Powder Yield Research Articles

Effects of spray-drying parameters on physicochemical properties of powdered fruits

This review features different powdered fruits with optimal storage stability and physiochemical parameters. Spray-drying parameters, such as temperatures and flow rate, can affect the physical properties of powders. Carrier agents provide powders with various favorable qualities, e.g. good flow rate. Commercial spray-drying of fruit juice knows different carrier agents. 
 The review involved scientific and methodological publications, conference papers, patents, regulatory papers, and Internet resources. They were subjected to grouping, categorization, comparative analysis, and consolidation. 
 Inlet temperature, maltodextrin concentration, and air flow rate of spray-drying increased the powder yield but decreased the moisture content. Inlet temperature, maltodextrin concentration, and feed flow rate affected the solubility. Effects of atomization rate, air flow rate and free flow rate were assessed in terms of yield, moisture content, hygroscopicity, and solubility. 
 The article introduces the fundamentals of spray-drying and describes the effect of each spray-drying parameter on the powder quality. The list of parameters included inlet air temperature, atomization rate, air flow, and feed flow rate. We also evaluated the impacts of various carrier agents on the powder quality. The article contributed to a better understanding of how variable parameters affect the quality of food powders. The results provide the food industry with better choice options to adopt certain parameters for specific production needs.

Effect of Electrode Induction Melting Gas Atomization Process on Fine Powder Yields: Diameter of Free-Fall Gas Atomizer

Effect of Electrode Induction Melting Gas Atomization Process on Fine Powder Yields: Diameter of Free-Fall Gas Atomizer

Spray Drying of Chokeberry Juice—Antioxidant Phytochemicals Retention in the Obtained Powders versus Energy Consumption of the Process

The production of chokeberry powder, an important functional additive in food, should exhibit both maximization of bioactive properties retention and minimization of energy consumption. The process of spray drying chokeberry juice on a maltodextrin carrier was tested on a semi-technical scale. The research scope included the variability of the inlet air temperature in the range of T = 150–185 °C and concentration of the feed solution in the range of Ud.m = 15–45% d.m. The powder yield, energy consumption and bioactive properties of the obtained powders were determined. The highest levels of bioactive properties retention were expressed in total polyphenol content (TPC) and anthocyanin content (AC) and obtained at T = 150 °C and Ud.m = 25–30% d.m. However, the most advantageous process parameters in terms of specific energy consumption (SEC) minimization were T = 160–170 °C and Ud.m = 30–35% d.m. Analysis of the dependence on SEC versus TPC and SEC versus AC showed that the most favorable drying parameters for chokeberry juice were as follows: inlet air temperature T = 170 °C and feed solution concentration Ud.m = 35%. Hence, under such process conditions, chokeberry powders were produced with approx. 3% lower bioactive properties retention (in relation to the maximum values), but with 20.5% lower SEC.

A Deprotection-free Method for High-yield Synthesis of Graphdiyne Powder with In Situ Formed CuO Nanoparticles.

With a direct band gap, superior charge carrier mobility, and uniformly distributed pores, graphdiyne (GDY) has stimulated tremendous interest from the scientific community. However, its broad application is greatly limited by the complicated multistep synthesis process including complex deprotection of hexakis-[(trimethylsilyl)ethynyl]benzene (HEB-TMS) and peeling of GDY from the substrates. Here, we describe a deprotection-free strategy to prepare GDY powder by directly using HEB-TMS as the monomer. When CuCl was used as the catalysts in DMF solvent, the yield of GDY powder reached ≈100 %. More interestingly, uniformly dispersed CuO nanoparticles with an average diameter of ≈2.9 nm were in situ formed on GDY after the reaction. The prepared CuO/GDY was demonstrated an excellent co-catalyst for photocatalytic hydrogen evolution, comparable to the state-of-art Pt co-catalyst. The deprotection-free approach will widen the use of GDY and facilitate its scaling up to industrial level.

A Deprotection‐free Method for High‐yield Synthesis of Graphdiyne Powder with In Situ Formed CuO Nanoparticles

AbstractWith a direct band gap, superior charge carrier mobility, and uniformly distributed pores, graphdiyne (GDY) has stimulated tremendous interest from the scientific community. However, its broad application is greatly limited by the complicated multistep synthesis process including complex deprotection of hexakis‐[(trimethylsilyl)ethynyl]benzene (HEB‐TMS) and peeling of GDY from the substrates. Here, we describe a deprotection‐free strategy to prepare GDY powder by directly using HEB‐TMS as the monomer. When CuCl was used as the catalysts in DMF solvent, the yield of GDY powder reached ≈100 %. More interestingly, uniformly dispersed CuO nanoparticles with an average diameter of ≈2.9 nm were in situ formed on GDY after the reaction. The prepared CuO/GDY was demonstrated an excellent co‐catalyst for photocatalytic hydrogen evolution, comparable to the state‐of‐art Pt co‐catalyst. The deprotection‐free approach will widen the use of GDY and facilitate its scaling up to industrial level.

In-situ spherical TiB2/Cu composite powder: A new method of liquid phase reaction coupled with gas atomization

The spherical TiB2/Cu composite powder was fabricated by a new method of liquid-phase in-situ reaction coupled with inert gas atomization. The powder morphology, characteristic indexes, microstructure and nanoindentation hardness were investigated. The effects of spheroidization time and solidification rate of atomized molten droplets on powder sphericity and the relationship between in-situ reaction control and TiB2 distribution were discussed. Results indicate that the powder has a good sphericity and d50 is 32.86 μm, in addition to 75% fine powder yield (<45 μm). The in-situ formed TiB2 particles (TiB2p) were uniformly distributed in grain boundaries and intragrain. The rapid solidification of molten droplets and the inhibition of copper grain growth by TiB2p refined the Cu matrix grain size (4.34 μm). The nanoindentation hardness of composite powder is 3.17 GPa, which is 1.9 times higher than that of spherical Cu powder, and the reasons for the increased hardness of powder are also discussed.

Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends

Abstract The effect of processing parameters on microencapsulation of oregano essential with maltodextrin:gum arabic using a disk atomiser spray-dryer was evaluated. By means of response surface methodology, the feed flow rate and inlet air temperature were optimised. Powder yield, moisture content, essential oil retention, and antioxidant activity of microparticles were evaluated. The best conditions to produce microencapsulated oregano essential oil were 0.6 L h−1 for feed flow rate and 200 °C for inlet air temperature. With this combination a microencapsulated powder with 89.8% powder yield, 2.1% moisture content, 92.1% essential oil retention, 76 s solubilisation time, 12.9 g of water/100 g of dry matter, 0.3371 g mL−1 bulk density, 0.5826 g mL−1 tapped density, and 8.2 μm of average particle size was produced. The microencapsulation of oregano essential oil preserves the antioxidant and antimicrobial activities of its bioactive compounds.

Stress analysis of powder beds using constant-volume and constant-load shear tests: Characterization by repeated shearing and application to quasi-steady load shearing

• Constant-volume and constant-load shear tests were conducted. • Normal and shear stresses acting on a shear plane were accurately measured. • Results obtained using the two test methods presented reasonable concurrence. • Constant-volume shear tester reproduced constant-load shear test results. • A quasi-steady load shear test method was proposed. Two types of high-performance shear test methods were employed to analyze the mechanical properties of powders. Both tests accurately measured the normal and shear stresses acting on the shear plane. Alumina powders with mass median diameters of 0.67, 4.0, 9.9, and 49 µm were used as samples. The effects of repeated shearing on the void fraction, stress relaxation ratio, stress transmission ratio, powder yield locus (PYL), consolidation yield locus (CYL), and critical state line (CSL) were determined using a constant-volume shear tester. The PYL and CSL were also measured using a constant-load shear tester, and the results obtained were compared. This comparison demonstrated a reasonable concurrence between the results obtained with the two testers. Furthermore, quasi-steady load shear tests were conducted using a constant-volume shear tester with feedback control, which demonstrated that the PYL could be obtained in a single shear test within a few minutes.

Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study.

The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.

The effect of plant-derived peptides on the hot-melt stickiness of herbal extracts during spray drying

The aim of this study was to explore plant-derived peptides as carrier material with the function of anti-hot-melt stickiness of traditional Chinese herbal extracts during spray drying. Crataegi fructus extract (CFE) with a severe hot-melt stickiness problem was used as a model drug, and soy peptides (SPT) were screened as the most effective and suitable carrier material among seven plant-derived proteins and peptides which include soy protein isolate, walnut protein and five kinds of peptides (corn peptides, wheat peptides, walnut peptides, rice peptides and SPT). The addition of 15% SPT also exhibited a strong anti-stickiness effect in other four hot-melt sticky herbal extracts from Chinese herbs (Lycii fructus, Corni fructus, Chaenomelis fructus and Mume fructus) since the obtained powder increased from completely sticking to the wall to more than 50% powder yield. The dynamic surface tensions (DST) of CFE decreased consistently with the increase of SPT from 5% to 20%, and DST1000ms had consistent reduction with the addition of SPT from zero to 20%. Meanwhile, the adhesive force of the single droplet at 28 min decreased below 18.5 N. The softening point of the spray-dried powder of CFE added 15% SPT increased by about 40 °C, and the addition of 15% SPT improved the stability which might be similar with the addition of 50% MD based on scanning electron microscope analysis but more efficiently. These findings confirmed that SPT plant-derived could serve as effective and stable carrier material with good anti-stickiness ability during spray drying.

Vacuum-induced multistage atomization for preparation of TC11 alloy 3D printing powder

Flexible control of atomization pressure and bar material feeding speed was achieved during preparation of TC11 alloy 3D-printing spherical powder on basis of a vacuum-induced multistage atomization process. Collision at the metal drop atomization stage was effectively avoided and spherical powder quality was significantly enhanced while ensuring the high fine-powder yield. Under the optimized atomization process conditions, the powder with D90 of 59.2 μm, highest sphericity, O and N element increment below 0.04%, and 15–53 μm powder yield of 30% was obtained. These comprehensive mechanical properties meet the requirement for 3D printing.

Spray drying process optimization: Drought resistant variety (W82) soymilk powder using response surface methodology (RSM)

Drought-tolerated Williams 82 (W82) soybean variety is developed to increase the soybean production yield, adversely affected by abiotic stress. This study explores developing W82 soymilk powder using spray drying technology to address the needs of booming plant-based food sector. The processing parameters and powder properties were optimized using Central Composite Design (CCD)-Response Surface Methodology (RSM). Spray drying parameters such as Outlet Temperature (OT) (°C), run time (min) & thermal efficiency (%) were optimized based on the experimental data. Spray dried powder yield (%), pH, color value (L*, delta E & chroma), flowability, water activity, wetting time (min), pH, viscosity, water solubility index (%), water absorption index, particle, rheological, and thermal properties were analyzed. Based on the experimental data and RSM optimization, best combinations of spray dried W82 soymilk powder were obtained at 140 °C Inlet Temperature (IT), 35 m3 /h (90%) aspirator, and 5 mL/min (15%) Feed rate (FR). All the optimizing parameters and results were validated by regression analysis model fit data using p value (<0.05), R2value (>0.90) and desirability value (>0.5).

The effect of the addition of flour from the root tubers of sweet potato varieties (&lt;i&gt;Ipomoea batatas&lt;/i&gt; Lam.) with colored pulp on the baking and consumer qualities of wheat bread

Relevance. Currently, there is an increasing interest in nutritional supplements of natural origin. One of the crops that can be used for this is sweet potato. The inclusion of flour from dried sweet potato tubers with colored pulp in the recipe of wheat bread can contribute to its enrichment with vitamins and antioxidants. Therefore, the study of the suitability of sweet potato tubers obtained in the conditions of the Non-Chernozem Zone for use as an additive in the production of bread is an urgent task.Material and methods. The article presents the results of a comparative study of the appearance and taste of bread with the addition of various amounts of powder from root tubers with colored pulp of two varieties of sweet potato (Purple 1 - anthocyanin and Beauregard – carotenoids).Results. It has been established that sweet potato root tubers grown in the conditions of the Central region of the Non-Chernozem zone are suitable for use as a natural food additive to wheat bread. The positive effect of preliminary steaming of tubers before drying on the volumetric yield of bread and the color of its crumb was revealed. The studied varieties of sweet potato differed significantly in the yield of air-dry powder - the Purple 1 variety had an advantage over the Beauregard variety. Bread with additions of 5% and 10% of Purple 1 tuber powder was characterized by the best appearance and taste. The Beauregard variety had a high sugar content, which negatively affected the consumer advantages of bread with its additives.

Spray Drying Optimization for Rice Bran Protein (RBP) Powder Using Response Surface Methodology (RSM)

Rice bran is a by-product of the rice milling process which contain a high concentration of protein. It’s are often used as a feed cattle, fertilizer, and fuel. Its application as a source of human nutrition is rare due to high lipid concentration. This lipid concentration can be reduced through the extraction process. After the extraction process, the rice bran extract needs to be converted into powder form through a drying process for the quality preservation. In this study, spray drying is utilized as drying technique. The aims of this study were to optimize the spray drying parameter; inlet temperature, feed flowrate and air flowrate for rice bran protein (RBP) powders production. Box Behnken Design (BBD) model in response surface methodology (RSM) are utilized in this study to maximize the RBP powder yield and protein concentration. Raw rice bran (RRB) was extracted using thermal water-based extraction method before the drying process. The optimum condition suggested by the model are at the inlet temperature of 120oC, feed flowrate of 18.38% and air flowrate of 670 L/hr which produced RBP powder yield of 19.42 g RBP/100g RRB and protein concentration of 17.32 mg/ml. The model obtains in this study show a low error between the predicted value and experimental data at 1.68 % and 1.14 % for RBP powder yield and protein concentration respectively. The model can be used to evaluate the process characteristic and understanding.

Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process

In this work, to improve the functionality of pea protein isolate (PPI), sodium hexametaphosphate (SHMP) was added during last step of protein extraction and co-spray dried. The influence of PPI to SHMP mixing ratios (95:5 and 90:10) and reaction pH conditions (pH 6, 7, 8, and 9) on reaction efficiency, structural and functional properties of phosphorylated PPI were evaluated. Results showed that both mixing ratios had a similar degree of phosphorylation, suggesting the high efficiency of a 95:5 mixing ratio. The mixing ratio affected powder yield and proximate composition whereas hydrophobicity and denaturation temperature were regulated by pH conditions. For functionality, both mixing ratios showed significantly increased solubility at pH 6. Moreover, an increase in foaming capacity was observed in all phosphorylated PPI. The result from the current study may work as a basis for PPI phosphorylation in the food industry using the simplified method.

Effect of varied spray drying parameters on physicochemical, micrometric and microstructural characteristics of pear powder employing response surface approach

PurposeCurrently, there is a great demand for those food products that are easy to prepare or ready for direct consumption. Making pear fruit/juice available round the year is desirous owing to pears' high-nutritional value and specific pleasant taste. Pear is, however, a seasonal fruit and under ambient conditions has a limited shelf life rendering it available as fresh fruit for a specific period.Design/methodology/approachThe study aimed to optimize the spray drying process parameters using response surface methodology for the development of pear juice powder. The process variables included the inlet air temperature of 140–210°C, maltodextrin levels of 4–25%, atomization speed of 11,400–28,000 rpm, feed flow rate of 180–630 mL/hr, and feed total soluble solids (TSS) of 13–30°Brix. The dependent responses were powder yield, solubility, antioxidant activity {% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity}, dispersibility, hygroscopicity and particle density.FindingsAmong independent variables, inlet air temperature showed a predominant effect. The optimum processing conditions for the development of pear juice powder with optimum quality were 163.02°C inlet air temperature, 13.50% maltodextrin, 28,000 rpm atomization speed, 390.94 mL/h feed flow rate, and 25.5°Brix feed TSS. Under these optimum conditions, pear powder with desirable properties could be produced. The experimental and predicted values were found to be in agreement, indicating the suitability of the model in predicting optimizing responses of pear powder. Glass transition temperature of pear powder was found to be 36.60 ± 0.40°C, which is much higher than that of ambient temperature, suggesting better shelf stability.Originality/valueThe processing of pear fruit has resulted in the increased demand for pear juice powder in both domestic and international markets as a primer of new food products. The optimum conditions obtained in the current study could provide a new insight to the food industry in developing spray-dried pear powder of optimum quality. This can open up a new horizon in the field of food industry for the common masses of Jammu and Kashmir, India.

Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder.

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L*, a*, and b* values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035–3,271 cm−1) and MD (930–3,220 cm−1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.

Preparation of powdered oil by spray drying the Pickering emulsion stabilized by ovalbumin – Gum Arabic polyelectrolyte complex

The suitability of the perilla seed oil Pickering emulsion stabilized by the ovalbumin (OVA) – gum Arabic (GA) polyelectrolyte complex for spray drying was investigated and the resultant powder was characterized. The OVA – GA complex conferred enhanced stability to the emulsion than OVA, GA, and their mixture. The viscosity of the Pickering emulsion was highly sensitive to stabilizer concentration and that fabricated by 2% OVA – GA complex showed acceptable viscosity and powder yield. The Pickering emulsion was more effective in preventing oil leakage during spray drying than the OVA-stabilized emulsion and the resultant powder possessed an oil content of up to 77.7%. Besides, the spray-dried Pickering emulsion powder showed greater rehydration and better flowability than that of the OVA-stabilized emulsion powder. Hence, the Pickering emulsion stabilized by the OVA – GA polyelectrolyte complex is promising as a novel feed for the production of oil powders by spray drying.

Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens

In this study, proximate, minerals, chlorophyll, amino acids (AAs), phenolics, and antioxidant properties of black gram, mung bean, and chickpea microgreens grown under different conditions (soil, water, and coco-peat with nutrient solution [CNS])were investigated. The yield, moisture, ash content (AC), and protein content of microgreens extract powder (MEP) varied from 7.31%–11.09%, 5.63%–8.96%, 9.31%–13.63%, and 51.07%–60.41%, respectively. The total chlorophyll content (TCC), flavonoid content (TFC), phenolic content (TPC), and antioxidant activity (TAA) ranged from 3.42–5.23 mg/g, 16.03–28.18 mg QE/g, 7.46–12.52 mg GAE/g, and 9.51–14.59 μmol TE/g, respectively. The phenolic acids (protocatechuic, p-coumaric, chlorogenic, caffeic, gallic, and ferulic acids) and flavonoids (epicatechin, catechin, rutin, quercetin, kaempferol, vitexin, and isovitexin) were more in soil-grown MEP while CNS grown had high AAs. MEP of soil-grown chickpea exhibited the highest AC, TCC, minerals (magnesium, potassium, and calcium), TPC, TFC, and TAA, while CNS-grown mung bean MEP had abundant AAs. Practical applications Variation in nutritional composition and antioxidant properties of mung bean, black gram, and chickpea microgreens grown using soil, water, and CNS were observed. Being rich in PC and AAs, the CNS-grown mung bean MEP can be incorporated into food products for protein enrichment. The soil-grown MEP of chickpea can be used to improve antioxidant and functional properties of food products as they had high TCC, TPC, TFC, TAA, and better phenolic profile.

Preparation and characterization of Sparassis latifolia β-glucan microcapsules

Abstract In order to effectively protect the biological activity of Sparassis latifolia β-glucan, improve its stability, and realize its high-value utilization, single-factor test and orthogonal test were carried out to optimize the microencapsulation conditions of S. latifolia β-glucan prepared using spray drying method. The β-glucan microcapsules were characterized by scanning electron microscopy, thermogravimetric analysis, Fourier-transform infrared spectroscopy, and laser particle size analyzer. The results showed that the optimal microencapsulation conditions were as follows: maltodextrin and whey protein with a mass ratio of 1:2, core and wall material with a mass ratio of 1:2, and monoglyceride and core material with a mass percentage of 0.3. Under these conditions, the powder yield and embedding rate of β-glucan microcapsules were 47.32 ± 0.58% and 86.76 ± 1.19%, respectively. The preparation technique was proved to be stable. The β-glucan microcapsules were spherical particles, with the characteristics of a smooth surface, no cracks. The particle size of microcapsules was smaller, and its Dv (50) was 8.43 µm. The distribution of microcapsules was more uniform, and its uniformity was 0.503. The good embedding performance and high thermal stability can effectively protect the biological activity of the core material.