Spray Drying of Ginger and Physical and Micro Structural Properties of Spray Dried Ginger Powder - An Advance Food Material
Abstract
The objective of this work was to optimize the spray drying of ginger juice using maltodextrin and to investigate the effect of carrier agent on physical and micro-structural properties of spray dried ginger powder. A laborator ypilot scale spray dryer was employed for spray drying process and commercial maltodextrin was used as carrier agents. Ginger powder obtained under optimized condition of maltodxtrin concentration and 165oC inlet temperature was evaluated for moisture content, water activity, particle size distribution, bulk density, true density, porosity, wettability flowability, dispersibility, and powder morphology. Micro-structural analysis revealed powder particles of various sizes and shapes however properties were within the desired range. Spray dried ginger powder can be used as natural ginger flavouring. Optimized spray drying parameters and powder properties pave the way for testing high sticky food material and mixing of different spray dried powders by surface modification for more advance powder processing.
Downloads
Metrics
References
A.A. Santana, L.G.P. Martin, R.A. De Oliveira, L.E. Louise Kurozawa, K. J. Park, Spray Drying of Babassu Coconut Milk Using Different Carrier Agents, Drying Technology, 35 (2017) 76-87.
S. N. Bhusari, K. Muzaffar, P. Kumar, Effect of Carrier Agents on Physical and Microstructural Properties of Spray Dried Tamarind Pulp Powder, Powder technology, 266 (2014) 354-364.
D. Krishnaiah, R. Nithyanandam, R. Sarbatly, A Critical Review on The Spray Drying of Fruit Extract: Effect of Additives on Physicochemical Properties, Critical Reviews in Food Science and Nutrition, 54 (2014) 449-473.
A. M. Goula, T. D. Karapantsios, D. S. Achilias, K. G. Adamopoulos, Water Sorption Isotherms and Glass Transition Temperature of Spray Dried Tomato Pulp, Journal of Food Engineering, 85 (2008) 73-83.
K. S. M. Abeysekera, C. K. Illeperuma, P. N. R. J. Amunugoda, S. W. Wijeratnam, Comparison of Ginger Varieties Dried at Different Temperatures for Oil and Oleoresin Contents, Department of Food Science & Technology, Faculty of Agriculture, University of Peradeniya, Sri Lanka, 42 (2005)34-42.
R. V.de Barros Fernandes, S. V. Borges, E. K. Silva, Y. F. da Silva, H. J. B.de Souza, E. L.do Carmo, D. A. Botrel, Study of Ultrasound-Assisted Emulsions on Microencapsulation of Ginger Essential Oil by Spray Drying, Industrial Crops and Products, 94 (2016) 413-423.
S. Mani, S. Jaya, H. Das, (2002) Sticky Issues on Spray Drying of Fruit Juices, In ASAE/CSAE North-Central Intersectional Meeting, USA.
S. Phoungchandang, A. Sertwasana, Spray Drying of Ginger Juice and Physicochemical Properties of Ginger Powders, Science Asia, 36 (2010) 30-45
I. Murrieta-Pazos, C. Gaiani, L. Galet, R. Calvet, B. Cuq, J. Scher, Food Powders: Surface and Form Characterization Revisited, Journal of Food Engineering, 112 (2012) 1-21.
M.D. Pirzada, M.M. Nawaz, Surface modification of powders, J Pak Mater Sco, 4 (2010) 20-30.
Copyright (c) 2020 Amunugoda P.N.R.J., De Silva A.B.G.C.J., Gunawardane K.V.T., Pitipanaarchchi R, Silva A.M.C.U., Thilina Dananjaya G.W.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Views: Abstract : 476 | PDF : 358
Plum Analytics