Application of the agglomeration process on spinach juice powders obtained using spray drying method
| Autor: | Safiye Nur Dirim, Hira Yüksel |
|---|---|
| Přispěvatelé: | Ege Üniversitesi |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Air velocity
Materials science Inlet temperature agglomeration biology powder property Economies of agglomeration General Chemical Engineering 04 agricultural and veterinary sciences 02 engineering and technology Spinach biology.organism_classification 040401 food science 0404 agricultural biotechnology 020401 chemical engineering Chemical engineering Spray drying Scientific method spray drying 0204 chemical engineering Physical and Theoretical Chemistry fluidized bed agglomeration |
| Popis: | In this study, wet agglomeration process was applied at selected conditions (at 60 degrees C air inlet temperature and 1.6 m/s air velocity) to improve the functional properties of the spinach juice powders produced by the spray drying technique and distilled water, maltodextrin, whey protein isolate, and gum Arabic solutions were used as the binder agents. the moisture content and the water activity values of the obtained spinach juice agglomerates were in the range of 6.44%-11.68% and 0.254-0.412, respectively. Further a decrease in lightness (L*) values and an increase in yellowness/blueness (b*) values were observed in the agglomeration process. the agglomeration process increased the mean particle diameters, and decreased the wettability and solubility times. the calculated bulk and tapped density values for spinach juice agglomerates are in the range of 380-510 and 490-618 kg/m(3), respectively. the agglomeration process improved the values of cohesiveness, flowability, porosity, and hygroscopicity. Low friability and high solubility values were also obtained after agglomeration. the microstructure of powders changed depending on binder agents, and the glass transition temperature of the powders increased from 110.72 to 117.32-127.38 degrees C for the agglomerates. As a result, the agglomeration process of the spray dried spinach juice powders was successfully carried out in the fluidized bed. the moisture content and water activity values were in safe limits and their powder properties were improved. Scientific and Technological Research Council of Turkey (TUBTAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [166O977]; Ege University Planning and Monitoring Coordination of Organizational Development; Directorate of Library and Documantaion The authors would like to thank the Scientific and Technological Research Council of Turkey (TUBTAK) for supporting this work as part of the research project "The use of Spray Drying and Agglomeration Methods to Obtain Vegetable Juice Powder and Agglomerates," under the 3001 TUBITAK program (166O977). We are grateful to Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documantaion for their support in editing and proofreading service of this study. |
| Databáze: | OpenAIRE |
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