Effect of slurry concentration and inlet temperature towards glass temperature of spray dried pineapple powder. Procedia - Social and Behavioral Sciences, 195. pp. 2660-2667. ISSN 1877-0428 (2015)
Abstract
Spray drying of fruit juices represents another alternative way to improve the physicochemical stability and increase their shelf life. Samples of pineapple powder was produced using the spray drying method to investigate the effect of inlet temperature and slurry concentrations towards the glass transition temperature of the pineapple powder. The spray dryer model used was a laboratory scale dryer and samples were run at different inlet temperatures of 130˚C, 140˚C, and 150˚C. Maltodextrin was used as a carrier agent at different concentrations of 15%, 20%, and 25% (wt/wt). The resulting powders were then analysed for glass transition temperature, moisture content, pigmentation, pH value, and particle morphology. Results showed that at higher inlet temperatures and increment of maltodextrin content, the moisture content of pineapple powder decreased. The glass transition temperature of the powders increased as the inlet drying temperature increased. A similar trend in the glass transition temperature was also observed with the addition of maltodextrin concentration. The pH value of the pineapple fruit juice increased with addition of maltodextrin, the same trend was also observed in the reconstituted pineapple juice.
| Item Type: | Article |
|---|---|
| Keywords: | Food technology, Inlet temperature, Maltodextrin, Glass temperature, Pineapple, Spray drying |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Research By Niche > Food Technology > Food Industry and Trade > Technological Innovations |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 20 Sep 2023 09:14 |
| Last Modified: | 20 Sep 2023 09:14 |
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