Abstract Myrtle (Eugenia gracílima Kiaersk) is a fruit that has significant amounts of anthocyanins and its sensory characteristics give it commercial value and its short shelf life justifies studies on conservation processes. The aim of this study was to assess the dehydration of myrtle pulp in spray dryer using maltodextrin as promoter, evaluating the effect of drying temperatures of 150, 170, and 190 °C on the powder obtained. Increasing the drying temperature provided lower moisture content, water activity and anthocyanin values and total color difference. Acidity and insolubility of powders were better for lower drying temperatures. In general, there were changes in the shape of powder particles by increasing the drying temperature and different collection locations on the spray dryer. The model that best fit experimental data of adsorption isotherms at 25 °C was Peleg. Isotherms were classified as type III.

中文翻译：

---

喷雾干燥法干燥桃金娘粉的评价

摘要 桃金娘 (Eugenia gracílima Kiaersk) 是一种含有大量花青素的水果，其感官特征赋予其商业价值，而其较短的保质期证明了对保护过程的研究是合理的。本研究的目的是评估使用麦芽糊精作为促进剂的喷雾干燥器中桃金娘果肉的脱水情况，评估干燥温度 150、170 和 190 °C 对所得粉末的影响。提高干燥温度提供了较低的水分含量、水分活度和花青素值以及总色差。干燥温度越低，粉末的酸度和不溶性越好。一般来说，随着干燥温度的升高和喷雾干燥器上不同的收集位置，粉末颗粒的形状会发生变化。最适合 25 °C 吸附等温线实验数据的模型是 Peleg。等温线被归类为 III 型。