Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performance

Detalhes bibliográficos
Autor(a) principal: Kurozawa, Louise Emy, 1980-
Data de Publicação: 2011
Outros Autores: Park, Kil Jin, 1950-2020, Hubinger, Miriam Dupas, 1957-
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório da Produção Científica e Intelectual da Unicamp
Texto Completo: https://hdl.handle.net/20.500.12733/12937
Resumo: Agradecimentos: The authors gratefully acknowledge the financial support of Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Conselho Nacional de Desenvolvimento Científico e Tecnologico (CNPq)
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spelling Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performanceAtividade antioxidantePulverizaçãoTemperaturaAntioxidant activitySprayingTemperatureArtigo originalAgradecimentos: The authors gratefully acknowledge the financial support of Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Conselho Nacional de Desenvolvimento Científico e Tecnologico (CNPq)Abstract: The influence of operational conditions of a spray dryer on powder properties and equipment performance during spray drying of chicken meat hydrolysate was evaluated by a central composite rotatable design. The independent variables were inlet air temperature (120 to 200°C) and feed flow (0.1 to 0.38 kg/h). Spray dryer performance was assessed through estimation of product recovery, outlet air temperature, thermal efficiency, and energy on the dryer, obtained by mass and heat balance in the dryer system. Powder property was characterized in respect to antioxidant activity. The stable free radical diphenylpicrylhydrazyl (DPPH) was used to estimate the antioxidant activity of protein hydrolysate powder. This response varied from 38.7 to 59.4% and was only affected by inlet air temperature. Moreover, the results demonstrate a significant effect of the processing conditions on dryer performance. The increase of feed flow results in higher thermal efficiency and lower energy on dryer. Higher product recovery values were obtained at lower inlet air temperature and feed flowFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFechadoUNIVERSIDADE ESTADUAL DE CAMPINASKurozawa, Louise Emy, 1980-Park, Kil Jin, 1950-2020Hubinger, Miriam Dupas, 1957-2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12733/12937KUROZAWA, Louise Emy; PARK, Kil Jin; HUBINGER, Miriam Dupas. Spray drying of chicken meat protein hydrolysate: influence of process conditions on powder property and dryer performance. Drying technology. New York, NY : Taylor & Francis, 2011. Vol. 29, n. 2 (2011), p. 163-173. Disponível em: https://hdl.handle.net/20.500.12733/12937. Acesso em: 7 mai. 2024.https://repositorio.unicamp.br/acervo/detalhe/1361123porreponame:Repositório da Produção Científica e Intelectual da Unicampinstname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPinfo:eu-repo/semantics/openAccess2023-10-09T10:06:47Zoai:https://www.repositorio.unicamp.br/:1361123Repositório InstitucionalPUBhttp://repositorio.unicamp.br/oai/requestreposip@unicamp.bropendoar:2023-10-09T10:06:47Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)false
dc.title.none.fl_str_mv Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performance
title Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performance
spellingShingle Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performance
Kurozawa, Louise Emy, 1980-
Atividade antioxidante
Pulverização
Temperatura
Antioxidant activity
Spraying
Temperature
Artigo original
title_short Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performance
title_full Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performance
title_fullStr Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performance
title_full_unstemmed Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performance
title_sort Spray drying of chicken meat protein hydrolysate : influence of process conditions on powder property and dryer performance
author Kurozawa, Louise Emy, 1980-
author_facet Kurozawa, Louise Emy, 1980-
Park, Kil Jin, 1950-2020
Hubinger, Miriam Dupas, 1957-
author_role author
author2 Park, Kil Jin, 1950-2020
Hubinger, Miriam Dupas, 1957-
author2_role author
author
dc.contributor.none.fl_str_mv UNIVERSIDADE ESTADUAL DE CAMPINAS
dc.contributor.author.fl_str_mv Kurozawa, Louise Emy, 1980-
Park, Kil Jin, 1950-2020
Hubinger, Miriam Dupas, 1957-
dc.subject.por.fl_str_mv Atividade antioxidante
Pulverização
Temperatura
Antioxidant activity
Spraying
Temperature
Artigo original
topic Atividade antioxidante
Pulverização
Temperatura
Antioxidant activity
Spraying
Temperature
Artigo original
description Agradecimentos: The authors gratefully acknowledge the financial support of Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Conselho Nacional de Desenvolvimento Científico e Tecnologico (CNPq)
publishDate 2011
dc.date.none.fl_str_mv 2011
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/20.500.12733/12937
KUROZAWA, Louise Emy; PARK, Kil Jin; HUBINGER, Miriam Dupas. Spray drying of chicken meat protein hydrolysate: influence of process conditions on powder property and dryer performance. Drying technology. New York, NY : Taylor & Francis, 2011. Vol. 29, n. 2 (2011), p. 163-173. Disponível em: https://hdl.handle.net/20.500.12733/12937. Acesso em: 7 mai. 2024.
url https://hdl.handle.net/20.500.12733/12937
identifier_str_mv KUROZAWA, Louise Emy; PARK, Kil Jin; HUBINGER, Miriam Dupas. Spray drying of chicken meat protein hydrolysate: influence of process conditions on powder property and dryer performance. Drying technology. New York, NY : Taylor & Francis, 2011. Vol. 29, n. 2 (2011), p. 163-173. Disponível em: https://hdl.handle.net/20.500.12733/12937. Acesso em: 7 mai. 2024.
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://repositorio.unicamp.br/acervo/detalhe/1361123
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório da Produção Científica e Intelectual da Unicamp
instname:Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
instname_str Universidade Estadual de Campinas (UNICAMP)
instacron_str UNICAMP
institution UNICAMP
reponame_str Repositório da Produção Científica e Intelectual da Unicamp
collection Repositório da Produção Científica e Intelectual da Unicamp
repository.name.fl_str_mv Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)
repository.mail.fl_str_mv reposip@unicamp.br
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