Spray drying of tomato pulp in dehumidified air: I. The effect on product recovery

Goula, Athanasia M.; Adamopoulos, Konstantinos G.

doi:10.1016/j.jfoodeng.2004.02.029

Cited by 95 publications

(61 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…showed significant differences due to the inlet air temperature where at temperature of 138ºC the recovery percentage was 88%; recovery values for folic acid and iron in the present study was similar at inlet and outlet air temperatures of 190 y 85°C respectively, with 20% maltodextrin, while at lower temperatures there is a tendency to form agglomerates due to the higher moisture content (31,32,33), especially for sugary products. Such powder agglomerations reduce the exposure to oxygen, preventing the oxidation of the pigments.…”

Section: Discussionsupporting

confidence: 41%

“…Other research have reported a decrease in CPA with the increase of inlet air temperature, like lycopene and β-carotene in watermelon juice (23), lycopene in tomato (31,32,33), anthocyanins in carrots (decrease also associated with the degree of ED in maltodextrin) (36), and also greater loss of the pigments in Amaranthus betacianína (22). Temperatures above 180ºC are not good for spray drying of betacyanins (31)(32)(33).…”

Section: Discussionmentioning

confidence: 95%

“…The atomizing disc speed defines the droplet size and helps to increase or decrease the functionality of maltodextrin as protective agent (25). In this case, a lower hygroscopicity was obtained due to the high-speed operation for atomizer disc that generated smaller droplet size, and the high percentage of maltodextrin (22,(31)(32)(33).…”

Section: Discussionmentioning

confidence: 99%

“…Temperatures above 180ºC are not good for spray drying of betacyanins (31)(32)(33). For β-carotene, the behavior is similar, because carotenoids are heat-sensible and easily oxidized due to their unsaturations in chemical structure (37).…”

Section: Discussionmentioning

confidence: 99%

“…Research reported in nopal juice and betacyanin pigments (22,25) presented a similar behavior, where the reduction of hygroscopicity was presented to higher contents of maltodextrin (values close to 20%). It is considered that inlet and outlet air temperatures did not influence on the hygroscopicity, due to the effective evaporation that allowed to obtain products with a moisture ranging between 2 and 4% and a w between 0.235 and 0.652 (31,32,33).…”

Section: Discussionmentioning

confidence: 99%

See 4 more Smart Citations

Optimization of the Spray Drying Process for Obtaining Cape Gooseberry Powder: An Innovative and Promising Functional Food

Cortés

Hernández

Estrada

2017

Vitae

View full text Add to dashboard Cite

Background: currently, functional foods are the type of foods of most interest to the modern consumer, due to the health benefits they provide. Objectives: Optimize the spray drying process to obtain cape gooseberry powder added with active compounds. Methods: A process of spray drying was carried out to obtain a powder from cape gooseberry suspensions added with vitamin C, iron, folic acid, isolated soy protein and dietary fiber. The drying process was optimized according to the characteristics of food formulations and operating conditions, obtaining a product with low hygroscopicity, high solubility and high levels of physiologically active compounds. Response surface methodology was used, considering a central composite design with four factors: maltodextrin (0-40%p/p), inlet air temperature (170-210°C), atomizer disc speed (16000-24000 rpm) and outlet air temperature (75-95°C). Results: The results showed a higher retention of vitamin C (69.7±0.7%), folic acid (90.9±1.8%) and iron (90.8±1.0%) with the food formulation containing a 24.4% of maltodextrin and the drying process defined by an atomizer disc speed of 19848 rpm and inlet and outlet air temperature of 194.2°C and 87.7°C, respectively. Conclusions: The spray drying process is an effective technology that provides added value to the fruit of cape gooseberry, allowing the incorporation and conservation of active compounds such as iron, folic acid and ascorbic acid.

show abstract

Section: Discussionsupporting

confidence: 41%