• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.207-213
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• 2015

High-quality protein ingredients have been used in nursery diets, in spite of expensive ingredients, to minimize nutritional deficiency and disease problems. Recent dramatic increases in prices of protein products for nursery diets have exacerbated the challenge. Spray-dried egg may be a part of the solutions. Therefore, this review describes the value of spray-dried egg in nursery diets as a high-quality protein source. Spray-dried egg is egg by-product and is produced by only eggs without shell that are below the USDA Grade B standards. Spray-dried egg is an excellent nutrient source: 1) highly digestible, 2) excellent balance of amino acids, 3) rich content of fat, and 4) high metabolizable energy. These can be attributed to growth of nursery pigs. Beyond the provision of bioavailable nutrients, spray-dried egg also may provide specific physiological benefits. Spray-dried egg contains 1) immunoglobulin antibodies (IgY: IgG in egg yolk) that may attach to intestinal pathogens and excrete them and 2) lysozymes antimicrobial protein that can damage bacteria cell wall. Thereby feeding spray-dried egg may reduce concentration of intestinal pathogen and thus improve potential gut health or enteric disease resistance in nursery pigs. This is important for physiologically immature weaned pigs. Based on these benefits, spray-dried egg is believed to have the same benefits as spray-dried plasma protein and milk products in diets for nursery pigs. Therefore, it is suggested that spray-dried egg has a great potential as a valuable protein source in nursery diets.

• Journal of Forest and Environmental Science
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• v.33 no.1
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• pp.33-38
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• 2017

In this study, spray-drying yield and morphological characterization of spray-dried cellulose nanofibril (CNF) and TEMPO-oxidized nanocellulose (TONC) depending on spray-drying condition and surfactant addition was investigated. As spray-drying temperature increased, the yield of spray-dried CNF was increased. The highest spray-drying yields in both nanocelluloses were found at didecyl dimethyl ammonium chloride (DDAC) addition of 2.5 phr at all investigated temperatures. The spray-dried CNF was the sphere-like particle, but the spray-dried TONC showed both rod and sphere-like morphology. The average diameter of spray-dried CNF was decreased with increasing DDAC addition amount, resulting in the increase of specific surface area.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.228-233
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• 1997

The effects of spray drying and extrusion drying on functional properties of agar were investigated to increase the availability of agar in food industry. In case of unmodified and spray-dried agar, gel strength and viscosity were 1,070g/$ extrm{cm}^2$ and 170.50pcs, 820g/$\textrm{cm}^2$ and 17.07cps, respectively, while 523.28g/$\textrm{cm}^2$ and 12.81 in extrusion-dried product. The lowest dissolving onset and conclusion temperature were revealed in extrusion sample, where it was attained in 80 and 11$0^{\circ}C$ of unmodified, 60 and 9$0^{\circ}C$ of spray-dried, and 35 and 8$0^{\circ}C$ of extrusion-dried agar, respectively. Melting and setting in unmodified sample were showed to 110.17 and 40.52, 90.05 and 39.54$^{\circ}C$ in spray dried, and 80.01 and 36.05$^{\circ}C$ in extrusion-dried agar, respectively.

• Journal of the Korean Chemical Society
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• v.64 no.5
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• pp.259-266
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• 2020

The main purpose of this study is to examine the different physicochemical properties of spray-dried products. The carrier agents and powders after the spray-drying process were analyzed for encapsulation yield, moisture content, color parameters, total polyphenol content (TPC), antioxidant capacity (AC), bulk density, flowability, wettability, hygroscopicity, water solubility index (WSI), particle size and microstructure. The spray-drying process was carried out with different carrier agents including maltodextrin (MD) and the combination of maltodextrin and gum arabic (MD-GA) with MA/GA ratio of 70/30, dried at the inlet/outlet air temperature of 160 ℃/70 ℃, 4 bar, airflow rate of 70 ㎥·h^-1 and feed flow rate of 750 mL·h^-1. The results showed that the different carrier agents have significant influences on the physicochemical properties of the powder produced by the spray-drying method. In there, while the values of recovery efficiency and flowability of spray-dried products from MD are higher than those of spray-dried products from MD-GA combination, the opposite is true for the values of TPC, AC, bulk density and wettability, whereas hygroscopicity and WSI values are equally represented in both products.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.575-581
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• 2010

This investigation was aimed at developing a ready-to-reconstitute beverage by utilizing probiotics and whey protein hydrolysates carrying bioactive peptides. Cheddar cheese whey was ultrafiltered. The 18% protein retentate was subjected to protein hydrolysis using Neutrase. The hydrolyzed retentate was further condensed to 35% total solids and spray-dried at $75^{\circ}C$ outlet air temperature. Different levels of sugar, citric acid and stabilizer were blended for spray-dried hydrolysates. Spray-dried hydrolysate was further inoculated with different levels of probiotics grown in a whey medium and dried in fluidized-bed drier at $40^{\circ}C$ to obtain a ready-to-reconstitute beverage. Hydrolysis was greatest at an enzyme:substrate ratio of 1:25 for 3 h. Spray-dried hydrolysate reconstituted to 1% protein and blended with 15% sugar, 0.2% citric acid and 0.15% xantham gum resulted in a superior product with no sedimentation. Accordingly, sugar, citric acid and xanthum gum were dry-blended with spray-dried hydrolysates. Bifidobacterium bifidum and Lactobacillus acidophilus that was grown separately in a whey medium, blended to produce 2% spray-dried hydrolysate and dried as described above resulted in a readyto-reconstitute beverage mix. The fluidized dried product typically exhibited a probiotic count of $10^8$colony forming units (CFU)/g. However, blending of probiotic to the retentate and direct spray-drying precipitously reduced the probiotic count to $10^4$ CFU/g of powder.

• Food Science and Preservation
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• v.24 no.2
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• pp.246-253
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• 2017

This study was conducted prepare spray-dried powder using pumpkin sweet potato hydrolysates and examine the physicochemical properties of the powder. The insoluble dietary fiber and soluble dietary fiber of the pumpkin sweet potato treated by enzyme were 4.17% and 2.07%, respectively. The spray-dried pumpkin sweet potato hydrolysates was manufactured via spray-drying with different forming agents: i.e., pectin 0.1%, 0.5%, 1%, and 2.0%. The moisture contents and total starches of the spray-dried powders were approximately 1.68-2.46 and 45.32-46.51%, respectively. The color of the L and a value decreased, and that of the b and ${\Delta}E$ value increased. The particle size and outer topology of the spray-dried powders were $37.17-42.32{\mu}m$, and its shape was generally globular. The water absorption index of the spray-dried powder (1.74-1.91) was lower than that of the freeze-dried powder (2.15). The water solubility index of the spray-dried powder, 80.75-87.61%, was higher than that of the freeze-dried powder (70.47%). The adhesion values of spray-dried powder to epithelial HT-29 cells were 2.66-6.18% of the initial cell counts, whereas freeze-dried powder showed lower adhesive ability (1.79%). The in vitro human digestibility in the spray-dried powder was 70.09% which is very effective in digestion.

• Journal of Chitin and Chitosan
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• v.22 no.2
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• pp.110-117
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• 2017

This study was conducted to examine the physicochemical properties and hot air-dried and spray-dried powders process of sweet potato and steamed sweet potato. The moisture and the total starch contents were 1.66~2.19% and 52.65~57.42%, respectively. The total starch contents increased during process steaming. The water absorption index of the spray-dried powders (0.97 and 2.03) was lower than that of the hot air-dried powders (2.12 and 4.71), and the water solubility index of the spray-dried powders (83.83 and 86.95%) was higher than that of the hot air-dried powders (68.40 and 81.21%). The particle size and outer topology of the spray-dried powders were 46.18 and $65.53{\mu}m$, and its shape was generally globular. In the DSC analysis of this study, the $T_o$ of the spray-dried powders (64.40 and $67.80^{\circ}C$), $T_p$ of the spray-dried powders (74.40 and $78.20^{\circ}C$), and $T_c$ of the spray-dried powders (81.10 and $81.60^{\circ}C$) was higher than that of the hot air-dried powders. The solubility contents of the spray-dried powders (68.21 and 80.73%) was lower than that of the hot air-dried powders, and the swelling power contents of the spray-dried powders (14.79 and 15.35%) was higher than that of the hot air-dried powders. The amylose contents of spray-dried powders (11.67 and 12.51%) was lower than that of the hot air-dried powders. The soluble dietary fiber contents of spray-dried powders (1.34 and 2.02%) was higher than that of the hot air-dried powders.

• Journal of the Korean Wood Science and Technology
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• v.45 no.3
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• pp.288-296
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• 2017

In this study, the effect of spray-drying conditions and surfactant addition on the spray-drying yield, morphological characterization, size distribution and re-dispersity in water of spray-dried lignocellulose nanofibril (LCNF) were investigated. The freeze-dried LCNF after solvent exchange had linear fiber morphology with a diameter of 70-300 nm, and the spray-dried LCNF showed rod-like particle morphology. The spray-drying yield and particle size of spary-dried LCNF at $140^{\circ}C$ was highest and smallest, respectively. As LCNF concentration and blowing rate decreased and increased, respectively, the spray-drying yield and particle size were increased. The highest spray-drying yield was found at distearyl dimethyl ammonium chloride (DDAC) addition of 10 phr at $140^{\circ}C$. As the particle size decreased and the DDAC content increased, filtration time of spray-dried LCNF in water was decreased and increased, respectively.

• Korean Journal of Materials Research
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• v.21 no.2
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• pp.106-110
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• 2011

A high thermal conductive AlN composite coating is attractive in thermal management applications. In this study, AlN-YAG composite coatings were manufactured by atmospheric plasma spraying from two different powders: spray-dried and plasma-treated. The mixture of both AlN and YAG was first mechanically alloyed and then spray-dried to obtain an agglomerated powder. The spray-dried powder was primarily spherical in shape and composed of an agglomerate of primary particles. The decomposition of AlN was pronounced at elevated temperatures due to the porous nature of the spray-dried powder, and was completely eliminated in nitrogen environment. A highly spherical, dense AlN-YAG composite powder was synthesized by plasma alloying and spheroidization (PAS) in an inert gas environment. The AlN-YAG coatings consisted of irregular-shaped, crystalline AlN particles embedded in amorphous YAG phase, indicating solid deposition of AlN and liquid deposition of YAG. The PAS-processed powder produced a lower-porosity and higher-hardness AlN-YAG coating due to a greater degree of melting in the plasma jet, compared to that of the spray-dried powder. The amorphization of the YAG matrix was evidence of melting degree of feedstock powder in flight because a fully molten YAG droplet formed an amorphous phase during splat quenching.

• Food Science and Preservation
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• v.23 no.3
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• pp.355-360
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• 2016

In this study, the quality characteristics of spray dried powders from unripe fig extract were investigated. The protease activities of unripe fig and peeled unripe fig extract were 0.11 unit/mL and 0.28 unit/mL, respectively. The spray dried powder of unripe fig extracts was analzed using different maltodextrin ratios (F-MD 5, 5% maltodextrin; F-MD 10, 10% maltodextrin; and F-MD 20, 20% maltodextrin). The spray-dried powder showed the highest protease activity with F-MD 10 (0.84 unit/g). The moisture content and L value of the spray-dried powder were higher than those of the freeze-dried powder. The particle diameter of the freeze-dried powder ($209.67{\mu}m$) was higher than that of the spray-dried powders ($22.18{\sim}37.33{\mu}m$). The water absorption index ranged from 0.18 to 0.40, while the water solubility index ranged from 94.40% to 98.80%. In the in vitro digestion study, spray-dried powders of the unripe fig showed a protease survival range of 16.47%~24.80%. In conclusion, it is considered appropriate to use the spray-dried powder (F-MD 10) of unripe fig as a meat tenderizer for processing food.