Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM)

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• 作者：Arasb Dabbagh Moghaddam ; Milad Pero…
• 关键词：Fruit juice powder ; Sour cherry ; Spray drying ; Optimization ; Response surface methodology (RSM) ; Physicochemical properties
• 刊名：Journal of Food Science and Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：54
• 期：1
• 页码：174-184
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Nutrition; Chemistry/Food Science, general;
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：54

文摘

In this study, the effects of main spray drying conditions such as inlet air temperature (100–140 °C), maltodextrin concentration (MDC: 30–60%), and aspiration rate (AR) (30–50%) on the physicochemical properties of sour cherry powder such as moisture content (MC), hygroscopicity, water solubility index (WSI), and bulk density were investigated. This investigation was carried out by employing response surface methodology and the process conditions were optimized by using this technique. The MC of the powder was negatively related to the linear effect of the MDC and inlet air temperature (IT) and directly related to the AR. Hygroscopicity of the powder was significantly influenced by the MDC. By increasing MDC in the juice, the hygroscopicity of the powder was decreased. MDC and inlet temperature had a positive effect, but the AR had a negative effect on the WSI of powder. MDC and inlet temperature negatively affected the bulk density of powder. By increasing these two variables, the bulk density of powder was decreased. The optimization procedure revealed that the following conditions resulted in a powder with the maximum solubility and minimum hygroscopicity: MDC = 60%, IT = 134 °C, and AR = 30% with a desirability of 0.875.