Spray Drying of Roselle (<i>Hibiscus sabdariffa</i> L.) Extract

Al-Kahtani, Hassan A.; Hassan, Bakri H.

doi:10.1111/j.1365-2621.1990.tb01601.x

Cited by 99 publications

(69 citation statements)

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“…In the spray-drying method, the air temperature, moisture, and speed as well as the behaviour and residence time of a droplet during drying have an important influence on the above-mentioned powder properties [10,11,13]. However, many of these properties are closely associated with SSA, which is normally affected by the particle size and the presence of pores [2,14,21]. Thus, in spray drying there are some general trends.…”

Section: −1mentioning

confidence: 99%

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Structure and attribute modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure drop) technology

Mounir

Schuck

Allaf

2010

Dairy Sci. Technol.

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-Expanding the texture of granules can generally completely modify the functional behaviour of powder. The present study aimed to identify granule structure and quality attribute modifications of spray-dried skim milk powders after an instant controlled pressure-drop (DIC) treatment, which might be considered as a texturing stage inserted in a classic spray-drying process. Two versions of DIC, high air pressure (HAP-DIC) and low steam pressure (STEAM-DIC), were alternatively used. Response Surface Method experimental design was achieved with DIC pressure, treatment time, and moisture content as independent variables. The analyses of the technological, physical, and structural properties of untreated and DIC-textured powders were carried out and considered as response dependent variables. The results illustrated that whatever the type of DIC, the optimized DIC treatment implied a controlled increase in porosity, interstitial air volume, and compressibility, as well as specific surface area and reconstitution aptitude.spray-dried powder / instant controlled pressure drop / bulk density / compressibility / porosity / solubility Résumé -Structure et modifications des propriétés d'une poudre de lait écrémé obtenue par atomisation après traitement par détente instantanée contrôlée (DIC). En raison d'un impact évident de l'expansion des granules sur le comportement fonctionnel des poudres, la présente étude visait à quantifier les modifications des caractéristiques d'une poudre de lait écrémé obtenue par atomisation classique générées par texturation par détente instantanée contrôlée (DIC). Deux versions de la technologie DIC ont alternativement été utilisées : la première par haute pression d'air (HAP-DIC) et la deuxième par faible pression de vapeur (STEAM-DIC). La poudre a subi une réhumidification par pulvérisation contrôlée. La méthode des plans d'expériences a été adoptée avec comme variables indépendantes la pression de la DIC, la durée du traitement et la teneur en humidité. L'analyse de la poudre non traitée et des échantillons différemment texturés par DIC a conduit à la quantification de diverses propriétés technologiques, physiques et structurelles considérées comme variables dépendantes dans la méthodologie de surface de réponse ainsi adoptée. Les résultats ont montré que quelle que soit la version adoptée, le traitement optimisé DIC impliquait une augmentation maîtrisée de la porosité, du volume interstitiel de l'air et de la compressibilité, ainsi que de la surface spécifique et des aptitudes à la reconstitution. La DIC pourrait ainsi être éventuellement considérée comme une étape de texturation à insérer dans une opération de séchage par atomisation.poudre de lait / détente instantanée contrôlée / masse volumique apparente / compressibilité / porosité / solubilité

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Section: −1mentioning

confidence: 99%

“…A final stage of drying (or "secondary" drying) takes place in a fluid bed or in a series of such beds, allowing powder to achieve a moisture content of about 4% db. On the other hand, the specific surface area (SSA) strictly depends on granulometry when the granule structure is compact; the only way to increase the SSA to > 200 m 2 …”

Section: Introductionmentioning

confidence: 99%

Structure and attribute modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure drop) technology

Mounir

Schuck

Allaf

2010

Dairy Sci. Technol.

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“…The difference in the densities of powders produced by conventional spray dryer and VSD might be related to particle size (Table 2). Smaller particles result in higher apparent density, since the agitation performed during the analysis tends to minimize the spaces between the particles, forcing the powder to occupy smaller volumes (Al-Kahtani & Hassan, 1990). Furthermore, according to , the greater apparent density is associated with a lower moisture content, once wetter particles may result in not fully dried agglomerates, and larger than the particles, resulting in a lower apparent density.…”

Section: Apparent Density and Particle Size And Size Distributionmentioning

confidence: 99%

Assessment of differences between products obtained in conventional and vacuum spray dryer

et al. 2016

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In this work, an experimental unit of a vacuum spray dryer was built. This prototype attempted to combine the advantages of freeze-drying (drying at low temperatures due to vacuum) and spray drying (increase of surface area aiming the improvement of heat transfer efficiency). Maltodextrin solutions were dried in the vacuum operated equipment and in conventional spray dryer. The vacuum spray dryer system allowed obtaining powder at low temperatures due to the lowering of pressure conditions (2-5 kPa) inside the drying chamber. The products obtained in the two systems were characterized and compared for particle size distribution, moisture content, water activity, bulk density and solubility in water. The processes yields were also evaluated and compared. The vacuum spray dryer system allowed the production of larger, more soluble and less dense particles than those obtained in the conventional configuration of the equipment, resulting in drier and, therefore, with lower water activity particles. Thus, the use of the vacuum spray dryer as a drying technique may be an alternative for the production of powder rich in thermosensitive compounds.Keywords: thermosensitive compounds; vacuum spray dryer; vacuum; maltodextrin.Practical Application: Drying of powder rich in thermosensitive compounds in dryers type spray dryers.

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“…Nevertheless, Hibiscus sabdariffa anthocyanins are unstable during the heat treatments, therefore studies on drying process conditions are requested in order to achieve the best stability of the final product [10]. The obtaining of Roselle powder through spray drying is an important alternative method for the use of the calyces [11][12][13]. The dehydrated products then can be added easily to other foods to improve their storage, transportation and shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Temperature on the Spray Drying of Roselle Extracts (Hibiscus sabdariffa L.)

González-Palomares¹,

Estarrón‐Espinosa

Gómez-Leyva³

et al. 2008

Plant Foods Hum Nutr

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The effect of the drying temperature on the volatile components and sensory acceptance of the Roselle (Hibiscus sabdariffa) extract in powder was investigated. The Roselle extraction was carried out by maceration with 7 L of 30% ethanol (v/v), 560 g of fresh Roselle calyces for 168 h. The Roselle extracts were spray dried at different temperatures 150, 160, 170, 180, 190, 200 and 210 degrees C, giving different outlet values about yield and final moisture. The volatile compounds in Roselle extract and dried samples were performed using needles of solid phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS HP-5890). Twenty volatile compounds were identified in the extracts among them terpenoids, esters, hydrocarbons and aldehydes. Fourteen volatile compounds were identified in the powder sample, but only ten were present in the Roselle extract. This indicates that some compounds were lost and some others were generated due to a degradation process. An acceptability sensory analysis showed that the best powder sample was the Roselle extract dehydrated using temperature between 190 degrees C and 200 degrees C (p<0.05). There was not statistically significant difference in the pH of Roselle extracts ranging from 3.4 to 3.9. It was concluded that the spray drying temperature of the Roselle extracts has an effect on the volatile compounds losses.

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Spray Drying of Roselle (Hibiscus sabdariffa L.) Extract

Cited by 99 publications

References 3 publications

Structure and attribute modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure drop) technology

Structure and attribute modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure drop) technology

Assessment of differences between products obtained in conventional and vacuum spray dryer

Effect of the Temperature on the Spray Drying of Roselle Extracts (Hibiscus sabdariffa L.)

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