Kogulan, AL M. Saiger (2008) Guava powder production using pilot scale spray dryer and nutrient retention study. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang.
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Abstract
For drying run, highly concentrated puree were prepared from guava. Maltodextrin 10 to the prepared puree as a carrier. The Pilot Scale Spray Dryer model ZLG-10 used for drying process. Retention of nutrients in food during processing is nowadays an important matter for food processors. This is mainly due to the change of food consumption pattern, the current market demand and the regulatory requirement. The study investigates some of the important aspects involved in spray drying processing of guava, a tropical fruit which among all the fruits ranked second in terms of vitamin C content and, also, has a high amount of fiber. In this study, water activity and temperature effect on nutrient retention of guava juice in spray drying process investigated. The best temperature to spray dry which gives low deterioration of vitamin C is identified too. Vitamin C is known as the least stable one among all the nutrients, thus it is selected as an index for nutrient retention study. HPLC analyses were performed to determine vitamin C level in spray dried and initial guava puree.The research shows 170oC is most fine and applicable temperature compare to any other temperature to give minimum vitamin C loss. Vitamin C deterioration depends both on temperature and water activity but experimentally proved water activity would play a more dominant role compared to temperature. Hence, a fast reduction of moisture content at higher temperature will help retaining vitamin C. First order reaction is used to describe the deterioration of vitamin C in spray drying process. Author
| Item Type: | Undergraduates Project Papers |
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| Additional Information: | For FULL TEXT, email umplibrary.ir@gmail.com. Enclosed with full name, institution, country, position (student, lecturer, researcher or others) and the purpose of obtaining full text thesis. |
| Uncontrolled Keywords: | Drying ,Food preservatives , Vitamin c |
| Subjects: | T Technology > TP Chemical technology |
| Faculty/Division: | Faculty of Chemical & Natural Resources Engineering |
| Depositing User: | Rosfadilla Mohamad Zainun |
| Date Deposited: | 20 May 2010 09:05 |
| Last Modified: | 03 Mar 2015 06:05 |
| URI: | http://umpir.ump.edu.my/id/eprint/683 |
| Download Statistic: | View Download Statistics |
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