Abstract
This study aims to optimize extraction and drying conditions of fig syrup. Drying was done in a pilot scale two‐fluid nozzle spray dryer. A total of 27 experiments were conducted with varying inlet air temperatures, air flow rates, and also a maltodextrin (MD)‐ low methoxyl pectin (LMP) ratios. While feed rate, feed temperature, and compressed air flow rate of the atomizer were kept constant. The results of differential scanning calorimetry revealed that high levels of glucose and fructose in the extract resulted in a low glass transition temperature of fig syrup. By an increase in the inlet air temperature, the powder bulk density decreased. However, the MD:LMP ratio and the air flow rate were not significantly effective (p < 0/05) in changing the bulk density. SEM micrographs of spray‐dried particles and particle size distribution analysis showed that particles were largely in a range of 5 to 50 μm. The best powders were obtained at an inlet air temperature of 170°C.
Highlights
Formulating industrial food products is an unfathomable issue in food sciences which are considered to have both nutritional and functional characteristics of food ingredients
Fig extract powder was produced from the natural fig extract through using a pilot scale two-fluid nozzle spray dryer
The study investigated the effects of drying operating conditions and applying a variation in components involved in drying, that is, the ratio of maltodextrin to pectin, and how this can affect the physico-chemical properties of the produced powder
Summary
Formulating industrial food products is an unfathomable issue in food sciences which are considered to have both nutritional and functional characteristics of food ingredients. Food engineers aim to manipulate natural food ingredients for achieving great functional properties in food industries, guaranteeing the long-term preservation as well as maintaining nutritional values to provide health promotion aspects. Reaching these objectives of natural plant sources are always the most appropriate option. Large portions of the figs are damaged after falling on the ground and used as livestock feed They can be used in the production of fig extract and fig powder as a suitable ingredient for formulation purposes (Chang et al, 2016; Razavi et al, 2010). The effects of drying aids and spray drying operating conditions were investigated on the quality of the obtained powder
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