Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties

Goula, Athanasia M.; Adamopoulos, Konstantinos G.

doi:10.1016/j.jfoodeng.2004.02.031

Cited by 226 publications

(129 citation statements)

References 17 publications

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“…In fact, the particles with lower moisture content are less sticky than the particles with high moisture content. This will result in more narrow interspaces among particles, thereby reducing bulk density (Goula & Adamopoulos, 2005). Similar observation was also reported by Gong, Zhang, Mujumdar, and Sun (2007) for bayberry powder.…”

Section: Bulk Densitysupporting

confidence: 80%

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Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (T g ) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (T g ) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product.

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Section: Bulk Densitysupporting

confidence: 80%

“…8a,b). This could be related to the lower moisture content of the creamer containing higher contents of inulin and maltodextrin (Goula & Adamopoulos, 2005). It should be noted that the addition of maltodextrin to the creamer formulation could improve its particle crust, thus enhancing its solubility (Desai & Park, 2004) (see Fig.…”

Section: Morphologymentioning

confidence: 99%

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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“…Goula, Adamapoulos (2005) using dehumidified air and compressed air flow rate obtained smaller values (0.50-0.37) for this same product.…”

Section: Resultsmentioning

confidence: 68%

Influence of spray drying conditions on the physical properties of dried pulp tomato

Souza¹,

Borges²,

Magalhães

et al. 2009

Ciênc. Tecnol. Aliment.

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“…in the following pairs of experiments: 3,5 and 4,6) reveals that a lower bulk density was observed in those samples which were dried using GA in comparison to those dried with MD. As shown in the Table 1, GA/honey mixtures had higher viscosity than MD/honey, which could lead to the production of larger droplets and particles, and this parameter is known to be negatively correlated with the bulk density: as typically, bulk density increases upon particle size decrease [Goula & Adamopoulos, 2005;Grabowski et al, 2006].…”

Section: Powders Loose and Tapped Bulk Densitymentioning

confidence: 99%

Spray Drying of Honey: The Effect of Drying Aids on Powder Properties

Samborska¹,

Gajek²,

Kamińska-Dwórznicka³

2015

Pol. J. Food Nutr. Sci.

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The aim of this study was to investigate the possibility of honey spray drying with addition of maltodextrin and gum Arabic as drying agents. The infl uence of the concentration of the solution subjected to drying, the type and content of the drying agents upon the physical properties of obtained powders was examined. An attempt was undertaken to obtain powder with a honey content of more than 50% d.b. Spray drying of multifl oral honey with the addition of maltodextrin and gum Arabic was carried out at inlet air temperature of 180°C, feed rate of 1 mL/s and rotational speed of a disc atomizer of 39,000 rpm. The properties of obtained powders were quantifi ed in terms of moisture content, bulk density, Hausner ratio, apparent density, hygroscopicity and wettability. Using gum Arabic it was possible to obtain a product with a higher content of honey (67% solids) than in the case of maltodextrin (50% d.b.). However, the powders obtained with gum Arabic were characterised by worse physical properties: higher hygroscopicity and cohesion, and longer wetting time.

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Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties

Cited by 226 publications

References 17 publications

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Influence of spray drying conditions on the physical properties of dried pulp tomato

Spray Drying of Honey: The Effect of Drying Aids on Powder Properties

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