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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder
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Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder

机译：优化UMBU果汁喷雾干燥，雾化粉末的物理化学，微生物和感官评价

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Aim: Optimum conditions of umbu juice spray drying were selected using inlet air temperature (T), feed flow rate (F) and 10-DE maltodextrin concentration (C-MD) as independent variables, and water activity, moisture content, hygroscopicity and phenolic compounds retention as responses. Methods: Powders water activity was determined with a water activity metre, moisture content and hygroscopicity gravimetrically, total phenolics spectrophotometrically, apparent and absolute density, porosity and solubility by standard methods, particle size by laser diffraction, and morphology by Scanning Electron Microscopy. Nectars sensory analysis was based on acceptance, purchase intention and multiple comparison preference tests. Powder stability was checked at 25 degrees C varying water activity and storage time in the ranges 0.1-0.3 and 30-90 days, respectively. Results: Powders prepared at T = 110 degrees C, F = 0.84 L/h, C-MD=10% and T = 140 degrees C, F = 0.60 L/h, C-MD=10% gave the best microparticles and sensory results. The former showed properties suitable for industrial production. Conclusion: These findings may promote umbu powder industrial exploitation.
机译：目的：以入口空气温度（T）、进料流量（F）和10-DE麦芽糊精浓度（C-MD）为自变量，以水分活度、水分含量、吸湿性和酚类化合物保留率为响应，选择umbu果汁喷雾干燥的最佳条件。方法：用水分活度仪测定粉末的水分活度，用重量法测定水分含量和吸湿性，用分光光度法测定总酚，用标准方法测定表观密度和绝对密度，用激光衍射法测定孔隙率和溶解度，用扫描电子显微镜测定粒径和形貌。花蜜感官分析基于接受度、购买意向和多重比较偏好测试。在25摄氏度条件下，分别在0.1-0.3和30-90天范围内检查粉末的稳定性，并改变水活度和储存时间。结果：在T=110摄氏度、F=0.84升/小时、C-MD=10%和T=140摄氏度、F=0.60升/小时、C-MD=10%条件下制备的粉末具有最佳的微粒和感官效果。前者显示出适合工业化生产的特性。结论：这些发现可能会促进umbu粉的工业化开发。

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