Optimization of spray-drying process for concentrated orange juice

Pino, J. A. and Aragüez-Fortes, Y. and Bringas-Lantigua, M. (2018) Optimization of spray-drying process for concentrated orange juice. Acta Alimentaria, 47 (4). pp. 417-424. ISSN 0139-3006

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Abstract

Response surface methodology was used to optimize spray-drying process for concentrated orange juice. Independent variables were: inlet air temperature (130–170 ºC) and maltodextrin 12DE content (60–75% wet basis (wb)). Responses variables were powder yield, moisture, and ascorbic acid retention. Moisture content was negatively affected by inlet air temperature, while ascorbic acid retention was directly related. Powder yield and ascorbic acid retention increased with the rise in maltodextrin content, while moisture content was negatively affected by maltodextrin content. Multiple response optimisation indicated that an inlet air temperature of 155 ºC and maltodextrin content of 74% wb were predicted to provide 77% powder yield, 3.7% wb moisture content, and 89% ascorbic acid retention.

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