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Spray-drying optimization for red pitaya peel (Hylocereus polyrhizus)


Citation

Bakar, Jamilah and Ee, Shu Chee and Syed Muhammad, Sharifah Kharidah and Mat Hashim, Dzulkifly and Mohd Adzahan, Noranizan (2013) Spray-drying optimization for red pitaya peel (Hylocereus polyrhizus). Food and Bioprocess Technology, 6 (5). pp. 1332-1342. ISSN 1935-5130; ESSN: 1935-5149

Abstract / Synopsis

Optimization for the spray-drying of pitaya peel (Hylocereus polyrhizus) was carried out using the central composite design (CCD) of the response surface methodology to study the effect of inlet air temperature (155–175 °C), outlet air temperature (75–85 °C), and maltodextrin DE10 concentration (8–22% w/w) on the pitaya peel powder characteristics. Spray-dried pitaya peel powders had high betacyanin retention and low water activity and had desirable color, solubility, and hygroscopicity properties. Significant (p < 0.05) response surface models with high coefficients of determination values (R 2 > 0.85) ranging from 0.896 to 0.979 fitted for the experimental data were obtained. The linear term of maltodextrin concentration was found to be the most significant (p < 0.05) variable influencing the powder characteristics, and the outlet temperature had the least effect. The overall optimum region for the spray-drying of the desirable pitaya peel powder was predicted at a combined parameter of inlet air temperature at 165 °C, outlet air temperature at 80 °C, and maltodextrin DE10 at 15% (w/w).


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1007/s11947-012-0842-5
Publisher: Springer
Keywords: Pitaya peel; Spray-dried; Optimization; Powder characteristics
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 12 Sep 2014 12:15
Last Modified: 18 Apr 2016 16:22
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s11947-012-0842-5
URI: http://psasir.upm.edu.my/id/eprint/30475
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