Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
-
Ning Jiang
and
Dajing Li
Abstract
The aim of this study was to optimize the spray drying process parameters for sweet corn enzymolysis liquid concentrate (SCELC). Experimental design with inlet temperature (170–190°C), SCELC/maltodextrin (MD) ratio (0.25–4) and inlet feed rate (800–1000 mL h−1) as independent variables was studied to investigate the effects on product responses. The corresponding results showed that an increase in the inlet temperature resulted in sweet corn powder with lower moisture, bulk density, L* value, H° value and higher water solubility index. Meanwhile, an increase in MD ratio brought lower moisture and higher L* value, H° value, water solubility index. It was also found that an increase in the inlet feed rate caused higher moisture and lower water solubility index. The highest production yield was achieved at 42.86% with optimized inlet temperature of 177.66°C, SCELC/MD ratio of 0.84 and inlet feed rate of 834.50 mL h−1. Accordingly, the production yield, moisture content, bulk density, water solubility index, L* and H° value were 42.86%, 3.57%, 0.45 g/cm3, 96.54 g/100 g, 84.46, and 83.54, respectively.
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Articles in the same Issue
- Frontmatter
- Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials
- Preparation and Characterization of Genipin-Crosslinked Chitosan Microspheres for the Sustained Release of Salidroside
- A Numerical Approach to Determine Some Properties of Cylindrical Pieces of Bananas During Drying
- Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration
- Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
- Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia
- Isolation of Linoleic Acid from Sambucus williamsii Seed Oil Extracted by High Pressure Fluid and Its Antioxidant, Antiglycemic, Hypolipidemic Activities
- Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid
- Modeling the Total Residence Time in a Rotary Dryer
- Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
- Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
- Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices
Articles in the same Issue
- Frontmatter
- Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials
- Preparation and Characterization of Genipin-Crosslinked Chitosan Microspheres for the Sustained Release of Salidroside
- A Numerical Approach to Determine Some Properties of Cylindrical Pieces of Bananas During Drying
- Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration
- Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
- Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia
- Isolation of Linoleic Acid from Sambucus williamsii Seed Oil Extracted by High Pressure Fluid and Its Antioxidant, Antiglycemic, Hypolipidemic Activities
- Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid
- Modeling the Total Residence Time in a Rotary Dryer
- Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
- Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
- Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices
