Abstract
Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer
Highlights
In order to prolong the shelf life of the pineapple, one of the methods that can be applied is spray drying
The main objective of this work is to study the effect of maltodextrin concentrations and pre-heat slurry temperature in order to improve pineapple powder yield and moisture content
The spray dryer model used was equipped with ultrasonic system and the samples were run at different preheat slurry temperatures of 30° C, 40°C, and 50°C
Summary
In order to prolong the shelf life of the pineapple, one of the methods that can be applied is spray drying. Ultrasonic Spray Drying (USD) relies on an electromechanical device that vibrates at a very high frequency. The main objective of this work is to study the effect of maltodextrin concentrations and pre-heat slurry temperature in order to improve pineapple powder yield and moisture content.
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