Optimization of spray drying process of dateplum persimmon powder by response surface methodology

Authors

QIAO Xiaoquan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
REN Guangyue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
DUAN Xu, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
ZHANG Ledao, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

In order to improve the drying effect of Dateplum persimmon powder through enzymatic hydrolysis followed by spray drying. The results showed that the total soluble solids contents of dateplum persimmon hydrolysate was 65.89%, when the hydrolysis was performed using 0.2% multi-enzyme(pectinase and cellulase) for 90 min at 45 ℃ and initial pH 4.5; after preconcentration to 16%, the hydrolysate was spray dried at an air-inlet temperature of 176 ℃, under adding the amount of gum Arabic of 53% and feed rate of 818 mL/h, resulting in a powder yield of 26.89% with water content smaller than 5%, and high suitability for long-term storage. Such combination of enzymatic hydrolysis and spray drying could be effectively used for the processing of dateplum persimmon powder.

Publication Date

6-28-2017

First Page

207

Last Page

212

DOI

10.13652/j.issn.1003-5788.2017.06.041

Recommended Citation

Xiaoquan, QIAO; Guangyue, REN; Xu, DUAN; and Ledao, ZHANG (2017) "Optimization of spray drying process of dateplum persimmon powder by response surface methodology," Food and Machinery: Vol. 33: Iss. 6, Article 41.
DOI: 10.13652/j.issn.1003-5788.2017.06.041
Available at: https://www.ifoodmm.cn/journal/vol33/iss6/41

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