Spray Drying of Ginger and Physical and Micro Structural Properties of Spray Dried Ginger Powder - An Advance Food Material

Amunugoda P.N.R.J,Thilina Dananjaya G.W,Silva A.M.C.U,Gunawardane K.V.T,Pitipanaarchchi R,De Silva A.B.G.C.J

doi:10.34256/famr2022

Amunugoda P.N.R.J, Thilina Dananjaya G.W + Show 4 more

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https://doi.org/10.34256/famr2022

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Abstract

The objective of this work was to optimize the spray drying of ginger juice using maltodextrin and to investigate the effect of carrier agent on physical and micro-structural properties of spray dried ginger powder. A laborator ypilot scale spray dryer was employed for spray drying process and commercial maltodextrin was used as carrier agents. Ginger powder obtained under optimized condition of maltodxtrin concentration and 165oC inlet temperature was evaluated for moisture content, water activity, particle size distribution, bulk density, true density, porosity, wettability flowability, dispersibility, and powder morphology. Micro-structural analysis revealed powder particles of various sizes and shapes however properties were within the desired range. Spray dried ginger powder can be used as natural ginger flavouring. Optimized spray drying parameters and powder properties pave the way for testing high sticky food material and mixing of different spray dried powders by surface modification for more advance powder processing.

Highlights

The purpose of perishables drying is to produce stable and handled powders from the juice, which reconstitute rapidly to a quality product resembling the original juice
The essential oil consists of monoterpenes and sesquiterepenes, which contributes to the characteristics flavour of ginger and the more volatile oleoresins, is responsible for the pungent flavour of ginger, a source of anti-oxidant [5]
Spray drying parameters such as inlet temperature, air flow rate, feed flow rate, atomizer speed, types of carrier agent and their concentration can be controlled to obtain desired characteristics in the final products such as particle size, bulk density, moisture content, yield and hygroscopicity in spray dried foods The wall material or drying agent is commonly used in order to avoid these technological problem and the selection of suitable carrier depends on the desired physicochemical properties and final application of the powdered product (Fernandes et al 2016), High hygroscopicity and thermoplastic nature of sugar enriched powders show the problems of adhesion to dryer walls, difficult to handling and caking [6]

Summary

Introduction

The purpose of perishables drying is to produce stable and handled powders from the juice, which reconstitute rapidly to a quality product resembling the original juice. Spray drying belongs to the rather complex multiphase convective drying process which involves the atomization of droplets of emulsions, particle transport, evaporation of droplets as well as the interaction between particles and/or droplets and/or dryer walls [1] Spray drying parameters such as inlet temperature, air flow rate, feed flow rate, atomizer speed, types of carrier agent and their concentration can be controlled to obtain desired characteristics in the final products such as particle size, bulk density, moisture content, yield and hygroscopicity in spray dried foods The wall material or drying agent is commonly used in order to avoid these technological problem and the selection of suitable carrier depends on the desired physicochemical properties and final application of the powdered product (Fernandes et al 2016), High hygroscopicity and thermoplastic nature of sugar enriched powders show the problems of adhesion to dryer walls, difficult to handling and caking [6]. The stickiness of these powders is related to low glass transition temperature (Tg) of low molecular weight sugars

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