Effect of Spray Drying Process Parameters on Different Properties of Acid Lime Juice Powder
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 5
Abstract
Spray drying parameters were the most important factors which influence the physico-chemical properties of powders. The levels of independent variables selected for the present experimentations were 140, 150 and 160°C inlet air temperature, 75, 87.5 and 100 ml/h feed flow rate and 14, 16 and 18 percent concentrations of carrier agents (maltodextrin, Arabic gum and blend of maltodextrin and Arabic gum) on the basis of preliminary trials conducted. The effect of these independent variables on the different properties such as moisture content, powder recovery, water solubility index and vitamin C content of acid lime juice powder was determined. The maximum vitamin C content was observed in the powder prepared using maltodextrin. The process parameters for retention of maximum vitamin C (368.584 mg/100g) were inlet air temperature of 150°C, concentration of maltodextrin of 16 percent and flow rate of 87.5 mL/h. RTS prepared from powder using maltodextrin. At these process conditions, moisture content, powder recovery and water solubility index obtained were 4.098 per cent (d.b.), 16.893 per cent and 95.530 per cent, respectively.
Authors and Affiliations
V. S. Sonone, P. A. Unde, D. A. Pawar
Keywords
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