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Please cite this article as: Costa, R.G., Andreola, K., de Andrade Mattietto, R., de Faria, L.J.G., Taranto, O.P., Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) powder produced in spouted bed, Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) 1 powder produced in spouted bed 2 3 Abstract 12Açai is a nutritious and energetic food that demonstrated antioxidant activity and 13 cardioprotective properties. However, since açai is a very perishable raw material, studies for 14 its preservation are needed. The açai powder production is a way to obtain products with low 15 moisture content, good stability and higher shelf life. This study aimed to investigate the 16 feasibility of drying açai in spouted bed, evaluating the operating conditions on the yield and 17 quality of the product. The experiments were conducted according to a central composite 18 design. Operating variables studied were: drying air temperature, airflow rate and 19 maltodextrin concentration. Process yield, moisture content and total anthocyanins content 20 were analyzed as responses. The process yield was positively influenced by all the variables 21 studied. The increase in temperature caused a significant reduction in the moisture content. 22Airflow rate was the variable that most influenced the degradation of anthocyanins. Applying 23 desirability function method, an optimal drying condition was found. Such this conditions was 24 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT obtained a nutritious, energetic and porous powder, with excellent flowability, low moisture 25 and high anthocyanins content. 26

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