Publications by authors named "Andres Letona"
Article Synopsis
- - The study examined how glass transition and stickiness impacted the spray drying of fermented reconstituted skim milk (RSM), finding that the process resulted in issues with wall deposits without the addition of skim milk powder (SMP).
- - When SMP was added, the drying process improved significantly, with heightened temperatures for the glass transition and sticky point, helping the droplets transform from a sticky state to a non-sticky glassy state during drying.
- - Despite the spray-dried powder having higher moisture sorption and lactose crystallization, the relationship between glass transition effects suggests that its shelf stability at room temperature could be comparable to that of the control group.
A fine, hygroscopic, and poorly flowable probiotic powder encapsulating GG (LGG) was granulated using a high-shear granulation process, wherein a small amount of water (4%, ) was used for moisture-activation with or without 10% () resistant maltodextrin (RM). The process consisted of four steps; premixing, agglomeration, moisture absorption, and drying steps. The moisture content, water activity, and viable cell count were monitored during the granulation.
View Article and Find Full Text PDFA probiotic powder of poor flowability with high dust content, prepared by spray drying reconstituted skim milk fermented with GG (LGG), was granulated by fluidized-bed granulation (FBG). The effects of the addition of skim milk powder (SMP) as a fluidizing aid, and of simple moisture-activation with or without dehydration, were investigated with respect to the performance of the FBG process. A fine, poorly fluidizable LGG powder (Geldart Group C) could be fluidized and granulated, with a 4- to 5-fold increase in particle size ( = 96-141 μm), by mixing with SMP (30-50%), which has larger, fluidizable particles belonging to Geldart Group A.
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