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:: Volume 10, Issue 1 (Spring 2015) ::
2015, 10(1): 51-60 Back to browse issues page
Effect of Some Production Parameters and Storage Time on the Flowability Characteristics of Spray-dried Malt Extract Powder
Khashayar Sarabandi , Seyed Hadi Peighambardoust
Department of Food Science, College of Agricuulture, University of Tabriz
Abstract:   (4089 Views)
Background and Objective: Flowability is one of the most important physical characteristics of powders, and under given circumstances, affects a large number of industrial applications. Environmental conditions during the processing or transport including temperature, humidity, electrostatic charge and time can critically affect the flowability of powders. The aim of this study was to investigate the spray drying parameters such as inlet air temperature, maltodextrin concentration and storage time on the physical and flowability characteristics of spray-dried malt extract. Materials and Methods: In this study, a pilot-scale spray dryer was employed for drying the produced products. Process variables were inlet air temperature and maltodextrin concentration (DE=18-20). Maltodextrin as drying aid was used in 20, 30 and 40% (w/w) concentrations based on the wet weight of malt extract. Inlet air temperatures of 140, 160 and 180˚C in a co-current regime with feed were used. The effect of production conditions and particle size on the flowability indices (Hausner ratio, static angle of repose and compressibility index) during storage of the samples was investigated in a closed environment (RH= 44% using a saturated solution of magnesium nitrate) (p<0.05). Results: Flowability of the powders was drastically reduced during the storage time due to the hygroscopicity. Furthermore, the results showed that by increasing the inlet air temperature and maltodextrin concentration, the particle size was increased, while stickiness and hygroscopicity significantly (p<0.05) were reduced leading to an increase in the powders’ flowability. Conclusion: An inlet air temperature of 180˚C and a maltodextrin concentration of 40% had the most contribution on the physic-chemical characteristics and flowability of the powders during the storage time. Keywords: Angle of repose Compressibility index Flowability Hausner ratio Malt extract powder Spray drying
Keywords: Angle of repose, Compressibility index, Flowability, Hausner ratio, Malt extract powder, Spray drying
Full-Text [PDF 1544 kb]   (1555 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2014/04/14 | Accepted: 2014/10/15 | Published: 2015/03/18
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Sarabandi K, Peighambardoust S H. Effect of Some Production Parameters and Storage Time on the Flowability Characteristics of Spray-dried Malt Extract Powder. Iranian Journal of Nutrition Sciences & Food Technology. 2015; 10 (1) :51-60
URL: http://nsft.sbmu.ac.ir/article-1-1583-en.html


Volume 10, Issue 1 (Spring 2015) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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