Spray Drying and Agglomeration of Instant Bayberry Powder |
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| Authors: | Zhiqing Gong Arun S. Mujumdar Jincai Sun |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Southern Yangtze (Jiangnan) University , Wuxi, Jiangsu, China;2. Department of Mechanical Engineering &3. Engineering Science Program , National University of Singapore , Singapore;4. Haitong Food Group Ltd. Co. , Ningbo, Zhejiang, China |
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| Abstract: | ![]()
Optimum technology of spray-dried bayberry powder was studied using D-optimal experimental design. The operating conditions were varied within the following ranges: inlet air temperature 140–160°C, outlet air temperature 65–85°C, maltodextrin DE values 12 and 19, and feed concentrations of 7–17°B. The spray-dried bayberry powder was analyzed for moisture content and color. Moisture content of spray-dried powder was determined mainly by the inlet and outlet air temperatures, DE value, and the feed concentration. The inlet and outlet temperature had important effects on powder color. Finally, instant bayberry powder for beverages was produced by agglomeration of the spray-dried product. |
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| Keywords: | Agglomeration Bayberry powder D-optimal experimental design Spray drying |
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