Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying
Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying
复制标题
DOI：
10.1016/j.jfoodeng.2008.02.029
复制
发表时间：
2008-10-01
影响因子：
5.5
通讯作者：
Hubinger, Miriam D.
中科院分区：
文献类型：
--
作者：
Tonon, Renata V.;Brabet, Catherine;Hubinger, Miriam D.
本工作的目的是研究喷雾干燥条件对巴西莓粉理化性质的影响。该过程在小型喷雾干燥器上进行，并使用麦芽糖糊精10DE作为载体剂。根据中央复合设计，进行了十七次测试。自变量为：入口空气温度（138-202 摄氏度）、进料流量（5-25 克/分钟）和麦芽糖糊精浓度（10-30%）。分析水分含量、吸湿性、加工收率和花青素保留率作为响应。粉末水分含量和工艺收率受入口空气温度的正向影响，并受进料流量的负向影响，这与传热和传质直接相关。由于混合物粘度增加，麦芽糖糊精浓度也对加工收率产生负面影响。随着麦芽糖糊精浓度的增加、温度的降低和进料流量的增加，粉末的吸湿性降低。含水量较低的粉末吸湿性较大，这与产品与周围空气之间的水分浓度梯度较大有关。由于其高敏感性，花青素保留仅受温度影响。从形貌来看，较高温度下生成的颗粒较大，且大量颗粒表面光滑。 (C) 2008 Elsevier Ltd. 保留所有权利。
The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of acai powder. The process was carried out on a mini spray dryer and maltodextrin 10DE was used as carrier agent. Seventeen tests were made, according to a central composite design. Independent variables were: inlet air temperature (138-202 degrees C), feed flow rate (5-25 g/min) and maltodextrin concentration (10-30%). Moisture content, hygroscopicity, process yield and anthocyanin retention were analysed as responses. Powder moisture content and process yield were positively affected by inlet air temperature and negatively affected by feed flow rate, which are directly related to heat and mass transfer. Process yield was also negatively influenced by maltodextrin concentration, due to the increase on mixture viscosity. Powders hygroscopicity decreased with increasing maltodextrin concentration, decreasing temperature and increasing feed flow rate. Powders with lower moisture content were more hygroscopic, which is related to the greater water concentration gradient between the product and the surrounding air. Anthocyanin retention was only affected by temperature, due to its high sensitivity. In respect to morphology, the particles produced at higher temperature were larger and a great number of them showed smooth surface. (C) 2008 Elsevier Ltd. All rights reserved.