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首页> 外文期刊>International Journal of Food Engineering >Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder
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Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder

机译：喷雾干燥温度和龙舌兰果胶浓度对黑莓粉品质特性的影响

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摘要

The agave fructans as carrier agent can be an alternative to increase quality properties of blackberry. The aim of this study was to evaluate the effect of agave fructans concentration and inlet air temperature on quality properties of blackberry powder. Agave fructans concentrations were 50, 75 and 100% (in base the total soluble solids percentage of blackberry extract), and the inlet air temperatures were 70–110 °C. A pilot-scale spray dryer was employed. Drying yield ranged from 58 to 94% dry base. Encapsulation efficiency values varied between 48 and 100% of anthocyanin concentration. The lower agave fructans concentration showed the best quality characteristics as lower water activity of 0.28, high anthocyanin retention of 98%, high bulk density of 0.80 g/ml and the higher agave fructans concentrations showed the best stability properties as lower hygroscopicity of 0.013 gH20/gsolids and low particle temperature of 38 °C. The agave fructans improves good physicochemical and stability characteristics in blackberry powders.
机译：龙舌兰果聚糖作为载体可以替代提高黑莓品质的特性。这项研究的目的是评估龙舌兰果聚糖浓度和进气温度对黑莓粉质量特性的影响。龙舌兰果聚糖的浓度分别为50％，75％和100％（以黑莓提取物的总可溶性固形物含量计），进气温度为70-110°C。使用了中试规模的喷雾干燥器。干燥产率为58至94％干基。包封效率值在花青素浓度的48％至100％之间变化。较低的龙舌兰果聚糖浓度表现出最佳的质量特性，因为较低的水分活度为0.28，较高的花青素保留率为98％，较高的堆积密度为0.80 g / ml，较高的龙舌兰果聚糖浓度表现出最佳的稳定性，因为较低的吸湿性为0.013 gH20 /固体和38°C的低颗粒温度。龙舌兰果聚糖改善了黑莓粉的良好理化和稳定性。

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