Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

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dc.contributor.authorKoc, Gulsah Caliskan
dc.contributor.authorDirim, Safiye Nur
dc.date.accessioned2019-10-27T10:47:34Z
dc.date.available2019-10-27T10:47:34Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractThe 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 +/- 0.2 degrees Brix (degrees Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 degrees C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 +/- 0.2 degrees Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 degrees C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 degrees C/80 to 100 degrees C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above-mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, -carotene, chlorophyll, and phenolic compounds retention showed first-order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively.en_US
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TUBITAK-BIDEB 2211-C]en_US
dc.description.sponsorshipThe researcher Gulsah Caliskan Koc has been supported by the Scientific and Technological Research Council of Turkey (TUBITAK-BIDEB 2211-C) as a scholarship.en_US
dc.identifier.doi10.1111/1750-3841.13970en_US
dc.identifier.endpage2884en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue12en_US
dc.identifier.pmid29160915en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2873en_US
dc.identifier.urihttps://doi.org/10.1111/1750-3841.13970
dc.identifier.urihttps://hdl.handle.net/11454/31439
dc.identifier.volume82en_US
dc.identifier.wosWOS:000417766000013en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectactivation energyen_US
dc.subjectchemical propertiesen_US
dc.subjectdrying agentsen_US
dc.subjectspinachen_US
dc.subjectspray dryingen_US
dc.titleSpray Drying of Spinach Juice: Characterization, Chemical Composition, and Storageen_US
dc.typeArticleen_US

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