Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder

Document Type: Original research


1 Department of Food Science Industry, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), international branch, Mashhad, Iran

2 Department of Food Science Industry, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran


In this study, the effect of some processing parameters on bulk density, particle density, particle size and some of powder reconstruction properties such as dispersibility, Wettability and water solubility index of spray dried barberry (Berberis vulgaris) juice powders were investigated. A Pilot Spray Dryer (Two- Flow nozzle, counter- current, one cyclone) was employed for the spray drying process. Independent variables were inlet air temperature (T; 160, 175 and 190 ), feed flow rate (Q; 34, 36 and 38 ml/min) and dry matter weight ratio of maltodextrin and the dry matter weight of barberry juice (MD/FJ; 1.1, 1.2 and 1.3) upon the physical properties (bulk density, particle density, particle size, water solubility index, dispersibility and Wettability) of powder were observed. Analysis of experimental data i.e., Barberry powder properties and process parameters at best quality (bulk density 1.47, particle density1.06, particle size 499.48, water solubility index 89.76, dispersability 56.22 and Wettability 71.46) of powder at inlet air temperature (T=181 ), feed flow rate (Q= 38ml/min), ratio of maltodextrin and the dry matter weight of barberry juice (MD/FJ= 1.13).


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