Kim Ju-Hui, Kim Jang H, Eun Jong-Bang
Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea.
School of Family and Consumer Sciences, College of Agricultural and Life Sciences, University of Idaho, Moscow, Idaho 83843 United States of America.
J Food Sci Technol. 2023 Mar;60(3):868-878. doi: 10.1007/s13197-020-04917-1. Epub 2021 Jan 3.
The optimal spray-drying conditions for manufacturing Japanese apricot ( Sieb. et Zucc.) juice powder (JAJP) using response surface methodology (RSM) were investigated. The optimization was performed using two independent factors, which are inlet air temperature (130-180 °C) and different concentrations of nondigestible maltodextrin (NMD) as a carrier agent (10-30%). Responses such as drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, and antioxidant activities of JAJP were investigated. Moisture content, vitamin C content, color, antioxidant activity, pH and bulk density were greatly influenced by inlet air temperature, but dry yield and WSI were only significantly affected by NMD concentration. The optimum spray drying conditions were determined as 14.7% NMD concentration and 154.5 °C inlet air temperature, respectively. At these optimum conditions, a drying yield of 55.73%, 4.84% moisture content, 90.98% WSI, 0.59 g/mL of bulk density, and 169.87 mg/g vitamin C content in JAJP were measured. Therefore, JAJP with the desirable physicochemical properties could be produced.
采用响应面法（RSM）研究了制备梅（Sieb. et Zucc.）汁粉（JAJP）的最佳喷雾干燥条件。使用两个独立因素进行优化，即进风温度（130 - 180°C）和不同浓度的难消化麦芽糊精（NMD）作为载体剂（10 - 30%）。研究了JAJP的干燥产率、水分含量、水溶性指数（WSI）、堆积密度、颜色、pH值和抗氧化活性等响应指标。水分含量、维生素C含量、颜色、抗氧化活性、pH值和堆积密度受进风温度影响较大，而干燥产率和WSI仅受NMD浓度显著影响。确定最佳喷雾干燥条件分别为NMD浓度14.7%和进风温度154.5°C。在这些最佳条件下，测得JAJP的干燥产率为55.73%、水分含量为4.84%、WSI为90.98%、堆积密度为0.59 g/mL，维生素C含量为169.87 mg/g。因此，可以生产出具有理想理化性质的JAJP。
