Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature

Abstract

SummaryResponse surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40 % of carriers maltodextrin with dextrose equivalent (DE) value of 4-7 and 13-17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk density, solubility and product yield. Higher temperatures decreased the moisture content and bulk density of powders. Temperature of 200 °C and 27 % of maltodextrin with 4-7 DE were found to be the most suitable for production of sour cherry Marasca powder.

Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder

“…Drying yield was calculated as the ratio of the dry matter content in final juice powder to the dry matter content of the feed (Elez Garofulić et al, 2016). It is given as…”

Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodology

“…Moisture content was determined using the gravimetric method. [14] The solubility of WPC-Fe complex was determined by following the methodology of Garofulic et al [15] with modification in the centrifugation speed. Powder 1 g was placed in a glass centrifuge tube containing 10 ml distilled water and stirred vigorously for 1 min on a vortex vibrator.…”

Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation

“…However, the powder yields from this research were low, ranging from 18.6% to 32%, because the process was not optimised and no carriers were used. Researchers have found that products with certain sugars or high fat content could result in low powder yield during spray drying due to stickiness from sugar with low T g (glass transition temperatures) or low melting point triglycerides [15][16][17]. To overcome this, gum, protein, or carbohydrate-based carriers can be added to encapsulate and form a barrier around freely dispersed active material.…”

“…To overcome this, gum, protein, or carbohydrate-based carriers can be added to encapsulate and form a barrier around freely dispersed active material. Microencapsulation through spray drying has proven to be efficient and practical, favouring product quality, increasing shelf life of fruit powders, maintaining stability of bioactive compounds, and increasing powder yield [16,18].…”