Spray dried spinach juice: powder properties

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dc.contributor.authorKoc, Gulsah Caliskan
dc.contributor.authorDirim, Safiye Nur
dc.date.accessioned2019-10-27T10:02:33Z
dc.date.available2019-10-27T10:02:33Z
dc.date.issued2018
dc.departmentEge Üniversitesien_US
dc.description.abstractThe aim of this study is to determine the effect of the inlet and outlet air temperatures of the drying air and the addition of different types of drying agents (maltodextrin, whey powder, and gum Arabic) on the energy efficiency of the spray dryer, and the physical and powder properties of the spray dried spinach powders (SPs). In addition, the changes in the same properties of the SPs were determined during storage (5 months), at three different temperatures (4 +/- 2, 20 +/- 2, and 30 +/- 2 A degrees C). A pilot scale spray dryer was used at three different inlet/outlet air temperatures (160-200 A degrees C/80-100 A degrees C) where the outlet air temperature was controlled by regulating the feed flow rate. The total soluble solid content of the spinach juice (SJ) was measured to be as 3.2 +/- 0.2 A degrees Brix (A degrees Bx) and adjusted to 5.0 +/- 0.2 A degrees Bx before the drying operation by adding the appropriate amounts of the drying agents. The results showed that acceptable production efficiencies were obtained (67.32-85.15%) with the present equipment. The increase of outlet air temperatures, with a constant inlet air temperature, resulted in a significant decrease in the specific moisture extraction rate and the moisture extraction rate values and a significant increase in the specific energy consumption value (P < 0.05). The moisture content, water activity, flowability, and cohesiveness values of the SP significantly decreased and the average wettability and solubility times and hygroscopicity values of the SP significantly increased with the addition of different drying agents (P < 0.05). The wettability and solubility times and the bulk and tapped density values of the SPs changed during first or second months (P < 0.05) and stayed constant during storage (P > 0.05). The flow diagram of drying of spinach juice. [GRAPHICS] .en_US
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TUBITAK-BIDEB 2211-C]; TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)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. The authors would like to thank TUBITAK for their financial support.en_US
dc.identifier.doi10.1007/s11694-018-9781-9
dc.identifier.endpage1668en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issn2193-4126en_US
dc.identifier.issn2193-4134en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1654en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-018-9781-9
dc.identifier.urihttps://hdl.handle.net/11454/30005
dc.identifier.volume12en_US
dc.identifier.wosWOS:000439976200023en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSpinachen_US
dc.subjectDrying agentsen_US
dc.subjectSpray drying efficiencyen_US
dc.subjectPowder propertiesen_US
dc.subjectStorageen_US
dc.titleSpray dried spinach juice: powder propertiesen_US
dc.typeArticleen_US

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