Optimization of the spray drying process for developing cupuassu powder

Abstract

A central composite design was used to optimize the spray drying process for developing cupuassu (Theobroma grandiflorum) powder. The influence of inlet air temperature (T inlet ) (120-180 °C), feeding rate (F feed ) (3-12 mL/min) and maltodextrin concentration (C malto ) (10-40%) on the properties of moisture, water activity (a w ), hygroscopicity, water solubility index (WSI), ascorbic acid (AA) and total phenolic compounds (TPC) were analyzed using response surface methodology and desirability function. In addition, powder morphology was assessed using scanning electron microscopy. The T inlet and F feed parameters significantly influenced the moisture and a w , while the other responses (hygroscopicity, WSI, AA and TPC) were influenced by the T inlet and C malto parameters. The highest C malto and intermediate T inlet and F feed levels showed the best morphological characteristics (particles integrity, spheres shapes and smooth surfaces). The desirability function defined the optimal process conditions as T inlet = 150 °C, F feed = 7.5 mL/min and C malto = 40%.

Effects of the spray-drying process using maltodextrin on bioactive compounds and antioxidant activity of the pulp of the tropical fruit açai (Euterpe oleracea Mart.)

“…The inlet temperature was the most influential factor in the response variable ( Table 4 ), exhibiting a negative and desirable effect, as higher temperatures favor products with low water activity. This behavior is similar to that observed for moisture, where high temperatures facilitate the evaporation of water from the encapsulates owing to the heat transfer process [ 22 ]. As shown in Table S4, both linear and quadratic models were significant (p < 0.05).…”

“…The content of ascorbic acid (AA) exhibited the highest retention percentage (96.35 %) due to the optimization specifically tailored to this compound. This value exceeded that reported by Pino et al [ 34 ] for orange powder obtained through spray drying (89.6 %), as well as that reported by Pinheiro et al [ 22 ] who recorded ascorbic acid retention values between 48.8 % and 89.5 %. This outcome was enhanced by the elevated temperatures at which the drying process was performed, which accelerated the process and reduced contact time with the feed solution in the drying chamber, thereby promoting vitamin retention [ 34 ].…”

“…According to Table 5 , the proportion of the wall material had the greatest influence on the response variable, showing a positive and desirable effect, indicating that an increase in this variable favors the production of powders with higher WSI. This is primarily because of the high solubilizing capacity of the wall material in water [ 48 ], which is attributed to the high polarity of the hydroxyl (OH) groups in the molecule [ 22 ]. However, the low percentages of solubility in this study could be attributed to the oily phase in açaí pulp due to the presence of characteristic fatty acids, with a high lipid content (48 %) [ 49 ], which impeded greater dissolution of the powder in water.…”

“…These variables were defined according to preliminary tests and Tonon et al [ 17 ] and da Costa Valente et al [ 4 ], with some modifications. The operational conditions were chosen based on a study by Pinheiro et al [ 22 ]. The mixture was fed into the main chamber using a peristaltic pump with a two-fluid nozzle atomization system.…”

Mathematical Model for Agglomeration Process of Milk Powder

“…The quick evacuation of water in splash drying activity brings about indistinct development, which can be influenced by the powder quality. High temperatures or leftover water substance in the drying cycle may cause tenacity, solidifying, and agglomeration of powder particles and grip of the powder particles to the handling hardware, which can restrict splash drier run lengths (Pombo et al, 2020). Therefore, it is imperative to have the option to distinguish the necessary conditions that cause tenacity to happen when particles interact with one another or with the gear surface.…”