Effect of variables on the production of red-fleshed pitaya powder using response surface methodology

Using response surface methodology, a central composite design technique was used to investigate the effect of spray drying conditions on red-fleshed pitaya powder properties. The process was carried out on Buchi mini spray dryer SD-04 using maltodextrin 12DE as encapsulating agent. The number of ex...

Full description

Bibliographic Details
Main Author: Lee, Ching Yaw
Format: Thesis
Published: 2010
Subjects:
_version_ 1796856248016044032
author Lee, Ching Yaw
author_facet Lee, Ching Yaw
author_sort Lee, Ching Yaw
collection ePrints
description Using response surface methodology, a central composite design technique was used to investigate the effect of spray drying conditions on red-fleshed pitaya powder properties. The process was carried out on Buchi mini spray dryer SD-04 using maltodextrin 12DE as encapsulating agent. The number of experiment conducted was sixteen runs with the variables of nozzle size, nozzle pressure, feed temperature and drying air flow rate were keeping constant throughout the study. Independent variables were within the following ranges: inlet air temperature (156- 224°C), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6- 48.4%). The product powder was analyzed for moisture content and bulk density. Results showed that the data were adequately fitted to second order polynomial model with coefficient of determination, Fr are 0.8984 and 0.8428 for moisture content and bulk density respectively at 99% confidence level. Both linear inlet air temperature and feed flow rate had significant effect on powder moisture content. On the other hand, powder bulk density was significantly affected by both linear maltodextrin concentration and inlet air temperature. The best spray drying conditions within the experimental ranges for minimum powder moisture content would be inlet air temperature, feed flow rate and maltodextrin concentration of 224°C, 22.9 ml/min and 40% respectively, yields 3.88% moisture content. For the maximum powder bulk density, the best value for inlet air temperature, feed flow rate and maltodextrin concentration were 156°C, 16.6 ml/min and 48.4% respectively, yields 0.45 g/ml bulk density.
first_indexed 2024-03-05T18:40:39Z
format Thesis
id utm.eprints-26711
institution Universiti Teknologi Malaysia - ePrints
last_indexed 2024-03-05T18:40:39Z
publishDate 2010
record_format dspace
spelling utm.eprints-267112017-08-14T03:26:36Z http://eprints.utm.my/26711/ Effect of variables on the production of red-fleshed pitaya powder using response surface methodology Lee, Ching Yaw TP Chemical technology Using response surface methodology, a central composite design technique was used to investigate the effect of spray drying conditions on red-fleshed pitaya powder properties. The process was carried out on Buchi mini spray dryer SD-04 using maltodextrin 12DE as encapsulating agent. The number of experiment conducted was sixteen runs with the variables of nozzle size, nozzle pressure, feed temperature and drying air flow rate were keeping constant throughout the study. Independent variables were within the following ranges: inlet air temperature (156- 224°C), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6- 48.4%). The product powder was analyzed for moisture content and bulk density. Results showed that the data were adequately fitted to second order polynomial model with coefficient of determination, Fr are 0.8984 and 0.8428 for moisture content and bulk density respectively at 99% confidence level. Both linear inlet air temperature and feed flow rate had significant effect on powder moisture content. On the other hand, powder bulk density was significantly affected by both linear maltodextrin concentration and inlet air temperature. The best spray drying conditions within the experimental ranges for minimum powder moisture content would be inlet air temperature, feed flow rate and maltodextrin concentration of 224°C, 22.9 ml/min and 40% respectively, yields 3.88% moisture content. For the maximum powder bulk density, the best value for inlet air temperature, feed flow rate and maltodextrin concentration were 156°C, 16.6 ml/min and 48.4% respectively, yields 0.45 g/ml bulk density. 2010 Thesis NonPeerReviewed Lee, Ching Yaw (2010) Effect of variables on the production of red-fleshed pitaya powder using response surface methodology. Masters thesis, Universiti Teknologi Malaysia, Faculty of Chemical Engineering. http://libraryopac.utm.my/client/en_AU/main/search/results?qu=Effect+of+variables+on+the+production+of+red-fleshed+pitaya+powder+using+response+surface+methodology&te=
spellingShingle TP Chemical technology
Lee, Ching Yaw
Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_full Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_fullStr Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_full_unstemmed Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_short Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_sort effect of variables on the production of red fleshed pitaya powder using response surface methodology
topic TP Chemical technology
work_keys_str_mv AT leechingyaw effectofvariablesontheproductionofredfleshedpitayapowderusingresponsesurfacemethodology