Izvorni znanstveni članak

https://doi.org/10.17113/ftb.54.04.16.4601

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

Ivona Elez Garofulić orcid.org/0000-0001-5817-161X ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Zoran Zorić ; Prehrambeno-biotehnološki fakultet, Centar za prehrambenu tehnologiju i biotehnologiju, Zadar, Petra Kasandrića 6, HR- 23000 Zadar, Hrvatska
Sandra Pedisić ; Prehrambeno-biotehnološki fakultet, Centar za prehrambenu tehnologiju i biotehnologiju, Zadar, Petra Kasandrića 6, HR- 23000 Zadar, Hrvatska
Verica Dragović-Uzelac ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska

Sažetak

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.

Ključne riječi

sour cherry juice; spray drying; optimization; physicochemical properties

Hrčak ID:

169988

URI

https://hrcak.srce.hr/169988

Datum izdavanja:

2.12.2016.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.518 *