Optimization of watermelon powder production in a spray dryer

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HEYDARI Z.; AMIRI CHAYJAN R.; ESNA ASHARI M.; ZOLFIGOL M.A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:4 Page(s): 89-102

Download Full-Text

Persian Verion

View:

511

Download:

Cites:

Information Journal Paper

Title

Optimization of watermelon powder production in a spray dryer

Author(s)

HEYDARI Z. | AMIRI CHAYJAN R. | ESNA ASHARI M. | ZOLFIGOL M.A. | Issue Writer Certificate

Keywords

LycopeneQ2

AntioxidantQ1

ColorQ1

Response surface methodQ1

Abstract

Powder production from agricultural products that cultivated in large area is important to prevent losses in harvesting time and changing harvested material to valuable product with longer shelf life. The aim of this study was to optimize the drying of watermelon juice in a radiant spray dryer using Response surface methodology (RSM). Experiments were conducted in three levels of air temperatures (60, 75 and 90 ° C) and three levels of maltodextrin concentration (5, 7. 5 and 10% w/v) as an additive material. Dependent parameters were Color:#ff0078">Lycopene value, Color change, pH, solubility, moisture content, bulk density and Color:#ff0078">Antioxidant capacity. Coefficient of determination for prediction of Color:#ff0078">Lycopene value, Color change, solubility, moisture content and Color:#ff0078">Antioxidant capacity were derived 98. 70, 94. 19, 96. 27, 98. 50 and 98. 71, respectively. With respect to the desired conditions in this research (the lowest change in Color and the highest value for Color:#ff0078">Lycopene, solubility and Color:#ff0078">Antioxidant capacity), the optimized condition with RSM for air temperature, maltodextrin concentration, Color:#ff0078">Lycopene value, Color change, solubility, moisture content and Color:#ff0078">Antioxidant capacity were 79. 67 ° C, 5% (w/v), 24. 84 mg/100g, 37. 86, 35. 12%, 26. 58% (d. b. ) and 25. 05%, respectively.

Cites

No record.

References

No record.

Cite

APA: Copy

HEYDARI, Z., AMIRI CHAYJAN, R., ESNA ASHARI, M., & ZOLFIGOL, M.A.. (2018). Optimization of watermelon powder production in a spray dryer. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(4 ), 89-102. SID. https://sid.ir/paper/369347/en

Vancouver: Copy

HEYDARI Z., AMIRI CHAYJAN R., ESNA ASHARI M., ZOLFIGOL M.A.. Optimization of watermelon powder production in a spray dryer. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(4 ):89-102. Available from: https://sid.ir/paper/369347/en

IEEE: Copy

Z. HEYDARI, R. AMIRI CHAYJAN, M. ESNA ASHARI, and M.A. ZOLFIGOL, “Optimization of watermelon powder production in a spray dryer,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 4 , pp. 89–102, 2018, [Online]. Available: https://sid.ir/paper/369347/en

Related Journal Papers