Aug 18 2017To determine the optimum spray-drying process conditions with desirable response goals a desirability function was used for numerical optimization (Fig 3) As a result the predicted optimum temperature and percentage of maltodextrin were Jerusalem artichoke is an important natural matrix for inulin production In this experiment response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield For this study three independent variables (heating temperature (T 110–120 C) creep speed (V 18ndash 22 rpm) and pressure (P

OPTIMIZATION OF GUAVA JUICE AND POWDER

added to the samples prior to spray drying Based on the formula developed for spray drying an orange juice mix (Kramer 1998) the following combinations were selected and blended using a hand mixer prior to drying: i 300 g clear juice concentrate + 285 g Maltrin 100 ii 300 g clear juice concentrate + 285 g Maltrin 500 iii

drying techniques have invented such as spray drying freeze drying tray drying have invented to increase the productivity and achieve the better control of a process to increase the product quality Among the drying techniques spray drying is usually applied to produce the fruit juice

The encapsulating agents were added to the red beet juice in a quantity of 30 g dry material/100 g total matter Two solutions were prepared: one containing only maltodextrin and another containing maltodextrin (99 5%) and xanthan gum (0 5%) The solutions were dried by spray drying or freeze drying

Beet Juice Powder is made from the root of plant Beta vulgaris L The production process includes juicing the red beetroot centrifugal filtering the juice concentrating spray drying into powder and sieving the powder through 80 mesh Beetroot juice powder is not only natural pigment for food and beverages but also great materials for

Jul 20 2006Raju Sasikumar Mrityunjoy Das Sankar Chandra Deka Process optimization for the production of blood fruit powder by spray drying technique and its quality evaluation Journal of Food Science and Technology 10 1007/s13197-020-04264-1 (2020)

5TH NORDIC DRYING CONFERENCE

SIXTH NORDIC DRYING CONFERENCE June 5 to 7 2013 – Copenhagen Denmark FINAL PROGRAM Wednesday June 5 09:45 – 13:00 Technical tour to GEA process Engineering (departure from First Hotel Hje Taastrup) 18:00 Registration at First Hotel Hje Taastrup Carl Gustavs Gade 1 2630 Taastrup 19:00 Get together at First Hotel Hje Taastrup Thursday

Apr 15 2020As shown in Fig 2b the spray drying rate of the powder and comprehensive scores first rose and then shifted to a downward trend and reached a maximum at 130 C In the process of spray drying it was found that the dry powder at 130 C had a milky white color fresh fragrance and good dispersion

The main aim of the optimization of the spray drying process for beetroot juice was focused to discover the levels of independent variables such as feed flow rate processing temperature and maltodextrin % which would result in minimum packed bulk density minimum moisture content and maximum betalain content of beetroot powder To achieve this goal a criterion

handling of the product Spray drying is one of the most complex methods of drying for fruit/vegetable juice The wall stickiness thermo plasticity and other operating related problems are main consideration during spray drying process Encapsulation is one of the main techniques to increase the stability of pigments and other bioactive compounds

May 30 2018In general lyophilized beetroot juice was stable up to 150 C while the spray-dried beetroot extract powders were stable up to 200 C (Fig 3A and C) This result was similar to that found by Fritzen-Freire et al (2012) in the spray-drying of bifdobacteria using inulin and oligofructose as carrier agents

GUAVA JUICE PROCESSING OPTIMIZATION 413 effect of both ultrafiltration and plate and frame filtration on the flux turbidity ascorbic acid retention and soluble solids (SS) content of clarified guava juice The third objective was to prepare guava powders using freeze drying spray drying and tunnel drying methods and evaluate the effects of drying on

The process of spray drying involves the production of powder by removing water from a slurried feedstock This is an energy intensive industrial process involving many complexities but it allows for an extended shelf-life while reducing transportation costs for the removed water

19 Muzaffar K Kumar P Parameter optimization for spray drying of tamarind pulp using response surface methodology Powder Technol 2015 July 279: 179-184 [ Links ] 20 Thirugnanasambandham K Sivakumar V Influence of process conditions on the physicochemical properties of pomegranate juice in spray drying process: Modelling and optimization

Freeze Drying / Lyophilization Information: Basic Principles

Freeze drying is the removal of ice or other frozen solvents from a material through the process of sublimation and the removal of bound water molecules through the process of desorption Lyophilization and freeze drying are terms that are used interchangeably depending on the industry and location where the drying is taking place

A completely randomized 2 3 factorial experimental design was used to optimize the process parameters for obtaining tucupi powder through spray drying The effects of the process variables [inlet air temperature (IT) feed flow rate (FR) and maltodextrin concentration (MD)] on the product properties [moisture water activity (a w) hygroscopicity water absorption index

In this study production of pomegranate juice powder using a spray dryer was investigated To prevent stickiness maltodextrin dextrose equivalent 6 (DE6) was used as a drying agent While feed flow rate feed temperature and air flow rate were kept constant air inlet temperature (110–140C) percentage maltodextrin (MD maltodextrin dry solids/100 g feed mixture dry

Jerusalem artichoke is an important natural matrix for inulin production In this experiment response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield For this study three independent variables (heating temperature (T 110–120 C) creep speed (V 18ndash 22 rpm) and pressure (P

The aim of this study was to optimize the spray drying process for beetroot juice Influence of feed flow rate (8 10 and 11 mL/min) processing temperature (140 150 and 160 C) and maltodextrin concentration (20 25 and 30%) on packed bulk density moisture content and betalain content of beetroot powder were assessed using response surface methodology

In this study production of sour orange juice powder utilizing a spray dryer was investigated To prevent stickiness maltodextrin DE 12 was used as a drying agent While feed flow rate feed temperature and air flow rate were kept constant inlet air temperature (120–160 C) and maltodextrin content (maltodextrin dry solids/100 g feed