Islam Shishir Mohammad Rezaul, Taip Farah Saleena, Aziz Norashikin Ab, Talib Rosnita A, Hossain Sarker Md Sazzat
1Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia.
2Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh.
Food Sci Biotechnol. 2016 Apr 30;25(2):461-468. doi: 10.1007/s10068-016-0064-0. eCollection 2016.
The optimization of pink guava was executed using central composite face-centred design to optimize the spray drying parameters of inlet temperature, maltodextrin concentration (MDC) and feed flow (FF). The experimental results were significantly (<0.01) fitted into second-order polynomial models to describe and predict the response quality in terms of the final moisture, particle size and lycopene with of 0.9749, 0.9616, and 0.9505, respectively. The final moisture content significantly (<0.01) decreased with increasing inlet temperature and MDC, whereas the particle size increased. In contrast, the lycopene content significantly (<0.01) decreased with the higher temperature and increased with increasing MDC. However, according to multiple response optimization, the optimum conditions of 150°C inlet temperature, 17.12% (w/v) MDC and 350 mL/h FF-predicted 3.10% moisture content, 11.23 μm particle size and 58.71 mg/100 g lycopene content. The experimental observation satisfied the predicted model within the acceptable range of the responses.
采用中心复合表面设计对番石榴进行优化，以优化喷雾干燥参数，包括进口温度、麦芽糊精浓度（MDC）和进料流量（FF）。实验结果显著（<0.01）符合二阶多项式模型，以描述和预测最终水分、粒径和番茄红素方面的响应质量，相关系数分别为0.9749、0.9616和0.9505。最终水分含量随进口温度和MDC的增加而显著（<0.01）降低，而粒径增大。相比之下，番茄红素含量随温度升高而显著（<0.01）降低，随MDC增加而升高。然而，根据多响应优化，进口温度150°C、MDC为17.12%（w/v）和FF为350 mL/h的最佳条件预测水分含量为3.10%、粒径为11.23μm、番茄红素含量为58.71 mg/100 g。实验观察结果在可接受的响应范围内符合预测模型。
