Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/118
Título: Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder
Autor(es): Ferrari, Cristhiane Caroline
Germer, Silvia Pimentel Marconi
Aguirre, José Maurício de







Palavras-chave: Anthocyanin
Atomization
Hygroscopicity
Maltodextrin
Powder morphology
Rubus spp
Data do documento: 2012
Editor: Taylor & Francis
Citação: Drying Technology, v. 30, n. 2, p. 154–163, 2012.
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.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/118
ISSN: 1532-2300
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Aparece nas coleções:Artigos cientificos

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