Production Of Powders Research Articles

Physical and Microbiological Characteristics of Dadih Powder with Different Types and Concentrations of Encapsulated Ingredients

Dadih is one of the buffalo milk preparations that is rich in nutritional content and has the potential to be developed in West Sumatra. This research discusses the drying of dadih to extend the shelf life and maintain the nutritional content contained in the dadih. Dadih is dried to produce a product in the form of dadih powder. This study used food dehydrator drying with different types and concentrations of encapslanes to determine the right type and concentration of encapslanes to maintain the nutritional content and physical appearance of dadih powder. The research design used was a completely randomized design (CRD) with two factors, namely encapsulant type (CMC and Maltodextrin) and encapsulant concentration (0%, 10%, 20% and 30%). The results showed that dadih powder with different encapsulant types and concentrations had a significant effect on LAB viability, taste, and color. The dadih powder product with the addition of 20% maltodextrin gave the results of Total Lactic Acid Bacteria of 1.19 x 104 cfu/ml, the highest LAB viability of 77.01%,. And has organoleptic test results that are preferred by panelists on the color and taste of dadih powder.

Advances in Powder-Filled Mold Processes: A Comprehensive Review and Outlook

Powder molding technology is a versatile process widely used in the pharmaceutical, ceramic, chemical, food, and powder metallurgy industries. The powder-filling mold process is a key link in powder compression molding, and the uniformity and consistency of powder filling directly affect the final quality of powder products. Powder filling of molds is a more complex flow process. This paper first reviews the methods used to test powder flow characteristics and comments on their applicability to the mold-filling process, provides an in-depth discussion of four different filling techniques, focusing on the flow behavior of the powder during the filling process, and analyzes the effects of powder characteristics and process parameters on the filling effect. By reviewing the latest advances and identifying the key challenges, a valuable reference is provided for the mold-filling process.

Innovative foam drying technique for salted egg yolk powder production.

The powderization of salted egg yolks can circumvent the gelatinization issues that occur during frozen storage. In this study, salted egg yolk powder (SEYP) was prepared using microwave-assisted foam drying (MFD) technology. The results show that, compared to traditional microwave drying and hot-air drying, the SEYP prepared by MFD exhibits a bright color and a loose structure, and shows significant improvements in emulsifying properties, lecithin retention rate and antioxidant activity (P < 0.05). The optimal microwave power for MFD of SEYP, established through principal component analysis, is 350 W, with no requirement for a cooking treatment of the salted egg yolks. Gas chromatography-mass spectrometry identified n-butanol, hexanal, nonanal, ethyl acetate, d-limonene and isopentanal as the primary volatile compounds in SEYP, contributing to its unique flavor profile. Furthermore, the SEYP prepared using MFD at 350 W also shows a reduction of 18.88% in the content of bitter-tasting amino acids compared with microwave drying. In summary, MFD technology is a green and efficient drying method suitable for the preparation of flavor-type SEYP. © 2024 Society of Chemical Industry.

Eco-friendly recovery and preparation of high purity nano silver powders from retired photovoltaic solar cells

With the increasing deployment of photovoltaic modules, recycling of waste photovoltaic has become a topic of great concern. Silver (Ag) represents a significant resource in retired crystalline silicon solar cells (RCSSC). However, conventional methods for the recovery of silver are based on the use of harmful inorganic acids, which give rise to environmental concerns. Furthermore, the use of unsuitable chlorine sources may result in the production of target products with a low level of purity. Herein, we reported a new method featured with eco-friendly mixed organic acid to extract and recycle Ag from retired crystalline silicon wafers. Single-factor experiments and response surface optimization experiments were carried out to find the optimal conditions in the leaching step. A process comprising chlorination precipitation, ammonia dissolution, and liquid phase reduction was constructed for the production of silver powder from the leaching solution. This approach resulted in a high silver leaching yield of 97.38 % and silver purity of 99.85 % before purification with an average particle size of 229.7 nm.

Effect of cyclic vacuum-steam blanching on the quality characteristics and functional properties of Malabar spinach (Basella alba) dried by non-water infrared Refractance window drying

In the present work, an effluent-free novel method including cyclic vacuum-steam pulsed blanching (VSPB) pretreatment and non-water infrared refractance window drying (non-water IR-RWD) was employed to explore its effect on enzyme inactivation, drying behavior, quality and functional properties of dried Malabar spinach. The highest inactivation of peroxidase (90.23 %) and polyphenol oxidase (94.58 %) was observed in the 4th cycle of the VSPB pretreatment. With the increase in VSPB cycles from 1 to 5, the drying time was significantly reduced by 27.27 % to 55.45 % compared to the untreated sample. The color change values (ΔE) of VSPB pretreated non-water IR-RWD samples varied from 7.37 to 8.03. The findings in the current work indicated that vacuum-steam pulsed blanching combined with a non-water IR-RWD process is a promising technique for Malabar spinach powder production.

Methodology for quality risk prediction for milk powder production plants with domain-knowledge-involved serial neural networks

Methodology for quality risk prediction for milk powder production plants with domain-knowledge-involved serial neural networks

The development of microencapsulated lactic acid bacteria and its application on yoghurt powder products

The probiotics were susceptible to damage in commercial starters due to improper environmental conditions. In this study, the encapsulation technique was applied to improve probiotics survival using alginate, inulin (commercial and beneng taro-source), skim milk and their combination; which is prepared by the extrusion method. The survival of encapsulated probiotics in adverse environmental conditions was investigated by exposing them to low pH and heat stress. The encapsulation yield and diameter of the encapsulated probiotics were also measured before their application to yoghurt powder. Both heat stress and pH 2 resulted in the decrease of the number of viable free cells and viable encapsulated cells by about 5 log cycles and 3 log cycles, respectively. The encapsulation yield was &gt;98% in all treatments and the diameter of probiotics was increased significantly around &gt;2.5 mm by the encapsulation method. The viability of the encapsulated probiotic cell was decreased 1 log cycle after applying in powdered yoghurt while without encapsulation the cell count was much lower. Thus, the microencapsulation method has proven as an effective protection technique against adverse environments, especially if applied as a powder product.

Innovative Wearable Electronics: Next-Generation Nitrogen-Doped Lutetium-Carbon Microspheres Composites for Robust Energy Harvesting.

In the quest to advance wearable electronics, this study presents a novel method using nitrogen-doped lutetium-carbon microspheres (N, Lu-CMS) for high-performance piezoelectric energy harvesting. The synthesis of N, Lu-CMS begins with the polymerization of sucrose, followed by the preparation of N, Lu-CMS metal complexes through the incorporation of lutetium (III) nitrate hydrate and thiourea, yielding a black powder product. The wearable electronic device is designed with a silicon rubber (SR) matrix, reinforced with 0D fillers such as N, Lu-CMS, or molybdenum disulfide (MoS₂). Mechanical testing revealed a significant improvement in compressive modulus, reaching 3.7MPa (N, Lu-CMS) at a concentration of 3 parts per hundred rubber (phr). Electromechanical assessments demonstrated efficient energy conversion, while biomechanical analysis, including thumb pressing tests, showed a notable increase in output voltage, peaking at ≈285mV (N, Lu-CMS) at 3 phr. This research provides a foundation for future engineering applications, particularly in electronic packaging for wearable electronics and smart devices, underscoring the significant impact of N, Lu-CMS in this emerging field. The surface power density achieved is 0.026 nWcm- 2 (N, Lu-CMS) and 0.0056 nWcm- 2 (Hybrid). Lastly, the conversion efficiency is 6.26% for N, Lu-CMS, and 1.05% for the hybrid system.

Facile production of titanium aluminide intermetallic powder for powder metallurgy and metal additive manufacturing

Facile production of titanium aluminide intermetallic powder for powder metallurgy and metal additive manufacturing

Production of banana powder using foam-mat drying: influence of ovalbumin concentrations on structural, physicochemical and computational characterization

Production of banana powder using foam-mat drying: influence of ovalbumin concentrations on structural, physicochemical and computational characterization

Highly Efficient Titanium Powder Production via Electro-Reduction of TiO2 in Commercial CaCl2 Molten Salt: Mechanism and Optimization Investigation

Highly Efficient Titanium Powder Production via Electro-Reduction of TiO2 in Commercial CaCl2 Molten Salt: Mechanism and Optimization Investigation

Synthesis of high-entropy Ti-Zr-Nb-Hf-Ta carbides and carbonitrides in high-speed arc discharge plasma jet

The interest in high-entropy materials has increased rapidly in recent decades due to their applications in various fields such as environmental barrier coatings, superhard and wear resistant coatings, nuclear energy, batteries, catalysts, thermoelectrics, supercapacitors, biocompatible structures, and microelectronics. In the present work, comprehensive theoretical and experimental studies are carried out to discover a new way to prepare high-entropy ceramic nanopowders of carbides and carbonitrides of IV-V transition metals. The possibility of (TiZrNbHfTa)CxNy formation is investigated using both ab initio and machine learning approaches. The chosen single-stage plasma dynamic technique allowed us to synthesize high-entropy carbide TiZrNbHfTaC5 and the corresponding carbonitrides (N up to 8 wt%) in the form of single-crystalline nanoparticles. By varying the experimental system conditions, we demonstrate not only the production of pure powders, but also the ability to apply different precursors, including pure metals and their oxides. The presented technique provides a simple and universal way to produce high-entropy nanomaterials and opens the door to the synthesis of many functional ceramic powders composed of other carbonitrides with selective nitrogen content.

Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology

Adopting effective methods to modify starch structure for enhanced functional properties has become a pivotal pursuit within the realm of food science. This study investigated the physicochemical and structural properties of ball milling-modified kudzu starch (BS), extrusion puffing-modified kudzu starch (ES), alcohol-alkali-modified kudzu starch (ANS), urea-alkali-modified kudzu starch (UNS), pullulanase-modified kudzu starch (PS), and extrusion puffing-pullulanase-modified kudzu starch (EPS). The d (0.5) value increasing from 10.54 μm (NS) to 83.99 μm (ANS). The Small-angle X-ray scattering (SAXS) characteristic curve of other modified kudzu starch disappeared except for the UNS. The solubility of EPS was the highest, ranging from 73 % to 80 %, significantly higher than that of NS (0 %–1 %). The agglomeration rates of ES and EPS were 0.3 % and 0.6 %, respectively, at a stirring time of 30 s. indicating favorable hydration properties. Flavonoids content in ES increased to 0.1825 mg/g. Moreover, the resistant starch content of modified kudzu starch was increased, ranging from 58.50 %–86.87 %. This study is expected to provide a scientific foundation for selecting optimal modification methods for the production of instant kudzu powder.

Life cycle assessment of metal powder production: a Bayesian stochastic Kriging model-based autonomous estimation

Metal powder contributes to the environmental burdens of additive manufacturing (AM) substantially. Current life cycle assessments (LCAs) of metal powders present considerable variations of lifecycle environmental inventory due to process divergence, spatial heterogeneity, or temporal fluctuation. Most importantly, the amounts of LCA studies on metal powder are limited and primarily confined to partial material types. To this end, based on the data surveyed from a metal powder supplier, this study conducted an LCA of titanium and nickel alloy produced by electrode-inducted and vacuum-inducted melting gas atomization, respectively. Given that energy consumption dominates the environmental burden of powder production and is influenced by metal materials’ physical properties, we proposed a Bayesian stochastic Kriging model to estimate the energy consumption during the gas atomization process. This model considered the inherent uncertainties of training data and adaptively updated the parameters of interest when new environmental data on gas atomization were available. With the predicted energy use information of specific powder, the corresponding lifecycle environmental impacts can be further autonomously estimated in conjunction with the other surveyed powder production stages. Results indicated the environmental impact of titanium alloy powder is slightly higher than that of nickel alloy powder and their lifecycle carbon emissions are around 20 kg CO2 equivalency. The proposed Bayesian stochastic Kriging model showed more accurate predictions of energy consumption compared with conventional Kriging and stochastic Kriging models. This study enables data imputation of energy consumption during gas atomization given the physical properties and producing technique of powder materials.

Pengaruh Celebrity Endorser dan Brand Trust terhadap Minat Beli Ulang pada Produk Bedak Padat Wardah di Kota Cimahi

The purpose of the study was to test and determine the influence of Celebrity Endorser and Brand Trust on the interest to buy again for users of Wardah compact powder products. The approach applied is a quantitative method through the use of primary data obtained from questionnaires. The number of samples in this study there are 90 respondents through the use of technical purposive sampling, then the data were analyzed using SPSS data processing version 25. The specified population is consumers who have previously used solid powder products from Wardah domiciled in Cimahi. The resulting research shows that celebrity endorser can influence the repurchase interest positively, brand trust can affect the repurchase interest positively, simultaneously celebrity endorser and brand trust can affect the repurchase interest.

Manufacturing and aging behavior of CuCr1Zr powder: Analysis and modelling of close-coupled gas atomization of CuCr1Zr and its impact on the melt beam disintegration and analysis powder oxidation kinetics

Powder bed-based additive manufacturing methods represent an increasingly vital role in industrial applications. Specifically, there has been considerable focus on highly reflective metals, such as CuCr1Zr, in recent years. However, current research primarily revolves around developing appropriate manufacturing parameters e.g. laser powder bed fusion (PBF/LB-M) and assessing the corresponding mechanical and electrical properties of CuCr1Zr. The impact of manufacturing routines and oxidation behavior of CuCr1Zr powder are seldom discussed in additive manufacturing. Therefore, the present study addresses the analysis of powder production and the oxidation behavior of CuCr1Zr powder via close-coupled gas atomization to analyze the disintegration of a CuCr1Zr melting jet during gas atomization of CuCr1Zr by using a high-speed camera. Critical conditions for secondary disintegration were calculated as a function of the initial gas pressure. Additionally, calorimetric measurements and isothermal oxidation experiments were conducted to quantify oxide formation and growth. According to the results, initial oxide formation occurs after 42 days with CuCr1Zr powder at room temperature in a nitrogen atmosphere. Subsequently, oxide growth follows a logarithmic law, associated with the formation and conversion of Cu2O to CuO.

Effect of the Addition of Egg White and Maltodextrin on the Characteristics of Dayak Onion Powder (Eleutherine palmifolia) by Foam Mat Drying Method

Dayak onion is a plant that has antioxidant content and chemical components that can be used as spices, flavor enhancers, fragrances, and food preservatives whose use is limited. Dayak onions that are easily damaged are processed into powder to make them more durable. The manufacture of powder products is carried out using the foam mat drying method with the addition of foaming agent, namely egg white, and foam stabilizer, namely maltodextrin. This study aims to determine the effect of the addition of egg whites and maltodextrin on the physicochemical and organoleptic characteristics of Dayak onion powder by the foam mat drying method. This study used a two-factor Complete Random Design (CRD) with three replicates. The observation data was processed using ANOVA at a confidence level of 5%, if there is a significant influence, a further DMRT test of 5% is carried out. The results showed that there was a significant interaction between the addition of egg white and maltodextrin in different moisture content, phenol content, and solubility. The best treatment was obtained with the addition of 8% egg white and 15% maltodextrin with 7.32% moisture content; 2.11% ash content; 51.08% antioxidant activity; 3.37 mg GAE/g phenol content; 46.65% solubility; 54.03 L; 21.00 a*; 11.43 b*; and color hedonic score 3.96 (quite red); aroma hedonic score 3.36 (slightly scented of Dayak onions); texture hedonic score 2.92 (slightly rough); 0.01% flavonoid content; and 9.35 ppm anthocyanin content.

Pengaruh Social Media Marketing dan Inovasi Produk terhadap Minat Beli Ulang Kopi Bubuk Instan Nescafe di Kota Bandung

This research aims to analyse the impact of social media marketing and product innovation on the likelihood of repurchasing Nescafe instant coffee powder products in the city of Bandung. This research instrument has undergone rigorous testing to ensure its validity and reliability, including assessments of classical assumptions and multiple regression analysis. This instrument served as a data collection tool for respondents aged 17 years and older residing in the city of Bandung who have made a purchase of the Nescafe instant ground coffee product at least once, which is the subject of evaluation in this research. The research includes a total of 120 respondents. The data instruments are tested using the SPSS version 26 software tools, which is an analytical tool. The research findings indicate that Social Media Marketing and product innovation have a favourable and substantial impact on concurrent repurchase interest. What sets this research apart from prior studies is its focus on partial testing and the determination of the research locus specifically in the city of Bandung. The research aims to provide valuable insights for managers responsible for evaluating things, enabling them to develop effective plans or programmes

Simulation and Experimental Investigation of Fe-based Alloy Powder Production by Gas Atomization

Simulation and Experimental Investigation of Fe-based Alloy Powder Production by Gas Atomization

High voltage pre-treatment on cheddar cheese for model cheese feed preparation

The growing consumer demand for clean label food products has led to the search for alternatives to calcium-chelating salts in cheese powder production. Pulsed electric field (PEF) technology presents a promising green processing approach with its ability to disrupt casein networks. This study investigated the impact of PEF treatment on Cheddar cheese properties and the resulting model cheese emulsion. Response surface methodology revealed that pulse repetition and electric field strength are the primary parameters influencing the solubilization of calcium and phosphorus from the cheese matrix. Texture profile analysis indicated a notable reduction in cheese hardness with the application of PEF. Despite the significant impact of PEF on cheese structure, our study found no substantial alterations in the emulsion stability of cheeses treated with the applied PEF parameters. These promising results highlight the need for further exploration of alternative PEF parameters, such as different waveforms (i.e. exponential) or shorter pulse durations (nanoseconds), to unlock the full potential of PEF for clean label cheese powder production.