Spray drying and process optimization of sour orange juice

Abstract

In this study, production of sour orange juice powder utilizing a spray dryer was investigated. To prevent stickiness, maltodextrin DE 12 was used as a drying agent. While feed fl ow rate, feed temperature, and air fl ow rate were kept constant, inlet air temperature (120-160 °C) and maltodextrin content (maltodextrin dry solids/100 g feed mixture dry solids; 10-20%, w/w) were selected as the independent variables. Product properties investigated included ascorbic acid, volatile compounds, and moisture content. Ascorbic acid retention, volatiles retention, and moisture content were used in optimization of the process by response surface methodology. The optimum inlet air temperature and maltodextrin content were 156 °C and 20% w/w maltodextrin, respectively. This study revealed that by applying these optimal conditions, sour orange juice powder with 81.5% ascorbic acid retention, 5.5%, w/w moisture content, and 78% volatiles retention was produced.

Optimization of the spray‐drying parameters for developing guava powder

“…On the other hand, at high inlet air temperature, the extreme water loss caused the cracking of the particle membrane and induced a subsequent premature degradation of the encapsulated vitamin by the contact with air. This effect is in accordance with those reported in previous studies (Cuevas‐Glory et al, ; Pino et al, ). The temperature of the air cannot be so high that it causes thermal damage.…”

“…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, ).…”

“…found for the spray drying of guava pulp (Chopda & Barrett, 2001) and 66.7-80.5% (Patil et al, 2014), as well as of other fruit juices dried by the same technique (Islam et al, 2016;Cuevas-Glory et al, 2017;Pino et al, 2018).…”

“…This effect can be attributed to the increase of the encapsulation efficiency by the carrier material. In other studies, an increase of the stability of the ascorbic acid was also informed by the increment of the carrier content (Cuevas-Glory et al, 2017;Ero glu, Tontul, & Topuz, 2018;Pino et al, 2018). However, Patil et al (2014) found an inverse relationship in the spray drying of guava pulp, without explaining such behavior.…”

Optimization of spray-drying process for concentrated orange juice

“…Thus, the inlet air temperature is usually determined by the temperature, which can safely be used without damaging the product (GHARSALLAOUI et al, 2007). The pattern of the fi ndings was similar to those found for other fruit juices (PATIL et al, 2014;CUEVAS-GLORY et al, 2017). Nevertheless, other studies reported an opposite effect (MOREIRA et al, 2010;SINGH et al, 2013), but in all cases higher inlet air temperatures were used.…”