The Experts below are selected from a list of 328170 Experts worldwide ranked by ideXlab platform
Florencia Cecilia Menegalli - One of the best experts on this subject based on the ideXlab platform.
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agglomeration of soy protein isolate in a pulsed fluidized bed experimental study and Process optimization
Powder Technology, 2014Co-Authors: V G Machado, T A M Hirata, Florencia Cecilia MenegalliAbstract:Abstract The soy protein isolate contains a high amount of protein and small fractions of fat, carbohydrates, and fiber. The food industry often employs this isolate as an additive, despite its drawbacks: it is a cohesive powder; its fluidization culminates in cracks and channeling. In this paper we used the experimental design to establish the optimal operational conditions to produce agglomerated soy protein isolate in a pulsed fluidized bed. The bed operated with an air pulsation frequency of 600 rpm; the liquid binder consisted of an aqueous carboxymethyl cellulose solution. We employed a 2 3 complete factorial design with three central points to evaluate how the variables fluidizing air temperature (60–80 °C), fluidizing air velocity (0.51–0.67 m s − 1 ), and binder flow rate (1.2–2.0 mL min − 1 ) affected the mean particle diameter, Process Yield, and moisture content. Surface response analysis pointed out the operational parameters that provided large granules with low moisture content and high Process Yield. Compared with the raw isolate, the agglomerated particles were more porous and irregular; they also presented good handling properties, reduced wetting time and cohesiveness, and improved free-flow. Moreover, agglomeration enhanced the functional properties of the powder such as water retention and foaming capacity.
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selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration
Powder Technology, 2010Co-Authors: G. C. Dacanal, Florencia Cecilia MenegalliAbstract:Abstract The objective of this study was to select the optimal operational conditions for the production of instant soy protein isolate (SPI) by pulsed fluid bed agglomeration. The spray-dried SPI was characterized as being a cohesive powder, presenting cracks and channeling formation during its fluidization (Geldart type A). The Process was carried out in a pulsed fluid bed, and aqueous maltodextrin solution was used as liquid binder. Air pulsation, at a frequency of 600 rpm, was used to fluidize the cohesive SPI particles and to allow agglomeration to occur. Seventeen tests were performed according to a central composite design. Independent variables were (i) feed flow rate (0.5–3.5 g/min), (ii) atomizing air pressure (0.5–1.5 bar) and (iii) binder concentration (10–50%). Mean particle diameter, Process Yield and product moisture were analyzed as responses. Surface response analysis led to the selection of optimal operational parameters, following which larger granules with low moisture content and high Process Yield were produced. Product transformations were also evaluated by the analysis of size distribution, flowability, cohesiveness and wettability. When compared to raw material, agglomerated particles were more porous and had a more irregular shape, presenting a wetting time decrease, free-flow improvement and cohesiveness reduction.
Kaciane Andreola - One of the best experts on this subject based on the ideXlab platform.
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a protein powder agglomeration Process using acai pulp as the binder an analysis of the Process parameters
Advanced Powder Technology, 2020Co-Authors: Giovanna Rodrigues Custodio, Luciane Franquelin Gomes De Souza, Marcello Nitz, Kaciane AndreolaAbstract:Abstract This work investigated the fluidized bed agglomeration of a plant protein powder blend using an acai pulp binder in order to improve the physical and handling properties. The blend was prepared mixing isolated pea protein powder and concentrated rice protein powder. The influence of air temperature and binder flow rate on the moisture content, particle size and Process Yield was evaluated using a factorial design. The anthocyanins content, wettability and flowability of the powder was also evaluated. The agglomeration produced large granules with better physical properties, indicating that acai pulp can be used as a binder. Statistical analysis showed that binder flow rate had the greatest influence on moisture content and Process Yield; air temperature had a greater effect on particle size. The optimum condition (T = 75 °C, Q = 2.0 mL/min) resulted in granules that were twice as large as the initial particles. Anthocyanins were incorporated (2.34 mg/100 g) with an acceptable moisture content (≤10%) and a high Yield (>75%). Flowability was greater in the agglomerated powder than in the raw material with a wetting time reduction of about 77.0%. The resulting protein powder combines the properties of an instant powder with health and nutritional benefits.
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effect of operating conditions on the Yield and quality of acai euterpe oleracea mart powder produced in spouted bed
Lwt - Food Science and Technology, 2015Co-Authors: Rosilene Gomes Costa, Kaciane Andreola, Rafaella De Andrade Mattietto, Lenio Jose Guerreiro De Faria, Osvaldir Pereira TarantoAbstract:Abstract Acai is a nutritious and energetic food that demonstrated antioxidant activity and cardioprotective properties. However, since acai is a very perishable raw material, studies for its preservation are needed. The acai powder production is a way to obtain products with low moisture content, good stability and higher shelf life. This study aimed to investigate the feasibility of drying acai in spouted bed, evaluating the operating conditions on the Yield and quality of the product. The experiments were conducted according to a central composite design. Operating variables studied were: drying air temperature, airflow rate and maltodextrin concentration. Process Yield, moisture content and total anthocyanins content were analyzed as responses. The Process Yield was positively influenced by all the variables studied. The increase in temperature caused a significant reduction in the moisture content. Airflow rate was the variable that most influenced the degradation of anthocyanins. Applying desirability function method, an optimal drying condition was found. Such this conditions was obtained a nutritious, energetic and porous powder, with excellent flowability, low moisture and high anthocyanins content.
Osvaldir Pereira Taranto - One of the best experts on this subject based on the ideXlab platform.
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effect of operating conditions on the Yield and quality of acai euterpe oleracea mart powder produced in spouted bed
Lwt - Food Science and Technology, 2015Co-Authors: Rosilene Gomes Costa, Kaciane Andreola, Rafaella De Andrade Mattietto, Lenio Jose Guerreiro De Faria, Osvaldir Pereira TarantoAbstract:Abstract Acai is a nutritious and energetic food that demonstrated antioxidant activity and cardioprotective properties. However, since acai is a very perishable raw material, studies for its preservation are needed. The acai powder production is a way to obtain products with low moisture content, good stability and higher shelf life. This study aimed to investigate the feasibility of drying acai in spouted bed, evaluating the operating conditions on the Yield and quality of the product. The experiments were conducted according to a central composite design. Operating variables studied were: drying air temperature, airflow rate and maltodextrin concentration. Process Yield, moisture content and total anthocyanins content were analyzed as responses. The Process Yield was positively influenced by all the variables studied. The increase in temperature caused a significant reduction in the moisture content. Airflow rate was the variable that most influenced the degradation of anthocyanins. Applying desirability function method, an optimal drying condition was found. Such this conditions was obtained a nutritious, energetic and porous powder, with excellent flowability, low moisture and high anthocyanins content.
Miriam Dupas Hubinger - One of the best experts on this subject based on the ideXlab platform.
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influence of Process conditions on the physicochemical properties of acai euterpe oleraceae mart powder produced by spray drying
Journal of Food Engineering, 2008Co-Authors: Renata V. Tonon, Catherine Brabet, Miriam Dupas HubingerAbstract:Abstract The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of acai powder. The Process was carried out on a mini spray dryer and maltodextrin 10DE was used as carrier agent. Seventeen tests were made, according to a central composite design. Independent variables were: inlet air temperature (138–202 °C), feed flow rate (5–25 g/min) and maltodextrin concentration (10–30%). Moisture content, hygroscopicity, Process Yield and anthocyanin retention were analysed as responses. Powder moisture content and Process Yield were positively affected by inlet air temperature and negatively affected by feed flow rate, which are directly related to heat and mass transfer. Process Yield was also negatively influenced by maltodextrin concentration, due to the increase on mixture viscosity. Powders hygroscopicity decreased with increasing maltodextrin concentration, decreasing temperature and increasing feed flow rate. Powders with lower moisture content were more hygroscopic, which is related to the greater water concentration gradient between the product and the surrounding air. Anthocyanin retention was only affected by temperature, due to its high sensitivity. In respect to morphology, the particles produced at higher temperature were larger and a great number of them showed smooth surface.
M A Eriksson - One of the best experts on this subject based on the ideXlab platform.
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integration of on chip field effect transistor switches with dopantless si sige quantum dots for high throughput testing
Applied Physics Letters, 2013Co-Authors: Daniel Ward, D E Savage, Max G Lagally, S N Coppersmith, M A ErikssonAbstract:Measuring multiple quantum devices on a single chip increases characterization throughput and enables testing of device repeatability, Process Yield, and systematic variations in device design. We present a method that uses on-chip field-effect transistor switches to enable multiplexed cryogenic measurements of double quantum dot Si/SiGe devices. Multiplexing enables the characterization of a number of devices that scales exponentially with the number of external wires, a key capability given the significant constraints on cryostat wiring. Using this approach, we characterize three quantum-point contact channels and compare threshold voltages for accumulation and pinch-off voltages during a single cool-down of a dilution refrigerator.
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integration of on chip field effect transistor switches with dopantless si sige quantum dots for high throughput testing
arXiv: Mesoscale and Nanoscale Physics, 2013Co-Authors: Daniel Ward, D E Savage, Max G Lagally, S N Coppersmith, M A ErikssonAbstract:Measurement of multiple quantum devices on a single chip increases characterization throughput and enables testing of device repeatability, Process Yield, and systematic variations in device design. We present a method that uses on-chip field-effect transistor switches to enable multiplexed cryogenic measurements of double quantum dot Si/SiGe devices. Multiplexing makes it feasible to characterize a number of devices that scales exponentially with the number of external wires, a key capability given the significant constraints on cryostat wiring currently in common use. We use this approach to characterize three nominally identical quantum-point contact channels, enabling comparison of their threshold voltages for accumulation and their pinch-off voltages during a single cool-down of a dilution refrigerator.
