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Sultana A, Aghajanzadeh S, Thibault B, Ratti C, Khalloufi S. Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13347. [PMID: 38650473 DOI: 10.1111/1541-4337.13347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/25/2024]
Abstract
The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best-suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin-film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision-making in selecting the appropriate one. It was found that active freeze drying is effective in producing free-flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze-dried, spray freeze-dried, and foam mat-dried powders exhibit higher porosity than spray-dried ones, whereas supercritical drying produces nano-porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean-label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.
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Affiliation(s)
- Afroza Sultana
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
- Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
| | - Sara Aghajanzadeh
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Bruno Thibault
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Cristina Ratti
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
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Particle Agglomeration and Properties of Pregelatinized Potato Starch Powder. Gels 2023; 9:gels9020093. [PMID: 36826263 PMCID: PMC9957318 DOI: 10.3390/gels9020093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/25/2023] Open
Abstract
Pregelatinized starches are used as thickeners in many instant food products. The unique properties of pregelatinized starches, such as their dispersibility in water and high viscosity, are generally desirable for instant food products. However, powdered starches cannot be easily dispersed in cold water due to clumping. The most reliable method to solve this problem is particle size enlargement by an agglomeration technique that causes a structural change in the starch. In this study, pregelatinized potato starch powder (PPSP) was agglomerated in a fluidized bed agglomerator, after which the physical, structural, and rheological properties of the PPSP agglomerated with different maltodextrin (MD) binder concentrations were investigated. The powder solubility and flowability (CI and HR) of all the agglomerated PPSPs were improved, and the particle size (D50) tended to increase as the MD concentration increased, except for the control (0% MD) and the 40% MD. The changes in the particle size of the agglomerated PPSPs were consistent with the SEM image analysis. The magnitudes of the gel strength and viscoelastic moduli (G' and G″) of the agglomerated PPSPs with 10% MD were higher than those of the control due to the more stable structure formed by better intermolecular interaction in the starch and MD during the agglomeration process. Therefore, our results indicated that the fluidized bed agglomeration process and the MD addition as a binder solution greatly influence the physical, structural, and rheological properties of PPSP.
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Oshitani J, Hino M, Oshiro S, Mawatari Y, Tsuji T, Jiang Z, Franks GV. Conversion air velocity at which reverse density segregation converts to normal density segregation in a vibrated fluidized bed of binary particulate mixtures. ADV POWDER TECHNOL 2022. [DOI: 10.1016/j.apt.2022.103583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Hammami R, Barbar R, Laurent M, Cuq B. Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing. Foods 2022; 11:foods11070902. [PMID: 35406989 PMCID: PMC8998045 DOI: 10.3390/foods11070902] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/07/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
Couscous is the product prepared from durum wheat semolina that agglomerates by adding water and undergoes physical and thermal treatment. Couscous is a traditional food from Mediterranean countries consumed for many centuries. Between ancestral domestic practices and industrial performance, the diversity of methods for couscous processing meets the needs of different consumers, whether they are concerned about preserving family culinary traditions or discovering innovative foods that respond to changing consumption patterns. In this work, we present the story of durum wheat couscous through several complementary visions and approaches: a “historical and societal“ approach to discover the origins of couscous, its migrations and its unifying role in Mediterranean societies; a “physicochemical” approach to describe the role of wheat components at the heart of couscous grains; a “technological” approach to compare domestic and industrial production of couscous; a “food science” approach to understand organoleptic characteristics of couscous grains; and a “consumer” approach to understand the motivations associated with the consumption of couscous.
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Affiliation(s)
- Rifka Hammami
- Field Crop Laboratory, National Institute of Agronomic Research of Tunisia, Carthage University, Ariana 2049, Tunisia;
| | - Reine Barbar
- L’Institut Agro Montpellier, UMR IATE, Université de Montpellier, 34060 Montpellier, France;
| | - Marie Laurent
- INRAe, UMR IATE, Université de Montpellier, 34060 Montpellier, France;
| | - Bernard Cuq
- L’Institut Agro Montpellier, UMR IATE, Université de Montpellier, 34060 Montpellier, France;
- Correspondence: ; Tel.: +33-(0)4-9961-2860
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Bellocq B, Ruiz T, Cuq B. Contribution of cooking and drying to the structure of couscous grains made from durum wheat semolina. Cereal Chem 2018. [DOI: 10.1002/cche.10078] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Bettina Bellocq
- UMR IATE 1208 CIRAD/INRA/Montpellier SupAgro; Université de Montpellier; Montpellier Cedex France
| | - Thierry Ruiz
- UMR IATE 1208 CIRAD/INRA/Montpellier SupAgro; Université de Montpellier; Montpellier Cedex France
| | - Bernard Cuq
- UMR IATE 1208 CIRAD/INRA/Montpellier SupAgro; Université de Montpellier; Montpellier Cedex France
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Bellocq B, Duri A, Cuq B, Ruiz T. Impacts of the size distributions and protein contents of the native wheat powders in their structuration behaviour by wet agglomeration. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Salameh C, Scher J, Petit J, Gaiani C, Hosri C, Banon S. Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.01.040] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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