Optimization of spray drying of pomegranate juice using response surface methodology

Shahidi, Fakhri; Varidi, Mehdi; Mohebbi, Mohebbat; Noshad, Mohammad; Noshad, Mohammad

doi:10.22101/JRIFST.2014.08.23.323

Optimization of spray drying of pomegranate juice using response surface methodology

Document Type : Original Paper

Authors

¹ Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

² Assistant Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

³ Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

⁴ PhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

⁵ MSc. Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

10.22101/JRIFST.2014.08.23.323

Abstract

Response Surface Method was used to determine the optimum operating conditions that yield maximum total phenol, total anthocyanin, particle size and minimum moisture content, water activity and L* value in spray drying of Pomegranate. Air inlet temperature (120-170 °C), feed rate (0.3-1.1 mL/s) and Pomegranate juice concentrate/maltodextrin ratio (0.6-0.8) were factors whose effects on dependent variables were evaluated during the spray-drying process. The second order polynomial models for all the response variables were found to be statistically significant. In the optimum conditions that are obtained, feed rate and Pomegranate juice concentrate/ maltodextrin ratio were 170 °C, 0.55 and 0.6, respectively. This study revealed that by applying these conditions, pomegranate juice powder with 4.3687% moisture content, 8. 4655 L* value, 85.0287 total phenol, 607.836 total anthocyanin and 41.7944 (µm) particle size were produced.

Keywords

References

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