Spray drying of extract from Euterpe oleracea Mart.: Optimization of process and characterization of the açaí powder
The aim of this study was to optimize the conditions for spray drying açaí extract using both response surface methodology and desirability function. Drying was based on an experimental design, where air temperature and feed flow were the independent variable. A high yield of açaí powder was obtaine...
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| Veröffentlicht in: | Journal of food process engineering 2019-12, Vol.42 (8), p.n/a |
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| Hauptverfasser: | , , , , , |
| Format: | Magazinearticle |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The aim of this study was to optimize the conditions for spray drying açaí extract using both response surface methodology and desirability function. Drying was based on an experimental design, where air temperature and feed flow were the independent variable. A high yield of açaí powder was obtained, with low‐moisture content and high anthocyanin retention. The desirability function indicated that a temperature of 134°C and a feed flow of 9.00 ml/min constitute the optimal drying conditions (p |
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| ISSN: | 0145-8876 1745-4530 |
| DOI: | 10.1111/jfpe.13253 |