Journal of Food and Bioprocess Engineering

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

Document Type : Original research

Authors

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

Abstract

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).

Keywords

Cano-Chauca, M., Stringheta, P.C., Ramos, A.M. and Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies 6, 420-428.
Chaji, H., Ghasemzadeh, H. and Ranjbar. A. (2008). Effect of Pretreatment of ethyl oleate oil and potassium carbonate powder and warm water on dry Kinetics of barberry drying.
Chegini, G.R. & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder, Drying Technology. 23, 656–668.
Cynthia, S.J., Bosco, J.D. & Bhol, S. (2015). Physical and structural properties of spray dried tamarind (Tamarindus indica. L) pulp extract powder with encapsulating hydrocolloids, International Journal of Food Properties. 18(8): 1793-1800.
Ferrari, C. C., Germer, S. P. M., & De Aguirre, J. M. (2012). Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology, 30, 154–163.
Gomez, M.H.A. (1984). A physicochemical model for extrusion of corn starch, J. Food Sci. 49, 40–43.
Goula, M.A. and Adamopoulos, G.K. 2008. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology 26: 726-737.
Grabowski, J.A., Truong, V.D. and Daubert, D.R. (2006). Spray drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. Journal of Food Science 71, E209–E217.
Hogekamp, S. & Schubert, H. (2003). Rehydration of food powders, Food Science and Technology International. 9(3): 223-35.
Jangam, S.V. & Thorat B.N. (2010). Optimization of spray drying of ginger extract, Drying Technology. 28(12): 1426–1434.
Jinapong, N., Suphantharika, M. , Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration, Journal Food Engineering. 84, 194–205.
Jinapong, N., Suphantharika, M. and Jamnong, P. 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84: 194–205.
Keogh, M.K., Murray, C.A. and O’Kennedy, B.T. 2003. Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders. International Dairy Journal, 13: 995–1002.
Kha, T. C., Nguyen, M. H. & Roach, P. D. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis ) fruit aril powder. Journal of Food Engineering, 98, 385–392.
Kurozawa, L., Morassi, A., Park, K. & Hubinger, M. (2009). Spray drying of protein hydrolysate of chicken breast meat (pp. 251–256). Montréal, Canada: 4th inter-American drying conference.
Lewis, M.J. (1987). Physical Properties of Foods and Food Processing Systems, Ellis Horwood Ltd., Chichester, UK.
Masters, K. 1979. Spray drying handbook. New York. Halsted Press.
Moreira, G. E. G., Costa, M. G. M., De Souza, A. C. R., De Brito, E. S.,De Meeiros, M. F. D., & De Azeredo, H. M. C. (2009). Physical properties of spray dried acerola pomace extract as affected by temperature and drying acids. LWT- Food Science and Technology, 42(2), 641–645.
Nijdam, J.J., & Langrish, T.A.G. (2006). The effect of surface composition on the functional properties of milk powders, Journal of Food Engineering. 77(4): 919–925.
Obon, J.M., Castellar, M.R., Alacid, M. & J.A. Fernandez-Lopez (2009). Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems, Journal of Food Engineering. 90, 471–479.
Phisut, N. (2012), Mini Review, Spray drying technique of fruit juice powder: some factors influencing the properties of product, International Food Research Journal 19(4): 1297-1306.
Phoungchandang, S. & Sertwasana, A. (2010). Spray-drying of ginger juice and physicochemical properties of ginger powders, Sci. Asia 36, 40–45.
Fernandes, R.V.B., Borges, S.V. and Botrel, D. A. (2013). Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Ciênc. Tecnol. Aliment, Campinas, 33(Supl. 1): 171-178.
Reddy, R.S., Ramachandra, C.T., Hiregoudar, S., Nidoni, U., Ram, J. & Kammar, M. (2014). Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying, Small Ruminant Research. 119 (1-3) : 130–137.
Tehranifar, A. (2002). Barberry Growing in Iran, ISHS Acta Horticulturae 620: XXVI International Horticultural Congress: Asian Plants with Unique Horticultural Potential: Genetic Resources, Cultural Practices, and Utilization. 193-195.
Tonon, V.R., Brabet, C. & Hubinger, M. 2008. Influence of process conditions on the physicochemical properties of acai powder produced by spray drying. Journal of Food Engineering 88: 411-418.
Tonon, T.V., Brabet, C., & Hubinger, M.D. (2010). Anthocyanin stability and antioxidant activity of spray dried acai (Euterpe oleracea Mart.) juice powder produced with different carrier agents, Food Res. Int. 43, 907–914.
Vissotto, F.Z., Jorge, L.C., Makita, G.T., Rodrigues, M.I. & Menegalli, F.C. (2010). Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration, Journal of Food Engineering. 97, 283–291.
Walton, D.E. (2000). The morphology of spray-dried particles. A qualitative view. Drying Technology. 18, 1943–1986.
Journal of Food and Bioprocess Engineering
Volume 1, Issue 2
December 2018
Pages 117-126