Singh Bhupinder, Hathan Bahadur Singh
Department of Food Technology, CDL State Institute of Engineering and Technology, Panniwala Mota, Sirsa, Haryana India.
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India.
J Food Sci Technol. 2017 Jul;54(8):2241-2250. doi: 10.1007/s13197-017-2659-8. Epub 2017 Jun 9.
The aim of this study was to optimize the spray drying process for beetroot juice. Influence of feed flow rate (8, 10 and 11 mL/min), processing temperature (140, 150 and 160 °C) and maltodextrin concentration (20, 25, and 30%) on packed bulk density, moisture content and betalain content of beetroot powder were assessed using response surface methodology. The following optimum process parameters were determined; feed flow rate feed flow rate of 10 mL/min, processing temperature of 149 °C and maltodextrin concentration of 20%. The predicted values for packed bulk density, moisture content and betalain content were 0.62 g/mL, 6.12 and 33.84 mg/100 g of dry matter, respectively. Within the optimum parameters, the experimental values for packed bulk density, moisture content and betalain content were 0.62 ± 0.1 g/mL, 6.10 ± 0.1 and 33.14 ± 0.1 mg/100 gm of dry matter. The similarity of the experimental results to the predicted values verified the models.
本研究的目的是优化甜菜根汁的喷雾干燥工艺。采用响应面法评估了进料流速（8、10和11毫升/分钟）、加工温度（140、150和160℃）和麦芽糊精浓度（20%、25%和30%）对甜菜根粉堆积密度、水分含量和甜菜红素含量的影响。确定了以下最佳工艺参数：进料流速为10毫升/分钟，加工温度为149℃，麦芽糊精浓度为20%。堆积密度、水分含量和甜菜红素含量的预测值分别为0.62克/毫升、6.12和33.84毫克/100克干物质。在最佳参数范围内，堆积密度、水分含量和甜菜红素含量的实验值分别为0.62±0.1克/毫升、6.10±0.1和33.14±0.1毫克/100克干物质。实验结果与预测值的相似性验证了模型。
