Spray Drying
Mostrando 1-12 de 218 artigos, teses e dissertações.
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1. Lipid Profile of Human Milk in Different Lactation Stages Submitted to Pasteurization, Lyophilization and Spray-Drying Processes
The objective of this study was to evaluate the effect of pasteurization, lyophilization and spray-drying on the lipid profile of donated human milk (DHM) at different lactation stages. Nine frozen samples of colostrum, transitional and raw mature human milk (HM) were collected from the Human Milk Bank (HMB) of the Hospital Universitário de Maringá (HUM).
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. 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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3. Antioxidant Properties of Croton zehntneri Pax et Hoffm. Essential Oil and Its Inclusion Complex with β-Cyclodextrin Prepared by Spray Drying
Croton zehntneri Pax et Hoffm. is a plant from Northeastern Brazil, whose main component of its essential oil is estragole. Its thermal instability and low aqueous solubility prevent its technological application. This study aimed to prepare and characterize the Croton zehntneri essential oil (CZEO) complexed with β-cyclodextrin (β-CD), and to evaluate ant
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. Quality Control for Lignin and Gelatin Microcapsules Loaded with Orange Essential Oil
Sustainable natural product-based microstructured systems and biopolymers are strong candidates for use in crop protection. Lignin and gelatin microcapsules loaded with orange essential oil were developed with spray-drying in order to enhance its potential. We evaluated the microparticle controlled release mechanisms, biological effects, structural and therm
Journal of the Brazilian Chemical Society. Publicado em: 2022
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5. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria
Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios wer
Food Sci. Technol. Publicado em: 2021-09
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6. 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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7. 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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8. Preparation and properties of α-tricalcium phosphate microspheres by spray drying
Resumo Microesferas de α-TCP foram obtidas atomizando uma suspensão aquosa contendo 50% em massa de α-TCP com baixa cristalinidade e 1% em massa de ácido cítrico. Poli(etileno glicol) e poli(álcool vinílico) foram testados como ligantes. O processo de spray drying resultou em microesferas com diâmetros médios de aproximadamente 20 μm e esfericidade
Cerâmica. Publicado em: 14/11/2019
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9. Produção, caracterização e avaliação in vitro de partículas de quitosana e hidroxiapatita para substituição óssea
Resumo Objetivou-se desenvolver, caracterizar e avaliar in vitro biomateriais compósitos de quitosana com hidroxiapatita (CHI/HA) para atuarem como substitutos ósseos. As quitosanas de baixa (L-CHI) e média (M-CHI) massa molecular foram previamente caracterizadas por gravimetria, viscosimetria e espectrofotometria ultravioleta. Os compósitos de CHI/HA fo
Cerâmica. Publicado em: 14/11/2019
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10. 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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11. Corrodibility and Adherence of Reinforced Concrete Rebars Electroplated with Zinc and Zinc-Nickel Alloys
Reinforced concrete is the main structural material used in the world in the construction of bridges, roads and commercial and residential buildings. One effective method for preventing corrosion of steel reinforcement is the application of galvanic coatings to the reinforcement itself. The present study evaluated the performance of three groups of reinforci
Mat. Res.. Publicado em: 15/07/2019
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12. Improvement in spray-drying technology for preparation of pregelatinized cassava starch
Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was a
Food Sci. Technol. Publicado em: 31/01/2019