Effects Of Variables On The Production Of Red-Fleshed Pitaya Powder Using Response Surface Methodology

2011 ◽  
pp. 15-29
Author(s):  
Mohd Azizi Che Yunus ◽  
Ching Yaw Lee ◽  
Zuhaili Idham
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Bulk Density ◽  
Response Surface ◽  
Spray Drying ◽  
Air Temperature ◽  
Flow Rate ◽  
Feed Flow Rate ◽  
Drying Conditions ◽  
Central Composite

Teknik reka bentuk komposit pusat dalam kaedah gerak balas permukaan (RSM), telah dipilih untuk memeriksa pengaruh parameter-parameter pengeringan sembur terhadap kandungan lembapan dan ketumpatan pukal serbuk buah naga. Pemboleh ubah-pemboleh ubah tak bersandar dengan julat seperti yang disebutkan telah diuji kaji: suhu masukan (156-224°C), kadar aliran suapan (16.6-33.4 ml/min) dan kepekatan maltodextrin (31.6-48.4%). Keputusan menunjukkan bahawa data eksperimen dapat diwakili oleh bentuk polinomial tertib kedua. Bagaimanapun, hanya istilah linear mempunyai pengaruh mutlak terhadap keadaan serbuk. Parameter-parameter terbaik untuk mencapai nilai kandungan lembapan terendah adalah suhu masukan 224°C, kadar aliran suapan 22.9 ml/min dan kepekatan maltodextrin 40%, dengan jangkaan 3.88% kandungan lembapan. Nilai ketumpatan pukal yang maksimum iaitu 0.45 g/ml dicapai pada suhu masukan 156°C, kadar aliran suapan 16.6 ml/min dan kepekatan maltodextrin 48.4%. Kata kunci: Kaedah gerak balas permukaan; sembur kering; buah naga Central Composite Design technique from Response Surface Methodology (RSM) was used to investigate the effects of spray drying conditions on red-fleshed pitaya powder moisture content and bulk density. The spray drying independent variables and ranges are inlet air temperature (156-224°C), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6-48.4 %). Results showed that the data were adequately fitted to second order polynomial model. However, only linear terms proved to be significant for powder attributes. The best spray drying conditions within the experimental ranges for minimum powder moisture content of 3.88% would be inlet air temperature, feed flow rate and maltodextrin concentration of 224°C, 22.9 ml/min and 40% respectively. The maximum powder bulk density of 0.45 g/ml was obtained at inlet air temperature of 156°C, 16.6 ml/min feed flow rate and 48.4% maltodextrin concentration. Key words: Response surface methodology; spray-drying; red-fleshed pitaya

The optimization of spray-drying process for the development of apricot powder using response surface methodology

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Omar Bashir ◽  
Syed Zameer Hussain ◽  
Tawheed Amin ◽  
Nusrat Jan ◽  
Gousia Gani ◽  
...  
Keyword(s):  
Response Surface ◽  
Spray Drying ◽  
Air Temperature ◽  
Flow Rate ◽  
Gum Arabic ◽  
Feed Flow Rate ◽  
Drying Process ◽  
Content Type ◽  
Independent Variables ◽  
Pharmacological Significance

PurposeApricots are not only nutritionally-rich but also possess pharmacological significance owing to their high antioxidant activity, and they are rich in vitamins, fibers, bioactive phytochemicals and minerals. Because of its immense organoleptic characteristics, apricot juice (AJ) is well accepted; however, it has a limited shelf-life, thereby demanding it to be converted into other shelf-stable form. One of the approaches is converting this juice into dehydrated powder. Amongst the various dehydration techniques available, spray drying is usually preferred; however, it involves the use of several independent variables, which need to be optimized, thus prompting to optimize the process to obtain spray dried apricot powder (SDAP) with improved quality.Design/methodology/approachThe spray-drying process of apricot juice was done using the response surface approach. The process variables included the inlet air temperature of 135–220°C, gum arabic concentration of 4–25%, feed flow rate of 124–730 mL/h, feed total soluble solids (TSS) of 10-30°Brix and atomization speed of 11,400–28,000 rpm. The dependent responses were powder yield, hygroscopicity, solubility, moisture content, carotenoids (CT), ascorbic acid (AA), radical scavenging activity (RSA), lightness, wettability, bulk density, particle density and porosity.FindingsAmongst all independent variables, inlet air temperature had most predominant impact on all the investigated responses. The optimum processing conditions for development of apricot powder with optimum quality were 190°C inlet air temperature, 18.99% gum arabic, 300.05 mL/h feed flow rate, 24°Brix feed TSS and 17433.41 rpm atomization speed. The experimental values were found to be in agreement with the predicted values, indicating the suitability of models in predicting optimizing responses of apricot powder. Flowability as Carr's index (CI) (22.36 ± 1.01%) suggests fair flow of powder. Glass transition temperature of powder was 57.85 ± 2.03°C, which is much higher than that of ambient, suggesting its better shelf stability.Originality/valueTo the best of author's knowledge, very limited or very few studies have been carried out on the spray-drying process for the manufacture of SDAP. The results of this investigation will open up new horizons in the field of food industry in the Union Territory of Jammu and Kashmir, India or elsewhere in the apricot-growing areas of India.

scholarly journals Optimization of maltodextrin and carrageenan gum concentration added in spray drying process of Pouzolzia zeylanica extract by response surface methodology

2018 ◽  
Vol 17 (03) ◽  
pp. 77-85
Author(s):  
Tan D. Nguyen
Keyword(s):  
Particle Size ◽  
Response Surface Methodology ◽  
Moisture Content ◽  
Response Surface ◽  
Spray Drying ◽  
Bioactive Compounds ◽  
Mekong Delta ◽  
Physicochemical Characteristics ◽  
Central Composite ◽  
Spray Dried

Pouzolzia zeylanica is a kind of medicinal plant which is generally cultivated in Mekong Delta region. It owns many bioactive compounds that are known to possess antioxidant, antimicrobial and anticarcinogenic properties. This study aimed to optimize additional carrier concentration for spray drying of Pouzolzia zeylanica extract. Response Surface Methodology (RSM) with central composite design (CCD) was applied for optimization and investigation of the influence of maltodextrin (5÷15%, w/v) and carrageenan gum (0.06÷1.0%, w/v) concentration on the physicochemical characteristics of spray dried powder (bioactive compounds, moisture content as well as particle size distribution). The results showed that the optimum concentrations of maltodextrin and carrageenan gum were 8.8% w/v and 0.082% w/v, respectively. At these optimal conditions, the anthocyanin, flavonoid, polyphenol, tannin, moisture content and particle size of obtained spray dried powder were 5.77 mg cyanidin-3-glycoside equivalents (CE)/100 g; 29.49 mg quercetin equivalents (QE)/g; 28.35mg gallic acid equivalents (GAE)/g; 27.44 mg tannic acid equivalents (TAE)/g, 6.55% and 6.09 μm, respectively

Optimization of the Spray-Drying Process for Developing Stingless Bee Honey Powder

2017 ◽  
Vol 13 (1) ◽  
Author(s):  
Luis F. Cuevas-Glory ◽  
Jorge A. Pino ◽  
Odri Sosa-Moguel ◽  
Enrique Sauri-Duch ◽  
Madai Bringas-Lantigua
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Bulk Density ◽  
Spray Drying ◽  
Air Temperature ◽  
Stingless Bee ◽  
Multiple Response ◽  
Drying Process ◽  
Independent Variables ◽  
Response Optimization

Abstract Response surface methodology was used to optimize the spray-drying process for the development of stingless bee honey powder. The independent variables were: inlet air temperature (110–150 oC) and maltodextrin 10DE content (50–70 % wb). The responses were powder yield, moisture, volatiles retention, solubility time, hygroscopicity, bulk loose, and hydroxymethylfurfural content. Powder moisture content, solubility time, hygroscopicity and loose bulk density were negatively affected by inlet air temperature, while powder yield, volatiles retention and hydroxymethylfurfural content were directly related. Powder yield, volatiles retention and solubility time increased with the rise in maltodextrin content, while moisture content, hygroscopicity, loose bulk density and hydroxymethylfurfural content were negatively affected by maltodextrin content. Multiple response optimization indicated that an inlet air temperature of 150 oC and maltodextrin content of 61 % wb were predicted to provide 40 % powder yield, 4.9 % wb moisture content, 71 % volatiles retention, 242 s solubility time and 232 mg/kg hydroxymethylfurfural content.

Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder

2016 ◽  
Vol 12 (3) ◽  
pp. 277-285 ◽  
Author(s):  
Mahboubeh Fazaeli ◽  
Zahra Emam-Djomeh ◽  
Mohammad Saeed Yarmand
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Bulk Density ◽  
Air Temperature ◽  
Flow Rate ◽  
Ice Cream ◽  
Feed Flow Rate ◽  
Drying Conditions ◽  
Mulberry Juice

Abstract In this study, the overall quality characteristics of ice cream powders (drying yield, moisture content, water activity, bulk density, solubility and glass transition temperature) and ice creams made from their corresponding reconstituted powders (overrun, melting behavior) were analyzed. The effect of spray drying conditions such as inlet air temperature (120, 140 and 160 °C) and feed flow rate (1.5, 3 and 4.5 mL/min) and black mulberry juice addition (15, 30 and 45 %) were included in the design. The results showed that, by increasing inlet air temperature water activity, bulk density and overrun were decreased, while solubility and melting rate of reconstituted powders were increased. Generally, mass recovery percentage of ice cream powders was decreased with increase of feed flow rate and juice concentration at the same air inlet temperature due to the stickiness problem and the low glass transition temperature of components. The following optimum process conditions with the desirability of 0.86 were determined: inlet air temperature of 140 °C, feed flow rate of 1.5 mL/min and juice concentration of 30 %.

Optimization of spray drying conditions for the production of quality ber (Zizyphus mauritiana Lamk.) fruit powder

2019 ◽  
Vol 49 (6) ◽  
pp. 1088-1098
Author(s):  
Sonika Pandey ◽  
Amrita Poonia ◽  
Suman Rai
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Bulk Density ◽  
Spray Drying ◽  
Air Temperature ◽  
Content Type ◽  
L Value ◽  
Fruit Powder ◽  
Predicted Values ◽  
Drying Conditions

Purpose To overcome the need of seasonal fruit ber, consumers prefer to use fruits in such a form that can be prepared easily or consumed instantly. By transforming them into powders, they can be effortlessly attained as well as preserved, stored and processed. Design/methodology/approach To optimize the spray drying conditions for development of ber fruit powder, response surface methodology was used. The experimental design consisted of 13 runs. The levels of independent variables, i.e. inlet air temperature, varied from 153.79ºC to 196.21ºC and maltodextrin concentration, from 4.17 to 9.83 per cent. The responses were moisture content, bulk density, solubility, vitamin C, ΔE and L value. Findings The second-order polynomial model fitted for moisture content, bulk density, solubility, vitamin C, ΔE and L value was highly significant (p < 0.001) for each response. The inlet air temperature showed maximum influence on moisture content, bulk density, solubility and vitamin C, whereas the maltodextrin concentration showed maximum influence on bulk density, solubility, ΔE and L value. The predicted values were attained as moisture 4.90 per cent, bulk density 0.35g/ml, solubility 89.11 per cent, vitamin C 91.06mg/100g, ΔE 31.03 and L 87.78. The recommended optimum spray drying conditions were inlet air temperature and maltodextrin concentration of 166.64°C and 9.26 per cent, respectively. Originality/value Spray drying of the underused Indian fruit ber has enhanced its utility. Ber powder can further be used as an instant beverage, in sweets, as a flavoring agent and in soft drinks.

scholarly journals Flux intensification during microfiltration of distillery stillage using a kenics static mixer

2017 ◽  
pp. 285-293
Author(s):  
Vesna Vasic ◽  
Aleksandar Jokic ◽  
Marina Sciban ◽  
Jelena Prodanovic ◽  
Jelena Dodic ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Flow Rate ◽  
Specific Energy Consumption ◽  
Point Of View ◽  
Transmembrane Pressure ◽  
Feed Flow Rate ◽  
Static Mixer ◽  
Economic Point ◽  
Mathematical Presentation

The present work studies the effect of operating parameters (pH, feed flow rate, and transmembrane pressure) on microfiltration of distillery stillage. Experiments were conducted in the presence of a Kenics static mixer as a turbulence promoter, and its influence on the flux improvement and specific energy consumption was examined. Response surface methodology was used to investigate the effect of selected factors on microfiltration performances. The results showed that response surface methodology is an appropriate model for mathematical presentation of the process. It was found that the use of a static mixer is justified at the feed flow rates higher than 100 L/h. In contrast, the use of a static mixer at low values of feed flow rate and transmembrane pressure has no justification from an economic point of view.

Microencapsulation of Gac oil: Optimisation of spray drying conditions using response surface methodology

2014 ◽  
Vol 264 ◽  
pp. 298-309 ◽  
Author(s):  
Tuyen C. Kha ◽  
Minh H. Nguyen ◽  
Paul D. Roach ◽  
Costas E. Stathopoulos
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Spray Drying ◽  
Drying Conditions

Effect of spray‐drying parameters on the solubility and the bulk density of camel milk powder: A response surface methodology approach

2020 ◽  
Vol 73 (3) ◽  
pp. 616-624 ◽  
Author(s):  
Ahmed Zouari ◽  
Islem Mtibaa ◽  
Mehdi Triki ◽  
Mourad Jridi ◽  
Donia Zidi ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Bulk Density ◽  
Response Surface ◽  
Spray Drying ◽  
Milk Powder ◽  
Camel Milk

scholarly journals Optimisation of Tray Drier Microalgae Dewatering Techniques Using Response Surface Methodology

Energies ◽  
2018 ◽  
Vol 11 (9) ◽  
pp. 2327 ◽  
Author(s):  
Ruth Anyanwu ◽  
Cristina Rodriguez ◽  
Andy Durrant ◽  
Abdul Olabi
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Air Temperature ◽  
Operating Conditions ◽  
Optimum Operating ◽  
Slight Effect ◽  
Air Velocity ◽  
Independent Variables ◽  
Air Supply ◽  
Central Composite

The feasibility of the application of a tray drier in dewatering microalgae was investigated. Response surface methodology (RSM) based on Central Composite Design (CCD) was used to evaluate and optimise the effect of air temperature and air velocity as independent variables on the dewatering efficiency as a response function. The significance of independent variables and their interactions was tested by means of analysis of variance (ANOVA) with a 95% confidence level. Results indicate that the air supply temperature was the main parameter affecting dewatering efficiency, while air velocity had a slight effect on the process. The optimum operating conditions to achieve maximum dewatering were determined: air velocities and temperatures ranged between 4 to 10 m/s and 40 to 56 °C respectively. An optimised dewatering efficiency of 92.83% was achieved at air an velocity of 4 m/s and air temperature of 48 °C. Energy used per 1 kg of dry algae was 0.34 kWh.

Sign in / Sign up

Export Citation Format

Share Document