Inlet temperature affects spray drying quality of watermelon powder

Yue Shi, Jing Wang, Yubin Wang, Huijuan Zhang, Yue Ma, Xiaoyan Zhao and Chao Zhang
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Yue Shi: Beijing, P.R. China
Jing Wang: Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China
Yubin Wang: Beijing, P.R. China
Huijuan Zhang: Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China
Yue Ma: Beijing, P.R. China
Xiaoyan Zhao: Beijing, P.R. China
Chao Zhang: Beijing, P.R. China

Czech Journal of Food Sciences, 2018, vol. 36, issue 4, 321-328

Abstract: The effect of the inlet temperature on the quality of watermelon powder after spray drying was evaluated. Inlet temperatures of the drying air of 120, 130, 140, and 150°C maintained water solubility of the watermelon powder at 96%. At 253 µM/g, the ORAC value of the watermelon powder dried at 130°C was the highest among all tested powders. The D50 of the watermelon powder dried at 130°C was 18.21 ± 0.22 µm with a span of 1.73 ± 0.038, which was more uniform than that of other powders. The crystallinity of the powder dried at 130°C was higher than that dried at both 120 and 150°C and showed stronger thermal stability. Moreover, watermelon powder dried at 130°C presented a similar aroma as the fresh watermelon juice when being solved. Hence, an inlet temperature of the drying air of 130°C was the optimal temperature for the production of watermelon powder.

Keywords: aroma; crystallinity; inlet temperature; ORAC; radical scavenging capacity; solubility; water activity (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:406-2017-cjfs

DOI: 10.17221/406/2017-CJFS

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