OPTIMIZATION OF SPRAY DRYING OF POMEGRANATE JUICE USING RESPONSE SURFACE METHODOLOGY

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SHAHIDI FAKHRI; VARIDI MEHDI; MOHEBBI MOHEBBAT; NOSHAD MOHAMMAD; KHALILIAN MOVAHED MOHAMMAD

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:2 Page(s): 129-142

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Title

OPTIMIZATION OF SPRAY DRYING OF POMEGRANATE JUICE USING RESPONSE SURFACE METHODOLOGY

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Keywords

OPTIMIZATIONQ2

POMEGRANATEQ1

RESPONSE SURFACE METHODOLOGYQ2

SPRAY DRYINGQ1

Abstract

Response Surface Method was used to determine the optimum operating conditions that yield maximum total phenol, total anthocyanin, particle size and minimum moisture content, water activity and L* value in SPRAY DRYING of POMEGRANATE. Air inlet temperature (120-170oC), feed rate (0.3-1.1 mL/s) and POMEGRANATE juice concentrate/maltodextrin ratio (0.6-0.8) were factors whose effects on dependent variables were evaluated during the spray-drying process.The second order polynomial models for all the response variables were found to be statistically significant. In the optimum conditions that are obtained, feed rate and POMEGRANATE juice concentrate/ maltodextrin ratio were 170oC, 0.55 and 0.6, respectively. This study revealed that by applying these conditions, POMEGRANATE juice powder with 4.3687% moisture content, 8.4655 L* value, 85.0287 total phenol, 607.836 total anthocyanin and 41.7944 (mm) particle size were produced.

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APA: Copy

SHAHIDI, FAKHRI, VARIDI, MEHDI, MOHEBBI, MOHEBBAT, NOSHAD, MOHAMMAD, & KHALILIAN MOVAHED, MOHAMMAD. (2014). OPTIMIZATION OF SPRAY DRYING OF POMEGRANATE JUICE USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(2), 129-142. SID. https://sid.ir/paper/233965/en

Vancouver: Copy

SHAHIDI FAKHRI, VARIDI MEHDI, MOHEBBI MOHEBBAT, NOSHAD MOHAMMAD, KHALILIAN MOVAHED MOHAMMAD. OPTIMIZATION OF SPRAY DRYING OF POMEGRANATE JUICE USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(2):129-142. Available from: https://sid.ir/paper/233965/en

IEEE: Copy

FAKHRI SHAHIDI, MEHDI VARIDI, MOHEBBAT MOHEBBI, MOHAMMAD NOSHAD, and MOHAMMAD KHALILIAN MOVAHED, “OPTIMIZATION OF SPRAY DRYING OF POMEGRANATE JUICE USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 2, pp. 129–142, 2014, [Online]. Available: https://sid.ir/paper/233965/en

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