A Taguchi approach optimization of date powder production by spray drying with the aid of whey protein-pectin complexes

In this research, date powder was produced by drying aids including Tween 80, pectin, and whey protein concentrate (WPC) at different pH values (5.0, 6.5, 8.0, and 9.5) and using a spray drier at different temperatures (160, 170, 180, and 190°C); then moisture content, solubility, hygroscopicity, bu...

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Veröffentlicht in:	Powder technology 2020-01, Vol.359, p.85-93
Hauptverfasser:	Moghbeli, Sedighe, Jafari, Seid Mahdi, Maghsoudlou, Yahya, Dehnad, Danial
Format:	Artikel
Sprache:	eng
Schlagworte:	Biopolymers Bulk density Date powder Drying Engineering Engineering, Chemical Hygroscopicity Moisture content Nutritional content Optimization Pectin pH effects Phenolic compounds Phenols Powder Proteins Science & Technology Spray drying Taguchi methods Technology Water content Whey Whey protein
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