MATEC Web Conf.
Volume 192, 2018The 4th International Conference on Engineering, Applied Sciences and Technology (ICEAST 2018) “Exploring Innovative Solutions for Smart Society”
|Number of page(s)||4|
|Section||Track 3: Food, Chemical and Agricultural Engineering|
|Published online||14 August 2018|
Effect of drying air condition and feed composition on the properties of orange juice spray dried powder
Food Engineering Department, Faculty of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
Corresponding author: firstname.lastname@example.org
This research aims to investigate the effect of inlet air humidity, drying temperature and feed composition on the properties of orange juice spray dried powder. Maltodextrin (DE10-12) was used as carrier material. Full factorial design was applied to this research. Inlet air with humidity of 10 g/kg dry air and 20 g/kg dry air, inlet drying air temperature of 140°C 160°C and 180°C and feed concentration of 40°Brix which varied the weight ratio of orange juice solid content to maltodextrin of 1:3 and 1:4.5 were examined. All spray drying conditions were performed in replicate. Ascorbic acid, moisture content water activity, pH and product yield were analysed. Analysis of variance revealed that humidity of inlet air influenced significantly on product yield, moisture content, water activity. Besides, the quality of product in term of ascorbic acid content was affected significantly by drying temperature and fraction of maltodextrin. Higher drying temperatures lead to lesser of ascorbic acid content and the more fraction of maltodextrin used in feed, the more ascorbic acid content retained in product.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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