Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage


KOC G. C. , DİRİM S. N.

JOURNAL OF FOOD SCIENCE, cilt.82, ss.2873-2884, 2017 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 82 Konu: 12
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/1750-3841.13970
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Sayfa Sayıları: ss.2873-2884

Özet

The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 +/- 0.2 degrees Brix (degrees Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 degrees C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 +/- 0.2 degrees Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 degrees C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 degrees C/80 to 100 degrees C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above-mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, -carotene, chlorophyll, and phenolic compounds retention showed first-order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively.