TY - CHAP
T1 - Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying
AU - Muñoz-Herrera, Ana Laura
AU - Tejeda-Hernández, Violeta
AU - Jiménez-Aparicio, Antonio
AU - Welti-Chanes, Jorge
AU - Chanona-Pérez, Jose Jorge
AU - Alamilla-Beltrán, Liliana
AU - Gutiérrez-López, Gustavo F.
PY - 2010/5/14
Y1 - 2010/5/14
N2 - Operating conditions in spray drying have a strong infl uence in rehydration of food powders. Moisture content, bulk and tapped density, angle of repose, dispersability, wettability, and microstructure of powders are important in mixing, transport, storage, and rehydration. This work studied the infl uence of three different concentrations of maltodextrin solutions and two spray - drying air temperatures on rehydration and microstructure characteristics of powders. Maltodextrin solutions containing 20%, 30%, and 40% total solids (TS) were subjected to cocurrent two - nozzle atomization spray drying at 140 ° and 249 ° C inlet drying - air temperature, outlet drying - air temperature of 70 ° and 120 ° C, and feed rate of 1.2 L/h. Physical and rehydration properties of maltodextrin powders can be improved when they are obtained by spray - drying solutions at higher temperatures and the highest concentration of feed. High air - drying temperature (249 ° /120 ° C) and high feed concentrations (40% TS) have a strong infl uence on the microstructure of particles produced during spray drying and improved the " instant " properties of powders.
AB - Operating conditions in spray drying have a strong infl uence in rehydration of food powders. Moisture content, bulk and tapped density, angle of repose, dispersability, wettability, and microstructure of powders are important in mixing, transport, storage, and rehydration. This work studied the infl uence of three different concentrations of maltodextrin solutions and two spray - drying air temperatures on rehydration and microstructure characteristics of powders. Maltodextrin solutions containing 20%, 30%, and 40% total solids (TS) were subjected to cocurrent two - nozzle atomization spray drying at 140 ° and 249 ° C inlet drying - air temperature, outlet drying - air temperature of 70 ° and 120 ° C, and feed rate of 1.2 L/h. Physical and rehydration properties of maltodextrin powders can be improved when they are obtained by spray - drying solutions at higher temperatures and the highest concentration of feed. High air - drying temperature (249 ° /120 ° C) and high feed concentrations (40% TS) have a strong infl uence on the microstructure of particles produced during spray drying and improved the " instant " properties of powders.
KW - Flow properties-depending on drying conditions
KW - Food drying-complex process
KW - Food processing-generating products having quality
KW - Microstructural, physical, rehydration properties-spray drying
KW - Operating conditions-influencing rehydration of food powders
KW - Quality, safety-aim in food process
UR - http://www.scopus.com/inward/record.url?scp=84886175702&partnerID=8YFLogxK
U2 - 10.1002/9780470958193.ch65
DO - 10.1002/9780470958193.ch65
M3 - Capítulo
SN - 9780813812731
SP - 673
EP - 679
BT - Water Properties in Food, Health, Pharmaceutical and Biological Systems
PB - Wiley-Blackwell
ER -