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Inlet temperature affects spray drying quality of watermelon powder

Author

Listed:
  • Yue SHI

    (Beijing, P.R. China
    Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, P.R. China)

  • Jing WANG

    (Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China)

  • Yubin WANG

    (Beijing, P.R. China
    Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture, Beijing, P.R. China)

  • Huijuan ZHANG

    (Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China)

  • Yue MA

    (Beijing, P.R. China
    Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture)

  • Xiaoyan ZHAO

    (Beijing, P.R. China
    Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, P.R. China)

  • Chao ZHANG

    (Beijing, P.R. China
    Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China)

Abstract

The effect of the inlet temperature on the quality of watermelon powder after spray drying was evaluated. Inlet temperatures of the drying air of 120, 130, 140, and 150°C maintained water solubility of the watermelon powder at 96%. At 253 µM/g, the ORAC value of the watermelon powder dried at 130°C was the highest among all tested powders. The D50 of the watermelon powder dried at 130°C was 18.21 ± 0.22 µm with a span of 1.73 ± 0.038, which was more uniform than that of other powders. The crystallinity of the powder dried at 130°C was higher than that dried at both 120 and 150°C and showed stronger thermal stability. Moreover, watermelon powder dried at 130°C presented a similar aroma as the fresh watermelon juice when being solved. Hence, an inlet temperature of the drying air of 130°C was the optimal temperature for the production of watermelon powder.

Suggested Citation

  • Yue SHI & Jing WANG & Yubin WANG & Huijuan ZHANG & Yue MA & Xiaoyan ZHAO & Chao ZHANG, 2018. "Inlet temperature affects spray drying quality of watermelon powder," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 321-328.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:406-2017-cjfs
    DOI: 10.17221/406/2017-CJFS
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