Spray Dryer
Mostrando 1-12 de 103 artigos, teses e dissertações.
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1. Sedimentation and rheological behavior of reactive and non-reactive magnesium hydroxide pulps for industrial spray dryer processing
Abstract Two different reactive concentrated magnesium hydroxide (HM) pulps, produced in a lab reactor mill, and a synthetic and non-reactive HM-pulp, for comparative analyses, have been prepared and studied. Sodium polyacrylate was selected as a dispersant for improving the HM pulp fluidity, with concentrations varying from 0.42% to 2.0% on a dry basis. The
Cerâmica. Publicado em: 2023
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2. Use of Paper Spray Mass Spectrometry for Determining the Chemical Profile of Green Cavendish Banana (Musa AAA) Peel and Pulp Flours and Evaluation of Its Functional Potential
Green Cavendish banana peel and pulp flours were obtained by three drying methods: oven dryer at 70 °C; air fryer at 180 °C and domestic oven at 180 °C, being the latter two new possibilities. Bioactive constituents using paper spray ionization mass spectrometry (PS-MS), phenolic identification and quantification by ultra-performance liquid chromatography
J. Braz. Chem. Soc.. Publicado em: 2021-05
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3. Enrichment of fishburgers with proteins from surimi washing water
Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of
Food Sci. Technol. Publicado em: 2020-12
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4. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 2020-03
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5. Enrichment of fishburgers with proteins from surimi washing water
Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of
Food Sci. Technol. Publicado em: 13/12/2019
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6. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 11/11/2019
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7. Powdered beverage mix with acerola pulp, whey and maltodextrin
RESUMO A mistura de polpa de acerola com soro lácteo, subproduto da indústria de laticínios, conduziu a base deste trabalho, cujo objetivo foi desenvolver uma bebida composta em pó de polpa de acerola, soro lácteo e maltodextrina (dextrose equivalente 20). Para determinação das proporções da mistura foi utilizado um delineamento de misturas de tipo
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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8. Evaluation of surfactant activity and emulsifying of Pea protein isolate (Pisum sativum L.) obtained by the spray dryer
ABSTRACT This study evaluates the biosurfactant activity and emulsification ability of pea proteins isolated (Pisum sativum L.). The results showed that aqueous solutions containing the pea proteins isolated (PPI) reduce the water surface tension to 47mN/m, approximately. The use of spray dryer does not change the surfactant activity of the PPI because surfa
Matéria (Rio J.). Publicado em: 06/12/2018
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9. Obtenção de extratos secos de carotenoides a partir da biomassa da microalga Haematococcus pluvialis por secagem em torre de aspersão (spray-drying)
RESUMO Os carotenoides compreendem uma classe de mais de 600 pigmentos naturais, cujo potencial biológico está relacionado à sua atividade antioxidante, regulação do crescimento celular, modulação da resposta imune e da atividade anti-inflamatória. A Haematococcus pluvialis é uma microalga verde, conhecida por sintetizar e acumular grandes quantidad
Matéria (Rio J.). Publicado em: 06/12/2018
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10. Encapsulação de Lactobacillus acidophilus La-5 e Bifidobacterium Bb-12 por spray dryer e avaliação da sua resistência em condições gastrointestinais simuladas, tratamentos térmicos e em condições de armazenamento
RESUMO: Micropartículas de Lactobacillus acidophillus La-5 (ML) e Bifidobacterium Bb-12 (MB) foram produzidas em diferentes temperaturas de secagem no spray dryer. A influência das diferentes temperaturas sobre a viabilidade, eficiência de encapsulação, atividade de água e umidade foram avaliadas. As micropartículas que apresentaram maior viabilidade
Cienc. Rural. Publicado em: 07/06/2018
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11. Comportamento higroscópico da polpa de graviola em pó obtida por secagem em spray dryer
Resumo Produtos em pó são caracterizados por sua praticidade e longa vida útil, no entanto as polpas de fruta em pó apresentam alta higroscopicidade e tendência à aglomeração devido à sua natureza hidrofílica. Sua estabilidade pode ser estudada por meio das isotermas de equilíbrio higroscópico. A polpa de graviola, por sua vez, apresenta grande
Braz. J. Food Technol.. Publicado em: 07/06/2018
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12. Porphyridum Cruentum as a natural colorant in chewing gum
Abstract In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of P
Food Sci. Technol. Publicado em: 28/05/2018