Development and use of three-dimensional image analysis algorithms to evaluate puffing of banana slices undergone combined hot air and microwave drying

[EN] Puffing is an attractive alternative for the production of healthy crisp snacks without frying. Although image analysis has been used in some prior studies to evaluate puffing, such an evaluation was made only in one or two dimensions, which is inadequate when a sample deforms in three dimensions. In this study, use of combined hot-air and microwave drying to dry and puff banana slices was first evaluated. Algorithms were then developed to characterize the changes in the appearance of puffed banana slices. Various image-based parameters, both in two and three dimensions were assessed and used to monitor the puffing.The authors express their sincere appreciation to the Thailand Research Fund (TRF) for supporting the study financially through its New Researcher Grant awarded to Author Jinorose (Grant No. TRG 5880109) and Senior Research Scholar Grant awarded to Author Devahastin (Grant No. RTA 5880009).Satienkijumpai, A.; Jinorose, M.; Devahastin, S. (2018). Development and use of three-dimensional image analysis algorithms to evaluate puffing of banana slices undergone combined hot air and microwave drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 529-536. https://doi.org/10.4995/IDS2018.2018.7882OCS52953

Preliminary study of superheated steam spray drying: A case study with maltodextrin

[EN] A spray dryer was modified and tested with superheated steam as the drying medium. The effect of the inlet temperature on the recovery and morphology of the dried powder was then investigated. The results were compared with those obtained from hot-air spray drying. The results showed that the use of superheated steam and an increase in the inlet temperature led to an increase in the product recovery. The morphological results correlated with those of the product recovery in that superheated steam powder exhibited more inflated skin, leading to less adhesion of the sprayed droplets to the dryer wall.The authors express their sincere appreciation to the Thailand Research Fund (TRF) for supporting the study financially through the Senior Research Scholar Grant (Grant number RTA 5880009) to Author Devahastin and the Distinguished Research Professor Grant (Grant number DPG 5980004) to Author Soponronnarit.Fuengfoo, M.; Devahastin, S.; Niumnuy, C.; Soponronnarit, S. (2018). Preliminary study of superheated steam spray drying: A case study with maltodextrin. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1147-1154. https://doi.org/10.4995/IDS2018.2018.7881OCS1147115

Influence of drying technique on physicochemical properties of bimodal meso-macropore structure of silica support

[EN] Drying process directly affect in structure of the silica support for catalysts. Therefore, we herein prepared bimodal meso-macropore structure of silica by sol-gel method and investigated the silica support obtained from various drying techniques, namely, hot air drying (HA), microwave drying(MW)and freeze drying (FD)by means of BET and BJH N2-sorption, and SEM. The results showed a significant effect of drying technique on the textural properties of the dried bimodal porous silica support. In addition, it was found that freeze drying could enhance surface area of silica support with higher than 500 m2/g.The authors express their sincere appreciation to the Kasetsart University Research and Development Institute (KURDI) and the Center of Excellence on Petrochemical and Materials Technology, National Science and Technology Development Agency ( NSTDA) for supporting the study financially.Panchan, N.; Niamnuy, C.; Chukeaw, T.; Seubsai, A.; Devahastin, S.; Chareonpanich, M. (2018). Influence of drying technique on physicochemical properties of bimodal meso-macropore structure of silica support. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1935-1942. https://doi.org/10.4995/IDS2018.2018.8369OCS1935194

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned