Comparison of the Efficiency of Five Different Drying Carriers on the Spray Drying of Persimmon Pulp Powders

Du, Jing; Zhang, Ge; Xu, Ze; Zou, Bo; Zhang, Ying; Li, Chunmei

doi:10.1080/07373937.2014.886259

Cited by 112 publications

(73 citation statements)

References 37 publications

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“…Moisture content is one of the factors related to drying efficiency [22,23]. Moisture content of blackberry powders varied from 4.3 to 10.42 % wb (Table 1), which were very close to values reported by Fazaeli et al [21] for spray-dried mulberry and bayberry, respectively.…”

Section: Moisture Content and Water Activitysupporting

confidence: 78%

“…Increasing the carrier agent concentration in blackberry extract significantly increased the process yield. These results were shown by Fazaeli et al [21] and Du et al [22]. In this study, the highest process yield (95 %) refers to powders produced with 100 % agave fructans concentration at an inlet air temperature of 70°C, and the lowest dried yield (58 %) refers to powders produced with 50 % agave fructans concentration at an inlet air temperature of 100°C.…”

Section: Drying Yieldsupporting

confidence: 77%

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Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder

Farias-Cervantes

Lincon

Soto

et al. 2016

International Journal of Food Engineering

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The agave fructans as carrier agent can be an alternative to increase quality properties of blackberry. The aim of this study was to evaluate the effect of agave fructans concentration and inlet air temperature on quality properties of blackberry powder. Agave fructans concentrations were 50, 75 and 100 % (in base the total soluble solids percentage of blackberry extract), and the inlet air temperatures were 70-110°C. A pilot-scale spray dryer was employed. Drying yield ranged from 58 to 94 % dry base. Encapsulation efficiency values varied between 48 and 100 % of anthocyanin concentration. The lower agave fructans concentration showed the best quality characteristics as lower water activity of 0.28, high anthocyanin retention of 98 %, high bulk density of 0.80 g/ml and the higher agave fructans concentrations showed the best stability properties as lower hygroscopicity of 0.013 g H20 /g solids and low particle temperature of 38°C. The agave fructans improves good physicochemical and stability characteristics in blackberry powders.

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Section: Moisture Content and Water Activitysupporting

confidence: 78%

Section: Drying Yieldsupporting

confidence: 77%

Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder

Farias-Cervantes

Lincon

Soto

et al. 2016

International Journal of Food Engineering

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“…The high polyphenol content is one of the unique characteristics of persimmon fruit and polyphenols are responsible for the health benefits (Du et al 2014). TPC of the five cultivars varied widely from 6.74 ± 0.26 to 19.16 ± 0.17 mg/g (p < 0.05).…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 97%

“…Due to the high content of sugar in persimmon fruit, in the preliminary study, persimmon fruit powders could hardly be obtained under conventional spray drying conditions even if a large amount of drying carriers were added. Fortunately, we overcame the stickiness problem and obtained high yield powders by adjusting the drying technology (Du et al 2014). The highest powder recovery was found in cultivar 'TaiLiHong' (76.62 ± 0.42 %), while cultivars 'RaoTianHong' and 'ChanSiWan' showed the lowest powder recovery (about 68 %).…”

Section: Correlation Of Powder Recovery Of Spray Drying With Sugar Anmentioning

confidence: 99%

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Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Chen

Zhang

et al. 2015

J Food Sci Technol

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Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (p < 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (r = 0.76, p < 0.01) and total phenol (r = 0.576, p < 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (r = 0.823, −0.729 and −0.685, p < 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (r = 0.503, p < 0.05) and negatively related to total sugar content (r = −0.668, p < 0.01). Pectin content exerted positive effect (r = 0.719, p < 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (r = 0.662 and −0.716, p < 0.01, respectively). In addition, a positive correlation (r = 0.642, p < 0.01) of the content of ascorbic acid to phenolic retention was also observed.

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Use of Hydrocolloids to Modulate Food Color and Gloss

2022

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

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Comparison of the Efficiency of Five Different Drying Carriers on the Spray Drying of Persimmon Pulp Powders

Cited by 112 publications

References 37 publications

Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder

Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Use of Hydrocolloids to Modulate Food Color and Gloss

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