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This study aimed to understand the powder properties of ingredients (whey and potato protein isolates, fine and coarse non-digestible maltodextrin, instant waxy maize and potato starches) that allow point of consumption machine-production of protein and fibre fortified products of varying consistency. Common characteristics of ingredients suitable for instant food preparation and use included free powder flow (avalanche angles of 42.2–46.4°), large particle size with narrow size distribution (d50 = 177–309 μm), high porosity and rapid de-agglomeration into primary particles in contact with water. Instant production of liquid (

A path to lowering the economic barrier associated with the high cost of metal additively manufactured components is to reduce the waste via powder reuse (powder cycled back into the process) and recycling (powder chemically, physically, or thermally processed to recover the original properties) strategies. In electron beam powder bed fusion, there is a possibility of reusing 95 - 98% of the powder that is not melted. However, there is a lack of systematic studies focusing on quantifying the variation of powder properties induced by number of reuse cycles. This work compares the influence of multiple reuse cycles, as well as powder blends created from reused powder, on various powder characteristics such as the morphology, size distribution, flow properties, packing properties and chemical composition (oxygen and nitrogen content). It was found that there is an increase in measured response in powder size distribution, tapped density, Hausner ratio, Carr index, basic flow energy and specific energy, dynamic angle of repose, oxygen, and nitrogen content, while the bulk density remained largely unchanged., Comment: 24 pages, 8 figures, 1 graphical abstract

In this study, a conical-cylindrical spouted bed dryer with Teflon&reg, beads as spouting material was used for producing powdered rosemary (Rosmarinus officinalis L.) extract. The influence of the inlet drying gas temperature (Tgi) and the percentage ratio between the feed rate of concentrated liquid extract by the maximum evaporation capacity of the spouted bed (Ws/Wmax) on selected physicochemical properties of the finished products were investigated. Antioxidant properties of the concentrated liquid extract and dried extracts were also evaluated by the 2.2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and lipid peroxidation induced by Fe2+/citrate (LPO) methods, and compared with the values obtained for a lyophilized extract (used as a control). Colloidal silicon dioxide (Tixosil&reg, 333) and maltodextrin (DE 14) at a 2:1 ratio was added to the concentrated extract before drying (4.4% w/w) to improve the drying performance. The drying variables Ws/Wmax and Tgi have statistically significant influence on total polyphenols and total flavonoid contents of the dried powders. The concentrated extract (on dry basis&mdash, being absolute solid content) showed superior antioxidant activity (AA) compared to both the spouted bed dried and the lyophilized extracts, exhibiting IC50 values of 0.96 &plusmn, 0.02, 2.16 &plusmn, 0.04 and 3.79 &plusmn, 0.05 &micro, g mL&minus, 1 (DPPH method) and 0.22 &plusmn, 0.01, 1.31&plusmn, 0.01 and 2.54 &plusmn, 0.02 &micro, 1 (LPO method), respectively. These results of AA are comparable to values obtained for quercetin, a flavonoid compound often used as a reference standard due to its potent antioxidant activity, with IC50 of 1.17 &micro, 1 (DPPH) and 0.22 &micro, 1 (LPO). However, the dried rosemary extracts are about 13.5 times more concentrated than the initial concentrated extract (dry weight), with a concentration of total flavonoids and polyphenols compounds ranging from 4.3 to 12.3 and from 1.2 to 4.7 times higher than the concentrated extract values (wet basis). The AA per dry product mass was thus significantly higher than the values measured for concentrated extractive solution, irrespective of some losses of AA apparently due to the drying process.

The scope of the study is to determine the influence of the addition of different amounts of carob (CP), cinnamon (CNP), and ginger (GP) powders and fluidized bed agglomeration process on the moisture content, water activity and powder properties of milk powders as well as powder yield and the energy consumption of the drying and agglomeration operations. CP, CNP, and GP were directly added to whole milk at different concentrations (1-8 % by weight), mixed for 30min and filtered by crude filter paper. Then, the filtrate was spray dried at the inlet and outlet air temperatures of 160 and 80 °C respectively. The powder yield ranged between 55.57-67.07% for milk powder with CP (MPCP), 45.48-61.04% for milk powder with CNP (MPCNP), and 42.42-46.93% for milk powder with GP (MPGP). The addition of the powders decreased the total drying time and energy consumption of the drying process (p, Bu çalışmanın amacı; farklı miktarlarda keçiboynuzu (CP), tarçın (CNP) ve zencefil (GP) tozu katkısının ve akışkan yatak aglomerasyon işleminin süt tozlarının nem, su aktivitesi ve toz özellikleri, toz verimi ve kurutma ve aglomerasyon işlemlerinin enerji tüketimi üzerindeki etkisinin belirlenmesidir. Farklı konsantrasyonlarda (%1-8 ağırlıkça) CP, CNP ve GP doğrudan tam yağlı inek sütüne ilave edilmiş ve 30 dk. süre ile karıştırılarak kaba filtre kağıdından süzülmüştür. Elde edilen filtrat 160/80 °C hava giriş/çıkış sıcaklığında pilot ölçekli püskürtmeli kurutucuda kurutulmuştur. Toz ürün verimi CP içeren süt tozlarında (MPCP) %55.57-67.07, CNP içeren süt tozlarında (MPCNP) %45.48-61.04 ve GP içeren süt tozlarında (MPGP) ise %42.42-46.93 arasında değişmiştir. Aromaların ilavesi, kuruma süresi ve enerji tüketimini azaltmıştır (p

The aim of this study is to investigate the influence of the encapsulating agents (maltodextrin (MD), whey protein isolate (WP), and gum arabic (GA)) and their blends (MD + WP, MD + GA, WP + GA, and MD + WP + GA) on the powder yield, drying ratio, productivity, drying rate, physicochemical, bulk, reconstitution, and morphological properties of the red pepper juice powders (RPJP) and to calculate the energy efficiency of the spray dryer. A pilot-scale spray dryer (180/80 degrees C inlet/outlet air temperature, 392 kPa atomization pressure, 1.54 m(3)/min air flow rate, and a 12.0 +/- 0.2 degrees Bx feeding concentration) was used for the drying experiments. the acceptable powder yield (52.48-94.25%) and specific energy consumption values (7.39-9.72 MJ/kg H2O) were obtained. the RPJP presented moisture content and water activity values lower than 10% and 0.367. the red pepper juice powders were found to be highly dispersible (88.34-95.18%), soluble (solubility time and index are 9.75-77.25 s and around 99%), and easly wetted (9.75-122.00 s). the average particle sizes of the RPJPs were 14.92 mu m, 19.68 mu m, 19.36 mu m, 17.58 mu m, 19.96 mu m, 19.41 mu m, and 18.72 mu m for RPJP + MD, RPJP + WP, RPJP + GA, RPJP + MD + WP, RPJP + MD + GA, RPJP + WP + GA, and RPJP + MD + WP + GA respectively. Despite the low powder yield and high water activity value, RPJP + MD exhibited superior (bulk density, flowability, cohesiveness, wettability and solubility times) or statistically similar (productivity, moisture content, browning index, porosity, dispersibility, and hygroscopicity) properties compared to other powders. [GRAPHICS] .

This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties

Additive Manufacturing (AM) is close to become a production technique changing the way of part fabrication in future. Enhanced complexity and personalized features are aimed. The expectations in AM for the future are enormous and betimes it is considered as kind of the next industrial revolution. Laser Sintering (LS) of polymer powders is one component of the AM production techniques. However materials successfully applicable to Laser Sintering (LS) are very limited today. The presentation picks up this topic and gives a short introduction on the material available today. Important factors of polymer powders, their significance for effective LS processing and analytical approaches to access those values are presented in the main part. Concurrently the exceptional position of polyamide 12 powders is this connection is outlined., Procedia Engineering, 149, International Conference on Manufacturing Engineering and Materials, ICMEM 2016

Nanocrystalline yttria powders were synthesized from deagglomerated yttrium oxalate. The precipitation of this oxalate was carried in two different modes viz., addition of aqueous oxalic acid into yttrium nitrate solution (forward strike) and vice versa (reverse strike) followed by ultrasonication in acetone and water. Nanocrystalline yttria was obtained by calcining the oxalate in air at 1073 K. The bulk densities, specific surface area, X-ray crystallite size, size distribution of particles as well as the quantity of carbon residue in these powders were determined. The influence of the deagglomeration medium on the powder properties was analyzed. Scanning electron microscopy (SEM) showed that these powders comprised irregular agglomerates while the high resolution transmission electron microscopy (HRTEM) revealed that the constituent units of these agglomerates were randomly oriented cuboidal nanocrystallites (20-40 nm). These powders were compacted at 120 MPa without any lubricant or binder and their sinterability was studied. Pellets with sintered density as high as 97.5% T.D. (theoretical density) could be obtained at a relatively low sintering temperature of 1873 K. Synthesis of nanocrystalline yttria powders by oxalate deagglomeration route as well as the systematic studies of their properties and sinterabilities are being reported for the first time. It was further demonstrated in this study that higher sintered densities could be obtained with less number of process steps and at a much lower compaction pressure. Samples prepared by reverse strike yielded a powder with characteristics most suitable for fabricating high density yttria bodies. 1673 K would be the optimum temperature for sintering the compacts made out of this powder. � 2014 Elsevier Ltd and Techna Group S.r.l. All rights reserved.

Along with the increase in the fresh cheese production market, there is a concomitant increase in the volume of its by-product, lactic acid whey (LAW). This type of whey is especially rich in organic acids and ash content, making it more difficult to develop applications for human food. In view of its hygroscopicity, this type of whey is in fact clearly the most difficult to dry properly, and its high level of mineralization narrows its potential uses for nutritional reasons. The aim of this study was to evaluate the ability to use nanofiltration (NF) for the production of partially demineralized LAW powder with regard to the dryability of the concentrate and the quality of the powder at a semi-industrial scale. The strong selectivity of this demineralization process results in a 30% reduction in lactic acid content and a reduction of between 46 and 60% in monovalent ions. The dryability of the NF LAW concentrate is improved as well. Moreover, the energy cost of the overall process is reduced by 43%. These elements highlight the benefit of inserting an industrial NF step into the overall processing of LAW and should significantly contribute to the production of partially demineralized LAW powder.

The formation of powders from multi-elemental oxides for the subsequent formation of a green and sintered compact body is a major processing operation in the manufacture of ZnO varistors. The physical and chemical properties of the metal oxides are crucial not only for the formation of a varistor component with optimum microstructure and thus electrical characteristics but also for avoiding the introduction of flaws and reduced yield during subsequent manufacturing stages. The effect of vibratory milling using cylindrical zirconia media on the physical and chemical properties of the mixed multi-elemental oxide additives of a commercial ZnO varistor formulation was studied. These properties include particle size distribution, specific surface area, pore size distribution and zirconium concentration. They were evaluated by laser diffraction, Braunauer, Emmett and Teller (B.E.T.), mercury porosimetry and inductively coupled plasma (I.C.P.) analysis respectively. It was found that all of the physical and chemical properties of the metal oxide additives changed with increased duration of vibratory milling. The change in these properties was compared, a model of the powder morphology constructed and their significance analysed.

The aim of this study was to evaluate the survival of Lactobacillus acidophilus that had been simple or double spray dried using chitosan to cause microencapsulation and which had been exposed to model gastrointestinal conditions. In addition, the study also determined the physicochemical properties of the powder containing the microencapsulated probiotic.Chitosan-inulin or chitosan-maltodextrin (1:15 or 1:25) solutions were inoculated with 1012 cfu mL-1 of L. acidophilus, for simple microencapsulation. The different solutions were dried using a spray dryer with an inlet air temperature of 130°C and a solution flux of 4.8 g min-1. A two-step process was used for the double microencapsulation. In the first step, the probiotic was added to a gelatin-maltodextrin (1:25) solution and then spray dried; for the second step, the microencapsulated probiotic was added to a chitosan-inulin or chitosan-maltodextrin (1:25) solution and then it was spray dried again.With the simple microencapsulated probiotic, a microbial reduction of 7 log cycles was obtained. With the double microencapsulated probiotic only 3 log reductions were achieved. The double microencapsulated probiotic thus demonstrated greater resistance to simulated gastrointestinal conditions. The powders produced were shown to have water activity values of 0.176 - 0.261 at 25 °C and moisture content of 0.8 – 1.0%, which are characteristic of spray dried products. The bulk density was significantly (p < 0.05) lower (300 kg m-3) for simple than for double (400 kg m-3) microencapsulated probiotic powders. Solubility and dispersibility of the powder microcapsules were better at lower pH values.Double microencapsulation using a process of spray drying is therefore recommended for probiotics, thus exploiting chitosan’s insolubility in water, which can be applied for the of development food products.