Influence of spray drying conditions on the physical properties of dried pulp tomato

Food Science and Technology (Campinas)

Alexandre Santos Souza²  Soraia Vilela Borges¹  Natália Ferreira Magalhães¹  Hevandro Vaz Ricardo¹  Marney Pascoli Cereda¹  Erica Regina Daiuto¹ 

[1] ,Escola Agrotécnica Federal de SalinasSalinas MG

关键词: vegetables;    drying;    food powder properties;    vegetais;    secagem;    propriedades de alimentos em pó;   

DOI  :  10.1590/S0101-20612009000200008

来源: SciELO

【 摘 要 】

A complet factorial experimental design was applied to determinate the influence of the variable inlet air temperature, feed flow rate, and atomizer speed on the physical properties of the tomato pulp powder. Results showed that these variables had a significant positive effect on the moisture content, apparent density, and particle size and no significant effects on the porosity and true density. The best spray drying conditions to produce lower moisture content and higher apparent density tomato powder were inlet air temperature of 200 °C, feed flow rate of 276 g/min, and atomizer speed of 30000 rpm.

【 授权许可】

CC BY   
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