Abstract
Spray drying process design for vanilla extract with a given aromatic compound retention requires process analysis and elucidation of empirical relations of the retentions as functions of process variables. Therefore, vanilla ethanolic extracts were spray dried under N2 at different inlet (170–180 °C) and outlet (80–90 °C) temperatures and carrier material (modified potato starch, DE-10 maltodextrin, β-cyclodextrin, and precipitated silica) concentrations. The moisture content, water activity, aromatic compound (vanillin, vanillic acid, p-hydroxybenzaldehyde and p-hydroxybenzoic acid) retention, and color were empirically modeled as functions of process variables. The significance of the process variables was evaluated with linear statistics.
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