Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
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Mahboubeh Fazaeli
The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of black mulberry (Morus nigra) powder. A lab-scale spray dryer was employed for the spray drying process and maltodextrin DE=9was used as carrier agent.Response surface methodology (RSM) was performed to examine the effects of independent variables on the drying yield, color change, and total anthocyanin content and to determine the optimum processing conditions. Independent variables were: inlet air temperature (110 ºC, 130 ºC, and 150 ºC), compressed air flow rate (400, 600, and 800 l/h), and maltodextrin concentration (8%, 12%, and 16%). For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. The optimal conditions for drying yield and total anthocyanin content correspond to: temperature= 130 ºC, maltodextrin concentration= 8%, and compressed air flow rate= 800 L/h; these parameters led to the total anthocyanin content, process yield and browning index values of 5.85 (mg/100mL), 75%, 58.57% respectively.
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
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- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
- Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
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- Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
- Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
- Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
- Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
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- Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
- Shorter Communication
- Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates
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Articles in the same Issue
- Article
- An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
- Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
- Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
- Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
- Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition
- Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
- Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
- Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
- Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
- Physico-mechanical Properties and Colour Characteristics of Apple as Affected by Methyl Jasmonate Treatments
- Thermal Drying of Pepper Berries
- Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
- Shorter Communication
- Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates
- First Steps in Using Glucomannan to Make Thermostable Gels for Potential Use in Mince Fish Reestructuration
- Design and Performance Assessment of a Low Cost Evaporative Cooler for Storage of Camel Milk in Arid Pastoral Areas of Kenya
- Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2
