Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids

• Main Author: Moreira, Germano Éder Gadelha
• Publication Date: 2009
• Other Authors: Costa, Mayra Garcia Maia, Souza, Arthur Cláudio Rodrigues, Brito, Edy Sousa, Medeiros, Maria de Fátima Dantas de, Azeredo, Henriette Monteiro Cordeiro de
• Format: Article
• Language: eng
• Source: Repositório Institucional da UFRN
• Download full: https://repositorio.ufrn.br/handle/123456789/45038
• topic: Spray drying; Barbados cherry; Cashew tree gum; Maltodextrin

The objective of this study was to assess the impact of some processing parameters on moisture content, flowability, hygroscopicity and water solubility of spray dried acerola pomace extract using maltodextrin and cashew tree gum as drying aids. The experiment was conducted according to Response Surface Methodology, with the independent variables being: inlet temperature (170–200 °C), drying aid/acerola ratio (2:1–5:1), and percent replacement of maltodextrin by cashew tree gum (0–100%). Higher inlet temperatures favored the desired physical properties of the powders, decreasing their moisture contents and hygroscopicity, and increasing flowability. The drying aids decreased the powder hygroscopicity, especially cashew tree gum (CTG), which also enhanced the powder flowability. The best processing conditions to obtain a free-flowing and least hygroscopic acerola pomace extract powder by spray drying were: inlet temperature above 194 °C; drying aid/acerola solid ratio, 4:1; percent replacement of maltodextrin by CTG, at least 80%