Application of the agglomeration process on spinach juice powders obtained using spray drying method

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dc.contributor.authorYuksel, Hira
dc.contributor.authorDirim, Safiye Nur
dc.date.accessioned2020-12-01T11:57:51Z
dc.date.available2020-12-01T11:57:51Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, wet agglomeration process was applied at selected conditions (at 60 degrees C air inlet temperature and 1.6 m/s air velocity) to improve the functional properties of the spinach juice powders produced by the spray drying technique and distilled water, maltodextrin, whey protein isolate, and gum Arabic solutions were used as the binder agents. the moisture content and the water activity values of the obtained spinach juice agglomerates were in the range of 6.44%-11.68% and 0.254-0.412, respectively. Further a decrease in lightness (L*) values and an increase in yellowness/blueness (b*) values were observed in the agglomeration process. the agglomeration process increased the mean particle diameters, and decreased the wettability and solubility times. the calculated bulk and tapped density values for spinach juice agglomerates are in the range of 380-510 and 490-618 kg/m(3), respectively. the agglomeration process improved the values of cohesiveness, flowability, porosity, and hygroscopicity. Low friability and high solubility values were also obtained after agglomeration. the microstructure of powders changed depending on binder agents, and the glass transition temperature of the powders increased from 110.72 to 117.32-127.38 degrees C for the agglomerates. As a result, the agglomeration process of the spray dried spinach juice powders was successfully carried out in the fluidized bed. the moisture content and water activity values were in safe limits and their powder properties were improved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBTAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [166O977]; Ege University Planning and Monitoring Coordination of Organizational Development; Directorate of Library and Documantaionen_US
dc.description.sponsorshipThe authors would like to thank the Scientific and Technological Research Council of Turkey (TUBTAK) for supporting this work as part of the research project "The use of Spray Drying and Agglomeration Methods to Obtain Vegetable Juice Powder and Agglomerates," under the 3001 TUBITAK program (166O977). We are grateful to Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documantaion for their support in editing and proofreading service of this study.en_US
dc.identifier.doi10.1080/07373937.2020.1832515
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.issn0737-3937en_US
dc.identifier.issn1532-2300en_US
dc.identifier.scopus2-s2.0-85092757680en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1080/07373937.2020.1832515
dc.identifier.urihttps://hdl.handle.net/11454/61838
dc.identifier.wosWOS:000579676100001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofDrying Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSpinachen_US
dc.subjectspray dryingen_US
dc.subjectagglomerationen_US
dc.subjectfluidized bed agglomerationen_US
dc.subjectpowder propertyen_US
dc.titleApplication of the agglomeration process on spinach juice powders obtained using spray drying methoden_US
dc.typeArticleen_US

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