Spray Drying and Agglomeration of Instant Bayberry Powder
Zhiqing Gong, Min Zhang, Arun S. Mujumdar, Jincai Sun
Drying Technology
Abstract
Optimum technology of spray-dried bayberry powder was studied using D-optimal experimental design. The operating conditions were varied within the following ranges: inlet air temperature 140–160°C, outlet air temperature 65–85°C, maltodextrin DE values 12 and 19, and feed concentrations of 7–17°B. The spray-dried bayberry powder was analyzed for moisture content and color. Moisture content of spray-dried powder was determined mainly by the inlet and outlet air temperatures, DE value, and the feed concentration. The inlet and outlet temperature had important effects on powder color. Finally, instant bayberry powder for beverages was produced by agglomeration of the spray-dried product.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
inlet and outlet temperature affect powder color
“The inlet and outlet temperature had important effects on powder color”
inlet and outlet air temperatures, DE value, and feed concentration affect moisture content of spray-dried bayberry powder
“Moisture content of spray-dried powder was determined mainly by the inlet and outlet air temperatures, DE value, and the feed concentration”