Abstract

Food producers are interested in products with “clean” composition and natural origin. Thus, the elimination of the carriers additions perfectly fits this trend. The aim of the work was to spray dry pure kiwiberry pulp at low drying air temperature (100 °C and 120 °C), possible by the application of dehumidified air. An additional goal was to compare the effect of the kiwiberry variety (Weiki, Geneva and Bingo) and temperature on powder recovery and physicochemical properties of powders. The powder recovery was up to 93%. Kiwiberry powders were characterized by low hygroscopicity and water activity and high total polyphenolics content. Based on hierarchical cluster analysis method, it was found that the kiwiberry variety had a greater impact on the properties of powders than drying temperature: Weiki powders were characterized by the lowest polyphenolics content and the lowest antioxidant activity, while Weiki and Bingo powders had the highest content of aromatic compounds. Powders obtained at lower temperature were characterized by higher water content and activity, lower hygroscopicity, higher apparent density, smaller particle size and wider particle size distribution. The results are of high practical potential, because powders did not contain any carrier material and were characterized by low hygroscopicity. The most recommended is to use Bingo variety and drying temperature 120 °C.

摘要

食品生产商对具有“清洁”成分和天然来源的产品感兴趣。因此，消除运营商的添加完全符合这一趋势。这项工作的目的是在低干燥空气温度（100°C 和 120°C）下喷雾干燥纯猕猴桃果肉，这可能通过应用除湿空气来实现。另一个目标是比较奇异莓品种（Weiki、Geneva 和 Bingo）和温度对粉末回收率和粉末物理化学性质的影响。粉末回收率高达 93%。猕猴桃粉的特点是吸湿性和水分活度低，总多酚含量高。基于层次聚类分析方法发现猕猴桃品种对粉体性能的影响大于干燥温度：威奇粉的特点是多酚类物质含量最低，抗氧化活性最低，威奇粉和宾果粉的芳香族化合物含量最高。在较低温度下获得的粉末具有较高的含水量和活性、较低的吸湿性、较高的表观密度、较小的粒度和较宽的粒度分布。该结果具有很高的实用潜力，因为粉末不含任何载体材料并且具有低吸湿性的特点。最推荐的是使用Bingo品种和干燥温度120°C。较高的表观密度，较小的粒径和较宽的粒径分布。该结果具有很高的实用潜力，因为粉末不含任何载体材料并且具有低吸湿性的特点。最推荐的是使用Bingo品种和干燥温度120°C。较高的表观密度，较小的粒径和较宽的粒径分布。该结果具有很高的实用潜力，因为粉末不含任何载体材料并且具有低吸湿性的特点。最推荐的是使用Bingo品种和干燥温度120°C。