Spray drying of açai (Euterpe oleraceae Mart.) juice: Effect of inlet air temperature and type of carrier agent

Journal of Food Processing and Preservation

Volumn 35, Issue 5, 2011, Pages 691-700

  Tonon, Renata V ^a   Freitas, Samuel S ^a   Hubinger, Míriam D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BRUNAUER EMMETT TELLERS; BULK DENSITY; DRYING TEMPERATURE; GUM ARABIC; HIGHER TEMPERATURES; INLET AIR TEMPERATURES; MALTODEXTRINS; MEAN DIAMETER; MORPHOLOGICAL CHARACTERISTIC; NATURAL PIGMENT; PHYSICOCHEMICAL PROPERTY; POWDER QUALITY; PROCESS VARIABLES; PROCESS YIELD; PRODUCT QUALITY; SMOOTH SURFACE; SORPTION ISOTHERMS; WATER ACTIVITY;

ADSORPTION ISOTHERMS; ATMOSPHERIC TEMPERATURE; DRIERS (MATERIALS); MOISTURE; MOISTURE DETERMINATION; PARTICLE SIZE ANALYSIS; POWDERS; RATING; SORPTION; THERMAL LOAD;

SPRAY DRYING;

ACACIA SENEGAL; EUTERPE;

EID: 80053588730     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00518.x     Document Type: Article

References (37)

1. AOAC. 2006. Official Methods of Analysis, 18th Ed., Association of Official Analytical Chemists, Gaithersburg, MD.
2. AGUILERA, M.J., DEL VALLE, J.M. and KAREL, M. 1995. Caking phenomena in amorphous food powder. Trends Food Sci. Technol. 6, 149-155.
3. AL-KAHTANI, H.A. and HASSAN, B.H. 1990. Spray drying of roselle (Hibiscus sabdariffa L.) extract. J. Food Sci. 55, 1073-1076.
4. ALAMILLA-BELTRÁN, L., CHANONA-PÉREZ, J.J., JIMÉNEZ-APARICIO, A.R. and GUTIÉRREZ-LÓPEZ, G.F. 2005. Description of morphological changes of particles along spray drying. J. Food Eng. 67, 179-184.
5. BEMILLER, J.N. and WHISTLER, R.L. 1996. Carbohydrates. In Food Chemistry (O.R. Fennema, ed.) pp. 157-223, Marcel Dekker, New York, NY.
6. BHANDARI, B.R., SENOUSSI, A., DUMOULIN, E.D. and LEBERT, A. 1993. Spray drying of concentrated fruit juices. Drying Technol. 11, 1081-1092.
7. BLIGH, E.G. and DYER, W.J. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911-917.
8. CAI, Y.Z. and CORKE, H. 2000. Production and properties of spray-dried Amaranthus betacyanin pigments. J. Food Sci. 65, 1248-1252.
9. CANO-CHAUCA, M., STRINGHETA, P.C., RAMOS, A.M. and CAL-VIDAL, J. 2005. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innov. Food Sci. Emerg. Technol. 5, 420-428.
10. CHOPDA, C.A. and BARRET, D.M. 2001. Optimization of guava juice and powder production. J. Food Process. Preserv. 25, 411-430.
11. ERSUS, S. and YURDAGEL, U. 2007. Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray dryer. J. Food Eng. 80, 805-812.
12. FENNEMA, O.R. 1996. Water and ice. In Food Chemistry (O.R. Fennema, ed.) pp. 17-93, Marcel Dekker, New York, NY.
13. FINNEY, J., BUFFO, R. and REINECCIUS, G.A. 2002. Effects of type of atomization and processing temperatures on the physical properties and stability of spray-dried flavors. J. Food Sci. 67, 1108-1114.
14. GABAS, A.L., TELIS, V.R.N., SOBRAL, P.J.A. and TELIS-ROMERO, J. 2007. Effect of maltodextrin and Arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. J. Food Eng. 82, 246-252.
15. GOULA, A.M. and ADAMOPOULOS, K.G. 2004. Spray drying of tomato pulp: Effect of feed concentration. Drying Technol. 22, 2309-2330.
16. GOULA, A.M., ADAMOPOULOS, K.G. and KAZAKIS, N.A. 2004. Influence of spray drying conditions on tomato powder properties. Drying Technol. 22, 1129-1151.
17. GOULA, A.M., KARAPANTSIOS, T.D., ACHILIAS, D.S. and ADAMOPOULOS, K.G. 2008. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. J. Food Eng. 85, 73-83.
18. GRABOWSKI, J.A., TRUONG, V.D. and DAUBERT, C.R. 2006. Spray-drying of amylase hydrolyzed sweet potato puree and physicochemical properties of powder. J. Food Sci. 71, E209-E217.
19. GREENSPAN, L. 1977. Humidity fixed points of binary saturated aqueous solutions. J. Res. Natl. Bur. Stand. - Phys. Chem. 81, 89-96.
20. HONG, J.H. and CHOI, Y.H. 2007. Physico-chemical properties of protein-bound polysaccharide from Agaricus blazei Murill prepared by ultrafiltration and spray drying process. Int. J. Food Sci. Technol. 42, 1-8.
21. KUROZAWA, L.E., PARK, K.J. and HUBINGER, M.D. 2009. Effect of maltodextrin and gum Arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. J. Food Eng. 91, 287-296.
22. MORAGA, G., MARTÍNEZ-NAVARRETE, N. and CHIRALT, A. 2006. Water sorption isotherms and phase transitions in kiwi fruit. J. Food Eng. 72, 147-156.
23. NIJDAM, J.J. and LANGRISH, T.A.J. 2006. The effect of surface composition on the functional properties of milk powders. J. Food Eng. 77, 919-925.
24. O'HAGAN, P., HASAPIDIS, K., CODER, A., HELSING, H. and POKRAJA, G. 2005. Particle size analysis of food powders. In Encapsulated and Powdered Foods (C. Onwulata, ed.) pp. 215-245, Taylor & Francis, Boca Raton, FL.
25. PAPADAKIS, S.E., GARDELI, C. and TZIA, C. 2006. Spray drying of raisin juice concentrate. Drying Technol. 24, 173-180.
26. QUEK, S.Y., CHOK, N.K. and SWEDLUND, P. 2007. The physicochemical properties of spray-dried watermelon powder. Chem. Eng. Process. 46, 386-392.
27. RATTES, A.L.R. and OLIVEIRA, W.P. 2007. Spray drying conditions and encapsulating composition effects on formation and properties of sodium diclofenac microparticles. Powder Technol. 171, 7-14.
28. RÉ, M.I. 1998. Microencapsulation by spray drying. Drying Technol. 16, 1195-1236.
29. REINECCIUS, G.A. 2001. Multiple-core encapsulation - the spray drying of food ingredients. In Microencapsulation of Food Ingredients (P. Vilstrup, ed.) pp. 151-185, Leatherhead Publishing, Surrey, U.K.
30. RIGHETTO, A.M. and NETTO, F.M. 2005. Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola. Int. J. Food Prop. 8, 337-346.
31. RODRÍGUEZ-HERNÁNDEZ, G.R., GONZÁLEZ-GARCÍA, R., GRAJALES-LAGUNES, A. and RUIZ-CABRERA, M.A. 2005. Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product. Drying Technol. 23, 955-973.
32. ROSENBERG, M., KOPELMAN, I.J. and TALMON, Y. 1990. Factors affecting retention in spray-drying microencapsulation of volatile materials. J. Agric. Food Chem. 38, 1288-1294.
33. SABLANI, S.S., KASAPIS, S., RAHMAN, M.S., AL-JABRI, A. and AL-HABSI, N. 2004. Sorption isotherm and the state diagram for evaluating stability criteria of abalone. Food Res. Int. 37, 915-924.
34. SCHAUSS, A.G., WU, X., PRIOR, R.L., OU, B., HUANG, D., OWENS, J., AGARWAL, A., JENSEN, G.S., HART, A.N. and SHANBROM, E. 2006. Antioxidant capacity and other bioactivities of the freeze-dried Amazonian palm berry, Euterpe oleracea Mart. (Acai). J. Agric. Food Chem. 54, 8604-8610.
35. SYMALADEVI, R.M., SABLANI, S.S., TANG, J., POWERS, J. and SWANSON, B.G. 2009. State diagram and water adsorption isotherm of raspberry (Rubus idaeus). J. Food Eng. 91, 460-467.
36. TONON, R.V. 2009. Spray drying of açai juice: Influence of process variables, product's quality and stability. PhD Thesis. p. 212, Faculty of Food Engineering, State University of Campinas, Brazil.
37. WANG, H., ZHANG, S. and CHEN, G. 2008. Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry. J. Food Eng. 84, 307-312.