سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۷

نویسنده(ها):

Maryam AHMADI RAD – Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch,Islamic Azad University, Tehran-Iran
Zahra EMAM-DJOMEH – Transfer Phenomena Laboratory, Dept. of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
Gholam Hasan ASADI – Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch,Islamic Azad University, Tehran-Iran

چکیده:

The objective of this work was to study the influence of spry drying conditions and carrier types (malthodextrin 6 DE or gum Arabic) on the physiochemical properties of cornelian cherry (cornus mas L.) juice (CCJ) powder. Response surface methodology (RSM) was used to examine the effect s of independent variables on the drying yield, total anthocyanins content and antioxidant activity of spray dried CCJ and to determine the optimum conditions. Inlet air temperature (110-170°C), feed flow rate (6-12%) and concentration of carrier (0-15%) were chosen as independent variables. Results showed that gum Arabic is more suitable than malthodextrin to obtain cornelian cherry juice powder. The optimum values for inlet air temperature, gum Arabic concentration and feed flow rate were found to be 140°C, 7% and 9%, respectively.