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Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature

 

Ivona Elez Garofulić1*, Zoran Zorić2, Sandra Pedisić2 and Verica Dragović-Uzelac1
 

1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR- 10000 Zagreb, Croatia
2Faculty of Food Technology and Biotechnology, Centre Zadar, Petra Kasandrića 6, HR- 23000 Zadar, Croatia





Article history:
Received    January 8, 2016
Accepted   June 10, 2016


Key words:
sour cherry juice, spray drying, optimization, physicochemical properties


Summary:
Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40 % of carriers maltodextrin with dextrose equivalent (DE) value of 4–7 and 13–17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk density, solubility and product yield. Higher temperatures decreased the moisture content and bulk density of powders. Temperature of 200 °C and 27 % of maltodextrin with 4–7 DE were found to be the most suitable for production of sour cherry Marasca powder.


 


*Corresponding author:  email3   This e-mail address is being protected from spambots. You need JavaScript enabled to view it.
                                      tel3  +385 1 460 5036
                                      fax2  +385 1 460 5072


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