Authors:J.A. Pino, Y. Aragüez-Fortes, and M. Bringas-Lantigua
Response surface methodology was used to optimize spray-drying process for concentrated orange juice. Independent variables were: inlet air temperature (130–170 ºC) and maltodextrin 12DE content (60–75% wet basis (wb)). Responses variables were powder yield, moisture, and ascorbic acid retention. Moisture content was negatively affected by inlet air temperature, while ascorbic acid retention was directly related. Powder yield and ascorbic acid retention increased with the rise in maltodextrin content, while moisture content was negatively affected by maltodextrin content. Multiple response optimisation indicated that an inlet air temperature of 155 ºC and maltodextrin content of 74% wb were predicted to provide 77% powder yield, 3.7% wb moisture content, and 89% ascorbic acid retention.
Authors:L. Cuevas-Glory, M. Bringas-Lantigua, E. Sauri-Duch, O. Sosa-Moguel, J.A. Pino, and H. Loría-Sunsa
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 mixture dry solids; 10–20%, w/w) were selected as the independent variables. Product properties investigated included ascorbic acid, volatile compounds, and moisture content. Ascorbic acid retention, volatiles retention, and moisture content were used in optimization of the process by response surface methodology. The optimum inlet air temperature and maltodextrin content were 156 °C and 20% w/w maltodextrin, respectively. This study revealed that by applying these optimal conditions, sour orange juice powder with 81.5% ascorbic acid retention, 5.5%, w/w moisture content, and 78% volatiles retention was produced.
Authors:L. Ben Haj Said, S. Bellagha, and K. Allaf
, R. & Kammerer , D.R. ( 2012 ): Evaluation of the effects of different freezing and thawing methods on colour, polyphenol and ascorbicacidretention in strawberries (Fragaria × ananassa Duch.) . Food Res. Int. , 48 , 241 - 248 . 10.1016/j