Name : Viona Syifa

NIM : 40040120650074
Why is the powder formation necessary to develop functional food?
Recently, many of powder food available. So that, technology of powder food very
important in industrial food. Powder food is dominant amount of food in the world. Many of
powder food available in our life, for example salt, coffee, sugar, flour, etc. Powder formation
food is the formation of encapsulation food. Powder food can increase the functional food
because any reason. Powder food have high stability, rate of production is high, easy to
distribute and storage. Most of powder food have low moisture content, so that can decrease a
failure in food. Powder food can storage in long time than formation of food other.
Production of powder food with the drying process. Powder food is the formation of
encapsulation food. Encapsulation in powder food very interested now. Main goals from
encapsulation is build a barrier between component of particle and environment. The barrier
can protect food for oxygen, water, sun, avoid contact to other, etc. This barrier usually made
by component hydrophobic or hydrophilic. Surfactant in encapsulation is lipid, protein, etc.
When we well done in production of powder food, so there are any parameter can we check,
this is temperature and humidity.
There are any can be used to make food powder, for example spray drying. Spray
drying often use in production of powder food. Spray drying is technology in production food
that give facility of storage and handle food so that the food have long time age. The powder
food is from food in any form, this is liquid, solid, or paste and then change powder food.
Commonly, production of powder food there are any step, for example drying, mixing,
presipitation, crystallization, etc. If we will make powder food from liquid, so there are two
method to conversion liquid form to powder drying and crystallization. Meanwhile process of
size reduction is contribute to make powder food. After we finish in production powder food
so there are many different form, for example shape of powder, particle size etc. That’s
variation and based of reactant and condition during production. This parameter on functional
powder is easy in storage, distribution, packing, long time, etc.
There are any classified of powder food, fundamental, functional, and defective.
Functional is relate with the application food in ingredients. The powder food is formation of
food dominantly. Day by day, production of powder food is increase because this formation
food have many benefit than others. Many people now make this formation food with modern
or traditional equipment. Recently, making powder food is increase in food industry, so is
important to knowing about controlling this formation food. For your information, amount of
food cannot change to powder food because the product have inherent composition. Powder
food is dehydrated solid particle. Any food in the application for powder food use common
method for example spray drying. Powder food have low rate of water and water activity. So
that the microorganism is difficult to life in powder food, so the age of this food long time.
But, in the process production, need to understand about contaminated with unsterile
equipment, so if we make powder food we must clean and sterile all of equipment.
Contaminant in equipment is microbe. So that integration method decomposition during
process production is need to avoid this case. Drying method can be solution to use in
production powder food because in this technology have heating, so the microbe can finish
her life because heating. Production of powder food can use spray drying. Spray drying is
unit operation to make powder food. The first liquid before change powder is emulsion,
suspension, etc. For example to make powder food from fruit juice. The spray drying have
three step, atomization, contact of air and moisture evaporation, separate dry product. So that,
in bellow there are step to make powder food from fruit juice with spray drying.
The first step is atomization, this step change liquid to small particle. Because the size
reduction to be small, so the surface area will wider, so this is can easy to drying because the
surface area is wide. With the small droplets, it can decrease humidity. Atomizer use with
spray. The final product of this step is small droplets from liquid. The second step is contact
of air and moisture evaporation. The dry air as medium in spray drying. During the process of
spray drying, the air atmosphere is filtrated then the air atmosphere is heated based parameter
operation. The air atmosphere use to spray product from atomization. The particle contact
with air atmosphere. The last step is separate dry product from air atmosphere. The separated
usually use with cyclone that place in the outside of drying. Production of powder food from
fruit juice because the fruit juice have high water activity that can decrease quality of fruit
and maybe the microbe can life inside. So the powder food produced to avoid the case.
Decrease the water content and water activity in the fruits can maintain quality. The food that
dry by spray divide to 2 group, non sticky and sticky. The non sticky food is easy to dry with
spray. For example egg powder, milk powder, etc. While, the sticky food is difficult to dry
with spray. The sticky food change to unwanted agglomerate in drying utilities so that effect
to product. The example of sticky food is sugar, honey, etc.
The cohesion and adhesion are parameter in design of drying condition. When we
practice to spray drying and the temperature spray drying more of 20℃ the component
particle can be sticky and make like a paste not powder. To minimize the sticky food when
drying can added to the feed material before atomization process. This solution can avoid
sticky in spray drying and protect the food ingredients. The added material feed that can be
used is maltodextrin, gum Arabic, etc. maltodextrin is product from hydrolysis of starch. The
maltodextrin have low cost and very useful to production food powder with spray drying.
Gum Arabic is from natural plant. The gum Arabic have low viscosity and be easy to process
spray drying. The product can help sticky food because they modification surface area and
particle that will atomization.
Other example for making powder food is milk powder. The milk powder is produced
by spray drying. During process spray drying, the milk droplets is cooled by evaporated to
increase the energy to drying. The process of heat is doing before atomization in heater. This
step can evaporated the air until 85%. This step is important to make the powder milk more
white seems. Then the remaining water in milk droplet is evaporated until 6% amount of
water is exit. This secondary drying use to remove amount of water until in the droplet just 2-
4% of water. When we make food powder from milk or milk powder, in the last step is
packing. The packing used to protect milk powder from environment, oxygen, contact with
other ingredients, etc.
 So that, the summary of this report is how very important to change formation food to
food powder. This is because the food powder is very safety, easy to distribute, easy to
storage, have long time age. The powder food have low moisture content of water because is
produced by drying. One of technic can be used to making food powder is spray drying.