Drum drying

Abstract: Pure β-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum) Stability was studied at 11% and 32% RH and 25°C, 35°C and 45°C No significant influence of %RH was observed on the retention of β-carotene Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period Although drum-drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods The chromametric measurements of “L” and “a” corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids

Abstract: Cowpea powder with decreased beany flavor was produced by soaking cowpeas in acidified water, dehulling, blanching in 100°C steam, grinding and. drum drying. Soaking water pH of 2 and 6 followed by blanching was more effective than pH 4 followed by blanching, or than acidification without blanching, in decreasing beany flavor. Total solids recovery of powders was of the order of 70–73%, with about 22% of the solids, 20% of the protein and 27% of the thiamine content of raw cowpea being recoverable in the hull fraction. Nitrogen solubility of Lowpea protein was markedly reduced by drum drying. Other properties of cowpea powders described include ease of dispersion in cool water, water and oil binding, oil emulsification, foaming, swelling and viscosity changes.

Abstract: Laboratory and pilot plant processes were developed for producing pea protein isolate from field peas. Sodium proteinate and isoelectric products containing up to 90% protein were obtained by alkaline extraction and precipitation at the isoelectric point. Drying was carried out by freeze, spray and drum processes. Chemical analysis, functional properties, color and flavor of the dried isolates compared favorably with their soy counterparts. Generally, the sodium proteinates exhibited more functionality than isoelectric isolates. Drum drying decreased the nitrogen solubility index and increased water absorption. Freeze- and spray-drying resulted in isolates with the highest emulsification and water absorption values. Spray drying produced the best foaming, color and flavor properties.