Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality

Abstract. Food powder liquid extracts obtained from fruits and vegetables can be manufactured using spray drying technologies while maintaining the quality attributes that are required by the industrial sector. The aim of this study was to evaluate the effect of maltodextrin and spray drying process...

Full description

Autores:
Largo Ávila, Esteban
Cortés Rodríguez, Misael
Ciro Velásquez, Héctor José
Tipo de recurso:
Article of journal
Fecha de publicación:
2015
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/58615
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/58615
http://bdigital.unal.edu.co/55399/
Palabra clave:
57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Sugar
juice
optimization
quality
Azúcar
jugo
calidad
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
Description
Summary:Abstract. Food powder liquid extracts obtained from fruits and vegetables can be manufactured using spray drying technologies while maintaining the quality attributes that are required by the industrial sector. The aim of this study was to evaluate the effect of maltodextrin and spray drying process conditions on sugarcane juice powder. A central composite design was used with a response surface analysis of four factors: (A) maltodextrin (10-20%), (B) inlet air temperature (130-150 °C), (C) outlet air temperature (75- 85 °C) and (D) atomization speed (22,000–26,000 rpm). Moisture, hygroscopicity, solubility, effective recovery and formation of deposits on the walls presented significant differences (P0.05) with respect to all factors, while, for water activity, no statistical differences were observed. The optimization of the factors found for the drying operating conditions were: (A) 20%, (B) 130 °C, (C) 75 °C and (D) 22,000 rpm, respectively.