Hollow salt for sodium reduction in foods: Mechanisms, influence factors, applications and challenges

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104451 - 104451

Published: March 21, 2024

Language: Английский

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Insight into the Relationship of Spray-Drying Conditions with the Physicochemical and Gelation Properties of Egg White Protein

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1556 - 1556

Published: April 29, 2025

This study aimed to provide systematic insight into the relationship between spray conditions and physicochemical gelation properties of egg white protein (EWP). Specifically, effects two key factors, inlet temperature flow rate, on structural EWP were determined. The analysis revealed that as spray-drying increased, more hydrophobic groups in exposed prone aggregate. Furthermore, rheological microstructure gel (EWPG) results indicate under a relatively high low hardness, springing, water-holding capacity produced improved. Excessively temperatures detrimental pre-aggregate formation development homogeneous network. demonstrate EWPG exhibited weak frequency dependence elastic-dominant characteristics. Further indicated significantly influenced nonlinear response EWPG, with strongest higher-order viscous observed at 140 °C. suggested °C, achieved minimum porosity 50.07% maximum fractal dimension (Df) 2.745, where uniform network structure was generated. demonstrated rates process advantageous for producing desirable characteristics, which has potential actual application egg-based food products.

Language: Английский

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Analytical Modeling of Counter-Current Drying Process

International Journal of Thermodynamics, Journal Year: 2024, Volume and Issue: 27(2), P. 27 - 36

Published: June 1, 2024

In this analytical study, spray drying of detergent particles diameters 0.4-1 mm by using counter-current air heated at around 300oC is investigated Matlab©. Particle hot gases a mature process with vast variety applications ranging from dried food to powdered production. The study shows strong relationship between the (final water content) and particle size, gas temperature, as well tower dimensions since cross-sectional area has direct control on vertical velocity, thus heat mass transfer coefficients while height closely related residence time in which guarantees targeted level. conclusions can be guide have better set parameters such inlet temperatures humidity/water content exit valuable information how these relate energy consumption necessary atmospheric conditions desired temperature. It also worth indicating that measurement absolute humidity exhaust good parameter an effective way.

Language: Английский

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CFD modeling of spray drying of fresh whey: influence of inlet air temperature on drying, fluid dynamics, and performance indicators

Digital Chemical Engineering, Journal Year: 2024, Volume and Issue: 12, P. 100178 - 100178

Published: Aug. 18, 2024

Whey is a very perishable food and potent source of protein. It might be more commercialized through the process spray drying, which would enhance its shelf life. No CFD computational models applied to drying fresh sweet whey have been reported in literature investigate transport phenomena dryers predict crucial design parameters such as deposition, powder recovery, efficiency. Using an Eulerian-Langragean technique, behavior multiphase flow well heat mass transfer were investigated. The influence inlet air temperature was evaluated relation velocity profiles continuous discrete phases, residence time distribution, particle diameter formed, near injection zone, temperature, fraction evaporated water. Furthermore, performance efficiency projected for varied temperatures. velocity, time, size distribution patterns similar different Greater variations noticed especially profiles. lowest resulted deposition best thermal efficiency, making it optimal condition. This investigation can serve benchmark optimized with greater yield produce powdered whey.

Language: Английский

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Spray Drying Processes in the Food Industry: Computational Fluid Dynamics Modelling

Springer eBooks, Journal Year: 2024, Volume and Issue: unknown, P. 105 - 125

Published: Jan. 1, 2024

Language: Английский

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Preparation and characterization of lutein functional salt by microemulsion stabilized by whey protein isolate and maltodextrin: Exploration of a novel dietary nutritional supplement

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 286, P. 138409 - 138409

Published: Dec. 4, 2024

Language: Английский

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