Food technology trend:

From MATERIAL Scientist view

BAMBANG NURHADI, STP., MSc., PhD.

PRODI TEKNOLOGI PANGAN

FAKULTAS TEKNOLOGI INDUSTRI PERTANIAN
UNIVERSITAS PADJADJARAN

http://www.corporate-eye.com/main/wp-content/uploads/2013/04/food-security.jpg
Content :
• Introduction : Food Trend, Point of view
• Classification of material being dried
• Drying: non high sugar Materials
• Drying: high sugar Materials
• Strategy
• Drying Method
• Filler/Drying aid Material : Maltodextrin
• Stability of dried high sugar material
• Drying: high oil Materials
Food Trend
• Delivered food
• Instant food
• Natural
• Originality
• Food for high activity
• Functional Food
• Food related to increased consciousness for health
• Food with plant based
https://www.ift.org/news-and-publications/food-technology-magazine/issu
es/2019/april/features/2019-top-10-food-trends
Food Technology Trend =
F(expertise or point of view)
1. Plant-based and Animal Free
2. Service Robots and Restaurant Digitalization
3. Plastic Free
4. Big Food, Transparency, and Common Values
5. Functional Beverage Boom
6. Personalized and Special Diets
7. Healthy E-food

https://www.rocketspace.com/corporate-innovation/7-global-f
ood-tech-trends-to-watch-in-2019
 Focuses on :
• Instant food product
• Functional food
product

Processing : Drying
Material Science ??
• Understanding of the material used from theoretical
and practical, from atomic and bulk level, from
chemical, physical and functional properties.
• The relationship between processing, performance,
properties and structure of materials.
• Examples :
• Rheological and mechanical properties  affect the sensory
properties
• Glass transition temperature affect the processing,
stability of food during storage
• Glass transition temperature  drying of food
Glass Transition Concept in Drying
• What is Glass
• What is Glass transition temperature?
I. The glassy state. The Glass transition. 2

• Rapid removal of solvent

• Rapid condensation of vapour
• Quench cooling of a liquid
• Sublimation of solvent

ΔG = ΔH – TΔS > 0

• Heating
• Time effect Rosace ouest, 1218

Equilibrium Nonequilibrium
Solid, Liquid, Gas… 4th state of matter???
I. The Glass transition. Thermodynamic consideration. 3
Kinetically-controlled
ΔG = ΔH – TΔS > 0 Transformation!
Liquid-glass
Amorphous solid transition Supercooled
(e.g. glass) Liquid
(e.g. rubber)
Water as plasticizer (Tg = -135 °C)

• Glass transition are reversible second-order phase

transition.
• Do not involve change in the phase but involve a change
in the state of amorphous material .
Bhandari and Howes, 1999
Principle of Drying :
To make it “Dry”
What is “dry”?
• Zero water content ?
• Having brittle/crunchy texture ? (is it possible for all food?)
• Could we dry honey, fruits ?
• Could we dry fixed oil, essential oil?
• Could we dry gas such as ethylene?

https://www.fitday.com/fitness-articles/nutrition/healthy-
eating/12-healthiest-dried-fruits.html
 Convective heat drying:
Example : Drying of carrot Ambient temperature 25 °C, RH 80
%. Carrot was dried at 45 °C, It was
dried until no more water
25 oC 45 oC evaporated from the material (aw
60 final 0.28 at 45 °C)

50
WSI curve
40
X, g water/100 g dry solids

30

20
0.20
10
0.28
0
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1

Water activity (aw)

Carrot WSI data from Kiranoudis et al., 1993 “Dry”
 Material Classification in Drying
• High sugar/acid content material
• Non high sugar content material The form could be solid,
liquid, gas ?
• Materials with high oil/non water
soluble content

https:// http://
https://www.luckyvitamin.com/p-
www.indiamart.com/ wartakota.tribunnews.co
2391685-zenwise-health-triple-
proddetail/fresh-tribal- m/2019/01/15/
strength-omega-3-fish-oil-120-
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softgels
mengejutkan-manfaat-
Drying : Non high sugar/acid
materials
• Having a high glass transition temperature
• Not having problem of stickiness
• Easy to dry
• Not need filler material, but we can use for another
reason such as economical reason
• Anhydrous solid glass transition temperature is higher
than ambient temperature
• Examples : cassava, rice, sorghum, leaves, mangosteen
rind
Principle of
successful
Drying
Drying : Non high sugar/acid
materials
• Sometimes need pre treatment
• Blanching  increase drying rate
• Soaking in sugar solution (osmotic drying)
plus CaCl2
• Soaking in maltodextrin solution
• Simple drying method can be used

Taro Powder
Drying :High sugar/acid materials
• Having a low glass transition temperature
• having problem of stickiness
• Not Easy to dry
• need filler material with high glass transition
temperature such as maltodextrin, Arabic gum, starch,
etc.
• Anhydrous solid glass transition temperature is lower
than ambient temperature
• Examples : honey, coconut sap, fruits
Drying :High sugar/acid materials
• Strategy : increasing its anhydrous Tg and drying at
higher drying rate.
• Could produce three possible structures
• Crystalline
• Semi-crystalline
• Amorphous

Ref. Handbook of Food Powder

(Bhandari et al., 2013)
 _______________________________________________________
Food materials T g ( o C )abc
_______________________________________________________
Fructose 5
Glucose 31
Galactose 32
Sucrose 62 Increasing Tg :
Maltose 87
Lactose
Citric acid
101
6
Mixed with
Tartaric acid
Malic acid
18
-21
material with
Lactic acid
Maltodextrins
-60
high Tg
d
DE 36 (MW=550) 100
DE 25 (MW=720) 121
DE 20 (MW=900) 141
DE 10 (MW=1800) 160
DE 5 (MW=3600) 188
e
Starch 243
f
Ice-cream -34.3
g
Honey -42 to -51
Ref. Food Material Science Bhandari and Roos, 2012
Drying at higher drying rate
• Spray drying
• Freeze drying
• Vacuum drying
Principle of
Spray Drying
 Principle of
Temperature constant, When all water gone, the
Freeze Drying Tekanan rendah because heat used to temperature start to
140 mTorr atau 14 change water ice into increase (desorption)
Pa vapor (Sublimation)

Collapse
temp of
dry
sampel

Collapse
temp of
wet
sampel
Freezing

Ref. Handbook of
In primary drying, Tp not exceed T1 and in secondary drying Tp does not exceed T2, to prevent collapse Food Powders
Freeze Drying
https://www.epmmagazine.com/opinion/case
-study-recipe-for-success/

https://www.epmmagazine.com/opinion/case-study-recipe-for-success/
Principle of
Vacuum
Drying
Drying of honey
• Composition
• Mainly fructose and glucose (> 85 % of total solid)
• Low pH
• Anhydrous solid glass transition temperature is 15-18 °C.
• Sticky liquid http://ucanr.edu/blogs/blogcore/
postdetail.cfm?postnum=9497
• Impossible to dry without addition of filler material whose
high Tg.
• Filler materials : maltodextrin, Protein, starch, Arabic gum
• Tg of maltodextrin = 140- 168 °C
• Drying type : spray drying, freeze drying,
vacuum drying, drum drying, foam mat drying
microwave vacuum drying.
• Minimal maltodextrin ratio 30 % (of total solid)
 Drying of Honey using vacuum
Drying

Figure 4.1. The honey mixture appearance during drying by vacuum oven, (a.)The formulation of
H:M:W 6:4:0, (b.) the formulation of H:M:W 6:4:10.
 Drying of Honey with Maltodextrin Addition
Table 4.3. The Gordon-Taylor Model Parameters Based on Data of Onset, Midpoint and Endpoint Glass

Origanally anhydrous Tg of honey 15-18 °C

Drying of Coconut sap
• Composition
• Mainly sucrose (> 85 % of total solid)
• Low pH
• Low Anhydrous solid glass transition temperature
• Traditionally made into crystallized sugar (gula cetak
and gula semut)
• Impossible to dry without addition of filler material
whose high Tg.
• Filler materials : maltodextrin, Protein,
• Drying type : spray drying, freeze drying, vacuum
drying.
• Minimal maltodextrin ratio 30 % (of total solid)
Traditional coconut sugar vs amorphous coconut sugar

Nurhadi et al., 2018

Traditional coconut sugar vs amorphous coconut sugar

Nurhadi et al., 2018

Drying of Fruits (Fruit Powder)
• Composition
• High sugar content : Glucose, fructose, sucrose
• Low pH
• Need filler or drying aid material such as
maltodextrin
• Ratio maltodextrin needed > 40% of total solid mass
• No filler  chewy structure
• Examples : banana, jackfruit, durian, dragon fruit,
dates, dates extract, mangosteen rind extract,
manggo juice, pineapple juice.
Maltodextrin
• Derivative product of starch which soluble in water
• Hydrolyzed starch (acid, enzyme or combination)
• Degree of hydrolysis is determined by the value of DE
(dextrose equivalent)
• Maximum DE 20, the higher DE, the lower its molecular
weight, the lower its Tg.
• Plain to a bit sweet taste
• General filler used with cheap price
• Having high glycemic index
https://www.okchem.com/news/what-is-
maltodextrin.html
 Stability of
Maltodextrin

Figure 2.3. Water activity of Maltodextrin DE 10 and water content data and calculated water
content using GAB equation and water content of Maltodextrin DE 10 and glass transition
temperature data and calculated glass transition temperature using GT equation. The curve show
critical water content and critical water activity at 25 °C. Nurhadi et al., 2016
Stability of Powder with High Sugar
Content
• Stability : water as plasticizer and Temperature
• Examples : honey powder with water content 1 % (MD
ratio 50 % of total solid mass) has Tg 35 °C. to maintain
its stability during storage at ambient temperature (25
°C).
• Keep the product hermetic with container whose low water
permeability. Adsorption of water by product will decrease
its Tg  lower than 25 °C  glassy to rubbery  sticky,
caking, recrystallized amorphous sugar
• Store the product at temperature lower than its Tg (low
temperature is better)
From glassy amorphous matrix turn into crystallized
form

Roos, 2010
 Honey Powder at
different water activity

Figure 5.4. Honey powder and honey powder with addition of anti-caking agent after reaching
equilibrium at various water activity, from top to bottom correspond to honey powder, honey
powder + 2 % calcium stearate and honey powder + 2 % calcium silicate respectively.

Nurhadi and Roos, 2017

 Crystallization structure of Honey Powder formed at
different Drying Temperature

Figure 3.8. Comparison of Vacuum Dried Honey Powder from Different Drying Temperatures. The
drying temperature used were 70, 60, 50 and 40 (T 70, T 60, T 50, and T 40, respectively). (a)
Dynamic water sorption of Vacuum Dried Honey Powder. (b). The first derivative of the dynamic
water sorption curve of vacuum dried honey powder.
Figure 3.4. Dynamic water sorption curve and corresponding first derivative of water sorption
curve of amorphous sucrose.
Drying : High oil Materials
• Need to be emulsified (o/w)
• Emulsifier needed
• Low or high molecular weight emulsifier
• HLB number
• Need glass former such as maltodextrin, sugar (Trehalose)
• Single layer (emulsifier as the layer).
• Layer bi layer (WPI as first layer and second layer poly anionic
polymer such as Arabic gum)  more stable in keeping the
bioactive compound.
• Bioactive compound: beta carotene, lutein, fish oil, oleoresin
Emulsion
• Single emulsion : w/o or o/w
• Double Emulsion:w/o/w or o/w/o
• General emulsion :Emulsifier needed
• Low or high molecular weight emulsifier
• HLB number
• gum Arabic can act as emulsifier (o/w) with pKa 2.2 (at pH higher
than 2.2 having negative charge). Other hydrocolloids are also
possible like WPI., casein.
• Emulsifier : Tween 80, Tween 20; SPAN 65
• gum Arabic was combined with another hydrocolloid for release
control mechanism
• The ratio of gum Arabic: core material = 60:40
Emulsion
• Need glass former such as maltodextrin, sugar
(Trehalose),
• Single layer (emulsifier as the layer).
• Layer bi layer (WPI as first layer and second layer poly
anionic polymer such as gum Arabic)  more stable in
keeping the bioactive compound.
• Layer bi layer emulsion could be used to control the
release of bioactive compound.
• Bioactive compound: beta carotene, lutein, fish oil,
oleoresin (ginger, garlic, white pepper), oil
Microencapsulation of Ginger Oleoresin
(Modification of Brown et al, 2016)
• Ginger in dried and sliced form
• Solvent : ethanol 95 % (15 kg of ginger in 4.65 L)
• Encapsulating agent : maltodextrin (glass former) and
Arabic gum and tween-80 (emulsifier
• Encapsulating agent and ginger oleoresin ratio : 70:30
• Process : spray drying T inlet = 160 °C
Pickering
emulsion
Dried Carotene and Lutein Powder
Carotene and
• Total solid > 50 % of total mass
WPI in
deionize water
lutein in • Sun flower oil 20 % of total mass
sunflower oil
(12.7 % of
(0.1 % of mass, • Wall material 30 % of total mass
mass)
oil) • WPI 2.4 %
• Water 47 % Lim and Roos, 2017

Mixed
(0.825:1)

SL

Arabic Gum in
Emulsion LBL water (13 % of
mass)

Wall materials
(maltodextrin+
trehalose) 56.6
% of total solid Dried emulsion
Spray Drying with core
Final Emulsion T inlet : 183 °C material of
T outlet : 85 °C carotene and
lutein
Other instant dried functional food
product
• Hydrolyzed protein of Bee Pollen powder
• Propolis powder
• Peanut oil powder (oil content up to 40 %).
• Acid powder
• Garlic extract putih powder
• Red ginger extratpowder
• Concentrate mineral powder from waste of sea salt
processing
• Probiotic drink powder
Future Work
• Double emulsion of water soluble bioactive compound
 to maintain stability during storage and process
• Encapsulation mechanism  to control release
mechanism.
Conclusion
• Material science approach can be used as an approach
in producing high valuable functional and instant food
product.
• Future work and trend may focus on the agglomeration
process to increase instant properties of dried powder
material, Nano-technology in powder and controlled
released mechanisms of core active materials.
References
• Bhandari, B. R., & Howes, T. (1999). Implication of glass transition for the drying and stability of dried
foods. Journal of Food Engineering, 40(1), 71–79. http://doi.org/10.1016/S0260-8774(99)00039-4
• Bhandari, B., & Roos, Y. H. (2012). Food Materials Science and Engineering. Food Materials Science and
Engineering. http://doi.org/10.1002/9781118373903
• Lim, A. S. L., & Roos, Y. H. (2017). Carotenoids stability in spray dried high solids emulsions using layer-by-
layer (LBL) interfacial structure and trehalose-high DE maltodextrin as glass former. Journal of Functional
Foods. http://doi.org/10.1016/j.jff.2017.03.006
• Nurhadi, B., & Roos, Y. H. (2015). Water Sorption and Water Plasticization Behavior of Vacuum Dried
Honey. International Journal of Food Properties, 2912(September), 150911025551003.
http://doi.org/10.1080/10942912.2015.1081607
• Nurhadi, B., & Roos, Y. H. (2016). Dynamic water sorption for the study of amorphous content of
vacuum-dried honey powder. Powder Technology, 301. http://doi.org/10.1016/j.powtec.2016.07.055
• Nurhadi, B., Sukri, N., Sugandi, W. K., Widanti, A. P., Restiani, R., Noflianrini, Z., … Herudiyanto, M.
(2018). Comparison of crystallized coconut sugar produced by traditional method and amorphous
coconut sugar formed by two drying methods: vacuum drying and spray drying. International Journal of
Food Properties, 21(1), 2339–2354. http://doi.org/10.1080/10942912.2018.1517781
• Roos, Y. H. (2010). Glass Transition Temperature and Its Relevance in Food Processing. Annual Review of
Food Science and Technology - (New in 2010), 1(1), 469–496.
http://doi.org/10.1146/annurev.food.102308.124139