Document Type : Research Article

Authors

Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Abstract

Introduction: High sensitivity of fruit and vegetables juices to heat has been resulted to the development of spray drying method for drying this category of products. Spray drying is a well-established and widely used method for transforming a wide range of liquid food products into powder form. The process involves spraying finely atomized solutions into a chamber where hot dry air rapidly evaporates the solution leaving the spray-dried particles. Spray-dried powders can be stored at room temperature for prolonged periods without compromising the powder's stability. Powders are cheaper to transport and easier to handle in manufacturing plants. Spray-dried powders are economical to produce compared to other processes, such as freeze-drying. Spray drying has many applications, particularly in the food, pharmaceutical and agrochemical industries. The conversion of high value food materials, such as fruit and vegetable extracts, into particulate form is not easy due to the presence of a high proportion of low molecular weight sugars in their composition which lead to the problem of stickiness. The particles stick to one another, to the dryer and to cyclone walls and remain there, forming thick wall deposits, while very little product comes out at the dryer's exit. This might lead to low product yield and operating problems. In general, the stickiness causes considerable economic loss and limits the application of spray drying on foods as well as on pharmaceutical materials. In order to reduce stickiness, different solutes have been used as carriers and coating agents for the spray drying. Some examples of these are Arabic gum, maltodextrins, starches, gelatin, methyl cellulose, gum tragacanth, alginates, pectin, silicon dioxide, tricalcium phosphate, glycerol monostearate and mixtures of some of them. Of these additives, maltodextrin offers a good compromise between cost and effectiveness. It has been found that it contributes to the retention of some food properties, such as nutrients, color and flavor, during spray drying and storage. On the other hand, the feed flow rate, the inlet and outlet air temperatures, atomizer speed, feed concentration, feed temperature and inlet air flow rate are important factors that have to be controlled in a spray drying process. Tomato paste is a typical example of a product that is very difficult to be spray dried due to the low glass transition temperature of the low molecular weight sugars present.

Materials and methods: This study was carried out to evaluate the effect of inlet air temperature of dryer (120, 150 and 180 °C) and concentration of drying aid or carrier agent of maltodexterin along with whey protein concenterate ratio of 4 to 1 (25, 37.5 and 50% w/w) on the quantitative and qualitative properties of tomato paste powder including moisture content, bulk density, solubility, powder morphology, amount of lycopene, and production efficiency. Response surface methodology was used to choose optimum conditions of the powder production process.

Results and Discussion:the results revealed that the production efficiency (not significant) and solubility (significant) were increased with increased higher inlet air temperatures of dryer; however, at these conditions moisture content (significant), bulk density (not significant) and amount of lycopene (significant) in the powder were decreased also higher concentrations of carrier agent increased the production efficiency, solubility and amount of lycopene in the powder; however, moisture content and bulk density of powder were decreased.

Conclusion: Optimal conditions in order to achieve maximum production efficiency, solubility, the amount of lycopene and the lowest moisture content of powder, bulk density were achieved at inlet temperature of 150°C and carrier agent concentration of (w/w) 50%.

Keywords

Abadio, F. D. B., Domingues, A. M., Borges, S. V., & Oliveira, V. M. (2004). Physical properties of powdered pineapple (Ananas comosus) juice––effect of malt dextrin concentration and atomization speed. Journal of Food Engineering, 64(3), 285-287.
Adhikari, B., Howes, T., Bhandari, B. R., & Troung, V. (2004). Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. Journal of Food Engineering, 62(1), 53-68.
Aguilera, J. M. (2005). Why food microstructure. Journal of Food Engineering, 67(1), 3-11
Al-Asheh, S., Jumah, R., Banat, F., & Hammad, S. (2003). The use of experimental factorial design for analysing the effect of spray dryer operating variables on the production of tomato powder. Food and bioproducts processing, 81(2), 81-88.
Anguelova, T., & Warthesen, J. (2000). Lycopene stability in tomato powders. Journal of Food Science, 65(1), 67-70.
AOAC International, (2005). Official Methods of Analysis of AOAC. AOAC International, Gaithersberg, MD.
Baloch, W. A., Khan, S., & Baloch, A. K. (1997). Influence of chemical additives on the stability of dried tomato powder. International journal of food science & technology, 32(2), 117-120.
Banat, F., Jumah, R., Al‐Asheh, S., & Hammad, S. (2002). Effect of operating parameters on the spray drying of tomato paste. Engineering in life sciences, 2(12), 403-407.
Bhandari, B. R., & Howes, T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40(1), 71-79.
Bhandari, B. R., Datta, N., & Howes, T. (1997). Problems associated with spray drying of sugar-rich foods. Drying technology, 15(2), 671-684.
Bhandari, B. R., Senoussi, A., Dumoulin, E. D., & Lebert, A. (1993). Spray drying of concentrated fruit juices. Drying Technology, 11(5), 1081-1092.
Bhandari, B., & Howes, T. (2005). Relating the stickiness property of foods undergoing drying and dried products to their surface energetics. Drying Technology, 23(4), 781-797.
Bhusari, S. N., Muzaffar, K., & Kumar, P. (2014). Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. Powder Technology, 266, 354-364.
Boonyai, P., Bhandari, B., & Howes, T. (2004). Stickiness measurement techniques for food powders: a review. Powder Technology, 145(1), 34-46.
Bošković, M. A. (1979). Fate of lycopene in dehydrated tomato products: carotenoid isomerization in food system. Journal of Food Science, 44(1), 84-86.
Cabral, A. C. S., Said, S., & Oliveira, W. P. (2009). Retention of the enzymatic activity and product properties during spray drying of pineapple stem extract in presence of maltodextrin. International Journal of Food Properties, 12(3), 536-548.
Cai, Y. Z., & Corke, H. (2000). Production and properties of spray-dried Amaranthus betacyanin pigments. Journal Of Food Science-Chicago-, 65(7), 1248-1252.
Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420-428.
Chegini, G. R., & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23(3), 657-668.
Cole, E. R., & Kapur, N. S. (1957). The stability of lycopene. I.‐Degradation by oxygen. Journal of the Science of Food and Agriculture, 8(6), 360-365.
de Sousa, A. S., Borges, S. V., Magalhães, N. F., Ricardo, H. V., & Azevedo, A. D. (2008). Spray-dried tomato powder: reconstitution properties and colour. Braz. Arch. Biol. Tech, 51(4), 807-814.
Downey, W. K. (1977). Food quality and nutrition, London: Applied Science Publishers. pp. 281–295.
Fang, Z., & Bhandari, B. (2012). Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International, 48(2), 478-483.
Fazaeli, M., Emam-Djomeh, Z., Ashtari, A. K., & Omid, M. (2012). Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and bioproducts processing, 90(4), 667-675.
Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107-1121.
Goula, A. M., & Adamopoulos, K. G. (2003). Spray drying performance of a laboratory spray dryer for tomato powder preparation. Drying Technology, 21(7), 1273-1289.
Goula, A. M., & Adamopoulos, K. G. (2005a). Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering, 66(1), 35-42.
Goula, A. M., & Adamopoulos, K. G. (2005b). Stability of lycopene during spray drying of tomato pulp. LWT-Food Science and Technology, 38(5), 479-487.
Goula, A. M., & Adamopoulos, K. G. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, 26(6), 726-737.
Goula, A. M., & Adamopoulos, K. G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science & Emerging Technologies, 11(2), 342-351.
Goula, A. M., Adamopoulos, K. G., & Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology, 22(5), 1129-1151.
Goula, A. M., Adamopoulos, K. G., Chatzitakis, P. C., & Nikas, V. A. (2006). Prediction of lycopene degradation during a drying process of tomato pulp. Journal of Food Engineering, 74(1), 37-46.
Gould, W. A., & Gould, R. W. (1988). Physical evaluation of color. Total quality assurance for the food industries, CTI Publications, Maryland, Baltimore, 231-233.
Grabowski, J. A., Truong, V. D., & Daubert, C. R. (2006). Spray‐Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder. Journal of food science, 71(5), E209-E217.
Greensmith, M. (1998). Practical dehydration. Woodhead Publishing.
JU, C., Stout, L. E., & Busche, R. M. (1951). Spray drying of santomerse. Chemical Engineering Progress, 47(1), 29-38.
Jumah, R. Y., Tashtoush, B., Shaker, R. R., & Zraiy, A. F. (2000). Manufacturing parameters and quality characteristics of spray dried jameed. Drying Technology, 18(4-5), 967-984.
k. Masters, Spray Drying Handbook, 4th, ed., John Wiley and Sons, new York 1985.
Karaaslan, İ., & Dalgıç, A. C. (2014). Spray drying of liquorice (Glycyrrhiza glabra) extract. Journal of Food Science and Technology, 51(11), 3014-3025.
Karel, M. (1979). Prediction of nutrient losses and optimization of processing conditions. In Nutritional and safety aspects of food processing (pp. 233-263). Marcel Dekker New York.
Kaushik, V., & Roos, Y. H. (2007). Limonene encapsulation in freeze-drying of gum Arabic–sucrose–gelatin systems. LWT-Food Science and Technology, 40(8), 1381-1391.
Kha, T. C., Nguyen, M. H., & Roach, P. D. (2011). Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder. International Journal of Food Engineering, 7(3).
Kjaergaard, O. (1974). U.S. Patent No. 3,857,332. Washington, DC: U.S. Patent and Trademark Office.
Krishnan, S., Bhosale, R., & Singhal, R. S. (2005). Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials. Carbohydrate Polymers, 61(1), 95-102.
Kurozawa, L. E., Park, K. J., & Hubinger, M. D. (2009). Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Journal of Food Engineering, 94(3), 326-333.
Kwapińska, M., & Zbiciński, I. (2005). Prediction of final product properties after cocurrent spray drying. Drying technology, 23(8), 1653-1665.
Lovrić, T., Sablek, Z., & Bošković, M. (1970). Cis‐trans isomerisation of lycopene and colour stability of foam—mat dried tomato powder during storage. Journal of the Science of Food and Agriculture, 21(12), 641-647.
Masters, K. (1979). Spray-air contact (mixing and flow). Spray drying handbook, 4, 263-269.
Miki, N., & Akatsu, K. (1970). Effect of heat sterilization on the color of tomato juice. Nihon Shokuhin Kogyo Gakkai, 17, 175–181.
Mishra, P., Mishra, S., & Mahanta, C. L. (2014). Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and Bioproducts Processing, 92(3), 252-258.
Nurhadi, B., Andoyo, R., & Indiarto, R. (2012). Study the properties of honey powder produced from spray drying and vacuum drying method. International Food Research Journal, 19(3), 907-912.
Oakley, D. E. (1997). Produce uniform particles by spray-drying. Chemical engineering progress, 93(10), 48-54.
Obon, J. M., Castellar, M. R., Alacid, M., & Fernandez-Lopez, J. A. (2009). Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering, 90(4), 471-479.
Papadakis, S. E., Gardeli, C., & Tzia, C. (2006). Spray drying of raisin juice concentrate. Drying Technology, 24(2), 173-180.
Peng, Z., Li, J., Guan, Y., & Zhao, G. (2013). Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours. LWT-Food Science and Technology, 51(1), 348-355.
Phisut, N. (2012). Spray drying technique of fruit juice powder: some factors influencing the properties of product. International Food Research Journal, 19(4), 1297-1306.
Phoungchandang, S., & Sertwasana, A. (2010). Spray-drying of ginger juice and physicochemical properties of ginger powders. Science Asia, 36, 40-45.
Quek, S. Y., Chok, N. K., & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386-392.
Rattes, A. L. R., & Oliveira, W. P. (2007). Spray drying conditions and encapsulating composition effects on formation and properties of sodium diclofenac microparticles. Powder Technology, 171(1), 7-14.
Rosenberg, M., Talmon, Y., & Kopelman, I. J. (1988). The microstructure of spray-dried microcapsules. Food Structure, 7(1), 14.
Sharma, S. K., & Le Maguer, M. (1996). Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Research International, 29(3), 309-315.
Shrestha, A. K., Ua-Arak, T., Adhikari, B. P., Howes, T., & Bhandari, B. R. (2007). Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties, 10(3), 661-673.
Shu, B., Yu, W., Zhao, Y., & Liu, X. (2006). Study on microencapsulation of lycopene by spray-drying. Journal of Food Engineering, 76(4), 664-669.
Solval, K. M., Sundararajan, S., Alfaro, L., & Sathivel, S. (2012). Development of cantaloupe (Cucumis melo) juice powders using spray drying technology. LWT-Food Science and Technology, 46(1), 287-293.
Tang, S., TeKrony, D. M., Egli, D. B., & Cornelius, P. L. (1999). Survival characteristics of corn seed during storage: II. Rate of seed deterioration. Crop Science, 39(5), 1400-1406.
Tonon, R. V., Brabet, C., & Hubinger, M. D. (2008). Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88(3), 411-418.
Tsujimoto, K., Okudaira, S., & Tachi, S. (1991). Low-temperature microwave plasma etching of crystalline silicon. Japanese journal of applied physics, 30(12R), 3319.
Wallman, H., & Blyth, H. A. (1951). Pilot Plants. Product Control in Bowen-Type Spray Dryer. Industrial & engineering chemistry, 43(6), 1480-1486.
Walton, D. E. (2000). The morphology of spray-dried particles a qualitative view. Drying Technology, 18(9), 1943-1986.
Woo, M. W., Bhandari, B., Bansal, N., Zhang, M., & Schuck, P. (2013). Spray drying for food powder production. Handbook of Food Powders: Processes and Properties, 29.
Yousefi, S., Emam-Djomeh, Z., & Mousavi, S. M. (2011). Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). Journal of food science and technology, 48(6), 677-684.
Zanoni, B., Peri, C., Nani, R., & Lavelli, V. (1998). Oxidative heat damage of tomato halves as affected by drying. Food Research International, 31(5), 395-401.
CAPTCHA Image