Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature

Detalhes bibliográficos
Autor(a) principal: Ikeda , Siegrid Kopp
Data de Publicação: 2022
Outros Autores: Finzer, José Roberto Delalibera
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/26077
Resumo: Incluir o resumo em inglês. Maltodextrins are products of the partial hydrolysis of starch. They are classified according to the degree of hydrolysis of the starch and have various functional properties such as sweetness, solubility and viscosity. The variation in the final density of the product may not meet the specification of consumer companies. The product will not be properly positioned on the pallets or there will be damage to the packaging, due to inadequate storage, generating financial losses or product returns. The decision to evaluate maltodextrin quality control has matured after the realization that final density has an impact on storage and customer service. This work aims to verify the influence of the spray dryer drying parameters on the apparent density of maltodextrin, using data from available processes and the glass transition temperature under the operating conditions of the spray dryer. The study showed that among the quantified parameters, the vacuum applied in the spray dryer influenced the apparent density of maltodextrin and the dryer must operate with an average vacuum of 44 mmCa, since the other drying parameters presented similar values and, therefore, without influencing the apparent density. The calculated glass transition temperature (Tg) value for this drying system is between 150.0°C to 150.8°C, the dryer chamber outlet temperature between 106.12°C to 107.00°C and at air inlet temperature in the dryer between 192.08°C to 196.43°C. The dryer's internal operating temperature is below the glass transition temperature of the product. This makes it possible to classify the product as vitreous.
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spelling Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperatureProducción de maltodextrina en secador atoomizador y en SRRI: impactos de la temperatura de transición vítreaProdução de maltodextrina em secador por atomização e em SRRI : impactos da temperatura de transição vítreaMaltodextrinGlass transition temperatureApparently density.MaltodextrinaTemperatura de transición vítreaDensidad aparente.MaltodextrinaTemperatura de transição vítreaDensidade aparente.Incluir o resumo em inglês. Maltodextrins are products of the partial hydrolysis of starch. They are classified according to the degree of hydrolysis of the starch and have various functional properties such as sweetness, solubility and viscosity. The variation in the final density of the product may not meet the specification of consumer companies. The product will not be properly positioned on the pallets or there will be damage to the packaging, due to inadequate storage, generating financial losses or product returns. The decision to evaluate maltodextrin quality control has matured after the realization that final density has an impact on storage and customer service. This work aims to verify the influence of the spray dryer drying parameters on the apparent density of maltodextrin, using data from available processes and the glass transition temperature under the operating conditions of the spray dryer. The study showed that among the quantified parameters, the vacuum applied in the spray dryer influenced the apparent density of maltodextrin and the dryer must operate with an average vacuum of 44 mmCa, since the other drying parameters presented similar values and, therefore, without influencing the apparent density. The calculated glass transition temperature (Tg) value for this drying system is between 150.0°C to 150.8°C, the dryer chamber outlet temperature between 106.12°C to 107.00°C and at air inlet temperature in the dryer between 192.08°C to 196.43°C. The dryer's internal operating temperature is below the glass transition temperature of the product. This makes it possible to classify the product as vitreous.Las maltodextrinas son productos de la hidrólisis parcial del almidón.  Se clasifican según el grado de hidrólisis del almidón y tienen diferentes propiedades funcionales, como dulzor, solubilidad y viscosidad.  La variación de la densidad final del producto puede no cumplir con las especificaciones de las empresas consumidoras.  Esto provoca problemas en el almacenamiento del producto terminado y un posible riesgo de seguridad en el almacenamiento. La decisión de evaluar el control de calidad de la maltodextrina maduró después de darse cuenta de que la densidad final tiene un impacto en el almacenamiento y el servicio al cliente. Este trabajo tiene como objetivo verificar la influencia de los parámetros de secado por aspersión en la densidad aparente de maltodextrina, utilizando los datos disponibles del proceso y la temperatura de transición vítrea en condiciones de operación del secador por aspersión. El estudio mostró que entre los parámetros cuantificados, el vacío aplicado en el atomizador influyó en la densidad aparente de maltodextrina y el secador debe operar con un vacío promedio de 44 mmCa, ya que los demás parámetros de secado presentaron valores similares y, por tanto, sin influencia en la densidad aparente. El valor de la temperatura de transición vítrea (Tg) calculada para este sistema de secado está entre 150.0°C a 150.8°C, la temperatura de salida de la cámara de secado entre 106.12°C a 107,00°C y la temperatura de entrada del aire en el secador entre 192.08 °C a 196,43 °C. La temperatura de funcionamiento interna del secador está por debajo de la temperatura de transición vítrea del producto. Esto permite clasificar el producto como vítreo.As maltodextrinas são produtos da hidrólise parcial do amido. São classificadas de acordo com o grau de hidrólise do amido e possuem várias propriedades funcionais, como doçura, solubilidade e viscosidade. A variação da densidade final do produto pode não atender à especificação de empresas consumidoras. Isto ocasiona problemas no armazenamento do produto acabado e um possível risco de segurança no armazenamento. A decisão de avaliar o controle de qualidade de maltodextrina amadureceu após a constatação de que a densidade final tem um impacto no armazenamento e no atendimento dos clientes. Este trabalho tem por objetivo verificar a influência dos parâmetros de secagem em spray dryer, na densidade aparente da maltodextrina, utilizando os dados de processos disponíveis e a temperatura de transição vítrea nas condições de operação do spray dryer. O estudo mostrou que entre os parâmetros quantificados, o vácuo aplicado no secador por atomização (spray dryer) influenciou na densidade aparente da maltodextrina e o secador deve operar com um vácuo médio de 44 mmCa, uma vez que os outros parâmetros de secagem apresentaram valores similares e, portanto, sem influência na densidade aparente. O valor da temperatura de transição vítrea (Tg) calculada para este sistema de secagem está entre 150,0°C a 150,8°C, a temperatura de saída da câmara do secador entre 106,12°C a 107,00°C e a temperatura de entrada do ar no secador entre 192,08°C a 196,43°C. A temperatura de operação interna do secador está abaixo da temperatura de transição vítrea do produto. Isso possibilita classificar o produto como no estado vítreoResearch, Society and Development2022-02-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2607710.33448/rsd-v11i2.26077Research, Society and Development; Vol. 11 No. 2; e47411226077Research, Society and Development; Vol. 11 Núm. 2; e47411226077Research, Society and Development; v. 11 n. 2; e474112260772525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/26077/22773Copyright (c) 2022 Siegrid Kopp Ikeda ; José Roberto Delalibera Finzerhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessIkeda , Siegrid Kopp Finzer, José Roberto Delalibera 2022-02-07T01:42:50Zoai:ojs.pkp.sfu.ca:article/26077Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:12.550293Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature
Producción de maltodextrina en secador atoomizador y en SRRI: impactos de la temperatura de transición vítrea
Produção de maltodextrina em secador por atomização e em SRRI : impactos da temperatura de transição vítrea
title Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature
spellingShingle Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature
Ikeda , Siegrid Kopp
Maltodextrin
Glass transition temperature
Apparently density.
Maltodextrina
Temperatura de transición vítrea
Densidad aparente.
Maltodextrina
Temperatura de transição vítrea
Densidade aparente.
title_short Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature
title_full Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature
title_fullStr Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature
title_full_unstemmed Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature
title_sort Production of maltodextrin in spray drying and in SRRI: impacts of the glass transition temperature
author Ikeda , Siegrid Kopp
author_facet Ikeda , Siegrid Kopp
Finzer, José Roberto Delalibera
author_role author
author2 Finzer, José Roberto Delalibera
author2_role author
dc.contributor.author.fl_str_mv Ikeda , Siegrid Kopp
Finzer, José Roberto Delalibera
dc.subject.por.fl_str_mv Maltodextrin
Glass transition temperature
Apparently density.
Maltodextrina
Temperatura de transición vítrea
Densidad aparente.
Maltodextrina
Temperatura de transição vítrea
Densidade aparente.
topic Maltodextrin
Glass transition temperature
Apparently density.
Maltodextrina
Temperatura de transición vítrea
Densidad aparente.
Maltodextrina
Temperatura de transição vítrea
Densidade aparente.
description Incluir o resumo em inglês. Maltodextrins are products of the partial hydrolysis of starch. They are classified according to the degree of hydrolysis of the starch and have various functional properties such as sweetness, solubility and viscosity. The variation in the final density of the product may not meet the specification of consumer companies. The product will not be properly positioned on the pallets or there will be damage to the packaging, due to inadequate storage, generating financial losses or product returns. The decision to evaluate maltodextrin quality control has matured after the realization that final density has an impact on storage and customer service. This work aims to verify the influence of the spray dryer drying parameters on the apparent density of maltodextrin, using data from available processes and the glass transition temperature under the operating conditions of the spray dryer. The study showed that among the quantified parameters, the vacuum applied in the spray dryer influenced the apparent density of maltodextrin and the dryer must operate with an average vacuum of 44 mmCa, since the other drying parameters presented similar values and, therefore, without influencing the apparent density. The calculated glass transition temperature (Tg) value for this drying system is between 150.0°C to 150.8°C, the dryer chamber outlet temperature between 106.12°C to 107.00°C and at air inlet temperature in the dryer between 192.08°C to 196.43°C. The dryer's internal operating temperature is below the glass transition temperature of the product. This makes it possible to classify the product as vitreous.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-03
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26077
10.33448/rsd-v11i2.26077
url https://rsdjournal.org/index.php/rsd/article/view/26077
identifier_str_mv 10.33448/rsd-v11i2.26077
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26077/22773
dc.rights.driver.fl_str_mv Copyright (c) 2022 Siegrid Kopp Ikeda ; José Roberto Delalibera Finzer
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Siegrid Kopp Ikeda ; José Roberto Delalibera Finzer
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 2; e47411226077
Research, Society and Development; Vol. 11 Núm. 2; e47411226077
Research, Society and Development; v. 11 n. 2; e47411226077
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052792690442240

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