Process optimization of spray drying of beetroot Juice.

Abstract

The aim of this study was to optimize the spray drying process for beetroot juice. Influence of feed flow rate (8, 10 and 11mL/min), processing temperature (140, 150 and 160°C) and maltodextrin concentration (20, 25, and 30%) on packed bulk density, moisture content and betalain content of beetroot powder were assessed using response surface methodology. The following optimum process parameters were determined; feed flow rate feed flow rate of 10mL/min, processing temperature of 149°C and maltodextrin concentration of 20%. The predicted values for packed bulk density, moisture content and betalain content were 0.62g/mL, 6.12 and 33.84mg/100g of dry matter, respectively. Within the optimum parameters, the experimental values for packed bulk density, moisture content and betalain content were 0.62±0.1g/mL, 6.10±0.1 and 33.14±0.1mg/100gm of dry matter. The similarity of the experimental results to the predicted values verified the models.