OPTIMIZATION OF PROCESS PARAMETERS FOR SPRAY DRYING OF PAPAYA LEAF JUICE
Loading...
Files
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Acharya N.G. Ranga Agricultural University
Abstract
The present work was undertaken to optimize the process parameters for spray
drying of papaya leaf juice. The effects of inlet air temperatures (130, 140 and 150 oC),
maltodextrin concentrations (8%, 10%, 12%) and feed flow rates (350, 475 and 600
mL/h) on the powder yield and physico-chemical characteristics of papaya leaf powder
(moisture content, water activity, L* values, a* values, b* values, pH values and total
flavonoid content) obtained by spray drying were studied. Response Surface
Methodology (RSM) was used to investigate the optimum process conditions for spray
drying of papaya leaf juice and to analyze the effects of inlet air temperatures,
maltodextrin concentrations & feed flow rates on spray drying of papaya leaf juice.
Response surface plots of dependent variables against process variables were studied.
The different regression equations describing the process variables on the yield and
physico-chemical characteristics were developed. The predicted models were adequate
based on the coefficient of determination obtained.
The papaya leaf juice for spray drying was prepared by adding different
concentrations 8%, 10% and 12 % of maltodextrin as carrier agent to the concentrated
papaya leaf juice. After adding maltodextrin, the papaya leaf juice was fed into the
spray dryer under different feed flow rates such as 350, 475 and 600 mL/h and dried at
different inlet air temperatures such as 130, 140 and 150 oC in a spray dryer. The
storage period of papaya leaf powder was determined by measuring physico-chemical
characteristics of spray dried powder for about 45 days.
Spray drying of papaya leaf juice at the optimized condition of inlet air
temperature 130 oC, maltodextrin concentration 8% and feed flow rate 350 mL/h has
given yield, moisture content, water activity, L* values, a* values, b* values, pH values
and total flavonoid content of spray dried papaya leaf powders as 20.22 g, 4.65%, 0.32,
51.12, -0.29, -73.88, 37.29, 6.43, 63.13 mg/g of powder, respectively. Moisture content,
water activity, color characteristics, total flavonoid content (TFC) were significantly
affected by maltodextrin concentrations, feed flow rates and the inlet air temperatures.
pH of spray dried papaya leaf powders was not affected by inlet air temperatures and
feed flow rates. An increase in moisture content and water activity were observed
during storage period of 0 to 45 days. Slightly decrease of pH was observed with
increase in storage period of 0 to 45 days. There was no loss of flavonoid content in
papaya leaf powder during storage period of 0 to 45 days.
Keywords: Papaya leaf powder, Physico-chemical characteristics, Shelf-life of papaya
leaf powder, response surface methodology and optimization
Description
D5461
Keywords
null