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292 Newest Publications about the topic spray-drying

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Influence of atomization conditions on spray drying Lithium Iron Phosphate nanoparticle suspensions

18-Dec-2017 | Marco G. Rigamonti, Yu‐Xiang Song, He Li, Nooshin Saadatkhah, Pierre Sauriol, Gregory S. Patience, The Canadian Journal of Chemical Engineering, 2017

Abstract Removing solvents from nanoparticle solid suspensions requires the same diligence as drying pharmaceutical ingredients. LiFePO4 nanoparticles suspension in water oxidize, sinter, and Li3PO4 segregates on the surface when they dry in a furnace. Spray drying preserves the material ...

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Solid-in-Oil-in-Water Emulsions for Delivery of Lactase To Control in Vitro Hydrolysis of Lactose in Milk

18-Oct-2017 | Yun Zhang; Qixin Zhong, Journal of Agricultural and Food Chemistry, 2017

There is an established need to deliver lactase in milk to retain activity during storage and hydrolyze lactose after ingestion. In this work, spray-dried lactase powder was encapsulated in solid-in-oil-in-water (S/O/W) emulsions to fabricate delivery systems. The adoption of Span 80 in milk fat ...

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Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

15-Sep-2017 | Z. Hardy, V. A. Jideani, Journal of Food Processing and Preservation, 2017

Abstract The study examined the effect of drying compartment and maltodextrin concentration on the functional properties of Bambara groundnut milk powder (BGNMP). Bambara groundnut milk (BGNM) was prepared from Bambara groundnut (BGN) flour and water, further processed into BGNM and dried ...

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Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

15-Sep-2017 | Z. Hardy, V. A. Jideani, Journal of Food Processing and Preservation, 2017

Abstract The study examined the effect of drying compartment and maltodextrin concentration on the functional properties of Bambara groundnut milk powder (BGNMP). Bambara groundnut milk (BGNM) was prepared from Bambara groundnut (BGN) flour and water, further processed into BGNM and dried ...

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Techno‐economic analysis of protein concentrate produced by flash hydrolysis of microalgae

12-Sep-2017 | Alexander Asiedu, Stuart Ben, Eleazer Resurreccion, Sandeep Kumar, Environmental Progress, 2017

Process simulation and techno‐economic analysis (TEA) of 95 wt % protein concentrate (water‐soluble peptides and free amino acids) from microalgae was performed using SuperPro Designer v9.0. The analysis includes processes such as microalgae cultivation, harvesting, protein extraction, and spray ...

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Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage

06-Sep-2017 | Izmari Jasel Alvarez Gaona, Caterina Bater, María C. Zamora, Jorge Chirife, Journal of Food Processing and Preservation, 2017

Abstract Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before atomization. The retention of Total Monomeric Anthocyanins (TMA) in the wine powder was found to be above 83%. Wine powder was ...

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Effect of Opuntia ficus‐indica mucilage in the ecological extraction, drying, and storage of eggplant anthocyanins

06-Sep-2017 | Miguel Chávez Gutiérrez, Rubí Guadalupe Utrilla‐Coello, Delia Soto‐Castro, Journal of Food Processing and Preservation, 2017

Abstract In this study, Opuntia ficus‐indica mucilage was evaluated as a protecting agent of anthocyanins from Solanum melongena L. by spray drying. The performance of mucilage as a protectant was evaluated using the ratio of the percent of Radical Scavenger Activity (RSA) to the ...

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Characterization of Physical and Mechanical Properties of Miscible Lactose‐Sugars Systems

31-Aug-2017 | Runjing Li, Yrjö H. Roos, Song Miao, Journal of Food Science, 2017

Abstract Lactose‐sugars systems were produced by spray drying. They were lactose, lactose–glucose (4:1) mixtures, lactose–maltose (4:1) mixtures, lactose–sucrose (4:1) mixtures, lactose–trehalose (4:1) mixtures, and lactose–corn syrup solids (CSS) (4:1) mixtures. The physical characteristics, ...

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Parameters for Spray Drying ZnO Nanopowders as Spherical Granules

30-Aug-2017 | Ö. Yıldız, A. M. Soydan, Journal of the American Ceramic Society, 2017

Abstract Spray drying is a versatile method to perform atomization, drying, and granulation. Spray dryers enable agglomeration of particles into a spherical granule form with a nano‐meter size and thus very high specific surface areas (SSA). For this, the synthesized Zn(OH)2 precipitate should ...

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Effect of Type of Protein‐Based Microcapsules and Storage at Various Ambient Temperatures on the Survival and Heat Tolerance of Spray Dried Lactobacillus acidophilus

26-Aug-2017 | Dianawati Dianawati, Seng Feng Lim, Yasmin Beng Houi Ooi, Nagendra P. Shah, Journal of Food Science, 2017

Abstract The aims of this study were to evaluate the effect of types of protein‐based microcapsules and storage at various ambient temperatures on the survival of Lactobacillus acidophilus during exposure to simulated gastrointestinal tract and on the change in thermo‐tolerance during heating ...

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