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Spray Drying and Process Optimization of Carrot–Celery Juice
Author(s) -
Khalilian Movahhed Mohammad,
Mohebbi Mohebbat
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12598
Subject(s) - maltodextrin , response surface methodology , food science , spray drying , central composite design , shelf life , chemistry , carrot juice , water content , dry matter , factorial experiment , water activity , mathematics , chromatography , botany , engineering , statistics , geotechnical engineering , biology
This work presented the possibility of producing carrot–celery mixture powder with two‐fluid atomizer spray dryer and process optimization. Carrot and celery juice were mixed in a ratio of 2:1 (w/w) and was sprayed. The operation variables included were inlet air temperature of 120–170C, maltodextrin concentration of 0.7–0.9 (dry matter) and feed flow rate of 36–53 mL/min. Response surface methodology ( RSM ) was employed to investigate the effect of process variables on some product properties such as moisture content, water activity, hygroscopicity, dissolution time, color change, particle size, β‐carotene and bulk density. These responses were optimized by RSM models and face‐centered central composite design. The optimum temperature, feed flow rate and percentage of maltodextrin were 130C, 36 mL/min and 0.87 (w/w dry matter), respectively. Practical Applications Carrot and celery are widely consumed in the world. Both products have many potential health benefits, but they have limited shelf life and are seasonal crops. Drying is an alternative for preservation and spray drying is a suitable method for carrot–celery mixed juice in the form of dried powder. Carrot–celery mixed powder has a longer shelf life and may be a suitable source of β‐carotene and fiber. This powder has an ability to contribute special characteristics, such as color and water‐binding properties of the final product, and can be used as instant beverages, ingredients for bakery or extruded cereal products, snacks, ice cream, yogurt, salad, as well as pharmaceutical tablets and diet drinks.