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Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality

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Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality Influencia de la Maltodextrina y Condiciones del Proceso de Secado por Aspersión en la Calidad del Polvo de Jugo de Caña Panelera Esteban Largo Ávila1; Misael Cortés Rodríguez2 and Héctor José Ciro Velásquez3 Abstract. Food powder liquid extracts obtained from fruits and Resumen. Polvos alimentarios de extractos líquidos obtenidos a vegetables can be manufactured using spray drying technologies partir de frutas y vegetales pueden ser manufacturados usando while maintaining the quality attributes that are required by the tecnologías de secado por aspersión y mantener los atributos industrial sector. The aim of this study was to evaluate the effect de calidad requeridos en el sector industrial. El objetivo de este of maltodextrin and spray drying process conditions on sugarcane estudio fue evaluar el efecto de la adición de maltodextrina y las juice powder. A central composite design was used with a response condiciones de procesamiento por secado por aspersión en la surface analysis of four factors: (A) maltodextrin (10-20%), (B) obtención de polvo de jugo de caña. Un diseño central compuesto inlet air temperature (130-150 °C), (C) outlet air temperature (75- y análisis mediante superficies de respuesta con cuatro factores 85 °C) and (D) atomization speed (22,000–26,000 rpm). Moisture, estadísticos fue establecido: (A) maltodextrina (10-20%), (B) hygroscopicity, solubility, effective recovery and formation of temperatura del aire de secado a la entrada (130-150 °C), (C) deposits on the walls presented significant differences (P<0.05) temperatura del aire a la salida (75-85 °C) y (D) velocidad del with respect to all factors, while, for water activity, no statistical disco atomizador (22.000–26.000 rpm). Los resultados mostraron differences were observed. The optimization of the factors found que las variables contenido de humedad del producto, solubilidad, for the drying operating conditions were: (A) 20%, (B) 130 °C, (C) recuperación efectiva y formación de depósitos de sólidos en la 75 °C and (D) 22,000 rpm, respectively. pared del secador son estadísticamente significativos (P<0,05) con respecto a los factores estudiados, mientras que la actividad de Key words: Sugar, juice, optimization, quality. agua del producto seco final no muestra dependencia estadística significativa. Las condiciones de operación del secador por aspersión optimizadas en función de las propiedades fisicoquímicas del polvo y parámetros de operación del secador fueron (A) 20%, (B) 130 °C, (C) 75 °C and (D) 22.000 rpm. Palabras clave: Azúcar, jugo, calidad, optimización. Saccharum officinarum L., commonly known as Spray drying is by definition the transformation of sugarcane, is a monocot plant from the Gramineae a liquid system (solutions, dispersions, emulsions) family. It is a giant grass related to sorghum and into a dry particulate powder. The liquid system is corn whose stem corresponds to the anatomical and atomized into droplets, which are dried through structural section of the plant that has a greater economic contact with a drying medium, usually air, at a high value. This part is also of interest for the production temperature. During the spray drying process, the of sugar, jaggery and biofuel, due to its chemical droplets are reduced and the solvent (often water) composition (Osorio, 2007), wherein saccharose is the is evaporated. Spray drying is commonly used in the most important carbohydrate. Jaggery is one of the food industry to ensure the microbiological stability products obtained from sugarcane juice with several of the products, reducing biological degradation economical, social, environmental, cultural, nutrition and storage and transportation costs, obtaining a and food security impacts in Colombia (Rodríguez, product with appropriate properties in terms of water 2002). Given the importance of the sugarcane industry activity, moisture content, pH, solubility, hygroscopicity, to the Colombian economy, an alternative technology nutritional composition, glass transition temperature, for the use of sugarcane juice is to obtain innocuous color and fluidity, etc. (Fazaeliet al., 2012a; Chen and products with added value using spray drying. Patel 2008). 1 Agricultural Engineer, Universidad Nacional de Colombia – Sede Medellín – Facultad de Ciencias Agrarias - Departamento de Ingeniería Agrícola y Alimentos. A.A. 1779. Medellín, Colombia. <[email protected]> 2 Full Professor. Universidad Nacional de Colombia – Sede Medellín – Facultad de Ciencias Agrarias -Departamento de Ingeniería Agrícola y Alimentos. A.A. 1779. Medellín, Colombia. <[email protected]> 3 Associate Professor. Universidad Nacional de Colombia – Sede Medellín – Facultad de Ciencias Agrarias - Departamento de Ingeniería Agrícola y Alimentos. A.A. 1779. Medellín, Colombia. <[email protected]> Received: January 17:2014; Accepted: April 30:2014. doi: http://dx.doi.org/10.15446/rfnam.v68n1.47839 Rev. Fac. Nac. Agron. Medellín 68(1): 7509-7520. 2015 Largo, E.; Cortes, M.; Ciro, H.J. The processing conditions of the spray drying process juice was mixed with maltodextrin (DE of 19-20) and can produce sticky products, especially when the homogenized at 15,000 rpm for 5 min and filtered using composition of the feed is rich in sugars and acids. This a 500 µm mesh. could generate an adherence of particles to the internal wall of the drying chamber, creating agglomeration and The drying process was carried out using a spray dryer with a lower product yield (Hennigs et al., 2001; Bhandari and an atomizer disk (Vibrasec S.A.) with a water evaporation Howes, 2005). The use of maltodextrins, gums, pectins, capacity of 1.5 L h-1 with the possibility to control the vegetable fibers, and starches as an encapsulation agent inlet and outlet air temperature and the atomizer disk in spray drying has been widely studied (Adhikari et al., speed, while the mass feed was kept constant. The drying 2003; Ersus and Yurdagel, 2007; Tonon et al., 2008; Osorio equipment was operated under vacuum pressures and et al., 2011; Wang and Zhou, 2012). These additives the powder was collected from the cyclone. improve the properties of the finished product because there are increases of the glass transition temperature Physical and physicochemical characterization. The (Tg) and more stability during storage (Bhandari et al., water activity (aw) was determined with a dew point 1997; Fazaeli et al., 2012a). hygrometer at 25 ºC (Aqualab® series 3TE, Decagon Devices Inc.) (Cortés et al., 2007). The moisture content Fruit and vegetable food powders with the quality (Xw) was determined using the 925.45 official method attributes required by the commercial sector can be of the AOAC (2002). The pH was determined with a pH obtained using a spray drying technology. This can be meter (Hanna® pH 211) by submerging the electrodes achieved through experimental optimizations, evaluating in the sample after calibration using the 981.12 AOAC the effects of independent variables (formulation and method. The soluble solids (°Brix) was determined processing) on response variables. Statistical techniques through refractometer readings using the 932.12 AOAC have been used for designing experiments, providing method. an effective way to optimize process conditions in order to attain the desired quality in the finished The acidity (%) was determined through titration with product (Woo et al., 2010; Fazaeli et al., 2012b). The NaOH 0.1N using phenolphthalein as the indicator. It response surface methodology (RSM) is a successful was expressed as a percentage of citric acid per 100 g tool using mathematical and statistical techniques for of the sample using the 942.15 AOAC method. developing, improving, and optimizing processes that describes the relationship between a response and the The solubility (%) was determined using the Eastman independent variables (Myers and Montgomery, 2009). and Moore method (Cano et al., 2005) with some In recent years, the RSM has been used to optimize modifications. The powder sample (1 g) was homogenized the processing conditions of spray drying for starch in 50 mL of H2O and distilled in a vortex for 30 s. The derivatives (Drusch and Schwarz, 2006), insulin (Ståhl et solution was placed in a tube and centrifuged at 3,000 al., 2002), diclofenac sodium (Rattes and Pereira, 2007), rpm for 5 min at 25 °C. A 25 mL aliquot of the supernatant acai extract (Tonon et al., 2008), acerola extract (Moreira was transferred to pre-weighed Petri dishes. Then, it was et al., 2009), pomegranate juice (Youssefi et al., 2009) immediately placed in an oven for drying at 105 °C for and mandarin oil (Bringas et al., 2011). 5 h. The solubility was calculated as the initial weight minus the final weight divided by the initial weight. The aim of this study was to assess the effect of maltodextrin and the operating conditions of a spray The hygroscopicity was determined using the gravimetric drying process to obtain powder from sugarcane juice. method. The samples (2–5 g) were placed inside a hermetic bottle with a constant relative humidity that was MATERIALS AND METHODS controlled with a supersaturated solution of KI (68.9% at 25 °C) (Martínez et al., 1998). To verify the condition for Raw material and spray drying processing. equilibrium between the samples and the environment, Concentrated sugarcane juice was obtained by an the weight of the samples was determined until reaching evaporation process carried out at a traditional
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