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Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 6، دوره 1، شماره 2، اسفند 2018، صفحه 117-126 اصل مقاله (1.24 M) | ||
| نوع مقاله: Original research | ||
| نویسندگان | ||
| Atefeh Ghollasi1؛ Farideh Tabatabaei Yazdi* 2؛ Mehdi Varidi2؛ Mohebbat Mohebbi2 | ||
| 1Department of Food Science Industry, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), international branch, Mashhad, Iran | ||
| 2Department of Food Science Industry, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran | ||
| چکیده | ||
| In this study, the effect of some processing parameters on bulk density, particle density, particle size and some of powder reconstruction properties such as dispersibility, Wettability and water solubility index of spray dried barberry (Berberis vulgaris) juice powders were investigated. A Pilot Spray Dryer (Two- Flow nozzle, counter- current, one cyclone) was employed for the spray drying process. Independent variables were inlet air temperature (T; 160, 175 and 190 ), feed flow rate (Q; 34, 36 and 38 ml/min) and dry matter weight ratio of maltodextrin and the dry matter weight of barberry juice (MD/FJ; 1.1, 1.2 and 1.3) upon the physical properties (bulk density, particle density, particle size, water solubility index, dispersibility and Wettability) of powder were observed. Analysis of experimental data i.e., Barberry powder properties and process parameters at best quality (bulk density 1.47, particle density1.06, particle size 499.48, water solubility index 89.76, dispersability 56.22 and Wettability 71.46) of powder at inlet air temperature (T=181 ), feed flow rate (Q= 38ml/min), ratio of maltodextrin and the dry matter weight of barberry juice (MD/FJ= 1.13). | ||
| کلیدواژهها | ||
| Spray dryer؛ Barberry juice؛ Inlet air temperature؛ Feed flow rate؛ Bulk density؛ Particle size | ||
| مراجع | ||
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