• Food Science and Preservation
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• v.13 no.5
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• pp.569-573
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• 2006

This study was conducted to manufacture new product containing high soluble polysaccharide from Hericium erinaceus extract. The new products were prepared for powder, granulate and tablet form by spray drying process. The high soluble powder form was mixed with sub-ingredients and then granulated form by granulator and molded as tablet form by a press molder respectively. Moisture content of products was following order; spray dried powder > granule > tablet Total sugar content of produce was observed to 19.14% in spray dried powder, 37.58% in granulate and 35.76% in tablet. The hue angle of products was $85.5^{\circ}$ in spray dried powder, $95.37^{\circ}$ in granulate and $94.67^{\circ}$ in tablet. The absorption capacity was higher in powder, but the product type did not affect the color.

• 기계와재료
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• v.25 no.3
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• pp.86-91
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• 2013

최근 식품, 정밀화학, 바이오와 같은 다양한 산업분야에서 건조 기술에 대한 관심이 늘고 있다. 이에 다양한 피건조물의 건조를 위하여 다양한 건조기술이 사용되고 있으며, 그 중에서 동결건조 기술은 물리적/화학적 안전성, 생화학적 보존성 및 복원성 등의 특성을 갖기 때문에 각광받고 있다. 이러한 동결건조 기술을 기반으로 미세 입자 형태의 분말 제조를 가능하게 하기 위하여, 한국기계연구원에서는 고효율의 분무동결건조를 위한 장치의 개발을 진행하고 있다.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.132-139
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• 2000

This study was conducted to optimize the emulsion process and the spray drying process for the microencapsulation of flavor compounds. Using the wall system selected, emulsion process for microencapsulation was optimized on the change of the pressure of piston-type homogenizer. Emulsification pressure of 34.5 MPa was found to be the most suitable for preparing flavor emulsion. Effects of drying temperature and atomizer speed of the spray drier on total oil, surface oil, and flavor release of the flavor powder were investigated using response surface methodology. The optimum spray drying conditions for minimal surface oil and flavor release and maximum total oil were $170{\circ}C$ inlet temperature and 15,000 rpm atomizer speed. The spray-dried powder processed with the highest drying temperature showed spherically-shaped particles with smooth surface.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.513-520
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• 2006

Spray-dried (SD) and freeze-dried (FD) takju powders were stored at 5, 15 and $25^{\circ}C$, and various quality characteristics such as moisture, amino nitrogen, color value, total viable cell count, total sugar, reducing sugar organic acid, and flavor compounds were measured for 50 days at 10-day intervals. After 50 days of storage, the moisture content was increased from an initial 6.64% to 7.24-7.38% in the SD powder, and from an initial 4.86 to 5.43-5.61% in the FD powder. pH, total acid content and total viable cell counts were slightly increased. Organic acid content was decreased in the SD powder from an initial 3,949.9 mg% to 805.9-922.3 mg%, and in the FD powder from an initial 5,171.5 mg% to 3,646.0-4,110.2 mg%. Amino nitrogen content was increased in the SD powder from an initial 1.2% to 1.9-2.2% and in the FD powder from an initial 1.9% to 2.2-2.5%. Total sugar and reducing sugar contents were increased in the SD powder from an initial 17.2% and 4.0% to 25.9-27.3% and 5.8-6.9%, and in the FD powder from an initial 19.1% and 5.2% to 29.2-30.2% and 8.3-8.8%, respectively. With increasing storage time, L and b values in the SD powder increased slowly, while L value in the FD powder tended to decrease and b value tended to increase. About 20 major volatile flavor components were identified in the SD and FD powders by GC-MS and all such component levels were decreased with increasing storage time.

• Food Science and Preservation
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• v.22 no.4
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• pp.591-597
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• 2015

In this study, extracts of chlorella using different extraction methods were compared for antioxidant activities and spray-dried chlorella powders were investigated for their physicochemical characteristics. The DPPH radical scavenging activity and superoxide radical scavenging activity of 50% ethanol extract were 29.19%, and 48.91%, respectively. The oxygen radical absorbance capacity (ORAC) of the 50% ethanol extract ($150.44{\mu}M/g$) was higher than those of other extracts. The total chlorophyll content of the 50% ethanol extract (542.89 mg/100 g) was higher than those of other extracts. The microencapsulation of the 50% ethanol extract was manufactured by spray-drying with 10 % maltodextrin (SD-C10), 20% maltodextrin (SD-C20), and 30% maltodextrin (SD-C30). The particle size of the freeze-dried powder ($454.47{\mu}m$) was higher than those of the spray-dried powders ($24.15{\sim}32.49{\mu}m$). Scanning electron microscope images showed that the spray-dried chlorella powders using SD-C10, SD-C20, and SD-C30 had an uniform particle distribution. The water absorption index and water solubility index (WSI) of powders were 0.31~0.45, and 96.96~98.28%, respectively. The spray-dried powders showed the stability in total chlorophyll content for 40 days storage. Based on these results, spray-dried chlorella powders could be used in various types of food processes.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.657-661
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• 2009

Liquid microparticulated seaweed calcium was manufactured via a wet grinding process. Thereafter, different forming agents such as cyclodextrin, gum arabic, and Na-caseinate were added to the liquid calcium, which was then spray-dried to investigate the quality of the powdered calcium treatments. The moisture contents of samples were approximately 2%. It was also determined that the different kinds of forming agents did not affect the spray drying efficiency. In addition, calcium solubility was the highest in a solution of pH 2. In buffer solution and vinegar, the powdered calcium made with gum arabic showed the highest solubility among the treatments. The calcium contents of all the powdered microparticulate seaweed calcium samples were about 28%, and calcium content was not affected by the forming agents. The spray-dried calcium powder made by spray drying with gum arabic had the highest water vapor uptake, whereas the seaweed calcium was stable in terms of water adsorption. The results of SEM observations indicated that a portion of the spray-dried calcium powders were in nano-scale after wet-grinding. Among the treatments, the use of saccharides as a forming agent resulted in the most uniform particle distribution after spray-drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.81-86
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• 1997

Spray dried powdered juice was processed from concentrated extract of jujube(Zizyphus jujuba MILLER). Spray drying of the extract solution could not be operated to have powder product by itself over whole concentration range and required addition of some carrier or support material. The concentrated extract of 26$^{\circ}$Bx was combined with carrier material solution to have a final concentration of 30$^{\circ}$Bx, and then spray dried. Proper addition level of carrier solid for physical and flavor quality of the powder product was determined to be 1 : 1 ratio to jujube solid. Combined use of maltose and gum arabic produced the best quality product among the studied carrier materials, which were maltose, dextrin, condensed milk and gum arabic. Enzymatic treatment in extraction process could increase the yield by 13~39%, but hurt the sensory quality of powdered juice. Treatment by 0.5% pectinase(0.05 unit/ml) may be used with lesser quality change for improved yield.

• Food Science and Preservation
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• v.22 no.1
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• pp.84-90
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• 2015

The physicochemical properties and protease activities of spray-dried pineapple juice powders were investigated. The pH, soluble solids, and protease activity of the pineapple juice were pH 5.43, $12.8^{\circ}Brix$, and 4.82 unit/mL, respectively. The optimum pH and temperature of the protease activity from pineapple juice were pH 7.0 and $50^{\circ}C$, respectively. The microencapsulation of pineapple juice was achieved using maltodextrin and alginic acid through spray-drying. The L value and moisture content of the spray-dried powder were higher than those of the freeze-dried powder. The particle size of the freeze-dried powder ($501.57{\mu}m$) was higher than that of the spray-dried powder ($42.58-53.32{\mu}m$). The water absorption and water solubility of the powders were 0.41-0.87, and 90.45-99.76%, respectively. When compared, the protease activities were found to be in the following order : FD (1,297.47 unit/g) > SD-MA-1 (692.08 unit/g) > SD-MA-2 (664.66 unit/g) > SD-MA-3 (642.65 unit/g) > SD-M (633.51 unit/g). In the in vitro dissolution study measurements were conducted for 4 hr in pH 1.2 simulated gastric fluid and pH 6.8 simulated intestinal fluid, using a dissolution tester at $37^{\circ}C$ in 50 rpm. The protease survival of the 3.74-15.69% microencapsulated pineapple juice powders improved with an increase in the treatment concentration of alginic acid.

• Polymer(Korea)
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• v.33 no.4
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• pp.353-357
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• 2009

Spray drying is an effective and stable process, which has been widely used to produce pharmaceutical powders. In the traditional spray drying process, it was not quite easy to control the aggregation and the size of particles. Particularly, the preparation of polymeric particles was relatively hard compared to the preparation of food and pharmaceutical ingredients, typically organic materials of small molecular weights. In this study, modification of a conventional spray dryer was tried to use electrical charge and co-axial nozzles to prepare polymeric particles. Poly(ethylene glycol) and poly (D,L-lactide-co-glycolide) were used as the inner polymeric materials, and lactose as the outer shell materials. The results showed that electrohydrodynamic spray-dried particles had a relatively uniform size and particle morphology, and the aggregation of particles could be suppressed compared to the conventional spray-dried particles. The electrohydrodynamic spray-dried powders consisted of spherical particles of $2{\sim}5{\mu}m$ diameters.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.310-316
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• 2010

The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.