Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

Spray drying of liquorice (Glycyrrhiza glabra) extract

“…1a and b.), which can be attributed to the greater efficiency of heat and mass transfer processes occurring when higher inlet air temperatures are used. This is in agreement with the results published by Tonon et al (2008), working with spray drying of acai (Euterpe oleraceae Mart.) powder.…”

“…Process yield was calculated as the relationship between total solids content in the resulting powder and total solids content in the feed mixture (Tonon et al 2008).…”

“…The physicochemical properties of powders produced by spray drying depend on some process variables, such as the characteristics of the liquid feed (viscosity, particles size, flow rate) and of the drying air (temperature), as well as the type of atomizer. Therefore, it is important to optimize the drying process, in order to obtain products with better sensory and nutritional characteristics and better process yield (Tonon et al 2008). Fruit juice powders obtained by spray drying may have problems in their properties, such as stickiness, hygroscopicity and solubility, due to the presence of low molecular weight sugars and acids, which have low glass transition temperature.…”

“…Fruit juice powders obtained by spray drying may have problems in their properties, such as stickiness, hygroscopicity and solubility, due to the presence of low molecular weight sugars and acids, which have low glass transition temperature. Thus they can stick on the dryer chamber wall during drying, leading to low product yield and operational problems (Tonon et al 2008). Stickiness is a physicochemical property of amorphous food powders.…”

“…The most frequently used additive is DE5 to DE30 maltodextrin (Spyridon et al 2006). Besides reducing powder hygroscopicity, such agents, normally used for microencapsulation, can protect sensitive food components against unfavorable ambient conditions, mask or preserve flavors and aromas, reduce the volatility and reactivity and provide additional attractiveness for the merchandising of food products (Tonon et al 2008). Adhikari et al (2004) studied that the effects of addition of maltodextrin on the drying kinetics of simple sugars.…”