several magnitudes, abruptly limiting the diffusion rate of residual water (Gianfrancesco and others ). The total drying duration differed for both methods by 3% to 7%.…”

Section: Resultsmentioning

confidence: 99%

Preparation of High‐Grade Powders from Tomato Paste Using a Vacuum Foam Drying Method

Sramek

Schweiggert

Kampen

et al. 2015

Journal of Food Science

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We present a rapid and gentle drying method for the production of high-grade tomato powders from double concentrated tomato paste, comparing results with powders obtained by foam mat air drying and freeze dried powders. The principle of this method consists of drying tomato paste in foamed state at low temperatures in vacuum. The formulations were dried at temperatures of 50, 60, and 70 °C and vacuum of 200 mbar. Foam stability was affected by low serum viscosity and the presence of solid particles in tomato paste. Consequently, serum viscosity was increased by maltodextrin addition, yielding optimum stability at tomato paste:maltodextrin ratio of 2.4:1 (w/w) in dry matter. Material foamability was improved by addition of 0.5% (w/w, fresh weight) egg white. Because of solid particles in tomato paste, foam air filling had to be limited to critical air volume fraction of Φ = 0.7. The paste was first pre-foamed to Φ = 0.2 and subsequently expanded in vacuo. After drying to a moisture content of 5.6% to 7.5% wet base (w.b.), the materials obtained were in glassy state. Qualities of the resulting powders were compared with those produced by freeze and air drying. Total color changes were the least after vacuum drying, whereas air drying resulted in noticeable color changes. Vacuum foam drying at 50 °C led to insignificant carotenoid losses, being equivalent to the time-consuming freeze drying method. In contrast, air drying caused lycopene and β-carotene losses of 18% to 33% and 14% to 19% respectively. Thus, vacuum foam drying enables production of high-grade tomato powders being qualitatively similar to powders obtained by freeze drying.

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Section: Resultsmentioning

confidence: 99%

Preparation of High‐Grade Powders from Tomato Paste Using a Vacuum Foam Drying Method

Sramek

Schweiggert

Kampen

et al. 2015

Journal of Food Science

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“…1b. Such behavior could be explained by increasing material viscosity near the glass transition temperature that abruptly increases material resistance to water diffusion (Gianfrancesco et al 2012). The summary of all drying parameters of honey powders is given in Table 2.…”

Section: Vacuum Drying In a Foamed Statementioning

confidence: 99%

Preparation of High-Grade Powders from Honey-Glucose Syrup Formulations by Vacuum Foam-Drying Method

Sramek

Woerz

Horn

et al. 2015

Journal of Food Processing and Preservation

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This article presents rapid and gentle-drying method for the preparation of highgrade honey powders from honey-glucose syrup formulation. The honey invertase was used as a marker of final product quality. Honey-glucose syrup ratio was 0.55:0.45 w/w; 1% whey protein isolate was added as surfactant. Drying of honeyglucose syrup formulation was carried out in the foamed state. The material was pre-foamed to an initial air volume fraction of 0.25-0.30, subsequently expanded in vacuo to 0.65-0.70. Drying trials were performed at a vacuum level of 100 mbar in a temperature range of 40-60C chosen in accordance with invertase degradation kinetic data. Powders that were vacuum foam dried at 40C and 50C showed insignificant invertase loss and thus similar quality to powders obtained by the much more time-consuming freeze-drying method. Furthermore, the powders proved very stable as no powder caking was observed after 6 months of storage at ambient conditions. PRACTICAL APPLICATIONSThe vacuum foam-drying method presented in our study is suitable for the preparation of high-grade honey powders for premium products in pharmaceutical or dietary supplements. As a result of gentle-drying conditions, i.e., low temperature and reduced pressure, there is a high retention of valuable thermo-and oxidativesensitive nutrients, indicated by the high residual invertase activity in the dried powders. Regarding the retention of valuable nutrients, this method is comparable with freeze drying, which is currently used in pharmaceutical applications, but vacuum foam drying is faster and less expensive. The composition of the honey formulation also facilitates good powder storage stability.

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“…For amorphous sugar or carbohydrate solutions the drying rates (and the diffusion coefficients) decreases with an increase in the molecular mass of carbohydrates [4][5][6][7][8][9]14,15]. The molecular mass of the simulated lemon juice is much smaller than that of maltodextrin.…”

Section: Resultsmentioning

confidence: 99%

“…t: drying time [s], d s :pure solid density [kg/m 3 ], R s :thickness of slab [m], W s : solid weight in the absence of water [kg], A:dr ying area [m 2 ]. Cur ves are fitted cur ves using the following three-parameter equation, X＝exp [(b＋acτ)/(1＋ acτ)][4][5][6][7][8]14,15]. For maltodextrin and sucrose only fitted cur ves are shown for the sake of clarity.…”

mentioning

confidence: 99%

Drying Rates and Desorption Isotherms of Lemon Juice

et al. 2014

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Isothermal drying rates and desorption isotherms of lemon juice were measured and compared with the data for a simulated lemon juice, sucrose, maltodextin and citric acid. The dr ying rates of lemon juice were much lower than the values for the simulated lemon juice and maltodextrin. Equilibrium water contents of lemon juice were much higher than those for other sugars, and similar to the values for the simulated lemon juice and citric acid.

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New methods to assess water diffusion in amorphous matrices during storage and drying

Cited by 16 publications

References 14 publications

Preparation of High‐Grade Powders from Tomato Paste Using a Vacuum Foam Drying Method

Preparation of High‐Grade Powders from Tomato Paste Using a Vacuum Foam Drying Method

Preparation of High-Grade Powders from Honey-Glucose Syrup Formulations by Vacuum Foam-Drying Method

Drying Rates and Desorption Isotherms of Lemon Juice

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