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Quantitative Feedback Theory (QFT) technique is a robust control design based on frequency domain methodology. It is useful for practical design of feedback system in ensuring plant's stability by reducing the sensitivity to parameter variation and attenuate the effect of disturbances. Parameter variation or physical changes to the plant is taken into account in the QFT controller's design. This paper will discuss on QFT control design methodology and will work on a case study; laboratory scale plant of a bench-top helicopter. The bench-top helicopter is very difficult to control due to its non-linear behavior and subject to parameter variation. By using QFT controller, a full operational envelop design is achieved according to pre-defined specifications. The proposed method is compared with the conventional PI controller. The obtained simulation results show QFT controller is more efficient and robust than the PI controller. [ABSTRACT FROM AUTHOR]

Spray drying techniques are one of the methods to preserve and extend the shelf-life of coconut milk. The objective of this research was to create a particle swarm optimization–enhanced artificial neural network (PSO–ANN) that could predict the coconut milk spray drying process. The parameters for PSO tuning were selected as the number of particles and acceleration constant, respectively, for both global and personal best using a 2k factorial design. The optimal PSO settings were recorded as global best, C1 = 4.0; personal best, C2 = 0; and number of particles = 100. When comparing different types of spray drying models, PSO–ANN had an MSE value of 0.077, GA–ANN had an MSE of 0.033, while ANN had an MSE of 0.082. Sensitivity analysis was conducted on all three models to evaluate the significance level of each parameter on the model, and it was discovered that inlet temperature had the most significant influence on the model performance. In conclusion, the PSO–ANN was found to be more effective than ANN but less effective than GA–ANN in predicting the quality of coconut milk powder. [ABSTRACT FROM AUTHOR]

This study aimed to develop complex coacervates utilizing lactoferrin (LF) and chia seed mucilage (CSM) for promoting intestinal delivery of quercetin (Q) and fortification of set yogurt. Three cross-linkers, including calcium chloride (CC), transglutaminase (TG), and polyphenolic complex (HP), were used to further reinforce the coacervate network. Cross-linked coacervates had higher values of coacervate yield, encapsulation efficiency, and loading capacity. They efficiently preserved Q under gastric condition (⁓87%–99%), with CSM-TG-Q-LF being most effective for intestinal delivery of Q. Moreover, digested pellets of the cross-linked coacervates displayed better antioxidant activity than the uncross-linked coacervates with CSM-TG-Q-LF pellets showing maximum bioactivity. The Q-loaded coacervates demonstrated superior assembly in the yogurt matrix compared to the unencapsulated Q. Moreover, the coacervate systems, especially CSM-TG-Q-LF significantly improved the textural properties of yogurt and the stability of Q in it. Therefore, CSM-TG-LF is a promising carrier to promote intestinal delivery and food application of hydrophobic molecules. [Display omitted] • Complex coacervates were formed using lactoferrin (LF) and chia seed mucilage (CSM) • Crosslinkers improved the coacervation process and encapsulation efficiency • Coacervation enhanced the solubility & gastrointestinal stability of quercetin (Q) • CSM-TG-Q-LF was superior in intestinal delivery of Q with enhanced bioactivity • Complex coacervates, especially CSM-TG-Q-LF, improved the texture of set yogurt [ABSTRACT FROM AUTHOR]

The moisture content of a powder is a parameter crucial to be controlled in order to produce stable products with a long shelf life. Inferential control is the best solution to control the moisture content due to difficulty in measuring this variable online. In this study, fundamental and empirical approaches were used in designing the nonlinear model-based inferential control of moisture content of coconut milk powder that was produced from co-current spray dryer. A one-dimensional model with integration of reaction engineering approach (REA) model was used to represent the dynamic of the spray drying process. The empirical approach, i.e., nonlinear autoregressive with exogenous input (NARX) and neural network, was used to allow fast and accurate prediction of output response in inferential control. Minimal offset (<0.0003 kg/kg) of the responses at various set points indicate high accuracy of the neural network estimator. The nonlinear model-based inferential control was able to provide stable control response at wider process operating conditions and acceptable disturbance rejection. Nevertheless, the performance of the controller depends on the tuning rules used. [ABSTRACT FROM AUTHOR]

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates. [ABSTRACT FROM AUTHOR]

Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL). [ABSTRACT FROM AUTHOR]

A corn-mango peel blend was processed using a laboratory-scale single-screw extruder, which led to the determination of the apparent density, yellowness, and specific mechanical energy of the extrudate. The effects of the extrusion variables (barrel temperature from 75–175°C, screw speed from 76–100 rpm, feed moisture from 15–21%, and mango peel powder addition from 0–33.33%) were analyzed, and predictive models were obtained using the response surface methodology (RSM). At elevated barrel temperature and screw speed, the extrudates’ apparent density decreased but then increased when the feed moisture and mango peel powder addition increased. At increasing barrel temperature but decreasing mango peel powder addition, the yellowness intensity decreased, and the same response was observed at a low barrel temperature and high mango peel powder addition. The calculated specific mechanical energy (SME) for the production of corn-mango peel extrudate was decreased as the barrel temperature increased. [ABSTRACT FROM AUTHOR]

Croissant and doughnuts are among the bakery products that are discarded daily. The main constituent of these leftovers is the starch that originates from the main ingredient, wheat flour. The aim of this study is to evaluate the effect of sub-critical water treatment on starch hydrolysis for the recovery of sugar. Experiments were conducted using a batch-type sub-critical water reactor at temperatures ranging from 100 to 374 °C for 1-30 min with a solid loading of 10-90% w/v. The sugar obtained from both samples increased with an increase in temperature between 100 and 200 °C after 1-10 min treatment time. Further increasing the temperature (220-374 °C) and time (15-30 min) resulted in a decrease in the total sugar yield, indicating that the sugars were degraded into other products. Contrary, increasing the solid loading (10-75% w/v) decreased the total sugar yield (421.58 ± 0.95 to 21.26 ± 0.08 mg/g substrate for croissants and 409.26 ± 0.95 to 13.21 ± 0.06 mg/g substrate for doughnuts). The process conditions at 200 °C, 10 min, and 10% w/v solid loading, yielded the highest total carbohydrate contents for leftover croissant and doughnuts, 421.58 ± 0.95 and 409.26 ± 0.95 mg/g substrate, respectively. The starch was hydrolysed, forming fructose and glucose, and the amount of fructose was higher than that of glucose in all samples. The highest fructose and glucose were obtained from the leftover croissants: 4.74 ± 0.12 and 3.76 ± 0.41 mg/g substrate, respectively. This study shows that sub-critical water treatment can be used as a green technology to recover sugar from bakery leftovers. [ABSTRACT FROM AUTHOR]

Yogurt is a popular dairy product due to its distinct taste and health-promoting effects. Nevertheless, yogurt has been fortified with different natural functional products, such as dietary fiber, micronutrients, probiotics, and bioactive phytochemicals, to improve the physicochemical, nutritional, and functional properties of the product. Numerous studies have explored yogurt fortification with unencapsulated functional ingredients over the last decade, but it affects yogurt quality and the stability of fortificants. Moreover, yogurt has precipitation issues with hydrophobic functional components. In recent years, researchers have shown a strong interest in micro and nano-encapsulation techniques to address these concerns about yogurt fortification. Micro and nano-encapsulation technologies have been discovered as a viable strategy for supplementing yogurt with essential nutrients, bioactive phytochemicals, probiotics, or a mixture of these. Therefore, this review focused on the impact of yogurt fortification using various micro and nano-encapsulated functional ingredients to improve product quality and prospective health advantages. Pickering emulsion, nanocomplexes, coated microbead, coated liposome, emulgel, emulsion bead, and multi-particulate dried microcapsule, were promising for the fortification of yogurt with natural products and improving the yogurt properties. The yogurt fortified with encapsulated natural products provided enhanced protection to encapsulated compounds during storage and gastrointestinal digestion and revealed better performance in the management of gut inflammation, anemia, obesity, tumorigenesis, and certain types of cancer. Recent studies explored that synbiotic microcapsule-fortified yogurts might show greater potential in maintaining the gut microenvironment through synergistic effects. To verify the effectiveness of fortified yogurts, more in vivo studies predominantly human clinical trials are recommended. [Display omitted] • Yogurt is one of the most popular dairy products due to its unique taste. • Yogurt fortified with encapsulated natural products enhances product quality. • Multi-particulate capsule provides greater protection to encapsulated fortificants. • Synbiotic microcapsule-fortified yogurt may show greater health-promoting effects. • More in vivo studies are needed to confirm the efficacy of capsulated fortificants. [ABSTRACT FROM AUTHOR]

Electrolyzed water (EW) presents promising potential as an alternative sanitation solution, offering cost savings and eliminating the need for harsh chemicals in food factories. This study investigates EW's efficacy in cleaning contaminated stainless-steel plates. Some plates were covered with meat residues, and the upper side of the plate's surfaces were inoculated with Escherichia coli ATCC 10536. Plates were then immersed in sterile distilled water (SDW) (pH: 7 ± 1), acidic electrolyzed water (AcEW) (free chlorine: 4.21 ± 0.05 mg/L, oxidation-reduction potential (ORP): 1168 ± 3.54 mV, pH: 2.74 ± 0.03), or alkaline electrolyzed water (AlEW) (ORP: 817 ± 8.49 mV, pH: 11.38 ± 0.01), at different temperatures (30 or 50 °C) for 30 s. The cleanliness of plates was confirmed microbiologically when no E. coli was detected, (below 1.0 log CFU/cm2). Treatment with SDW resulted in a modest reduction of the E. coli by 1.67 ± 0.84 log CFU/cm2 (±70% of the survived population). At 30 °C, E. coli was undetectable when AlEW was used without meat residue. At 50 °C, E. coli was undetectable when either AcEW or AlEW was used without meat residue. Visual and tactile inspections were conducted to validate cleanliness. The visual examination was performed after cleaning the plates with EW to ensure they appeared clean. However, tactile inspection indicated the presence of residues. Subsequent microbial analysis revealed 1.50 ± 0.87 log CFU/100 cm2 (±36% of the surviving population) of E. coli. This study demonstrated that meat residues on food-contact surfaces create a barrier to sanitation, necessitating mechanical action and heat for improved cleanliness. [Display omitted] • Electrolyzed water is an alternative to detergent for surface sanitation. • Alkaline electrolyzed water shows potential for residue removal. • Alkaline electrolyzed water displays potent antimicrobial activity, notably against E. coli. • Meat residues present a challenge to effective sanitation with electrolyzed water. • The heated electrolyzed water up to 50 °C improves sanitation. [ABSTRACT FROM AUTHOR]

Abstract: κ-Carrageenan is a linear, sulphated polysaccharide that is widely used in the food industry as a gelling agent due to its lack of toxicity and biocompatibility. In this study, the physicochemical properties of κ-carrageenan (TA150) derived from Kappaphycus alvarezii (formerly Eucheuma cottonii) in Tawau, Sabah were investigated and compared to commercial κ-carrageenan (SeaKem CM611, Gelcarin GP812, Gelcarin GP911 NF, and Grindsted® carrageenan CL220). TA150 exhibited the lowest lightness but highest yellowness, with L ∗ and b ∗ values reported as 82.69 and 17.16, respectively. The rupture strength of κ-carrageenan increased significantly with increasing concentration (p < 0.05). The water losses from κ-carrageenan gel increased with increasing storage times. TA150 lost the most water within 10 days of storage time. The water-holding capacity (WHC) of κ-carrageenan gel was reported to be excellent (>90%) under all storage temperatures (25 °C, 4 °C and −18 °C). The moisture content, ash, acid-insoluble matter, and sulphate levels of κ-carrageenan samples were reported as 3.65–11.41%, 17.75–33.18%, 0.22–3.74%, and 12.00–19.71%, respectively. These samples were low in fat, protein, and crude fibre contents. The potassium content in κ-carrageenan was highest in Gelcarin GP812 (100.42 g/kg), followed by Grindsted® carrageenan CL220 (61.92 g/kg), TA150 (54.60 g/kg), Gelcarin GP911 NF (40.90 g/kg) and SeaKem CM611 (15.76 g/kg). No heavy metals were detected in TA150 and the other commercial κ-carrageenan samples except for lead. However, the concentration of lead detected in the κ-carrageenan samples fell within the acceptable ranges (<5 mg/kg) set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). [Copyright &y& Elsevier]

Different bioactive flavonoid compounds including catechin, epicatechin, rutin, myricetin, luteolin, apigenin and naringenin were obtained from spearmint (Mentha spicata L.) leaves by using conventional soxhlet extraction (CSE) and supercritical carbon dioxide (SC-CO2) extraction at different extraction schemes and parameters. The effect of different parameters such as temperature (40, 50 and 60°C), pressure (100, 200 and 300 bar) and dynamic extraction time (30, 60 and 90 min) on the supercritical carbon dioxide (SC-CO2) extraction of spearmint flavonoids was investigated using full factorial arrangement in a completely randomized design (CRD). The extracts of spearmint leaves obtained by CSE and optimal SC-CO2 extraction conditions were further analyzed by high performance liquid chromatography (HPLC) to identify and quantify major bioactive flavonoid compounds profile. Comparable results were obtained by optimum SC-CO2 extraction condition (60 °C, 200 bar, 60 min) and 70% ethanol soxhlet extraction. As revealed by the results, soxhlet extraction had a higher crude extract yield (257.67 mg/g) comparing to the SC-CO2 extraction (60.57 mg/g). Supercritical carbon dioxide extract (optimum condition) was found to have more main flavonoid compounds (seven bioactive flavonoids) with high concentration comparing to the 70% ethanol soxhlet extraction (five bioactive flavonoids). Therefore, SC-CO2 extraction is considered as an alternative process compared to the CSE for obtaining the bioactive flavonoid compounds with high concentration from spearmint leaves. [ABSTRACT FROM AUTHOR]

Abstract: Negative chromatography antibody purification (N-CAP) using the weak anion exchanger STREAMLINE™ DEAE to extract impurities while retaining the target antibody is proposed as an effective method for the recovery of antibody from rabbit serum. The effects of pH and initial protein concentration on the removal of albumin were investigated. The optimal pH and initial protein concentration for the efficient removal of albumin from rabbit serum were pH 8.0 and 0.5mg/ml, respectively. Under optimal binding conditions, DEAE successfully removed more than 90% of the albumin from rabbit serum with less than 20% IgG loss. This process offered good polyclonal IgG yield of 80% with a purity of 83% and a purification factor of 5.5. The use of a strong anion exchanger like STREAMLINE™ Q XL for albumin removal was also explored. Under similar optimized conditions, albumin removal by Q XL was as high as 90%. However, IgG recovery and purity were reduced to about 70% and 62%, respectively. Thus, N-CAP using the anion exchanger DEAE removes albumin from rabbit serum and thereby offers an efficient means of purifying polyclonal antibodies. [ABSTRACT FROM AUTHOR]

Sliding mode control (SMC) is a nonlinear controller that is used to achieve desired performance in the presence of unstructured uncertainty as a result of carelessness of parameter specification of the system. The main aim for sliding control, or also called Variable Structure Control, is to control the nonlinear plant by introducing a sliding surface. The sliding surface should be reached by making the state of system approach this level. In this paper, an integral augmented sliding mode control (SMC+I) is proposed to improve the control performance of a plant with uncertainty giving the example of bench-top helicopter and the results are compared with the results obtained from conventional sliding mode control with and without a boundary layer. [ABSTRACT FROM AUTHOR]

Abstract: The applicability of dye-ligands attached to an expanded bed chromatography quartz base matrix (Streamline™) for the affinity bioseparation of rabbit immunoglobulin G (IgG) was investigated. Reactive Green 5 (RG-5) immobilized onto adsorbent was selected for capturing of rabbit-IgG due to its higher binding capacity compared to other dye-ligands possessing similar ligand density. Adsorption parameters such as pH, temperature, ionic strength and initial rabbit-IgG concentration were optimized for the adsorption of rabbit-IgG on the RG-5-immobilized adsorbent. The highest rabbit-IgG adsorption was recorded in pH 7.0, while the maximum binding capacity for BSA was achieved at pH 4.0. The adsorption of rabbit-IgG on RG-5-immobilized adsorbent was declined as the increase of ionic strength. There is no significant influence of temperature against adsorption efficiency of RG-5-immobilized adsorbent for rabbit-IgG. The adsorption phenomenon of rabbit-IgG on RG-5-immobilized adsorbent appeared to follow the Langmuir–Freundlich adsorption isotherm model. The theoretically maximum binding capacity (q m) of RG-5-immobilized adsorbent estimated from this isotherm was 49.3mgml−1, which is very close to that obtained experimentally (49.0mgml−1). About 50% of bound BSA on RG-5-immobilized adsorbent in binary adsorption system was removed with washing buffer containing 1M NaCl. [Copyright &y& Elsevier]

Seed mucilages are potential sources of natural polysaccharides. They are biodegradable, biocompatible, sustainable, renewable, and safe for human consumption. Due to the desirable physicochemical and functional properties (e.g. gelling, thickening, stabilizing, and emulsifying), seed mucilages have attracted extensive attention from researchers for utilization as a promising material for the development of advanced carrier systems. Seed mucilages have been utilized as natural polymers to improve the properties of various carrier systems (e.g. complex coacervates, beads, nanofibers, and gels) and for the delivery of diverse hydrophilic and lipophilic compounds (e.g. vitamins, essential oils, antioxidants, probiotics, and antimicrobial agents) to achieve enhanced stability, bioavailability, bioactivity of the encapsulated molecules, and improved quality attributes of food products. This review highlights the recent progress in seed mucilage-based carrier systems for food and nutraceutical applications. The main contents include (1) sources, extraction methods, and physicochemical and functional characteristics of seed mucilages, (2) application of seed mucilages for the development of advanced carrier systems, (3) major issues associated with carrier fabrication, and (4) mechanisms of carrier development, latest improvements in carrier formulation, carrier efficiency in the delivery of bioactive agents, and application in food and nutraceuticals. Furthermore, major challenges and future perspectives of seed mucilage-based carriers for a commercial application are discussed.

Jackfruit is one of the major fruits cultivated in many Asian countries. Jackfruit seeds are generally disposed of into the environment, which causes an environmental concern that leads to biowaste accumulation. The seeds have excellent nutritional value, such as carbohydrates, protein, fats, minerals, and bioactive compounds. Bioactive compounds, such as phenolic, can be recovered from jackfruit seeds that could add value to the food and pharmaceutical industry. Thus, this study focused on utilizing subcritical water to extract the phenolic compounds from jackfruit seeds and correlate them with antioxidant activity (AA). The extraction of phenolic compounds was studied at different temperatures and extraction times. The highest total phenolic compounds (TPC) and AA were obtained by treating the jackfruit seed powder at 210 °C, 30 min, and 15% solid loading under subcritical water extraction (SWE) with 1.84 mg GAE/100 g (TPC) and 86% (AA). High correlation between the extracted TPC and AA of the jackfruit seed extracts was obtained (R 2 = 0.96), indicating a significant positive relationship between TPC and AA. A higher amount of TPC was obtained via SWE as compared to Soxhlet extraction (1 h:0.53 mg GAE/100 g and 4 h:1.20 mg GAE/100 g). More pores were detected on the surface of the sample treated by SWE than using Soxhlet extraction. Thus, jackfruit seed extracts can be potentially beneficial in the fortification of fermented dairy or meat products.

This study investigated the effect of drying temperature on the stability and quality of spray-dried coconut milk. A low concentration (1-2% w/w) of sodium caseinate (SC) was used as emulsifying agent with 8-9% of maltodextrin. The spray drying temperature was varied from 140 to 180 °C. Emulsions prepared at different SC concentration remained stable without phase separation for 24 h. Higher the SC concentration produced smaller-sized of droplet and powder particles. The spray dried coconut milk has a skin-forming structure. Emulsion with low concentration of SC (1% w/w) is unstable during atomisation process due to re-coalescence of fat. Adding SC to the emulsion reduce the moisture content to less than 5%. However, drying the emulsions at 180 °C gave negative impact to the powder properties. Some particles rupture and lead to high free fat content, high insolubility and larger fat droplet size. Presence of fleck is also noticed in the powder., (© Association of Food Scientists & Technologists (India) 2020.)

Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160-200 °C), time (5-15 min), and solid loading (10-50%), on the sugar yield were investigated. For the LC sample, the optimised process conditions were determined to be: 200 °C, 6.17 min, and 10% solid loading producing an 80% hydrolysis yield of 466.11 ± 0.67 mg/g. Comparatively, the LD sample optimisation parameters were: 200 °C, 5 min, and 10% solid loading producing a 76.18% hydrolysis yield of 394.34 ± 0.33 mg/g. The sugar extracts were further characterise; which through scanning electron microscopy revealed the LC had most starch granules rupture during hydrolysis, while Fourier-transform infrared spectroscopy detected the presence of monosaccharides and oligosaccharides for both LC and LD. 5-hydroxymethylfurfural (5-HMF), a sugar degradation by-product, was also detected with 39.16 ± 0.61 and 20.59 ± 0.81 mg/g for the LC and LD, respectively, at optimal conditions., (© Association of Food Scientists & Technologists (India) 2020.)

Baking temperature and time are among the conditions for producing good quality cakes. The aim of this study was to investigate the effects of baking temperature and time on the volume expansion, moisture content, and texture of moist cakes baked in either an air fryer or a convection oven. The cakes were baked under different conditions: (1) baking temperature of 150 °C, 160 °C, and 170 °C for both air fryer and convection oven and (2) baking time of 25, 30, 35 min for air fryer and 35, 40, 45 min for convection oven. Baking temperature and time were found to have a significant ( p  < 0.05) effect on the relative height, moisture content, firmness and color of the product but no significant effect on the springiness of the product. Based on the numerical optimization method, the optimum condition in an air fryer was 150 °C for 25 min. These optimized conditions resulted in higher relative height (37.19%), higher moisture content (28.80%), lower crumb firmness and chewiness (5.05 N and 1.42 N respectively) as well as higher overall acceptance score (5.70) as compared to optimum condition in convection oven (150 °C at 55 min). Moreover, baking in the presence of rapid air flow in an air fryer may be declared that it is possible to produce high-quality moist cake with minimum baking temperature and shorter baking time., (© Association of Food Scientists & Technologists (India) 2019.)

The optimization of pink guava was executed using central composite face-centred design to optimize the spray drying parameters of inlet temperature, maltodextrin concentration (MDC) and feed flow (FF). The experimental results were significantly ( p <0.01) fitted into second-order polynomial models to describe and predict the response quality in terms of the final moisture, particle size and lycopene with R 2 of 0.9749, 0.9616, and 0.9505, respectively. The final moisture content significantly ( p <0.01) decreased with increasing inlet temperature and MDC, whereas the particle size increased. In contrast, the lycopene content significantly ( p <0.01) decreased with the higher temperature and increased with increasing MDC. However, according to multiple response optimization, the optimum conditions of 150°C inlet temperature, 17.12% (w/v) MDC and 350 mL/h FF-predicted 3.10% moisture content, 11.23 μm particle size and 58.71 mg/100 g lycopene content. The experimental observation satisfied the predicted model within the acceptable range of the responses.

The present study is aimed to prepare κ-carrageenan microparticles for the encapsulation of model drug, coenzyme Q10 (CoQ10). A face-centered central composite design was employed to study the effects of three different formulation variables (κ-carrageenan, emulsifier, and oil). The powder yield was found inversely affected by the κ-carrageenan and oil concentration. The encapsulation efficiency was maximized in the region of the middle level κ-carrageenan concentration, the high level emulsifier concentration, and the low level oil concentration. The emulsifier concentration was the most influential variable on the particle size of powder. The optimal formulation was reported as 0.91% (w/v) κ-carrageenan concentration, 0.64% (w/v) emulsifier, and 1.0% (w/w) oil. Both differential scanning colorimeter and X-ray diffraction analyses proved that incorporation of CoQ10 into κ- carrageenan microcapsules resulted in amorphous powder with significantly ( p <0.05) higher water solubility compared to pure CoQ10 and physical mixture in the crystalline form.

Purpose: To investigate the effect of feed preparation characteristics and operational parameters on mixing homogeneity in a convective batch ribbon mixer., Methods: Lactose 100M, lactose 200M, ascorbic acid, and zinc oxide powders were used for the mixing study. Operational parameters studied were rotational speed and mixing time. The feed preparations studied were the use of preblending and the particle size of the feed materials. The blends of ascorbic acid, zinc oxide, and lactose were prepared with preblending and without preblending, prior to mixing at different blender rotation speeds and mixing times. Chemical tests were performed to measure the homogeneity of the ascorbic acid in the model mixture., Results: With preblending, a mixture with lactose 200M achieved the required homogeneity in a shorter period of time at a lower rotational speed., Conclusion: The results indicated that the homogeneity of the mixtures was influenced by the blender rotation speed and mixing time. Better mixing can be obtained with higher rotation speeds and longer mixing time. It was also observed that preblending and smaller feed particle size achieved the required homogeneity in a shorter period of time at a lower rotational speed. These results illustrate that using binders with a smaller particle size and a preblending technique improves the mixing process in a convective batch ribbon powder mixer. However, prolonged periods of high-speed mixing will lead to mixture segregation.