ABSTRACT

The objective of the present work was to determine the effects of the main variables of spray drying to obtain orange juice powder as an alternative method for the integral use of orange juice. The variables evaluated for the spray-drying were the air inlet temperature, feed flow, and maltodextrin concentration, which had a different degree of significance on the assessed responses, the air inlet temperature is the one that had a more significant degree on the moisture content (p ≤ 0.01) and polyphenol content (p ≤ 0.05). While the maltodextrin concentration was for the yield and moisture content (p ≤ 0.05). However, on the color attributes, no significant effects were observed under the evaluated variables. Therefore, using spray-drying an orange juice powder with stable physicochemical characteristics was obtained, using maltodextrin 7% (w/w) and 0.1% (w/v) sodium alginate as carrier agents, 160°C inlet air temperature, 14 mL/min feed flow, which will allow the use of this drying technology.

摘要

本工作的目的是确定喷雾干燥获得橙汁粉的主要变量的影响，作为橙汁整体使用的替代方法。喷雾干燥所评估的变量是进气温度，进料流量和麦芽糊精浓度，它们对评估响应的影响程度不同，进气温度是对水分含量影响更大的程度（p≤0.01）和多酚含量（p≤0.05）。麦芽糖糊精浓度用于产量和水分含量（p≤0.05）。但是，在颜色属性上，在评估变量下未观察到显着影响。因此，通过喷雾干燥具有稳定的理化特性的橙汁粉，使用7％的麦芽糖糊精和0.1％（w / v）的海藻酸钠作为载体，入口温度为160°C，14 mL /最小进料流量，这将允许使用这种干燥技术。