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...
- 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
| id |
UNACIONAL2_226dfb524fdb06563865943e5d3aaf30 |
|---|---|
| oai_identifier_str |
oai:repositorio.unal.edu.co:unal/58615 |
| network_acronym_str |
UNACIONAL2 |
| network_name_str |
Universidad Nacional de Colombia |
| repository_id_str |
|
| dc.title.spa.fl_str_mv |
Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality |
| title |
Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality |
| spellingShingle |
Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality 57 Ciencias de la vida; Biología / Life sciences; biology 58 Plantas / Plants Sugar juice optimization quality Azúcar jugo calidad |
| title_short |
Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality |
| title_full |
Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality |
| title_fullStr |
Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality |
| title_full_unstemmed |
Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality |
| title_sort |
Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality |
| dc.creator.fl_str_mv |
Largo Ávila, Esteban Cortés Rodríguez, Misael Ciro Velásquez, Héctor José |
| dc.contributor.author.spa.fl_str_mv |
Largo Ávila, Esteban Cortés Rodríguez, Misael Ciro Velásquez, Héctor José |
| dc.subject.ddc.spa.fl_str_mv |
57 Ciencias de la vida; Biología / Life sciences; biology 58 Plantas / Plants |
| topic |
57 Ciencias de la vida; Biología / Life sciences; biology 58 Plantas / Plants Sugar juice optimization quality Azúcar jugo calidad |
| dc.subject.proposal.spa.fl_str_mv |
Sugar juice optimization quality Azúcar jugo calidad |
| description |
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. |
| publishDate |
2015 |
| dc.date.issued.spa.fl_str_mv |
2015-01-01 |
| dc.date.accessioned.spa.fl_str_mv |
2019-07-02T14:27:25Z |
| dc.date.available.spa.fl_str_mv |
2019-07-02T14:27:25Z |
| dc.type.spa.fl_str_mv |
Artículo de revista |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
| dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.content.spa.fl_str_mv |
Text |
| dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/ART |
| format |
http://purl.org/coar/resource_type/c_6501 |
| status_str |
publishedVersion |
| dc.identifier.issn.spa.fl_str_mv |
ISSN: 2248-7026 |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/58615 |
| dc.identifier.eprints.spa.fl_str_mv |
http://bdigital.unal.edu.co/55399/ |
| identifier_str_mv |
ISSN: 2248-7026 |
| url |
https://repositorio.unal.edu.co/handle/unal/58615 http://bdigital.unal.edu.co/55399/ |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.spa.fl_str_mv |
http://www.revistas.unal.edu.co/index.php/refame/article/view/47839 |
| dc.relation.ispartof.spa.fl_str_mv |
Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía Medellín Revista Facultad Nacional de Agronomía Medellín |
| dc.relation.references.spa.fl_str_mv |
Largo Ávila, Esteban and Cortés Rodríguez, Misael and Ciro Velásquez, Héctor José (2015) Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality. Revista Facultad Nacional de Agronomía, 68 (1). pp. 7509-7520. ISSN 2248-7026 |
| dc.rights.spa.fl_str_mv |
Derechos reservados - Universidad Nacional de Colombia |
| dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| dc.rights.license.spa.fl_str_mv |
Atribución-NoComercial 4.0 Internacional |
| dc.rights.uri.spa.fl_str_mv |
http://creativecommons.org/licenses/by-nc/4.0/ |
| dc.rights.accessrights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
| eu_rights_str_mv |
openAccess |
| dc.format.mimetype.spa.fl_str_mv |
application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia |
| institution |
Universidad Nacional de Colombia |
| bitstream.url.fl_str_mv |
https://repositorio.unal.edu.co/bitstream/unal/58615/1/rfnam.v68n1.47839.pdf https://repositorio.unal.edu.co/bitstream/unal/58615/2/rfnam.v68n1.47839.pdf.jpg |
| bitstream.checksum.fl_str_mv |
b2cd2a6d98795b432ee680ea63ea8295 794bfc3e08ce2a4770138a2c68d00fbd |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
| repository.name.fl_str_mv |
Repositorio Institucional Universidad Nacional de Colombia |
| repository.mail.fl_str_mv |
repositorio_nal@unal.edu.co |
| _version_ |
1814090190667382784 |
| spelling |
Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Largo Ávila, Esteban62586657-2e1e-4e31-b8e9-5fb48131a25b300Cortés Rodríguez, Misael39eb58ed-9402-4546-9d1d-ef18726c8880300Ciro Velásquez, Héctor José67cd7e0b-c8a1-4ae1-b6e9-db148326aa863002019-07-02T14:27:25Z2019-07-02T14:27:25Z2015-01-01ISSN: 2248-7026https://repositorio.unal.edu.co/handle/unal/58615http://bdigital.unal.edu.co/55399/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.Resumen. Polvos alimentarios de extractos líquidos obtenidos a partir de frutas y vegetales pueden ser manufacturados usando tecnologías de secado por aspersión y mantener los atributos de calidad requeridos en el sector industrial. El objetivo de este estudio fue evaluar el efecto de la adición de maltodextrina y las condiciones de procesamiento por secado por aspersión en la obtención de polvo de jugo de caña. Un diseño central compuesto y análisis mediante superficies de respuesta con cuatro factores estadísticos fue establecido: (A) maltodextrina (10-20%), (B) temperatura del aire de secado a la entrada (130-150 °C), (C) temperatura del aire a la salida (75-85 °C) y (D) velocidad del disco atomizador (22.000–26.000 rpm). Los resultados mostraron que las variables contenido de humedad del producto, solubilidad, recuperación efectiva y formación de depósitos de sólidos en la pared del secador son estadísticamente significativos (P0,05) con respecto a los factores estudiados, mientras que la actividad de agua del producto seco final no muestra dependencia estadística significativa. Las condiciones de operación del secador por aspersión optimizadas en función de las propiedades fisicoquímicas del polvo y parámetros de operación del secador fueron (A) 20%, (B) 130 °C, (C) 75 °C and (D) 22.000 rpm.application/pdfspaUniversidad Nacional de Colombiahttp://www.revistas.unal.edu.co/index.php/refame/article/view/47839Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía MedellínRevista Facultad Nacional de Agronomía MedellínLargo Ávila, Esteban and Cortés Rodríguez, Misael and Ciro Velásquez, Héctor José (2015) Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality. Revista Facultad Nacional de Agronomía, 68 (1). pp. 7509-7520. ISSN 2248-702657 Ciencias de la vida; Biología / Life sciences; biology58 Plantas / PlantsSugarjuiceoptimizationqualityAzúcarjugocalidadInfluence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder QualityArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINALrfnam.v68n1.47839.pdfapplication/pdf1444172https://repositorio.unal.edu.co/bitstream/unal/58615/1/rfnam.v68n1.47839.pdfb2cd2a6d98795b432ee680ea63ea8295MD51THUMBNAILrfnam.v68n1.47839.pdf.jpgrfnam.v68n1.47839.pdf.jpgGenerated Thumbnailimage/jpeg8783https://repositorio.unal.edu.co/bitstream/unal/58615/2/rfnam.v68n1.47839.pdf.jpg794bfc3e08ce2a4770138a2c68d00fbdMD52unal/58615oai:repositorio.unal.edu.co:unal/586152023-03-28 23:08:19.905Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |