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- Title
Fig extract drying: The relationship between the main operating parameters of a pilot‐scale spray dryer and product specifications.
- Authors
Kalantari, Maryam; Niakousari, Mehrdad; Haghighi‐manesh, Soroush; Rasouli, Mehrdad
- Abstract
Abstract: This study aims to optimize extraction and drying conditions of fig syrup. Drying was done in a pilot scale two‐fluid nozzle spray dryer. A total of 27 experiments were conducted with varying inlet air temperatures, air flow rates, and also a maltodextrin (MD)‐ low methoxyl pectin (LMP) ratios. While feed rate, feed temperature, and compressed air flow rate of the atomizer were kept constant. The results of <italic>differential scanning calorimetry</italic> revealed that high levels of glucose and fructose in the extract resulted in a low glass transition temperature of fig syrup. By an increase in the inlet air temperature, the powder bulk density decreased. However, the MD:LMP ratio and the air flow rate were not significantly effective (<italic>p < </italic>0/05) in changing the bulk density. SEM micrographs of spray‐dried particles and particle size distribution analysis showed that particles were largely in a range of 5 to 50 μm. The best powders were obtained at an inlet air temperature of 170°C.
- Subjects
SYRUPS; AIR flow; MALTODEXTRIN; LIPOPROTEINS; FOOD industry
- Publication
Food Science & Nutrition, 2018, Vol 6, Issue 2, p325
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.558