This research compared oven, freeze, tray, vacuum and spray drying. The first finding was that spray drying was identified as the most promising approach to drying a natural, antioxidant rich food extract as there was minimal handling, continuous operation and a desirable output composition. The yields derived from small-scale dryers were considered to be satisfactory (~55%) when using natural sugar cane fibre as a carrier. The yields were found to display a peak in yield trend with the peak corresponding to an outlet temperature of approximately 60˚C. The feed flowrate into the spray dryer was found to have a significant impact on the yield, with the higher flowrate resulting in lower yields due to higher wall deposition. When discussing the peak in yield trend, an interesting finding was that the sugar cane juice-fibre slurry resulted in an extremely sharp jump in yield. This sharp jump was not a one-off aberration and was found to be repeatable. This sharp increase in yield should be investigated further and a similar trend may be found with the drying of other sugar-rich solutions. This will further increase our understanding of peak in yield behaviour and may lead to the effective drying of materials previously thought to be too difficult.
The main technique used to determine the antioxidant capacity of each sample was the Oxygen Reducing Antioxidant Capacity (ORAC) assay as it is a reliable high throughput method. This assay was used successfully and showed that the satisfactory yields were coupled with a suitable amount of retention of antioxidant potential. The antioxidant retention was not significantly affected by drying temperature and this is thought to be due to the low exposure times and relatively low temperatures. Rapid rate of drying also reduces antioxidant degradation as the particles become less mobile and hence less susceptible to damage. It
would be interesting to see if this author’s prediction of drying in an industrial scale dryer will, in fact, result in a similar retention of antioxidant capacity of the samples with a marked increase in yields.
The final experiments of this study have shown extremely promising evidence that whey protein isolate can be used as an encapsulant for sticky materials. The extremely high yields (>95%) that have been experienced in small scale dryers is unusual and a deeper understanding of how the whey protein isolate is aiding this would be an extremely great step forward for the drying industry. Whey protein isolate is already targeted towards the bodybuilding and health markets so the coupling with an antioxidant extract may allow a differentiation in the WPI market.
The finding that the antioxidant capacity is actually increased throughout the drying process should be further investigated from a food technology and dietary point of view to ensure that any possible Maillard by-products are safe for consumption and to ensure that they are not carcinogenic as BHA and BHT are thought to be.
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