Abstract
This research aims to investigate the effect of inlet air humidity, drying temperature and feed composition on the properties of orange juice spray dried powder. Maltodextrin (DE10-12) was used as carrier material. Full factorial design was applied to this research. Inlet air with humidity of 10 g/kg dry air and 20 g/kg dry air, inlet drying air temperature of 140°C 160°C and 180°C and feed concentration of 40°Brix which varied the weight ratio of orange juice solid content to maltodextrin of 1:3 and 1:4.5 were examined. All spray drying conditions were performed in replicate. Ascorbic acid, moisture content water activity, pH and product yield were analysed. Analysis of variance revealed that humidity of inlet air influenced significantly on product yield, moisture content, water activity. Besides, the quality of product in term of ascorbic acid content was affected significantly by drying temperature and fraction of maltodextrin. Higher drying temperatures lead to lesser of ascorbic acid content and the more fraction of maltodextrin used in feed, the more ascorbic acid content retained in product.
Highlights
In food industry, drying process is widely used for preservation of foods and shelf life stability
This research aims to investigate the effect of inlet air humidity, drying temperature and feed composition on the properties of orange juice spray dried powder
Spray drying experiments were run by setting 2 levels of inlet air humidity, 2 levels of feed concentration with the different ration of orange solid content to maltodextrin at the constant feed concentrations of 40 °Brix and a range of inlet drying air temperature (140, 160 and 180°C)
Summary
In food industry, drying process is widely used for preservation of foods and shelf life stability. Dried powder by spray drying method has the benefit of good reconstitution, low water activity and moisture content that good for transport and storage [1]. Stickiness on the drying chamber wall is one of the problem occurred in spray drying step. Fruit juices such as orange juice contain highly hygroscopic ingredients such as fructose, glucose and organic acids which have the low glass transition temperature that lead to stickiness problem in spray drying chamber [2]. Feed solution can be successfully dried with improvement of spray drying condition. This research aims to investigate the effect of inlet air humidity, drying temperature and feed composition on the properties of orange juice spray dried powder. Full factorial design was set to find the optimal spray drying conditions for high quality powders and production yields
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