SPRAY DRYING OF ACAI (EUTERPE OLERACEAE MART.) JUICE: EFFECT OF INLET AIR TEMPERATURE AND TYPE OF CARRIER AGENT

被引：124

作者：

Tonon, Renata V. ^{[1
]}

Freitas, Samuel S. ^{[1
]}

Hubinger, Miriam D. ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Food Engn, BR-13800034 Sao Paulo, Brazil

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2011年 / 35卷 / 05期

基金：

巴西圣保罗研究基金会;

关键词：

GLASS-TRANSITION TEMPERATURE; WATER SORPTION ISOTHERMS; PHYSICOCHEMICAL PROPERTIES; STATE DIAGRAM; MICROENCAPSULATION; STABILITY; POWDER; MALTODEXTRIN; PULP; GUM;

D O I：

10.1111/j.1745-4549.2011.00518.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Physical and morphological characteristics of powdered acai juice were evaluated in this work. Powders produced by spray drying at different temperatures (140, 170 and 200C) using different carrier agents (maltodextrin 10DE, maltodextrin 20DE and gum Arabic) were evaluated for moisture content, water activity, hygroscopicity, bulk density, particle size distribution and morphology. Sorption isotherms were also constructed. The samples produced with maltodextrin 10DE showed the highest moisture content, water activity and mean diameter and were the less hygroscopic. The increase in drying temperature resulted in particles with lower moisture content, water activity and bulk density. Moreover, powders produced at higher temperatures were more hygroscopic and exhibited a greater number of particles with smooth surface. Sorption isotherms were of type III and showed a better fit to Guggenheim-Anderson-de Boe and Brunauer-Emmett-Teller models.

引用

页码：691 / 700

页数：10

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