Utilization of Post-Process Osmotic Solution Based on Tomato Juice Through Spray Drying

Aleksandra Zimmer, Klaudia Masztalerz, Małgorzata Serowik, Mariusz Nejman and Krzysztof Lech ()
Additional contact information
Aleksandra Zimmer: Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
Klaudia Masztalerz: Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
Małgorzata Serowik: Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
Mariusz Nejman: Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
Krzysztof Lech: Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland

Agriculture, 2024, vol. 14, issue 11, 1-19

Abstract: The study focused on utilizing post-process osmotic solution enriched with inulin or maltodextrin, evaluating its potential for spray drying. Parameters such as yield, energy consumption, and the physical properties of the dried solutions and powders—including moisture content ( Mc ), water activity ( Aw ), color, true and bulk density, porosity, and glass transition temperature—were analyzed. The effects of carrier type, concentration, and inlet temperature ( Tin ) were systematically examined. Samples dried with maltodextrin demonstrated over 50% higher yield than those with inulin, with a highest yield of 32.13 ± 0.64% (with maltodextrin) and a lowest yield of 2.75 ± 0.48% (with inulin). Higher Tin improved drying efficiency by reducing Mc but also caused darker powders. Energy consumption increased with rising Tin , peaking at 2295 ± 51 kJ. The Spray Drying Energy Index ( SDEI ) was introduced to assess energy consumption relative to powder yield, with the most favorable SDEI values observed for processes with the highest total energy consumption. These same samples exhibited lower Mc and Aw values. The lowest bulk density was 0.455 ± 0.004 g·cm −3 , while porosity was 58.3 ± 0.7%. The results highlight the potential of spray drying as a sustainable method for utilizing by-products from osmotic dehydration, aligning with the principles of sustainable food practices.

Keywords: spray drying; food by-products; osmotic solution; maltodextrin; inulin; physical properties of powders (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/14/11/1883/pdf (application/pdf)
https://www.mdpi.com/2077-0472/14/11/1883/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:14:y:2024:i:11:p:1883-:d:1505540

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().