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1
Taylor, S. J. "Milk products and substitutes." BSAP Occasional Publication 15 (1992): 93–98. http://dx.doi.org/10.1017/s0263967x00004110.
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AbstractRefinements in the techniques used for incorporation of fat and spray drying have improved the nutritional value of milk substitutes. The significance of these developments in protein separation and evaporation/spray drying technology are demonstrated in the new range of substitutes for colostrum which not only have a high nutritional value but also contain active immunoglobulins.Whilst milk replacers still remain a necessary outlet for excess skim milk powder production, progress has been made in the quality of novel ingredients available. The effect of European Community policy on the formulations used has been to divide milk replacers into two groups, those which do, and those which do not, contain at least 500 g/kg skim milk powder.A whole range of products based on high protein whey powders has been developed in order to replace skim milk protein in milk replacers. Differences in these whey products reflect the method of manufacture and this has repercussions on their nutritional value. The benefits of ultrafiltration technology, developed for the human food industry, have recently become available to the whey-based milk replacer market.Although the majority of milk substitutes are used for feeding calves, specific products have been developed for other species. Milk substitutes for lambs were introduced in the 1970s but there has been little commercial incentive for the use of alternatives to skim milk protein in the United Kingdom. Sow milk replacers are a more recent innovation and have taken advantage of developments in whey processing technology.
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Al-Hatim, Raqad R., Ali K. Al-Rikabi, and Amal K. Ghadban. "The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology." Basrah J. Agric. Sci. 33, no. 1 (June 27, 2020): 122–34. http://dx.doi.org/10.37077/25200860.2020.33.1.10.
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The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of white and soft powder. The chemical composition has been studied at each phase. The results show the separation, purification, and concentration of bovine and buffalo whey proteins by using ultrafiltration membrane technology. The results show that buffalo whey proteins produced by the method of enzymatic and dried with spray-drying are better than bovine whey protein. Finally, the results show a low ratio of lactose, salts and moisture content at the stages of filtration and concentration. The results present a high proportion of protein to 80 .and low ratio lactose and salt.
3
Papapostolou, H., L. A. Bosnea, M. Kanellaki, and A. A. Koutinas. "Convective Drying of the Thermotolerant Kluyveromyces marxianus at Relatively Low Temperatures and its Efficiency in Whey Fermentation." Open Biotechnology Journal 1, no. 1 (September 14, 2007): 52–58. http://dx.doi.org/10.2174/1874070700701010052.
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Thermally dried thermophilic K. marxianus has proved to be an effective starter culture for whey fermentation. Convective drying of K. marxianus can be performed effectively in the range 35-60oC. The best drying temperature for is considered 35oC since it is the most cost effective without any substantial difference in kinetic parameters when compared with higher temperatures. The impact of thermally dried starter culture of K. marxianus is high, since several products could be produced from whey, such as potable and fuel-grade alcohol, baker’s yeast, SCP to feed animals and a Kefir drink-type. Furthermore, the economical impact of thermally dried starter culture production is essential, since it may lead small dairy enterprises to treat their own whey by producing added value products and protecting the environment from this much polluted liquid. GC-MS analysis of fermented whey indicates that it contains volatiles similar to traditional drinks produced from vegetable raw materials.
4
Liao, Yang, Yu Hu, Nan Fu, Juwu Hu, Hua Xiong, Xiao Dong Chen, and Qiang Zhao. "Maillard conjugates of whey protein isolate–xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: protective effects and stability during spray drying, storage and gastrointestinal digestion." Food & Function 12, no. 9 (2021): 4034–45. http://dx.doi.org/10.1039/d0fo03439h.
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The Maillard reaction products (MRPs) of whey protein isolate (WPI) and xylooligosaccharides (XOS) were prepared by a moist heat method for use as protectants to encapsulate Lactobacillus rhamnosus via spray drying.
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Thamacharoensuk, Tanatip, Teerawat Boonsom, Somboon Tanasupawat, and Ekachai Dumkliang. "Optimization of Microencapsulated Lactobacillus rhamnosus GG from Whey Protein and Glutinous Rice Starch by Spray Drying." Key Engineering Materials 859 (August 2020): 265–70. http://dx.doi.org/10.4028/www.scientific.net/kem.859.265.
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Lactobacillus rhamnosus GG is commonly used as probiotic dietary supplements that show poor survival rate in dairy products during processing, storage and gastrointestinal tract, however, using encapsulated probiotics could be an interesting option. Spray drying is the most widely used encapsulation technique in the food industry. It offers the attractive advantage of microencapsulation in low operating costs, high quality and stability, rapid solubility and continuous operation. The encapsulating agent of microcapsules affects probiotic survival. The aim of this study was to optimize the microencapsulation of Lactobacillus rhamnosus GG (LGG) by spray drying using whey protein and glutinous rice starch as encapsulating agents. The composition ratio between glutinous rice starch and whey protein and spray drying parameter of inlet temperature was evaluated using response surface methodology (RSM). These results showed that 80 % of glutinous rice starch replacement in whey protein wall and inlet temperature of 143°C provided the desired LGG microcapsules with high percentage of process yield (over 74.44 ± 3.95%) and survival rate (over 97.83 ± 2.01%).
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Richardson, Russell K. "Determination of Fat in Dairy Products Using Pressurized Solvent Extraction." Journal of AOAC INTERNATIONAL 84, no. 5 (September 1, 2001): 1522–33. http://dx.doi.org/10.1093/jaoac/84.5.1522.
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Abstract Gravimetric fat data were obtained for a wide range of dairy products with fat contents ranging from 0.5 to 83% using pressurized solvent extraction at elevated temperatures and pressure (80–120°C; 10.3 MPa). Extraction performance was sensitive to solvent composition, temperature, and sample matrix. By optimizing solvent mixtures, sample–solvent contact times of 8–10 min were sufficient for high recoveries from all products tested. The most successful solvents with regard to speed of extraction, selectivity, and recovery (average recovery, %) were various mixtures of hexane (or petroleum ether)–dichloromethane–methanol for dried cream (99.8%), dried whole milk (99.6%), dried buttermilk (98.2%), dried skim milk (97.0%), dried whey protein concentrate (97.5%), casein (95.0%), and caseinate (102.1%); petroleum ether–acetone–ethanol or petroleum ether–acetone–isopropanol for cheddar-type cheese (99.4%); petroleum ether–acetone for butter (99.9%); petroleum ether–acetone–isopropanol for cream (100.3%); and petroleum ether–isopropanol for liquid milks (99.0%). Relative standard deviations for repeatability were obtained for dried whole milk (0.2%), dried whey protein concentrate (0.7%), cheese (0.3%), butter (0.1%), and ultraheat treated (UHT) milk (0.7%). Solvent removal and drying of extracts with a heated block evaporator saved time compared with conventional drying ovens. Estimated savings in labor (50–75%) and solvents (80%) were substantial compared with the manual Mojonnier methods.
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Guirguis, N., C. Brosnahan, and M. W. Hickey. "Whey Disposal: Recovery of Nutrients for Animal Feeding." Water Science and Technology 27, no. 1 (January 1, 1993): 149–57. http://dx.doi.org/10.2166/wst.1993.0036.
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It has been estimated that over 50% of whey production world wide constitutes a pollution problem to the environment. A proportion of the work carried out to make use of whey nutrients has not been commercially viable. A simple process has been developed, at the laboratory and pilot plant scales, resulting in a complete recovery of nutrients from whole whey or whey fractions for animal feeding and no further waste or effluent is generated. The economics of the proposed process rely on efficient use of inexpensive ingredients (or waste materials, from other agricultural sources) to overcome the high cost of dewatering and drying. Using this approach a number of products are possible. In the first product bentonite is used to precipitate whey protein which can be processed into a dry protein concentrate for use in intensive animal, poultry or fish production. This product compares favourably with conventional protein supplements such as meat and bone, soybean, or fish meal. The deproteinised whey, (mainly lactose and minerals) arising from this process, is concentrated and mixed with a carrier to produce a second product for ruminants that can compete with hay or grains. Further, whole whey may be used in a similar process. Animal feeding trials with sheep and dairy cattle have demonstrated advantages of the developed whey products over conventional feed supplements for wool growth, live sheep export or milk production.
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BOGDANOVA, Ekaterina V., Elena I. MELNIKOVA, and Irina B. KOSHEVAROVA. "THE RESEARCH OF THE TYPES OF MOISTURE BONDS IN PROTEIN-CARBOHYDRATE CONCENTRATES OF CHEESE WHEY." Periódico Tchê Química 17, no. 34 (March 20, 2020): 33–44. http://dx.doi.org/10.52571/ptq.v17.n34.2020.51_p34_pgs_33_44.pdf.
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The purpose of the research is to improve the technology of producing cheese whey proteincarbohydrate concentrates, in terms of binding moisture with the main components. Objects of the research were natural cheese whey obtained in the production of Rossiyskii cheese and ultrafiltration cheese whey concentrates with protein dry matter percentage of 35 and 55%, produced with the use of MMS Swissflow UF industrial ultrafiltration unit with ceramic membranes. The chemical composition and Physico-chemical properties of raw materials and the finished product have been studied using standard methods. Three stages of sample dehydration have been identified. They conform to moisture release with different bonds and energy. Stage I is the production area where unbound moisture is heated and removed, and water molecules are held by weak capillary forces. Stage II is the production area for immobilized moisture removal. Stage III is the production area for chemically bound water removal, which conforms to the residual moisture after drying the sample. An increase in the least mobile water and a change in the ratio between different types of moisturebinding have been observed with an increase in the protein mass fraction in the dry matter of the samples. It has been found that the Maillard reaction occurred in cheese whey concentrates with protein dry matter percentage of 35 and 55% at the temperatures above 78 and 70 °C, respectively. The temperature range of the unbound moisture release was increasing during the drying process due to an increase of the protein content in concentrates as well as the rate of interaction between proteins and lactose leading to non-enzymatic browning of dry products. It has been established that drying cheese whey protein-carbohydrate concentrates with protein dry matter percentage of 35, and 55% is inexpedient at temperatures exciding 130 and 173 °C, respectively.
9
Zhang, Na, Vladimir Lazarev, and Tatyana Shestakova. "Whey centralized processing of as an environmental aspect of regional development." E3S Web of Conferences 208 (2020): 01005. http://dx.doi.org/10.1051/e3sconf/202020801005.
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The article presents the practicability of developing the environmental aspect of dairy industry enterprises on the example of Sverdlovsk region. The volume of milk and cottage cheese production at the enterprises of the Sverdlovsk region is presented. The article describes the negative impact of milk processing enterprises on the environment. Statistical data on the percentage of enterprises that process secondary dairy raw materials are provided. The article presents the costs of installing local wastewater treatment plants and the rationality of creating a specialized enterprise for complex processing of whey on the basis of OJSC “Irbit Dairy Plant”. The article describes the value of secondary dairy raw materials that cause the greatest harm to the environment in case of unfair whey utilization, as a raw material for the production of competitive products. The technology for processing whey at a specialized enterprise using membrane methods is presented: nanofiltration — ultrafiltration — reverse osmosis followed by vacuum evaporation and spray drying. The expediency of introducing an ultrafiltration unit with the use ofceramic ultrafiltration element (CUFE) (0.01) ceramic membranes into the line for processing whey at theOJSCIrbit dairy plant is described. The content of the main components of curd whey at all stages of production, as well as the final products, is presented. The parameters of the described processes of whey processing are given.
10
Kreatsouli, Konstantina, Zinovia Fousteri, Konstantinos Zampakas, Efthalia Kerasioti, Aristidis S. Veskoukis, Christos Mantas, Paschalis Gkoutsidis, et al. "A Polyphenolic Extract from Olive Mill Wastewaters Encapsulated in Whey Protein and Maltodextrin Exerts Antioxidant Activity in Endothelial Cells." Antioxidants 8, no. 8 (August 5, 2019): 280. http://dx.doi.org/10.3390/antiox8080280.
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The aim of the present study was to compare maltodextrin and whey protein as encapsulation carriers for olive mill wastewater (OMWW) phenolic extract for producing antioxidant powder, by using spray drying under 17 different conditions. In some samples, gelatin was also added in the encapsulation mixture. The antioxidant activity was assessed in vitro by using the DPPH•, ABTS•+, reducing power and DNA plasmid strand breakage assays. The results showed that both materials were equally effective for producing antioxidant powder, although by using different conditions. For example, inlet/outlet temperature of the spray drying did not seem to affect the maltodextrin samples’ antioxidant activity, but whey protein samples showed better antioxidant activity at lower temperatures. Gelatin use decreased antioxidant activity, especially in whey protein samples. The two most potent samples, one encapsulated in maltodextrin and the other in whey protein, were examined for their antioxidant effects in human endothelial cells by assessing glutathione (GSH) and reactive oxygen species (ROS) levels. Both samples significantly enhanced the antioxidant molecule of GSH, while maltodextrin sample also decreased ROS. The present findings suggested both materials for encapsulation of OMWW extract for producing antioxidant powder which may be used in food products, especially for the protection from ROS-induced endothelium pathologies.
11
Buyanova, Irina, Marina Kurbanova, Lev Ostroumov, and Olesya Kalugina. "Ecological problems related to the safe processing of dairy raw materials and whey." E3S Web of Conferences 284 (2021): 02016. http://dx.doi.org/10.1051/e3sconf/202128402016.
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A significant number of milk processing companies all over the world confront the challenge of whey recycling. To date, the processing of milk results in a considerable amount of waste products, which can be used in core production processes, for the output of additional products and can help neutralize harmful effects of milk processing waste waters on the environment. This factor emphasizes the relationship between food and environment. The extraction of water from cheese and curd whey in the manufacture of concentrates gives a solution to one of the challenges facing the dairy industry – the processing of secondary dairy raw resources. Whey concentrates have certain advantages because they are long-shelf-life and easy-to-transport products of high nutritional and biological value. Several studies have assessed process flow factors of whey dehydrating in the manufacture of whey concentrates. The research was carried out using an experimental unit of a vacuum dryer with the thermal radiation power supply. The concentrates with a percentage of dry substances ranging from 11 to 30 % were produced. The important outcomes to emerge from the study are data on the dynamics of vacuum-induced water extraction from cheese and curd whey, its appropriate modes, as well as regularities and specifics of water removal. The quality of concentrates was assessed according to key parameters. The organoleptic properties of sample concentrates met all criteria quite sufficiently, being similar to input parameters. Whey concentrates with a mass fraction of dry substances from 11 to 30.0 % are recommended to use in recipe compositions of fresh and fermented whey-containing drinks. IR-rays represent a good alternative to conventional thickening and drying processes of raw materials at high processing temperatures. The properties of input raw materials remain unaffected owing to non-destructive temperature modes of the vacuum dryer.
12
Filla, Jessica M., Maybritt Stadler, Anisa Heck, and Jörg Hinrichs. "Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production." Foods 10, no. 4 (March 27, 2021): 715. http://dx.doi.org/10.3390/foods10040715.
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Whey protein pectin complexes can be applied to replace fat in food products, e.g., pudding and yogurt, contributing to creaminess while adding a source of protein and fiber. Production of these complexes is usually conducted on the laboratory scale in small batches. Recently, a process using a scraped-surface heat exchanger (SSHE) has been employed; however, dispersion preparation time, feasibility of using different whey protein sources and enrichment of the complexes for subsequent drying have not been assessed. Preparing whey protein pectin dispersions by solid mixing of pectin and whey protein powders resulted in larger complexes than powders dispersed separately and subsequently mixed after a hydration time. Dispersions without hydration of the mixed dispersions before thermomechanical treatment had the largest particle sizes. The targeted particle size of d90,3 < 10 µm, an important predictor for creaminess, was obtained for five of the six tested whey protein sources. Dispersions of complexes prepared using whey protein powders had larger particles, with less particle volume in the submicron range, than those prepared using whey protein concentrates. Efficiency of complex enrichment via acid-induced aggregation and subsequent centrifugation was assessed by yield and purity of protein in the pellet and pectin in the supernatant.
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Rham, Olivier De, and Serge Chanton. "An empirical mathematical model of retentate composition in ultrafiltration of dairy products." Journal of Dairy Research 53, no. 2 (May 1986): 271–81. http://dx.doi.org/10.1017/s0022029900024870.
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SUMMARYAnalysis of retentates of milk or whey, ultrafiltered and diafiltered by a pilot batch process with DDS Lab module equipment or (whey only) ultrafiltered by an industrial continuous process showed that nitrogen and ionic contents could not be described mathematically by the use of any value of the retention coefficient K. Analytical data suggested a new concept called segregation for nitrogen and ions in which each of these components consists of a completely permeable fraction and a totally retained fraction that do not exchange. A segregation coefficient Y is then defined as the ratio of the totally retained fraction to the total concentration of the species in the product fed to the equipment. However, this concept does not apply to lactose, where the classic retention concept (K) is retained. The two models are equivalent when K = Y = 0 or K = Y = 1. A first mathematical expression of this model was elaborated for batch ultrafiltration and/or constant volume diafiltration. Another set of equations was established for industrial conditions. These empirical models predict the retentate and permeate composition at any time during processing as well as after drying. The fit of analytical data with computed values was generally fair, with K being 0·1–0·4 in the pilot plant, and 0·1 in the factory. The nitrogen Y value was ∼ 0·95 for milk, and 0·85 for whey. In whey, the calcium Y value varied greatly from 0·06–0·71 depending on the pH, citrate content and heat treatment; in milk it was fairly constant at 0·5 at pH 6·7–5·8.
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Minh, Nguyen Phuoc. "Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder." Journal of Pure and Applied Microbiology 14, no. 4 (December 25, 2020): 2407–16. http://dx.doi.org/10.22207/jpam.14.4.18.
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Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.
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Mis-Solval, Kevin, Nan Jiang, Meilan Yuan, Kay Joo, and George Cavender. "The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying." Foods 8, no. 12 (December 17, 2019): 689. http://dx.doi.org/10.3390/foods8120689.
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Interest in probiotic foods and ingredients is increasing as consumers become more aware of their potential health benefits. The production of these products often involves the use of dry culture powders, and the techniques used to produce such powders often suffer from significant losses of viable cells during drying or require the use of expensive drying technologies with limited throughput (e.g., freeze drying). In this study, the authors examined whether culture survivability during spray drying could be increased via the treatment of two common protein encapsulants with ultra-high-pressure homogenization (UHPH). Lactobacillus plantarum NRRL B-1927 (also known as ATCC 10241), a probiotic strain, was suspended in either soy protein isolate (SPI) or whey protein isolate (WPI) which had been either treated with UHPH at 150 Mpa or left untreated as a control. The suspensions were then dried using either concurrent-flow spray drying (CCSD), mixed-flow spray drying (MFSD) or freeze drying (FD) and evaluated for cell survivability, particle size, moisture content and water activity. In all cases, UHPH resulted in equal or greater survivability among spray dried cultures, showed reductions in particle size measures and, except for one marginal case (CCFD SPI), significantly reduced the moisture content of the dried powders. The combination of these findings strongly suggests that UHPH could allow probiotic powder manufacturers to replace freeze drying with spray drying while maintaining or increasing product quality.
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Khatko, Z. N., and M. A. Tamakhina. "Development of white and red low-calorie functional purpose sauces using vegetable powders." New Technologies 17, no. 2 (June 6, 2021): 67–76. http://dx.doi.org/10.47370/2072-0920-2021-17-2-67-76.
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The purpose of the research is development of functional cold sauces using milk whey with the addition of vegetable powders. The prospects for the production of functional cold sauces using milk whey and vegetable powders obtained by infrared drying have been shown. Foreign literature on the research topic has been analyzed, current trends in the production of products for functional nutrition have been highlighted. The urgency of using local raw materials of plant and an- imal origin has been proved. The authors describe the process of obtaining vegetable powders, study the effect of infrared drying on the chemical composition of the produced powders, compare different methods of cutting vegetables and methods of drying, analyze the yield of raw materials and technological characteristics of grinding dried vegetables. The assortment of sauces and their application has been considered. It has been proposed to design a new sauce that has advantages over the most popular cold sauce – mayonnaise. The basic recipe and a new one are presented, with the replacement of ingredients and addition of a functional component. Microscopic examination of sauces has been carried out, differences in structure depending on the raw materials used have been considered. Organoleptic characteristics, their compliance with regulatory documents and differences have been determined. The physicochemical indicators have been investigated. The criteria have been revealed that comply with GOST, and by which the recipe should be finalized. The amount of vitamin C has been determined, the recommended daily intake calculated, taking into account the daily requirement. Calorie content and shelf life have been calculated, and the optimal recipe determined. The main features of the sauce for functional purposes are as follows: the content of dietary fiber, imparting a functional orientation; preservation of the beneficial properties of root crops (vitamins, minerals, etc.) due to infrared drying; lower calorie content; lack of eggs (important for allergy sufferers); the possibility of widespread use in the design of culinary products.
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Abdul Khalil, Khalilah. "A Review on Microencapsulation in Improving Probiotic Stability for Beverages Application." Science Letters 14, no. 1 (February 18, 2020): 49. http://dx.doi.org/10.24191/sl.v14i1.7900.
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Nowadays, probiotic bacteria are extensively used in beverages application to deliver beneficial health effect to the consumer upon ingestion. Different entrapment techniques can be used to maintain the viability of probiotic bacteria during processing as well as during storage of beverage products. Development of artificial microcapsules from entrapment techniques are to support the growth and to provide protection on probiotic cells from unfavorable external conditions that may affect the viability of probiotics in beverages. Techniques that usually applied for probiotic entrapment in beverages are microencapsulation, emulsification, spray drying and extrusion. Biomaterials such as alginate, carrageenan, whey protein, gelatin, chitosan and starch are the most commonly used matrix in entrapment of lactic acid bacteria. Entrapment of probiotic is applied on beverages products such as fruit juice, yoghurt and ice cream. Keywords: Entrapment; Beverages; Matrix materials; Probiotics
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Yusri, Silvya, Celine Meidiana, Abdullah Muzi Marpaung, and Hery Sutanto. "Encapsulation of candlenut oil by freeze-drying method." Journal of Functional Food and Nutraceutical 2, no. 1 (August 31, 2020): 53–61. http://dx.doi.org/10.33555/jffn.v2i1.35.
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Candlenut oil is a potential source of omega fatty acids that can be used as a food supplement or nutrient for food fortification. It contains high amount of omega fatty acids and also available in high quantity, especially in Indonesia. However, due to its off-odor and its thermalsensitivity which makes candlenut oil prone to oxidation, the application into food products still needs more improvement. Encapsulation is one of the techniques that is used to protect the candlenut oil from oxidation. This research aimed to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze-drying method. Factors such as encapsulating agent (whey protein isolate, sodium caseinate, β-cyclodextrin, gum Arabic) and ratios of encapsulating agent to oil (3:2, 1:1 and 2:3) were investigated to find out the most appropriate microcapsule and conditions to ensure there will be no change of the candlenut oil characteristics. Moisture content, microencapsulation efficiency (ME), and peroxide value (PV) were analyzed as the product parameter. The highest encapsulation efficiency was obtained by using sodium caseinate (43.22 ± 0.9 %) with the ratio of encapsulating agent-oil was 3:2. The second stage of candlenut oil encapsulation was carried out to improve the efficiency of microcapsule, and the result showed that the efficiency of encapsulated oil with sodium caseinate as encapsulating agent was increased to 64.86%.
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Taboada, Martha, Nico Leister, Heike Karbstein, and Volker Gaukel. "Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions." ChemEngineering 4, no. 3 (August 3, 2020): 47. http://dx.doi.org/10.3390/chemengineering4030047.
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Spray drying of whey protein-based emulsions is a common task in food engineering. Lipophilic, low molecular weight emulsifiers including lecithin, citrem, and mono- and diglycerides, are commonly added to the formulations, as they are expected to improve the processing and shelf life stability of the products. During the atomization step of spray drying, the emulsions are subjected to high stresses, which can lead to breakup and subsequent coalescence of the oil droplets. The extent of these phenomena is expected to be greatly influenced by the emulsifiers in the system. The focus of this study was therefore set on the changes in the oil droplet size of whey protein-based emulsions during atomization, as affected by the addition of low molecular weight emulsifiers. Atomization experiments were performed with emulsions stabilized either with whey protein isolate (WPI), or with combinations of WPI and lecithin, WPI and citrem, and WPI and mono- and diglycerides. The addition of lecithin promoted oil droplet breakup during atomization and improved droplet stabilization against coalescence. The addition of citrem and of mono- and diglycerides did not affect oil droplet breakup, but greatly promoted coalescence of the oil droplets. In order to elucidate the underlying mechanisms, measurements of interfacial tensions and coalescence times in single droplets experiments were performed and correlated to the atomization experiments. The results on oil droplet breakup were in good accordance with the observed differences in the interfacial tension measurements. The results on oil droplet coalescence correlated only to a limited extent with the results of coalescence times of single droplet experiments.
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Banjare, Indrajeet Singh, Kamal Gandhi, Khushbu Sao, Sumit Arora, and Vanita Pandey. "Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron." Food technology and biotechnology 57, no. 1 (2019): 48–58. http://dx.doi.org/10.17113/ftb.57.01.19.5945.
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In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15 % with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC–Fe complex. Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. In vitro bioaccessibility of iron and induction period of the fat from milk fortified with WPC–Fe complex were found to be slightly higher (p<0.05) than that of milk fortified with iron alone. Therefore, milk can be fortified with up to 15 mg/L iron in the form of WPC–Fe complex without significantly affecting its physicochemical properties.
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Milea, Ștefania Adelina, Oana Crăciunescu, Gabriela Râpeanu, Anca Oancea, Elena Enachi, Gabriela Elena Bahrim, and Nicoleta Stănciuc. "Multifunctional Ingredient from Aqueous Flavonoidic Extract of Yellow Onion Skins with Cytocompatibility and Cell Proliferation Properties." Applied Sciences 11, no. 16 (August 6, 2021): 7243. http://dx.doi.org/10.3390/app11167243.
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Significant quantities of onion are cultivated annually, such that industrial processing leads to an appreciable amount of by-products, estimated at around 500,000 tons. Onion skins are considered an important source of naturally occurring antioxidant compounds, particularly flavonoid compounds. Our study follows the development of a sustainable solution in order to manage the by-products of yellow onion skins by designing ingredients with multifunctional activities. A green solvent aqueous extraction of flavonoids was applied to obtain a safe, flavonoid-enriched extract, yielding a total flavonoid content of 50.21 ± 0.09 mg quercetin equivalent (QE)/g dry weight (DW), and an antioxidant activity of 250.81 ± 6.76 mM Trolox/g DW. Complex biopolymeric matrices consisting of whey protein isolates, whey protein hydrolysates, maltodextrin, and pectin were further dissolved in the flavonoid-enriched aqueous extract, followed by freeze-drying. Two powders were obtained, both showing satisfactory phytochemical content and good stability during storage. The application of confocal microscopy revealed that the microscopic structure of the powders have a distribution of the bioactive compounds within the biopolymeric matrices. The in vitro digestion suggested remarkable stability in the gastric tract and a flavonoid-controlled release in the intestinal phase. A significant compatibility range of up to 1 mg/mL for both powders was found, whereas concentrations between 10 and 250 µg/mL stimulated cell proliferation after 24 h of cultivation. The powders showed satisfactory thermal and pH stability, which favors their addition to different food matrices.
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Mihalcea, Liliana, Vasilica Barbu, Elena Enachi, Doina Georgeta Andronoiu, Gabriela Râpeanu, Maricica Stoica, Loredana Dumitrașcu, and Nicoleta Stănciuc. "Microencapsulation of Red Grape Juice by Freeze drying and Application in Jelly Formulation." Food Technology and Biotechnology 58, no. 1 (April 5, 2020): 20–28. http://dx.doi.org/10.17113/ftb.58.01.20.6429.
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The aim of this work is to obtain new food products enriched with bioactive compounds from concentrated grape juice microencapsulated by freeze drying using a whey protein isolate- chitosan system. The obtained powder showed an encapsulation efficiency of (86.1±4.0) %, with an anthocyanin mass fraction (expressed as cyanidin-3-O-glucoside equivalent) of (1.4±0.2) mg/g, while the total polyphenolic (expressed as gallic acid equivalents) and flavonoid (expressed as catechin equivalents) mass fractions were (3.3±0.6) and (1.6±0.5) mg/g, respectively. The confocal laser microscopy revealed the presence of the flavonoid pigments wrapped inside the matrix, whereas the anthocyanins were grouped into large and compact clusters. The microencapsulated powder was used for jelly formulation. The new food formulations have a satisfactory anthocyanin mass fraction ranging from (0.03±0.01) to (0.12±0.02) mg/g, while no significant differences were observed in flavonoid content. All the value-added jelly showed appreciable antioxidant activity. The in vitro digestibility results confirm a slow release of anthocyanins from the food matrices during simulated gastric digestion and a significant release of the bioactive compounds into the gut. The addition of microencapsulated powder caused a significant decrease in firmness, cohesiveness and springiness, leading to the destabilization of the gel structure, while reducing the attraction forces between the matrix components. The sensorial analysis indicated that the panellists preferred the sample with grape juice the most.
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Milea, Adelina Ștefania, Aida Mihaela Vasile, Adrian Cîrciumaru, Loredana Dumitrașcu, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, and Nicoleta Stănciuc. "Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products." Foods 8, no. 6 (June 1, 2019): 188. http://dx.doi.org/10.3390/foods8060188.
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Sweet cherries are processed in various ways, leading to significant amounts of underutilized by-products that can potentially be used as a source of bioactive compounds, including antioxidants. The present study focuses on identifying ways to exploit bioactive compounds from sweet cherry skins, namely the extraction, microencapsulation, and functionalizing of some food product to obtain added value. The anthocyanins from skins were extracted and encapsulated in a combination of whey proteins isolate and chitosan by freeze-drying, with an encapsulation efficiency of 77.68 ± 2.57%. The powder showed a satisfactory content in polyphenols, of which anthocyanins content was 14.48 ± 1.17 mg cyanidin 3-glucoside/100 g dry weight (D.W.) and antioxidant activity of 85.37 ± 1.18 µM Trolox/100 g D.W. The powder was morphologically analyzed, revealing the presence of coacervates, ranging in size from 12–54 μm, forming large spheresomes (up to 200 μm). The powder was used as a functional ingredient to develop two value-added food products, namely yoghurt and marshmallows. The powder was tested for its prebiotic effect on L. casei 431® in the yoghurt samples during 21 days at 4 °C, when a decrease in viability was found, up to 6 log CFU·g−1. The anthocyanins and antioxidant activity decreased in yoghurt and increased in marshmallows during storage time. The obtained results support the potential use of extracts from underutilized sources in the development of functional ingredients and value-added food products.
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MILANI, Paula Gimenez, Antonio Sérgio DACOME, Cândyce Camile Fortuna NALESSO, Cássia Almeida FIORENTI, Cecília Edna Mareze da COSTA, and Silvio Claudio da COSTA. "Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A." Revista de Nutrição 29, no. 1 (February 2016): 125–37. http://dx.doi.org/10.1590/1678-98652016000100012.
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ABSTRACT Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained from the concentration by reverse osmosis system (180 k Daltons), followed by nanofiltration in a 500 k Daltons membrane and spray drying at 5.0% solution of the first concentrate developed. The concentrate was sweetened with rebaudioside A (rebaudioside A 26 mg/100 g concentrate). All procedures were performed at the Center for Studies in Natural Products, at the Universidade Estadual de Maringá. Three experimental groups were established (n=6): two groups of diabetic animals, one control group and one supplemented group; and a control group of normal mice (non-diabetic). The supplemented group received concentrates sweetened with rebaudioside A in a dose of 100 mg/kg bw/day by an esophageal tube for 35 days. Fasting, the fed state and body weight were assessed weekly for all groups. At the end of the supplementation period, the following were analyzed: plasma parameters of glucose, total cholesterol, triglycerides and fructosamine; the serum levels of aspartate aminotransferase and alanine aminotransferase, water and food intake. Organs and tissues were removed and weighed to assess mass and anatomical changes. Results: The product presented 74% of proteins and 17% of lactose and showed satisfactory sensory testing by the addition of 26 mg of rebaudioside A/100 g concentrate. Supplementation of the product reduced hyperglycemia, plasma fructosamine levels, triglycerides and total cholesterol, and improved body weight gain of streptozotocin-induced diabetic rats. Conclusion: Whey protein concentrate with substantial content of protein (above 70%) and low lactose was obtained through the membrane separation processes. The addition of rebaudioside A at the concentration of 26 mg/100 g rebaudioside A proved to be as sweet as sucralose with satisfactory sensory testing, which indicates that this is a non-caloric natural sweetener that can replace artificial sweeteners. The product (whey protein concentrate sweetened with rebaudioside A) presented important functional properties and reduced the metabolic disorders caused by the syndrome.
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Muhammad, Zafarullah, Rabia Ramzan, Ruifen Zhang, and Mingwei Zhang. "Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics." Coatings 11, no. 5 (May 17, 2021): 587. http://dx.doi.org/10.3390/coatings11050587.
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Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.
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Papastefanakis, Nikolaos, Chryssa Bouki, Michail S. Fountoulakis, Christos Tsompanidis, Theofanis Lolos, Nikolaos Zotos, Nikitas Mavrakis, and Thrassyvoulos Manios. "Anaerobic Co-Digestion of Pig and Cow Manure with a Solar Dried Mixture of Food Waste and Olive Mill Wastewater." Proceedings 30, no. 1 (June 23, 2020): 91. http://dx.doi.org/10.3390/proceedings2019030091.
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Biogas production through anaerobic digestion is a well-established practice worldwide combining waste treatment and energy production at the same time. One of the challenges of this technology is to increase the yield of biogas production and secure the disposal of the effluent of anaerobic reactors. It is well known that various organic residues such as cheese whey, olive mill wastewater, as well as food waste from hotel units, could be combined with other materials (animal manures, sewage sludge, etc.) in order to increase biogas production through co-digestion. However, their high seasonal variation and high transport costs is a barrier for their use. Solar drying process can be a very attractive technology for volume reduction in order to decrease the storage and the transportation cost. Moreover using solar energy may well be an alternative solution for reduction of drying process costs. In this study, co-digestion of pig manure (PM) and cow manure (CM) with solar dried mixture of food waste (FW) and olive mill wastewater (OMW), named as biobooster, was studied in an attempt to improve biogas production of existing on—farms plants which co-digest manure with other farm waste. The effect of biobooster in biogas production was investigated using three lab-scale continuous stirred-tank reactors (CSTR) (3 L working volume) (D1–D3) under mesophilic conditions (37 ± 2 °C) with a hydraulic retention time of 20 days. Initially, all reactors were inoculated with anaerobic sludge originating from sewage treatment plant of the city of Heraklion, and contained 19.6 g/L TS, 10.8 g/L VS and 17.5 g/L COD. Three types of influent feedstock were utilized: D1: PM (95%) + CM (5%) (VSin = 33.58 ± 4.51 g/L), D2: PM (95%) + CM (5%) + Biobooster (1%) (VSin = 41.07 ± 7.16 g/L), D3: PM (100%) + Biobooster (1%) (VSin = 8.48 ± 0.87 g/L). The experiments showed that the addition of biobooster to pig and cow manure significantly increased biogas production by nearly 65% as value of 662.75 ± 172.50 mL/l/d compared to that with pig and cow manure alone (402.60 ± 131.89 mL/l/d). The biogas production in D3 reactor was 242.50 ± 56.82 mL/l/d. This work suggests that methane can be improved very efficiently by adding a small portion (20% increase of VS) of dried agro-industrial by-products in the inlet of digesters of existing on—farms plants.
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Imomov, Shavkat, Khurram Nuriddinov, and Otabek Nuriddinov. "Thermal regime for convective drying products." E3S Web of Conferences 264 (2021): 04055. http://dx.doi.org/10.1051/e3sconf/202126404055.
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In the work, the specified features of the temperature regime in the drying chamber showed that when the coolant moves in the chamber, both the temperature and humidity regime of the air and the temperature and drying rate of the product change, and the drying rate is almost proportional to the increase in air humidity. Based on the studies carried out, simplifications were obtained in describing the drying process, which makes it possible to more reasonably carry out engineering calculations in the design of the dryer, in particular, to set the input and output air humidity, to determine the length (or height) of the drying chamber.
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Noori, Abdul Wasim, Mohammad Jafar Royen, and Juma Haydary. "An active indirect solar system for food products drying." Acta Chimica Slovaca 12, no. 1 (April 1, 2019): 142–49. http://dx.doi.org/10.2478/acs-2019-0020.
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AbstractAn energy independent active indirect solar drying system for the study of food products drying at specific climate conditions was developed and tested. As a model material, sliced tomato was selected because of its short shelf live, high humidity and potential to be a high value dried product. Indirect solar dryer enabled complete protection of the dried material against sunlight, birds, insects, rain and dust during the drying process. The solar dryer system design includes a rectangular section (1000 × 600 × 400) mm chamber and a flat solar collector (1500 × 600 × 100) mm with the surface area of 0.9 m2. Air flow was induced by a fan installed at the inlet of the collector and powered by a photovoltaic solar panel and a battery system. Temperature and humidity of air were monitored at the collector inlet, collector outlet and the drying chamber outlet. The key element of the collector is a 10.5 m long rectangular section aluminum pipe (55 × 35) mm coated with an absorption layer. The maximum dryer capacity is around 3 kg of wet material (sliced tomato) per batch. Average air temperature increase in the collector was measured to be 30 °C during the winter season. Air relative humidity decreased from 21 % to 15 % after passing through the collector. The moisture of tomato slices decreased from the initial value of 92 % down to 22 % during the time of the experiment (30 h). Quality of tomatoes dried using the designed solar dryer differed significantly in color as well as in texture from those dried by the commonly used methods, like an open sun drying system. Equilibrium moisture content of the product was reached after 30 h in December when the maximum outside temperature was 17.6 °C. The tomato mass decreased from 333 g to 33.15 g; the mass loss being approximately 90 %. The heated air temperature and humidity at the dryer inlet and outlet were influenced by the change of the ambient temperature and humidity during the day. Variation of the drying rate with the change of the ambient temperature and humidity was observed. During summer, when the sun radiation increases, the drying time for sliced tomato with 9 mm thickness decreased from 25 h to 15 h. The sample thickness also has an impact on the drying process. When the sample thickness increased from 9 mm to 12 mm, the drying time increased from 15 h to 20 h of active device time.
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Leiton-Ramírez, Yuri M., Alfredo Ayala-Aponte, and Claudia I. Ochoa-Martínez. "Physicochemical Properties of Guava Snacks as Affected by Drying Technology." Processes 8, no. 1 (January 14, 2020): 106. http://dx.doi.org/10.3390/pr8010106.
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Guava is widely consumed because of its agro-industrial use, and its antioxidant properties attributed to vitamin C and carotenoids content. However, it has a short shelf life. Guava has been dried by atomization, fluidized bed, lyophilization (FD) and convective drying (CD). CD requires long operation times and the product characteristics are not desirable. In contrast, FD produces high quality products, but requires long processing times, high energy consumption and high operation costs. As an alternative, the Refractance Window® (RW) drying is relatively simple and cheap technique. The objective of this study was to compare the effect of CD, FD and RW techniques, on the moisture content, water activity, color, porosity, volume change, vitamin C and carotenoids content in guava samples. The samples dried by RW required less time to reduce the moisture content and exhibited smaller changes in color than CD or FD. There were greater losses of carotenoids and vitamin C when drying by CD whereas RW had similar losses than FD. Lyophilized products exhibited minor change in volume and greater porosity. RW results in better retention of properties, compared with other drying techniques. Based on this, RW is a promising technique for the development of guava snacks.
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Alfeo, Vincenzo, Diego Planeta, Salvatore Velotto, Rosa Palmeri, and Aldo Todaro. "Cherry Tomato Drying: Sun versus Convective Oven." Horticulturae 7, no. 3 (February 27, 2021): 40. http://dx.doi.org/10.3390/horticulturae7030040.
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Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.
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Syrovatka, Vladimir I., Natalya V. Zhdanova, Aleksandr N. Rasskazov, Andrey D. Obuhov, and Dmitriy I. Toropov. "Sublimation Drying of Fish Products in the Arctic in the Production of Feed for Farm Animals." Engineering Technologies and Systems 31, no. 2 (June 30, 2021): 274–90. http://dx.doi.org/10.15507/2658-4123.031.202102.274-290.
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Introduction. The article considers biological resources of the Arctic, which is expedient to use in the production of fish meal for feeding farm animals. The aim of the research is to prove the usefulness of a continuously operating two-chamber line for sublimation drying of fish products using natural freezing of fish catch and a cheap source of thermal energy for drying: ethane, propane, butane (waste when cleaning natural gas and petroleum products of local enterprises), as well as microwave energy. Materials and Methods. A continuously operating two-chamber sublimation line is proposed, the chambers of which work alternately: one for the process of sublimation drying, and the other for loading and unloading processed products. The natural freezing of fish and thermal energy for the process of sublimation (drying) from the burning of waste gas are used whenever possible. When there is cheap electricity, it is advisable to use microwave energy for drying that makes it possible to shorten the drying cycle, ensure uniformity and simultaneity of drying the material up to 3–5% humidity without rearranging the trays along the height of the cart. Results. We propose the construction of a two-chamber sublimation line for large lump products and a sublimation unit based on microwave energy, which allows regulating the sublimation drying temperature within specified limits. Discussion and Conclusion. The presented design solutions of a large lump product sublimation drying line and sublimation unit using microwave energy are necessary for designing equipment based on digital technology.
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Polatcı, Hakan, and Muhammed Taşova. "Sıcaklık Kontrollü Mikrodalga Kurutma Yönteminin Alıç (Crataegusspp. L.) Meyvesinin Kuruma Karakteristikleri ve Renk Değerleri Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 5, no. 10 (October 2, 2017): 1130. http://dx.doi.org/10.24925/turjaf.v5i10.1130-1135.1201.
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In this study, the hawthorn fruit was dried in a controlled temperature microwave dryer and determined the mathematical model that best predicts the drying time, color value and product drying curves. Since the horticultural fruit contains important nutritional values, when it is desired to be dried and consumed, optimum drying conditions should be determined. Productions were dried in a temperature controlled microwave dryer under at temperatures of 50, 60 and 70ºC. Drying times lasted 129, 66, and 45 minutes for drying temperatures of 50, 60 and 70ºC, respectively. The shortest drying time was at a drying temperature of 70ºC, while the longest drying is at a drying temperature of 50ºC. The Yağcıoğlu, Midilli-Küçük and Page’s mathematical model were used to predict the drying curves, and Midilli- Küçük model was determined as the best model to predict the drying curves. In addition, the color values of fresh and dried hawthorn fruit as a quality criterion were investigated. In terms of L brightness and a red color values, there was a statistically significant difference between dried and fresh products at all three drying temperatures, while there was no statistically significant difference between fresh and dried products at temperatures of 50 and 70ºC in terms of b yellowness value. The chroma, hue angle and brown values of the fresh products and chroma and brown values of the dried products are not differentiating from each other numerically. However, the values closest to the fresh product’s chromium and brown values were determined at a drying temperature of 70ºC.
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Broman, Lars Mikael. "When antithrombin substitution strikes back." Perfusion 35, no. 1_suppl (May 2020): 34–37. http://dx.doi.org/10.1177/0267659120906770.
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Commercially available products used for antithrombin supplementation, for example, in extracorporeal life support, may contain latent antithrombin, a hyper-stable strongly procoagulative and anti-angiogenic residue. Latent antithrombin is associated with severe thrombosis in the critically ill. In the manufacturing process of fractionated antithrombin from plasma, heat treatment, citrate, and freeze drying speed up the transformation of native antithrombin to latent antithrombin. Manufacturers are not required to assess and report the latent antithrombin content of their products. When reported, the latent antithrombin fractions in their product range from <1% to 40% of total antithrombin compared with <3% in the healthy adult and less in children. The aims of this work were (1) to convey increased awareness to clinicians who may experience defaulted, expected effect after antithrombin supplementation in, for example, heparin anticoagulation during extracorporeal life support and (2) to urge manufacturers to assess and disclose latent antithrombin content in their products.
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Castagnini, Juan Manuel, Silvia Tappi, Urszula Tylewicz, Santina Romani, Pietro Rocculi, and Marco Dalla Rosa. "Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose." Sustainability 13, no. 16 (August 17, 2021): 9204. http://dx.doi.org/10.3390/su13169204.
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Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.
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Matys, Aleksandra, Artur Wiktor, Magdalena Dadan, and Dorota Witrowa-Rajchert. "Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue." Foods 10, no. 8 (August 9, 2021): 1840. http://dx.doi.org/10.3390/foods10081840.
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The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment and variable air temperature on the kinetics of convective drying with dehumidified air and the quality of dried apples. Apples were dried with dehumidified and non-dehumidified air at 55, 70 and 85 °C. Preliminary ultrasound treatment was conducted by immersion for 60 min. The effect of both ultrasound and dehumidified air utilization was more prominent in the terms of drying time reduction, when lower drying temperatures were used. Drying of apples with dehumidified air, preceded by ultrasound pretreatment, resulted in a greater rehydration capacity of the products, and limited the browning process. Dehumidified air increased the lightness of the dried products, while sonication darkened them. The use of ultrasound before drying coupled with a drying with dehumidified medium at a temperature of 70 °C reduced the exposure of the product to a high temperature and oxygen. Products treated before dehumidified air drying with ultrasounds were characterized by high total phenolic content and the greatest antioxidant activity. This was because such technological treatment reduced exposure of the product to a high temperature and oxygen.
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Šarkanj, Bojan, Ivana Dodlek Šarkanj, and Mark Shamtsyan. "Mycotoxins in food – how to prevent and what to do when things go bad." E3S Web of Conferences 215 (2020): 01004. http://dx.doi.org/10.1051/e3sconf/202021501004.
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Mycotoxins are secondary metabolites of microscopic moulds with pronounced toxic properties. Moulds infect products of plant and animal origin at any stage of their receipt, transportation and storage, in industrial and home conditions. Mycotoxins are more commonly found in plant foods. Their biosynthesis by fungi occurs during the ripening and harvesting period under unfavourable meteorological conditions and improper grain storage. Untimely harvesting or insufficient drying of the crop before storage, storage and transportation of products with insufficient protection against moisture leads to the multiplication of microorganisms and the formation of toxic substances in food products.
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Ananías, Rubén A., Víctor Sepúlveda-Villarroel, Natalia Pérez-Peña, José Torres-Mella, Linette Salvo-Sepúlveda, Darwin Castillo-Ulloa, and Carlos Salinas-Lira. "Radio frequency vacuum drying of Eucalyptus nitens juvenile wood." BioResources 15, no. 3 (May 8, 2020): 4886–97. http://dx.doi.org/10.15376/biores.15.3.4886-4897.
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Wood drying is an important process for adding value and manufacturing innovative products. Eucalyptus nitens wood is inherently difficult to dry because of its natural propensity for checking as well as collapse and shrinkage. Lumber recovery after industrial drying of eucalypts is also very low. This study measured the wood quality of E. nitens juvenile wood (13 mm thickness) after radio-frequency vacuum (RFV) drying and wood dried in a conventional kiln dryer (KD). Drying cycles were performed using a radio frequency vacuum dryer with a 3 m3 of capacity and convective kiln-dryer equipment with a 3.5 m3 of capacity. The results showed that the drying time using the radio frequency vacuum method was reduced by 47% when compared to conventional kiln drying. The shrinkage was significantly lower in the RFV than in the conventional KD. The volumetric collapse decreased by approximately 60% in the RFV drying. RFV drying of E. nitens juvenile wood improves the wood quality for solid wood products because the intensity of surface checking and collapse are reduced.
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Silva, V. S., J. M. P. Q. Delgado, W. M. P. Barbosa de Lima, and A. G. Barbosa de Lima. "Heat and Mass Transfer in Holed Ceramic Material Using Lumped Model." Diffusion Foundations 7 (June 2016): 30–52. http://dx.doi.org/10.4028/www.scientific.net/df.7.30.
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The drying is a thermodynamic process of simultaneous heat transfer and moisture removal of a porous material. Clay products when exposed to drying without control can suffer cracks and deformations, reducing its quality post-drying. Thus, this work aims to study the holed solid drying with arbitrary shape using the global capacitance method. Application has been made for the drying of clay products. The analytical solution of the governing equations was made using the method of separation of variables.Kinetic results for mass loss and heating of the material are presented and analyzed. It was observed that the moisture loss process occurs at a lower speed than the heating of the ceramic material because its thermal diffusivity is greater than the mass diffusivity and that the area/volume relationshipstrongly affects the phenomena of heat and mass transport.
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Bhatta, Sagar, Tatjana Stevanovic Janezic, and Cristina Ratti. "Freeze-Drying of Plant-Based Foods." Foods 9, no. 1 (January 13, 2020): 87. http://dx.doi.org/10.3390/foods9010087.
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Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for ‘natural’ and ‘organic’ products is, however, strongly growing as well as the consumer’s demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.
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Liu, Jing-Jing, Zhen-Peng Liu, Xin-Feng Zhang, and Jin-Ping Si. "Effects of Various Processing Methods on the Metabolic Profile and Antioxidant Activity of Dendrobium catenatum Lindley Leaves." Metabolites 11, no. 6 (May 30, 2021): 351. http://dx.doi.org/10.3390/metabo11060351.
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The metabolite profiles and antioxidant activity of Dendrobium catenatum Lindley leaf, a new functional ingredient for food product development, were evaluated in samples that had been prepared using various methods, including freeze-drying, hot-air drying, rolling before drying, steaming before drying, steaming and rolling before drying, and drying at 100, 80, and 60 °C. The concentrations of polysaccharides and flavonoids, as well as the antioxidant capacity of each sample, were determined. Furthermore, two nucleosides, four amino acids, one monoaromatic compound, and eight flavonoids were identified in dried leaves using high-performance liquid chromatography–diode array detector–electrospray ionization–multistage mass spectrometry (HPLC-DAD-ESI-MSn) and ultraviolet (UV) spectral analyses. The content of polar compounds such as cytidylic acid, arginine, tyrosine, and hydroxybenzoic acid hexose increased dramatically during hot-air-drying and rolling-before-drying treatments, while flavonol C-glycosides remained stable throughout the various treatments and drying temperatures. Rolling before drying at 100 °C was identified as the most suitable process when manufacturing tea products from D. catenatum leaves. This process resulted in a high-antioxidant-activity and visually appealing tea. This report details a potential strategy that should be applied in the manufacturing processes of high-quality products from D. catenatum leaves.
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Tümay, Mehmet, and Halil Murat Ünver. "Design and implementation of smart and automatic oven for food drying." Measurement and Control 54, no. 3-4 (March 2021): 396–407. http://dx.doi.org/10.1177/00202940211000084.
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Fruits and vegetables ripen at certain times of the year and must be ripe for consumption. However, in the short-term ripening period, some of the fresh vegetables and fruits that are more than the consumable amount deteriorate before they can be consumed. Picking up fruits and vegetables when they are ripe and drying the surplus for later use is the most common storage method. In recent years, where technology has developed rapidly, instead of drying in the sun, solutions are produced in which the drying processes are managed automatically by using the drying kinematics of the products. The most recent techniques manage the drying process by measuring the weight of the wet and dried products during heating. Also, different types of ovens such as microwave ovens are tried to increase the efficiency of the drying process. These are rather complex solutions. In this study, a smart system that manages the drying process in real-time by using the humidity in the environment instead of weight together with the drying kinematics of the product is designed. So the complexity of the system is simplified. Also, the total duration of the drying process is exactly estimated by using the moisture content in the environment and the drying model of the product. In the study, firstly, data on the drying stage were collected with the experiments made for each product. These data were processed in a Matlab environment and a drying model with a curve fitting method was developed for each product. The drying models developed in the study were loaded into the processor of the smart oven and the entire drying process was managed in real-time. With the developed system solution, when the process is started, the drying time is estimated according to the amount processed and the type of product, and the drying time of the drying process is estimated by using the moisture content in the environment and the drying model of the product. In this way, pre-drying and post-drying stages can be planned.
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Assawarachan, Rittichai. "Effects of Moisture Content and Drying Method on Shelf Life and Quality of Coconut Residue." Journal of Southwest Jiaotong University 56, no. 2 (April 30, 2021): 443–50. http://dx.doi.org/10.35741/issn.0258-2724.56.2.36.
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In this article, the quality changes and shelf life of by-products (coconut residue) obtained after coconut milk extraction were studied using three drying technologies: hot air drying, fluidized bed drying, and flash drying. Among the drying technologies, flash drying was most suitable for fresh coconut residue. It gave the least moisture content with the most stability of whiteness and oil content and the highest drying rate. Dried coconut residue using flash drying has the longest shelf life up to the 140th day with slight changes in the quality when stored in warehouse conditions of 35±1.0oC and 60-75% relative humidity. In terms of specific energy consumption, flash drying required the lowest energy of 8.47±0.50 MJ per kg water removal from fresh coconut residue, whereas hot air drying consumed the highest specific energy.
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Viitala, Janika, Timo Lappalainen, and Marjo Järvinen. "Sodium dodecyl sulphate (SDS) residue analysis of foam-formed cellulose-based products." Nordic Pulp & Paper Research Journal 35, no. 2 (June 25, 2020): 261–71. http://dx.doi.org/10.1515/npprj-2019-0058.
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AbstractSurfactant residues in foam forming are related to the circulation of surfactant in the foaming process, but they may also affect the properties of the foam-formed product. In this work, residues of an anionic surfactant, sodium dodecyl sulphate (SDS), in foam-formed products were studied. Two different methods were applied for the determination of SDS: ICP-OES (Inductively Coupled Plasma Optical Emission Spectroscopy) and solvent extraction spectrophotometry. The dry matter content of the sample before the drying step has a significant effect on the SDS residue. Another factor that has a significant effect on the SDS residues is the amount of precipitated dodecyl sulphate (DS). It was found that SDS does not degrade in the drying phase and will remain in the salt form in the final product. SDS residue decreased when the temperature of the fibre suspension was increased. Theoretical values for SDS residues were estimated from the original surfactant concentration and the amount of water remaining in the product before the drying phase. When all the surfactant was in soluble form, measured SDS residues were close to the theoretical values, which indicates that SDS was not permanently adsorbed onto softwood cellulose fibres.
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Voroshilin, R. A., A. Yu Prosekov, and M. G. Kurbanova. "Obtaining dry protein concentrates from secondary gelatin products." New Technologies 17, no. 2 (June 6, 2021): 15–24. http://dx.doi.org/10.47370/2072-0920-2021-17-2-15-24.
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The article presents the investigation of the chemical composition of a collagen-containing broth obtained during gelatin production at the stage of defatting bony raw material. Collagen broth is a minor by-product from gelatin production. The aim of the research is to analyze the effect of the duration of the hydrothermal treatment of collagen raw materials on the concentration of high-protein broths by using spray drying. To carry out a set of experimental studies they used broth obtained by the method of hydrothermal treatment of bone at a temperature of 95±5°C for 90 to 180 minutes and its dry concentrate obtained later at the Mini Spray Dryer B-290 laboratory spray drying model (Buchi, Sweden). According to the research results, it has been revealed that the duration of the hydrothermal treatment affects the indicators of fat, protein, and dry matter content in broths. When being treated for 90 minutes, the dry matter content is in the range of 8,1 %, which is 46 % less than with a treatment time of 180 minutes. When the duration of the hydrothermal treatment of raw materials increases, the gelation time of the obtained broths reduces at temperature conditions of 4±2°C. After the spray drying process physicochemical parameters of the obtained dry collagen concentrates have been determined. In the dry concentrate the dependence of the indicator of the content of the mass fraction of protein on the duration of the hydrothermal treatment of broths is observed, the values range from 64,19 % to 82,89 %. The gelling capacity of all samples is high. The obtained dry concentrates are in the form of white to light cream color homogeneous powder.
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Costa, D., and J. Delgado Rodrigues. "Testing New Water Repellent Solutions to Protect Deteriorated Granite." Restoration of Buildings and Monuments 20, no. 6 (December 1, 2014): 413–22. http://dx.doi.org/10.1515/rbm14.20.6-0040.
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Abstract The evaluation of nano-particle based products to protect granite surfaces from water absorption is presented. Wettability, water absorption, drying behaviour and water vapour transfer were considered as the most relevant parameters for this evaluation. The effect of the application methods on the final performance was also tested. The results allow to consider that nanostructured products may present some advantages when compared with conventional water repellent products, namely on some common relevant harmful effects, such as colour changes, water vapour or liquid transfer during drying, but their effectiveness as barriers against water absorption upon longer contact time may not be equally satisfactory.
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Michalska, Wojdyło, Majerska, Lech, and Brzezowska. "Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products." Molecules 24, no. 16 (August 19, 2019): 3008. http://dx.doi.org/10.3390/molecules24163008.
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Plum pomace, an agro-industrial waste product has received attention due to the worldwide popularity of plums. During convection, the content of flavan-3-ols decrease, except drying at 90 °C, whereas the content of i.e. chlorogenic, 3-p- and 4-p-coumaroylquinic acids, quercetin rutinoside, and galactoside was observed to increase along with the increase in process temperature. The highest content of all identified polyphenols was found in plum pomace powders obtained using a combination of convective at 90 °C and microwave vacuum drying (MVD) at 120 W, whereas the highest retention of the group consisted of phenolic acids, flavonols, and anthocyanins was noted when CD 70 °C/MVD 120 W was used, pointing to a strong influence of the type of polyphenols on their changes caused by drying. The correlations between TEAC ABTS and the sum of flavonoids (r = 0.634) and anthocyanins (r = 0.704) were established. The multiple regression analysis showed that polyphenol content was more strongly affected by drying time than by maximum temperature, whereas antioxidant capacity was more influenced by maximum temperature of sample than by drying time.
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Zhang, Ting Ting, Xiao Min Liang, M. Lorin, Zhen Lin Wu, Chris Cheeseman, and Luc Vandeperre. "Control of Drying Shrinkage of Magnesium Silicate Hydrate Gel Cements." Key Engineering Materials 709 (September 2016): 109–13. http://dx.doi.org/10.4028/www.scientific.net/kem.709.109.
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Cracks were observed when the magnesium silicate hydrate gel cement (prepared by 40% MgO/ 60% silica fume) was dried. This drying cracking is believed to be caused when unbound water evaporates from the binder. The shrinkage upon forced drying to 200 °C of mortars made up from a reactive magnesium oxide, silica fume and sand was measured using dilatometry. The magnitude of the drying shrinkage was found to decrease when more sand or less water was added to the mortars and can be as low as 0.16% for a mortar containing 60 wt% sand and a water to cement ratio of 0.5, which is of a similar order of magnitude as observed in Portland cement based mortars and concretes. A simple geometrical interpretation based on packing of the particles in the mortar can explain the observed drying shrinkages and based on this analysis the drying shrinkage of the hydration products at zero added solid is estimated to be 7.3% after 7 days of curing.
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Ullah, Fahim, Min Kang, Lubna Hassan, Ninghui Li, Jun Yang, Xingsheng Wang, and Mansoor Khan Khattak. "Impact of drying method of figs with small-scale flat-plate solar collector." World Journal of Engineering 13, no. 5 (October 3, 2016): 407–12. http://dx.doi.org/10.1108/wje-08-2016-0054.
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Purpose The purpose of the study was to develop a performance flat-plate solar collector that would be used as a solar drier for fruit fig (Ficus carica L). This study proposes how and why solar energy is important for drying the agricultural products. This study aims to expand the domain of solar collector for different purposes and, most important, for agricultural resource normally found in the literature. Design/methodology/approach The paper opted for an exploratory study using the flat-plate solar collector with drying chamber for drying purposes of agricultural products. During the experiment, the data were collected with moisture content, drying rate of the product and solar irradiation falls on the collector. Findings This paper describes that how flat-plate collector works for agricultural products and how to reduce the moisture content in the product (fig). Efficiency of collector was evaluated under the ambient temperatures of 24°C. Efficiency also significantly increased from 53 to 55 per cent with an increase in ambient temperature from 22 to 24 °C. Figs (Ficus carica L) were dried in the drying chamber of the flat-plate solar collector. The products were dried at temperature of 55-65°C and 15 to 20 per cent humidity. Research limitations/implications Because of this research chosen, the research results are beneficiary for agricultural users for drying purposes. Therefore, the researchers are encouraged to dry the agricultural product with flat-plate solar collector, because it reduced the moisture content of the product very fast. Originality/value This paper fulfills an identified need to study that how flat-plat solar collector can be used.
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Michalska-Ciechanowska, Anna, Joanna Majerska, Jessica Brzezowska, Aneta Wojdyło, and Adam Figiel. "The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders." ChemEngineering 4, no. 1 (February 17, 2020): 12. http://dx.doi.org/10.3390/chemengineering4010012.
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Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.
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Michalska-Ciechanowska, Anna, Aleksandra Hendrysiak, Jessica Brzezowska, Aneta Wojdyło, and Agnieszka Gajewicz-Skretna. "How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?" Foods 10, no. 8 (August 12, 2021): 1864. http://dx.doi.org/10.3390/foods10081864.
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Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3–22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-L-furfural formation was enhanced by inulin addition during high-temperature treatment. Overall, the addition of maltodextrin and trehalose mixture for freeze drying and vacuum drying at 90 °C caused the highest retention of polyphenolics and the lowest formation of hydroxymethyl-L-furfural; however, an individual and comprehensive approach is required when the obtainment of high-quality chokeberry powders is expected.