Optimization of spray drying parameters for beetroot juice powder using response surface methodology (RSM)

Bazaria, Bindu; Kumar, Pradyuman

doi:10.1016/j.jssas.2016.09.007

Cited by 65 publications

(63 citation statements)

References 26 publications

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“…It is well‐known that an increase in the content of the carrier material decreases stickiness, and as a result, an increase in powder yield. This trend agreed with previous published results (Bazaria & Kumar, ; Largo‐Avila, Cortes‐Rodríguez, & Ciro‐Velásquez, ; Vardin & Yasar, ).…”

Section: Resultssupporting

confidence: 93%

“…The hygroscopicity of guava powders was not influenced by the inlet air temperature, while it was less hygroscopic with higher content of the carrier material (Table ). This trend agreed with those found for other spray‐dried fruit juices (Bazaria & Kumar, ; Islam et al, ; Wong et al, ). This result confirms the efficiency of maltodextrin as a carrier material with low hygroscopicity.…”

Section: Resultssupporting

confidence: 91%

“…Powder yield varied from 42.6 to 70.2% (Table ), slightly higher than 30–55% found for spray‐dried guava pulp (Shishir et al, ) and 16.0–31.6% for spray‐dried pineapple puree (Wong, Pui, & Ng, ), but close to 41.3–54.6% in the spray drying of beetroot juice (Bazaria & Kumar, ) and to 34.0–80.6% for concentrated orange juice (Pino, Aragüez‐Fortes, & Bringas‐Lantigua, ).…”

Section: Resultsmentioning

confidence: 87%

“…The values for hygroscopicity of guava powder ranged between 21.9 and 27.8 g of water/100 g of dry matter, like 20.39–34.04 g of water/100 g of dry matter reported for the spray‐dried tamarind pulp (Muzaffar & Kumar, ), but slightly higher than 14.46 and 20.68 g of water/100 g of dry matter in spray‐dried beetroot juice (Bazaria & Kumar, ), 14.3–19.5 g of water/100 g of dry matter in spray‐dried orange juice (Islam et al, ), as well as 16.6–18.2 g of water/100 g of dry matter in spray‐dried mango juice and 16.3–17.4 g of water/100 g of dry matter in spray‐dried pineapple juice (Jimenez‐Sánchez, Calderon‐Santoyo, Ortiz‐Basurto, Bautista‐Rosales, & Ragazzo‐Sánchez, ).…”

Section: Resultsmentioning

confidence: 88%

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Optimization of the spray‐drying parameters for developing guava powder

Aragüez-Fortes¹,

Robaina‐Morales²,

Pino³

2019

J Food Process Engineering

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Spray‐drying process for guava pulp was optimized by response surface methodology. The factors were inlet air temperature (130–170°C) and maltodextrin DE 10 content (60–75% wb pulp solids basis), while powder yield, moisture, ascorbic acid retention, rehydration, and hygroscopicity were the responses variables. Inlet air temperature caused a positive effect on powder yield and ascorbic acid retention, while moisture content, rehydration, and hygroscopicity were negatively affected by maltodextrin content. The optimal conditions for drying guava pulp were an inlet air temperature of 148°C and maltodextrin content of 75% wb pulp solids basis; these parameters led to 67.9% powder yield, 4.2% wb moisture content, 90% ascorbic acid retention, 60 s rehydration time, hygroscopicity 21.7 g of water/100 g of dry matter and 9.2 μm of particle mean diameter. Practical application Nowadays an increase in the use of foods that are easy to make or ready for direct consumption has received a significant attention. Guava fruit has many health benefits potential, but it has short shelf life and seasonal crop. This research give the information about the effect of inlet air temperature and maltodextrin content on spray drying process and physicochemical properties of the developed guava powder. It is important for dehydrated pulp and juice producers to avoid production problems, such as stickiness and low yield.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 87%

Section: Resultsmentioning

confidence: 88%

See 2 more Smart Citations

Optimization of the spray‐drying parameters for developing guava powder

Aragüez-Fortes¹,

Robaina‐Morales²,

Pino³

2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The raised air temperature (from 100°C to 160°C) increases the powder recovery percentage from 11.00 to 23.65%. These observations were in agreement with those of Bilancetti et al, Muzaffar et al, Bazaria et al, and Mahdi et al However, operating under a decreased air temperature did not allow for a powder collection along the drying chamber, as reported by Alamilla‐Beltran et al…”

Section: Resultsmentioning

confidence: 92%

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

Gouaou

Shamaei

Koutchoukali

et al. 2018

Asia-Pacific J Chem Eng

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For an efficient production of spray‐dried fine powders having controllable properties (size, size distribution, and morphology), finding suitable operating conditions and an appropriate initial composition of the fluid material is important. For this purpose, a suspension device is employed to investigate the drying kinetics of a single droplet of hydroxypropylated pea starch (HPS). In the current work, the effect of the drying air temperature (80–160°C) and of the initial solid content of the agent (15–30%w/w) on the drying kinetics, shrinkage, and locking point of a single droplet was systematically investigated to acquire the optimal conditions required for producing HPS powder using a pilot‐scale spray dryer. In addition to the previously mentioned parameters, the atomization pressure effect (2–3 bars) on the spray‐drying process yield, thermal efficiency, and final powder properties were also considered. A laboratory‐scale X‐ray microtomograph and a camsizer‐XT were employed for the acquisition of three‐dimensional images and surface morphology of single dried particles and spray‐dried powder, respectively. Hollow particles were obtained in all single droplet experiments. The drying kinetic study results were supported by those obtained by the spray drying of HPS. An increased temperature of the drying air and the initial solid content of the solution results in higher powder recovery, lower residual moisture content, and larger particle size. Otherwise, the final particles are larger at a decreased atomization pressure. The optimized parameters for the high spray‐drying process yield (24.54%; 3 bars, 140°C, 25 wt%) and better powder homogeneity (span = 2.31; 3 bars, 140°C, 20 wt%) were defined. A mixture of particle morphologies was observed among the different final powders. A broken shell corresponding to rigid particles was obtained at a drying temperature of 140°C and an initial solid content of 25 wt%. A nonbroken particle refers to a pliable particle that corresponds to inflated and collapsed particles dried at high and low drying temperatures.

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Betalain extracts: Drying techniques, encapsulation, and application in food industry

2023

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One of the important food additives used in the food industry is betalain, which is applied as a natural dye. Red beet is the most common resource of betalain. To increase its shelf life, encapsulation followed by drying is commonly carried out. However, betalain is a heat‐sensitive pigment that is susceptible to degradation on thermal exposure. Moreover, drying could affect the color, shape, structure, nutrition, and content of other ingredients in betalain. This review paper provides a discussion of (1) various drying methods such as spray drying, freeze drying, vacuum drying, and their effects on the quality of the dried betalain products; (2) stability and properties of betalain pigment obtained by encapsulation using different carrier agents such as maltodextrin, gum arabic, starch, inulin, and protein; (3) several drying pretreatment and posttreatment processes to improve the recovery and stability of betalain such as extraction and optimum storage conditions. Additionally, a summary and future perspectives for further research are also provided in each section of drying methods.

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Optimization of spray drying parameters for beetroot juice powder using response surface methodology (RSM)

Cited by 65 publications

References 26 publications

Optimization of the spray‐drying parameters for developing guava powder

Optimization of the spray‐drying parameters for developing guava powder

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

Betalain extracts: Drying techniques, encapsulation, and application in food industry

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