Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/118 |
Resumo: | The purpose of this work was to study the effects of spray-drying conditions on the physicochemical characteristics of blackberry powder using a central composite rotatable design. Inlet air temperature (140–180 C) and maltodextrin concentration (5–25%) were employed as independent variables. Moisture content, hygroscopicity, anthocyanin retention, color, powder morphology, and particle size were analyzed. A higher inlet air temperature significantly increased the hygroscopicity of the powder, decreased its moisture content, and led to the formation of larger particles with smooth surfaces. Powders produced with higher maltodextrin concentrations were less hygroscopic, slightly lighter and less red, and had a lower moisture content. Anthocyanin retention was mainly affected by drying temperature due to the heat sensitivity of the pigment. The optimal processing conditions were an inlet air temperature of 140–150 C and maltodextrin concentration of 5–7%. Overall, these results indicate that good quality powders can be obtained by spray drying, with potential applications for the food industry. |
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Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry PowderAnthocyaninAtomizationHygroscopicityMaltodextrinPowder morphologyRubus sppThe purpose of this work was to study the effects of spray-drying conditions on the physicochemical characteristics of blackberry powder using a central composite rotatable design. Inlet air temperature (140–180 C) and maltodextrin concentration (5–25%) were employed as independent variables. Moisture content, hygroscopicity, anthocyanin retention, color, powder morphology, and particle size were analyzed. A higher inlet air temperature significantly increased the hygroscopicity of the powder, decreased its moisture content, and led to the formation of larger particles with smooth surfaces. Powders produced with higher maltodextrin concentrations were less hygroscopic, slightly lighter and less red, and had a lower moisture content. Anthocyanin retention was mainly affected by drying temperature due to the heat sensitivity of the pigment. The optimal processing conditions were an inlet air temperature of 140–150 C and maltodextrin concentration of 5–7%. Overall, these results indicate that good quality powders can be obtained by spray drying, with potential applications for the food industry.FAPESPTaylor & FrancisFerrari, Cristhiane CarolineGermer, Silvia Pimentel MarconiAguirre, José Maurício de2021-06-07T19:40:32Z2021-06-07T19:40:32Z2012info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfDrying Technology, v. 30, n. 2, p. 154–163, 2012.1532-2300http://repositorio.ital.sp.gov.br/jspui/handle/123456789/118reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:12:51Zoai:http://repositorio.ital.sp.gov.br:123456789/118Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:12:51Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder |
title |
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder |
spellingShingle |
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder Ferrari, Cristhiane Caroline Anthocyanin Atomization Hygroscopicity Maltodextrin Powder morphology Rubus spp |
title_short |
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder |
title_full |
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder |
title_fullStr |
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder |
title_full_unstemmed |
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder |
title_sort |
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder |
author |
Ferrari, Cristhiane Caroline |
author_facet |
Ferrari, Cristhiane Caroline Germer, Silvia Pimentel Marconi Aguirre, José Maurício de |
author_role |
author |
author2 |
Germer, Silvia Pimentel Marconi Aguirre, José Maurício de |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Ferrari, Cristhiane Caroline Germer, Silvia Pimentel Marconi Aguirre, José Maurício de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Anthocyanin Atomization Hygroscopicity Maltodextrin Powder morphology Rubus spp |
topic |
Anthocyanin Atomization Hygroscopicity Maltodextrin Powder morphology Rubus spp |
description |
The purpose of this work was to study the effects of spray-drying conditions on the physicochemical characteristics of blackberry powder using a central composite rotatable design. Inlet air temperature (140–180 C) and maltodextrin concentration (5–25%) were employed as independent variables. Moisture content, hygroscopicity, anthocyanin retention, color, powder morphology, and particle size were analyzed. A higher inlet air temperature significantly increased the hygroscopicity of the powder, decreased its moisture content, and led to the formation of larger particles with smooth surfaces. Powders produced with higher maltodextrin concentrations were less hygroscopic, slightly lighter and less red, and had a lower moisture content. Anthocyanin retention was mainly affected by drying temperature due to the heat sensitivity of the pigment. The optimal processing conditions were an inlet air temperature of 140–150 C and maltodextrin concentration of 5–7%. Overall, these results indicate that good quality powders can be obtained by spray drying, with potential applications for the food industry. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012 2021-06-07T19:40:32Z 2021-06-07T19:40:32Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Drying Technology, v. 30, n. 2, p. 154–163, 2012. 1532-2300 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/118 |
identifier_str_mv |
Drying Technology, v. 30, n. 2, p. 154–163, 2012. 1532-2300 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/118 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Taylor & Francis |
publisher.none.fl_str_mv |
Taylor & Francis |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311816727625728 |