Effect of vacuum spray drying on the physicochemical properties, water sorption and glass transition phenomenon of orange juice powder

Islam, Md. Zohurul; Kitamura, Yutaka; Yamano, Yoshitsugu; Kitamura, Mai

doi:10.1016/j.jfoodeng.2015.08.024

Cited by 92 publications

(67 citation statements)

References 44 publications

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“…The hygroscopicity of guava powders was not influenced by the inlet air temperature, while it was less hygroscopic with higher content of the carrier material (Table ). This trend agreed with those found for other spray‐dried fruit juices (Bazaria & Kumar, ; Islam et al, ; Wong et al, ). This result confirms the efficiency of maltodextrin as a carrier material with low hygroscopicity.…”

Section: Resultssupporting

confidence: 91%

“…Table showed that the ascorbic acid retention ranges from 73.3 to 89.9%, representing that the difference between the maximum and minimum value of ascorbic acid retention was 16.6%, which is due to the high sensitivity of this vitamin to high temperatures. These results were close to the 79.5% found for the spray drying of guava pulp (Chopda & Barrett, ) and 66.7–80.5% (Patil et al, ), as well as of other fruit juices dried by the same technique (Islam et al, ; Cuevas‐Glory et al, ; Pino et al, ).…”

Section: Resultssupporting

confidence: 84%

“…The values for hygroscopicity of guava powder ranged between 21.9 and 27.8 g of water/100 g of dry matter, like 20.39–34.04 g of water/100 g of dry matter reported for the spray‐dried tamarind pulp (Muzaffar & Kumar, ), but slightly higher than 14.46 and 20.68 g of water/100 g of dry matter in spray‐dried beetroot juice (Bazaria & Kumar, ), 14.3–19.5 g of water/100 g of dry matter in spray‐dried orange juice (Islam et al, ), as well as 16.6–18.2 g of water/100 g of dry matter in spray‐dried mango juice and 16.3–17.4 g of water/100 g of dry matter in spray‐dried pineapple juice (Jimenez‐Sánchez, Calderon‐Santoyo, Ortiz‐Basurto, Bautista‐Rosales, & Ragazzo‐Sánchez, ).…”

Section: Resultsmentioning

confidence: 88%

See 2 more Smart Citations

Optimization of the spray‐drying parameters for developing guava powder

Aragüez-Fortes¹,

Robaina‐Morales²,

Pino³

2019

J Food Process Engineering

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Spray‐drying process for guava pulp was optimized by response surface methodology. The factors were inlet air temperature (130–170°C) and maltodextrin DE 10 content (60–75% wb pulp solids basis), while powder yield, moisture, ascorbic acid retention, rehydration, and hygroscopicity were the responses variables. Inlet air temperature caused a positive effect on powder yield and ascorbic acid retention, while moisture content, rehydration, and hygroscopicity were negatively affected by maltodextrin content. The optimal conditions for drying guava pulp were an inlet air temperature of 148°C and maltodextrin content of 75% wb pulp solids basis; these parameters led to 67.9% powder yield, 4.2% wb moisture content, 90% ascorbic acid retention, 60 s rehydration time, hygroscopicity 21.7 g of water/100 g of dry matter and 9.2 μm of particle mean diameter. Practical application Nowadays an increase in the use of foods that are easy to make or ready for direct consumption has received a significant attention. Guava fruit has many health benefits potential, but it has short shelf life and seasonal crop. This research give the information about the effect of inlet air temperature and maltodextrin content on spray drying process and physicochemical properties of the developed guava powder. It is important for dehydrated pulp and juice producers to avoid production problems, such as stickiness and low yield.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 88%

See 1 more Smart Citation

Optimization of the spray‐drying parameters for developing guava powder

Aragüez-Fortes¹,

Robaina‐Morales²,

Pino³

2019

J Food Process Engineering

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“…It was observed that the water activity was strongly correlated with the moisture content (r = 0.861) ( Table 1). A similar relation was observed in case of orange juice powder [14] and carrot powder [21].…”

Section: The Physical Properties Of Apple Juice Powderssupporting

confidence: 84%

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Michalska

Lech

2018

Beverages

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Abstract:The study aimed at the evaluation of the physical properties of apple juice powders mixed with different concentration of maltodextrin obtained by freeze-, vacuum and spray drying methods. Due to the chemical composition of apple juice there was a possibility to obtain apple juice powders by freeze-, spray and vacuum drying, excluding vacuum drying at 40 • C when 15% and 20% of maltodextrin were added. The moisture content of powders was more dependent on the drying method than on the quantity of maltodextrin added. The spray drying process in the context of an increase in maltodextrin quantity resulted in a decrease in the water activity of apple powders, whereas low temperature processes increased its values. Lower values of true density were observed after spray drying in comparison to freeze-and vacuum drying processes. The application of selected drying methods resulted in the formation of different particles' size of apple powders influencing the bulk density of the products. The highest values of bulk density were indicated for powders obtained by vacuum drying due to the bigger size of the particles (crystalized structure). The porosity of apple juice powders was strictly related to the bulk density. Colour parameters of powders were more influenced by drying techniques than the quantity of maltodextrin (15% up to 35%) added.

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“…Studies have shown the degradation of thermosensitive compounds in spray drying of orange juice (Zare et al, 2012), acai berry juice (Tonon et al, 2009) and cells of Lactococcus lactis (Fu & Etzel, 1995). An alternative to drying functional foods in spray dryers is the reduction of the pressure inside the drying chamber, what would lead to a decrease in water evaporation temperature.…”

Section: Introductionmentioning

confidence: 99%

Assessment of differences between products obtained in conventional and vacuum spray dryer

et al. 2016

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In this work, an experimental unit of a vacuum spray dryer was built. This prototype attempted to combine the advantages of freeze-drying (drying at low temperatures due to vacuum) and spray drying (increase of surface area aiming the improvement of heat transfer efficiency). Maltodextrin solutions were dried in the vacuum operated equipment and in conventional spray dryer. The vacuum spray dryer system allowed obtaining powder at low temperatures due to the lowering of pressure conditions (2-5 kPa) inside the drying chamber. The products obtained in the two systems were characterized and compared for particle size distribution, moisture content, water activity, bulk density and solubility in water. The processes yields were also evaluated and compared. The vacuum spray dryer system allowed the production of larger, more soluble and less dense particles than those obtained in the conventional configuration of the equipment, resulting in drier and, therefore, with lower water activity particles. Thus, the use of the vacuum spray dryer as a drying technique may be an alternative for the production of powder rich in thermosensitive compounds.Keywords: thermosensitive compounds; vacuum spray dryer; vacuum; maltodextrin.Practical Application: Drying of powder rich in thermosensitive compounds in dryers type spray dryers.

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Effect of vacuum spray drying on the physicochemical properties, water sorption and glass transition phenomenon of orange juice powder

Cited by 92 publications

References 44 publications

Optimization of the spray‐drying parameters for developing guava powder

Optimization of the spray‐drying parameters for developing guava powder

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Assessment of differences between products obtained in conventional and vacuum spray dryer

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