Optimization of the spray drying process for developing cupuassu powder.

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ID: 260975
2020
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Abstract
A central composite design was used to optimize the spray drying process for developing cupuassu () powder. The influence of inlet air temperature (T) (120-180 °C), feeding rate (F) (3-12 mL/min) and maltodextrin concentration (C) (10-40%) on the properties of moisture, water activity (a), hygroscopicity, water solubility index (WSI), ascorbic acid (AA) and total phenolic compounds (TPC) were analyzed using response surface methodology and desirability function. In addition, powder morphology was assessed using scanning electron microscopy. The T and F parameters significantly influenced the moisture and a, while the other responses (hygroscopicity, WSI, AA and TPC) were influenced by the T and C parameters. The highest C and intermediate T and F levels showed the best morphological characteristics (particles integrity, spheres shapes and smooth surfaces). The desirability function defined the optimal process conditions as T = 150 °C, F = 7.5 mL/min and C = 40%.
Reference Key
pombo2020optimizationjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Pombo, Joseane Cristina Pinheiro;de Medeiros, Heloisa Helena Berredo Reis;Pena, Rosinelson da Silva;
Journal Journal of food science and technology
Year 2020
DOI
10.1007/s13197-020-04487-2
URL
Keywords
morphology amazonian fruit desirability function theobroma grandiflorum

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