Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization
Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization
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DOI：
10.1016/j.ifset.2005.05.003
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发表时间：
2005-12-01
影响因子：
6.6
通讯作者：
Cal-Vidal, J
中科院分区：
文献类型：
--
作者：
Cano-Chauca, M;Stringheta, PC;Cal-Vidal, J
本工作旨在诱导喷雾干燥过程中芒果汁粉末的结晶，以及所得粉末的微观结构与粘性和溶解性功能特性的相关性。为了完成这项工作，我们使用了 12 度白利糖度的芒果汁。在脱水之前，果汁添加了以下载体：麦芽糖糊精、阿拉伯树胶和淀粉蜡，浓度为12%。该溶液还添加浓度为0%、3%、6%和9%的结晶纤维素。该粉末是通过使用实验室规模的小型喷雾干燥机获得的。对所得粉末进行微观结构、粘性、吸湿性和溶解性分析。微观结构分析表明，以麦芽糊精、阿拉伯树胶、淀粉蜡为载体，不添加纤维素，经喷雾干燥得到的芒果汁粉末呈现无定形颗粒表面。 XRD分析表明，当纤维素添加量为3%、6%和9%时，颗粒呈现半结晶表面。就纤维素浓度而言，粘性值降低，麦芽糖糊精、阿拉伯树胶和蜡状淀粉分别达到0.15、0.22和0.11Kg-f值。当添加9%的纤维素时，溶解度的功能特性受到影响，对于载体麦芽糖糊精、阿拉伯树胶和淀粉蜡来说分别达到72%、71%和31%。 (c) 2005 Elsevier Ltd. 保留所有权利。
This work aimed the induction of crystallization on powder mango juice during the process of spray drying and the correlation of the microstructure of the powder obtained with the functional properties of stickiness and solubility. To perform this work, we used mango juice with 12 degrees Brix. Before being dehydrated, the juice undertook addition from the following carriers: maltodextrin, gum arabic and starch waxy in the concentration of 12%. The solution also received addition of crystalline cellulose in the concentrations of 0, 3, 6 and 9%. The powder was obtained through the use of a mini-spray dryer of laboratorial scale. Analyses of microstructure, stickiness, hygroscopicity and solubility were performed on the obtained powder. The microstructure analyses showed that the powders of the mango juices obtained through spray drying using the carriers maltodextrin, gum arabic, starch waxy without the addition of cellulose presented surfaces of amorphous particles. The analysis XRD showed that when 3, 6 and 9% of cellulose were added, the particles showed half-crystalline surfaces. The value of stickiness decreased in terms of the concentration of cellulose reaching values of 0.15, 0.22 and 0.11 Kg-f for maltodextrin, gum arabic and starch waxy, respectively. The functional property of solubility is affected when 9% of cellulose is added reaching the values of 72, 71 and 31% for the carriers maltodextrin, gum arabic and starch wax, respectively. (c) 2005 Elsevier Ltd. All rights reserved.