Physical properties of powdered pineapple ( Ananas comosus) juice––effect of malt dextrin concentration and atomization speed

Using response surface methodology, whole industrialized pineapple juice with added malt dextrin was spray dried with an air inlet temperature of 190 °C and outlet temperature of 90 °C. The blower velocity was 25,000 rpm, feed rate 0.18 kg/min and variable atomization speed. The physical properties...

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Bibliographic Details
Published in:Journal of food engineering 2004-09, Vol.64 (3), p.285-287
Main Authors: Abadio, F.D.B., Domingues, A.M., Borges, S.V., Oliveira, V.M.
Format: Article
Language:English
Subjects:
apparent density
atomization
Biological and medical sciences
chemical concentration
color
density
dextrins
food composition
Food engineering
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
physical properties
pineapple juice
powdered foods
solubility
true density
water content
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Summary:Using response surface methodology, whole industrialized pineapple juice with added malt dextrin was spray dried with an air inlet temperature of 190 °C and outlet temperature of 90 °C. The blower velocity was 25,000 rpm, feed rate 0.18 kg/min and variable atomization speed. The physical properties studied were: apparent and true density, color ( a, b and L parameters), moisture content and solubility. The results showed that the linear model used describing the relation of the independent variables was significant for the true density. Nevertheless, the regression for the other responses was not significant, suggesting the need for a quadratic model to consider the interactions with the independent variables.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2003.10.010