Article
Food Science & Technology
Duo Feng, Jing Wang, Xiao-jiao Ji, Wen-xiang Min, Wen-jie Yan
Summary: The study compared the effects of different drying methods (spray drying, freeze drying) on volatile organic compounds of yak milk powder, and found that ketones, aldehydes, and acids content in YMP processed by spray drying is higher than that of freeze drying, indicating different drying methods have different influences on the flavor of YMP. The results provide a theoretical basis for flavor changes in YMP after deep processing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sandra Maria Oses, Leire Cantero, Miranda Crespo, Guillermo Puertas, Lara Gonzalez-Ceballos, Saul Vallejos, Miguel Angel Fernandez-Muino, Maria Teresa Sancho
Summary: This study evaluated the effects of three dehydration methods and three carrier agents on the preparation of ling-heather honey powder. Results showed that using maltodextrin as the carrier agent, vacuum drying and freeze drying yielded the best honey powder.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sandra Maria Oses, Leire Cantero, Guillermo Puertas, Miguel Angel Fernandez-Muino, Maria Teresa Sancho
Summary: Honey powder is widely used in food, cosmetic and pharmaceutical industries. This study evaluated the effects of different drying methods and carriers on the quality of honey powder and found that the drying procedures and carriers had minimal impact on the parameters and properties of honey powder.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Aijun Di, Shengyu Zhang, Xuan Liu, Zhenbo Tong, Siping Sun, Zengchao Tang, Xiao Dong Chen, Winston Duo Wu
Summary: This study developed microparticles with improved solubility and antioxidant activity using resveratrol as a model drug. Chitosan played a key role in adjusting drug release behavior and enhancing mucoadhesion properties.
Article
Engineering, Chemical
Annika Rautenberg, Alf Lamprecht
Summary: In this study, spray-freeze-dried (SFD) particles were analyzed for their flowability, mechanical stability, product properties, and physicochemical properties of the spraying solution. The results showed that SFD is a suitable method to produce freeze-dried flowable products that maintain their mechanical stability. Manipulating the nozzle diameter and solid content of the solution allows for control over particle size and the production of free-flowable powder.
Article
Chemistry, Applied
Yuan-yuan Liu, Wei-hong Sun, Bing-zheng Li, Nan Shang, Yong Wang, Wei-qiao Lv, Dong Li, Li-jun Wang
Summary: Platycodon grandiflorus roots were extracted and dried to produce four different powders, with the ultrasound-assisted extraction and freeze drying process leading to the highest nutritional value and antioxidant activity among the powders.
Article
Chemistry, Applied
Yan Zhang, Zhaojun Zheng, Chunhuan Liu, Chin-ping Tan, Kui Xie, Yuanfa Liu
Summary: The study compared the lipid profiles and digestibility of freeze-dried and spray-dried goat milk fat globules. Freeze-dried goat milk showed higher levels of monounsaturated fatty acids and lower levels of cholesterol. It also preserved certain long-chain polyunsaturated triacylglycerols better. Additionally, freeze-dried goat milk had more lysophospholipids and showed slower gastric digestion and lower lipolysis levels during gastrointestinal digestion.
Article
Food Science & Technology
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, Frederic Borges, Elodie Beaupeux, Audrey Maudhuit, Stephane Desobry
Summary: This study investigates the benefits and drawbacks of electrostatic spray drying (ESD), a novel technique that uses electrostatic charge and lower temperatures to encapsulate lactic acid bacteria. The study compares the viability of Lacticaseibacillus rhamnosus GG (LGG) using different encapsulation agents and finds that ESD preserves more LGG cells during processing and provides better stability during storage compared to traditional spray drying (SD) and freeze drying (FD).
Article
Engineering, Chemical
Firuze Ergin
Summary: The effects of freeze drying, spray drying, and electrospraying on the properties of powders containing phage Felix O1 were investigated. Powders produced by spray drying and electrospraying showed lower loss in activity compared to powders produced by freeze drying.
Article
Food Science & Technology
Irina Diaz-Galvez, Gaston Gutierrez-Gamboa, Andrea Plaza, Anibal A. Concha-Meyer
Summary: The study found that the dehydration and encapsulation process did not negatively affect the characteristics of the wine and retained a significant concentration of phenolic compounds. Therefore, powdered wines have the potential to be used as a natural source of antioxidants for food supplementation.
Article
Engineering, Chemical
Nagihan Caglar, Ertan Ermis, Muhammed Zeki Durak
Summary: This study produced and characterized spray-dried and freeze-dried sourdough powders, which were used to make sourdough breads. Differences in powder properties were observed depending on the method used. The use of powder samples at different blending ratios affected the physicochemical properties of sourdough breads.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Pharmacology & Pharmacy
Ji Young Yu, Piyanan Chuesiang, Gye Hwa Shin, Hyun Jin Park
Summary: Liposomes have potential as drug delivery systems, but issues such as self-aggregation, coalescence, flocculation, and precipitation may occur during formulation or storage. Post-processing techniques like freeze drying, spray drying, and spray freeze drying have been used to increase the stability of liposomes. The use of protective agents to overcome limitations of each process is also crucial.
Article
Engineering, Chemical
Alberto Baldelli, Hale Oguzlu, Diana Yumeng Liang, Alison Subiantoro, Meng Wai Woo, Anubhav Pratap-Singh
Summary: This study proposes the use of spray freeze drying technology to improve the re-dispersibility of milk powders in aqueous systems. The formulation of the dairy products was found to influence their re-dispersibility, with higher fat percentages and the presence of maltodextrin additive decreasing the re-dispersibility.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Pharmacology & Pharmacy
Sin Yee Lee, Vincent Ferdinand, Lee Fong Siow
Summary: This study aimed to investigate the effect of drying methods on the properties of chamomile extract powder. The findings showed that convection oven-drying resulted in the highest yield and desirable powder properties, while spray-drying had lower yield and higher moisture content and water activity. Freeze-drying had slightly lower total polyphenol content compared to the other two methods.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Chemistry, Applied
J. Alarcon-Moyano, D. Acuna, S. Matiacevich, L. Caballero, F. Melo, F. Quero, P. Diaz-Calderon
Summary: This study evaluated the physical-chemical properties and structure of cellulose nanocrystals (CNC) dried by two different methods: Spray-Drying (SD) or Freeze-Drying (FD). The results showed that the drying method influenced the size, aspect ratio, and sorption of CNC. However, it did not affect zeta potential, crystallinity, or degradation temperature. The study suggests that the drying method plays a role in modifying the physico-chemical properties of CNC.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Jingjing Xu, Min Zhang, Yuchuan Wang, Bhesh Bhandari
Summary: Flavor is crucial for the acceptance of meat products, and conventional cooking methods often result in decreased quality and inadequate flavor release. To meet consumers' demands for good flavors and high quality, researchers are exploring emerging technologies for enhancing flavor formation and nutritional value during thermal or non-thermal processing of meat products.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Kathika Das, Min Zhang, Bhesh Bhandari, Huizhi Chen, Baosong Bai, Manik Chandra Roy
Summary: This review summarizes recent research and major benefits of ultrasound application in assisting food freezing. Ultrasound-assisted freezing offers advantages over traditional freezing processes, including faster freezing rate, smaller and more uniform ice crystal size distribution, resulting in better preservation of microstructures and quality of frozen products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Bimal Chitrakar, Min Zhang, Xiaohu Zhang, Bhesh Bhandari
Summary: This study found that the nutritional and phytochemical contents in asparagus leafy by-product were higher than those in the edible portion. By decreasing the particle size, the extractable rutin in the leaf increased, leading to increased antioxidant activities. It was also observed that the particle size affected the color and moisture status of the chips formulation.
Review
Chemistry, Physical
Xiaozhen Ma, Ngoc N. Nguyen, Anh V. Nguyen
Summary: This paper provides a critical review of the experimental and theoretical investigations of the particle floatability and stability of the particle-laden interfaces. The study analyzed asymptotic solutions of the Young-Laplace equation for various particle configurations and assessed the outcomes of both theoretical and experimental studies of the particle-laden interface stability.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2022)
Article
Engineering, Chemical
Thao M. Ho, Thi Van Anh Nguyen, Bhesh R. Bhandari
Summary: Cyclodextrin (CD) powders are utilized as solid matrices to encapsulate gases in agri-food industries, providing processability, quality, functionality, safety, and stability to products. Gas powders produced by CD powders offer easier and safer gas utilization compared to traditional pressurized cylinders or tanks. This review discusses the amorphization of CD powders through spray drying, properties and applications of amorphous CD powders in gas encapsulation for food and agriculture production.
Article
Food Science & Technology
Sina Ghadimi Kalajahi, Narjes Malekjani, Katarzyna Samborska, Zahra Akbarbaglu, Pouria Gharehbeglou, Khashayar Sarabandi, Seid Mahdi Jafari
Summary: Alcea flower extract (AFE) was encapsulated using different carriers, and the production yield was higher when MD-WPC mixture or MD alone were used. The samples produced with MD-WPC had higher TPC and better retention of DPPH, ABTS, hydroxyl radical scavenging, and reducing power compared to other carriers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Physical
Kangkang Sun, Cuong V. Nguyen, Ngoc N. Nguyen, Xiaozhen Ma, Anh V. Nguyen
Summary: Flotation of water-soluble KCl and NaCl minerals in brines is significant for K-fertilizer production, but its mechanism remains controversial. This study investigates the interaction between dissolved salt ions and collector colloids, as well as the changes in interfacial properties, to gain a molecular understanding of salt flotation. The findings suggest that ion specificity plays a crucial role in salt crystal flotation via collector colloid-crystal attraction.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Food Science & Technology
Mengyue Zhao, Linlin Li, Weiwei Cao, Zhe Wang, Qianqian Chu, Bhesh Bhandari, Guangyue Ren, Xu Duan
Summary: Spray drying, freeze-drying, and microwave freeze drying were used to encapsulate Cornus officinalis flavonoid (COF) using whey isolate protein and gum arabic as wall materials to improve its stability and solubility. The freeze-dried microparticles had the highest encapsulation efficiency and the smallest particle size. Spray-dried microparticles showed higher stability during storage, while the dissolution of microparticles dried by freeze-drying and microwave freeze drying was lower.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: This study investigated the foaming properties and foam structure of milk samples induced with lipolysis by different methods. The results showed that milk samples induced by microfluidisation had the highest foamability and foam stability, with small and homogeneous air bubbles. Increasing FFA content from 1.5 to 3.5μ-equiv.mL(-1) significantly decreased the surface tension, foamability, and foam stability of milk samples. The lipolysis induced by microfluidisation had less detrimental effects on the foaming properties of milk compared to ultra-turraxing and homogenisation-induced lipolysis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Mathematical & Computational Biology
Omer Ozturk, Olena Kravchuk, Richard Jarrett
Summary: Cluster randomized designs (CRD) provide a rigorous development for randomization principles for studies where treatments are allocated to cluster units rather than the individual subjects within clusters. To improve the efficiency of CRD, we embed a ranked set sampling design from survey sampling studies into CRD for the selection of both cluster and subsampling units. The ranking groups in ranked set sampling act as a covariate, reducing the expected mean squared cluster error and increasing the precision of the sampling design.
STATISTICS IN MEDICINE
(2023)
Article
Food Science & Technology
Christian O. Diaz-Ovalle, Seid Mahdi Jafari
Summary: Evaporators are crucial equipment in the food processing industry and can be found in various sectors such as sugar, fruit juices, dairy products, edible oils, tomato paste, and coffee. To reduce energy consumption, multiple-effect evaporators (MEEs) are recommended, where the vapor from one stage is used to heat the next stage. MEEs come in different designs and can be equipped with vapor compression systems and steam ejectors for better energy efficiency. This article provides a comprehensive overview of the fundamentals, design, simulation, control, and application of MEEs in the food industry, discussing recent advancements in the field.
FOOD ENGINEERING REVIEWS
(2023)
Article
Chemistry, Physical
Thao T. P. Nguyen, Foad Raji, Cuong V. Nguyen, Ngoc N. Nguyen, Anh V. Nguyen
Summary: Surfactants play a crucial role in controlling the macroscopic properties of the air-water interface. This study investigates the connection between the molecular structure of two ionic surfactants (DTAB and SDS) and their effects on the interfacial water molecules. The findings reveal that the different interactions and reorientations of water molecules result in variations in interfacial layer thickness, surface tension, and foam stability.
Article
Engineering, Chemical
Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Bhesh Bhandari, Liew Phing Pui
Summary: This study investigates the characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder with protectants. The powder shows good flow and rehydration properties, with a predicted shelf-life of 33.7-46.3 days, suggesting its potential as a vaccine delivery product.
Article
Agriculture, Multidisciplinary
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: The reasons for the poor foaming quality of milk in summer are still unknown. This study collected milk samples from different processing stages in a dairy factory during two seasons and found that the composition and physical properties of milk in summer were different from those in spring, which may be the reason for its poor foamability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Engineering, Chemical
Tariqul Islam, Anh Nguyen
Summary: Fluidization is effective in improving the separation of coarse particles. In this study, three-dimensional computational fluid dynamics (CFD) modeling is used to investigate the complex behavior of irregular coarse particle fluidization in a fluidized bed flotation cell. A modified drag model considering the particle shape factor is employed to account for the irregularity of the particles. Comparison between simulated and experimental data shows that the irregular particle drag model has a relative error of 3.9%, which is significantly better than the spherical particle drag model. The CFD model further reveals the effects of particle density and fluidization liquid velocity on bed expansion height. The fluidization behaviors of the particles in different zones of the fluidized bed flotation cell are analyzed, providing valuable insights for the flotation of coarse particles in fluidized beds.
MINERALS ENGINEERING
(2023)
