Effects of variables on the production of red-fleshed pitaya powder using response surface methodology
Central Composite Design technique from Response Surface Methodology (RSM) was used to investigate the effects of spray drying conditions on red-fleshed pitaya powder moisture content and bulk density. The spray drying independent variables and ranges are inlet air temperature (156-224oC), feed flow...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Penerbit UTM Press
2011
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| Online Access: | http://eprints.utm.my/44890/1/MohdAziziChe2011_EffectsofVariablesontheProductionofRedFleshed.pdf |
| _version_ | 1796858640354770944 |
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| author | Che Yunus, Mohd. Azizi Lee, Ching Yaw Idham, Zulaihi |
| author_facet | Che Yunus, Mohd. Azizi Lee, Ching Yaw Idham, Zulaihi |
| author_sort | Che Yunus, Mohd. Azizi |
| collection | ePrints |
| description | Central Composite Design technique from Response Surface Methodology (RSM) was used to investigate the effects of spray drying conditions on red-fleshed pitaya powder moisture content and bulk density. The spray drying independent variables and ranges are inlet air temperature (156-224oC), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6-48.4 %). Results showed that the data were adequately fitted to second order polynomial model. However, only linear terms proved to be significant for powder attributes. The best spray drying conditions within the experimental ranges for minimum powder moisture content of 3.88% would be inlet air temperature, feed flow rate and maltodextrin concentration of 224oC, 22.9 ml/min and 40% respectively. The maximum powder bulk density of 0.45 g/ml was obtained at inlet air temperature of 156oC, 16.6 ml/min feed flow rate and 48.4% maltodextrin concentration. |
| first_indexed | 2024-03-05T19:15:27Z |
| format | Article |
| id | utm.eprints-44890 |
| institution | Universiti Teknologi Malaysia - ePrints |
| language | English |
| last_indexed | 2024-03-05T19:15:27Z |
| publishDate | 2011 |
| publisher | Penerbit UTM Press |
| record_format | dspace |
| spelling | utm.eprints-448902017-11-01T04:17:15Z http://eprints.utm.my/44890/ Effects of variables on the production of red-fleshed pitaya powder using response surface methodology Che Yunus, Mohd. Azizi Lee, Ching Yaw Idham, Zulaihi QK Botany Central Composite Design technique from Response Surface Methodology (RSM) was used to investigate the effects of spray drying conditions on red-fleshed pitaya powder moisture content and bulk density. The spray drying independent variables and ranges are inlet air temperature (156-224oC), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6-48.4 %). Results showed that the data were adequately fitted to second order polynomial model. However, only linear terms proved to be significant for powder attributes. The best spray drying conditions within the experimental ranges for minimum powder moisture content of 3.88% would be inlet air temperature, feed flow rate and maltodextrin concentration of 224oC, 22.9 ml/min and 40% respectively. The maximum powder bulk density of 0.45 g/ml was obtained at inlet air temperature of 156oC, 16.6 ml/min feed flow rate and 48.4% maltodextrin concentration. Penerbit UTM Press 2011-09 Article PeerReviewed application/pdf en http://eprints.utm.my/44890/1/MohdAziziChe2011_EffectsofVariablesontheProductionofRedFleshed.pdf Che Yunus, Mohd. Azizi and Lee, Ching Yaw and Idham, Zulaihi (2011) Effects of variables on the production of red-fleshed pitaya powder using response surface methodology. Jurnal Teknologi, 56 . pp. 15-29. ISSN 0127-9696 http://dx.doi.org/10.11113/jt.v56.51 DOI:10.11113/jt.v56.51 |
| spellingShingle | QK Botany Che Yunus, Mohd. Azizi Lee, Ching Yaw Idham, Zulaihi Effects of variables on the production of red-fleshed pitaya powder using response surface methodology |
| title | Effects of variables on the production of red-fleshed pitaya powder using response surface methodology |
| title_full | Effects of variables on the production of red-fleshed pitaya powder using response surface methodology |
| title_fullStr | Effects of variables on the production of red-fleshed pitaya powder using response surface methodology |
| title_full_unstemmed | Effects of variables on the production of red-fleshed pitaya powder using response surface methodology |
| title_short | Effects of variables on the production of red-fleshed pitaya powder using response surface methodology |
| title_sort | effects of variables on the production of red fleshed pitaya powder using response surface methodology |
| topic | QK Botany |
| url | http://eprints.utm.my/44890/1/MohdAziziChe2011_EffectsofVariablesontheProductionofRedFleshed.pdf |
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