Effect of Maltodextrin and Gum Arabic Concentration on the Rheological Behavior of Sapote (Calocarpum sapota Merr) Pulp (original) (raw)
Related papers
Advance Journal of Food Science and Technology, 2018
The aim of this research was to measure the effect of maltodextrin and gum Arabic on the rheological behavior of the sapote pulp. The rheological behavior of fruit pulp is modified with the addition of encapsulants which in turn influences the energetic performance of spray drying. In such processes, both maltodextrin and gum arabic are used as encapsulants of fruit pulp and acting as sugars protectors and thus reducing caramelization reactions. The experiment was conducted under a completely randomized design with 2×4 factorial arrangements (Factors: encapsulants and concentration). A Rheometer (AR 1500ex) was used for conducting the flow trials on continuous ramp on the pulp with encapsulants concentrations of 15, 20, 25 and 30% (w/w). Ostwald de Waele's model was adjusted to apparent viscosity data with determination coefficients greater than 0.994, apart from that, the consistency index (k) and the flow behavior index (n) showed significant differences (p≤0.05) between encapsulants and concentrations used. Those n values lower than one characterize the encapsulated pulp as pseudoplastic flow and the presence of hysteresis among the ascending and descending curves indicate that this is time-dependent fluid with thixotropic nature. The apparent viscosity of the pulp increased with the rise in the encapsulants concentration for the same shear rate, being the gum arabic the one with the greater values. Results will contribute to the improvement of the pump systems design of spray dryers.
Spry dryers are one of the most functional types of dryers in chemical, pharmaceutical and food industries. In recent years, various studies have been conducted on the development of essential parts used in spray dryers in order to improve quality of the processed products. Of among unique properties of spray dryers, automatic continuous operation, rapid drying and manufactured products with desired size and density can be referred. The aim of this study was to investigate the dryers' applications and performance, various essential parts including heating systems, atomizer, drying tower and recovery system as well as to classify the dryers based on the flow type, the stage number(s) and the cycle types.
Effect of Spray Dryer Parameters on different Properties of Fruit Juice Powder
2016
Spray drying is one of the most complex method for fruit juice drying. Fruit juice is very sensitive and affected by the different drying parameters. Fruit juice powders have many benefits and economic potentials over their liquid counterparts such as reduced volume or weight, reduced packaging, easier handling and transportation and much longer shelf life. Besides, their physical state provides a stable, natural and easily dosable ingredient, which generally finds USAge in many foods and pharmaceutical products such as flavoring and coloring agents. Spray drying process is unique because it involves both particle formation and drying. These parameters should be tested and determined before the design of the dryers. The investigated parameters include: drying agent material, feed flow rate, inlet and out let air temperature and sticky point temperature.
PERFORMANCE EVALUATION OF A LABORATORY SCALE SPRAY DRYER
A laboratory scale-spray dryer performance was evaluated experimentally. Powder yield, drying rate, feeding rate, drying time, evaporation rate and energy consumption were investigated under different inlet air temperatures and atomization speeds for drying some milk-juice blends and whole milk. Theoretical approach of the dryer was developed, and energy inputs and outputs were estimated at the same experimental conditions. The results showed that the powder yield decreased with increasing both inlet air temperature and atomization speed, on the other hand, drying rate and time, feeding rate, evaporation rate increased with increasing both air temperature and atomization speed. Energy consumption decreased with increasing both air temperature and atomization speed, where, it ranged from 36.47 to 53.29 GJ/kg for the milk-juice blends depending on both atomization speed and drying temperature, while it ranged from 38.53 to 45.70 GJ/kg for the whole milk. Dryer efficiency increased with increasing drying temperature and atomization speed. It ranged from 42.09 to 71.03% depending on drying temperature and atomization speed. Theoretical approach showed that the estimated energy consumption was lower than the actual energy consumed, also, the estimated energy inputs were higher by 4.28 to 5.59% than the outputs of energy.
Assessment of differences between products obtained in conventional and vacuum spray dryer
Food Science and Technology, 2016
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.
Advanced experimental analysis of drying kinetics in spray drying
Chemical Engineering Journal, 2002
A method for measuring drying kinetics of different products in a disperse system has been developed in the study. In order to carry out the experiments a 9 m long spray drying tunnel was designed, built and tested. The phase Doppler anemometry (PDA) technique was used to determine initial spray atomization parameters, the structure of spray during drying, particle size distribution, velocity of the particles, mass concentration of the liquid phase, etc. Measurements were made at different distances from the atomizer and in the cross-section of the spray stream. Maltodextrin was used as a raw material in the experiments. Extensive spray drying tests were performed to determine the influence of operating process parameters on spray. Examples of the drying kinetic tests are presented and discussed in the paper.
Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp
Journal of Food Engineering, 2007
Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of guava pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp rheological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles -3.6 mm glass beads and 3 mm Teflon cylinderswere tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. On the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity, which could prevent stickiness between particles.
Numerical analysis of the vortex flow effect on the thermal-hydraulic performance of spray dryer
SINERGI, 2022
The use of a spray-dryer is very popular in the drying process in the food and beverage industry. However, due to the properties of the sensitive product that the quality will degrade in drying at high temperature, the innovative design of spray-dryer is developed which can increase the heat transfer rate at moderate temperature. This research was conducted to develop a spray-dryer design to improve thermal-hydraulic performance, with a high transfer rate and low-pressure drop at such a temperature. The design varies by several inlets categorized as design A with one inlet, design B with two inlets, and design C with three inlets. This simulation uses ANSYS FLUENT17, and the independence of the mesh was evaluated to improve the result of the simulation. The efficient mesh number is obtained from the independence of the mesh at around one million. The result shows that design C has the lowest pressure loss and the highest transfer rate due to high vortex and swirl flow generation, im...
Spray Drying as an Appropriate Technology for the Food and Pharmaceutical Industries - A Review
Spray drying is a method used to produce dry powder from a liquid or slurry by rapidly drying with a hot gas and it is mostly used in the food and pharmaceutical industries. This paper covers the parameters of spray dryer, principles of spray dryer, basics of spray drying, dryer configuration, collection of dried powder, and flow of drying gas, process design and control. Spray dryers can dry a product very quickly compared to other methods of drying. They also turn a solution or slurry into a dried powder in a single step, which can be advantageous for profit maximization and process simplification. Spray dryers employ atomizer or spray nozzle to disperse the liquid or slurry into a controlled drop size spray. The commonest of these are rotary disks and single-fluid high pressure swirl nozzles. Spray drying offers multiple opportunities that no other single drying technology can claim. Besides spray drying offers unique opportunities in particle size engineering.
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22
The paper presents the experiments of drying of skin forming material in counter-current pilot plant drying tower for the different distances between the nozzle and the air inlet. Laser Doppler Anemometry (LDA) experiments were performed to determine hydrodynamics in the tower for different mass air flow rates. Phase Doppler Anemometry (PDA) measurements carried out below and above a nozzle enabled to trace changes of particle size distribution and particle velocities in the tower as a function of nozzle position in the dryer. Experimental analysis of PSD of the powder proved the significant effect of nozzle position on product properties.