Khalid Muzaffar

Bio: Khalid Muzaffar is an academic researcher from Islamic University of Science and Technology. The author has contributed to research in topics: Antenna (radio) & Spray drying. The author has an hindex of 12, co-authored 59 publications receiving 590 citations. Previous affiliations of Khalid Muzaffar include Iran University of Science and Technology & Sant Longowal Institute of Engineering and Technology.

Stickiness Problem Associated with Spray Drying of Sugar and Acid Rich Foods: A Mini Review

Abstract: Spray drying is the most common technique used in food industries for large scale production of milk powders, fruit juice powders, encapsulated flavor etc. However spray drying of sugar and acid rich food materials is associated with stickiness problem. On spray drying of these food materials, the powder particles stick to one another and to the walls of the dryer, leading to the operational problems and low product yield. The sticky behavior is attributed to presence of low molecular weight sugars and organic acids which have low glass transition temperature. In order to achieve successful drying, various methods like addition of high molecular weight drying aids to increase glass transition temperature of feed mixture, use of low humidity and low temperature conditions, scrapping of dryer surfaces, cooling of dryer wall by using dehumidified air and surface modification by proteins to encapsulate sugars can be used.

Rice bran oil, the Future Edible Oil of India: A mini Review

Abstract: Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.The presence of a unique antioxidant called oryzanol contributes maximum antioxidant activity to rice bran oil. Rice bran oil has number of advantages over the other edible oil. The present short review will enable the readers and researches about the benefits of RBO.

Trends of spray drying: A critical review on drying of fruit and vegetable juices

Abstract: Background Spray drying is extensively used to preserve fruit and vegetable juices in powder form The major concern is to obtain high quality fruit and vegetable powders, which requires optimization of spray drying conditions High drying temperature damages sensitive bioactive compounds, carrier agent protects such compounds and other factors involved in spray drying affect physicochemical and microstructural attributes of the product Scope and approach This review summarizes current trends of spray drying of fruit and vegetable juices, covering principles of spray drying, physicochemical and microstructural effects of spray drying conditions, optimization of spray drying conditions and new developments in spray drying Several new techniques have been introduced into spray drying, helping to overcome its limitations These techniques are posted to set new standards for the production of high quality fruit and vegetable powders in industrial application Key findings and conclusions The most significant factors in spray drying are inlet temperature and carrier agent Successful spray drying enhances physical properties of powdered products, while preserving bioactive compounds with the help of carrier agents or their combinations Response surface methodology is the most suitable tool for optimization of spray drying conditions The application of ultrasound technique during atomization, vacuum drying chamber with controlled atmosphere, and supply of dehumidified air to drying chamber of basic spray dryer have distinctly improved the potential of the technology over conventional spray drying These advances will contribute to further research improvement of drying of fruit and vegetable juices by conventional approaches as well as modified spray drying techniques

Pollen and bee bread as new health-oriented products: A review

Abstract: Background An interest in substances of natural origin has been a subject that is increasing constantly-both those known for many years and recently discovered are of great interest to the researchers. This interest also applies to bee products because of their extensive nutritional and therapeutic properties; these products are known and used for several thousand years, but only recently, they became the subject of sparse documented scientific research. With the passing of time, it is difficult to determine what will be the wishes and requirements of the future consumers, what should be introduced to new technologies to ensure the demand for new products. Scope and approach Recently, there has been an increasing demand for natural products, particularly the bee products. Bee bread and pollen, due to their nutritional and medicinal properties, are used for apitherapeutic purposes. These include about 200 different substances, such as free amino acids and vitamins. Special attention should be attributed to unsaturated fatty acids such as linoleic, linolenic, and arachidonic, which are found in pollen and bee bread. Key finding and conclusion The fashion for a healthy lifestyle leads to a situation where a number of people start taking care of their health. They search for the highest quality products, preferably with health benefits, rich in vitamins, valuable bioelements, and nutrients. Therefore, bee bread that is rich in beneficial ingredients has proved to fulfill these expectations. It constitutes a wholesome, biologically active nutrient, which can be used in the food industry.

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Abstract: Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of food products. However, there are problems during spray-drying of sugar-rich fruit and vegetable juices due to the low glass transition temperature of sugars present in these products (Bhandari, Datta, & Howes, 1997). The sugars transform into a sticky form which increases the deposition at the surface of the drying chamber, which eventually decreases product yield. To achieve an effective drying and to obtain an acceptable product, drying conditions must be optimized. Scope and approach Product yield and physical properties of the final powder are affected by various factors, including carrier material and its concentration added into the feed, feed flow rate, atomization speed/pressure, and drying temperature. This paper reviews the effects of these conditions on yield and the physical properties of the final product. Key findings and conclusions Recent studies have clearly shown that milk-based protein isolates as carrier materials are more effective, according to product yield in lower ratios, than carbohydrate-based carrier materials. Physical characteristics of the final powder vary according to process parameters.