Effect of Drying Temperature and Drying Aids on Qualities of Spray Dried Pineapple Juice

Abstract

Pineapple juice is not easy to dry because it is rich in sugars and organic acids. The aims of thisresearch are to study the feasibility of drying pineapple juice using a spray dryer, and to study the effectsof hot air temperature and maltodextrin (DE10) on the qualities of pineapple powder and reconstitutedpineapple juice at 12.8°Brix concentration. A full factorial experiment with three air temperatures (130,150 and 170°C) and three maltodextrin concentrations (37, 40 and 43% d.b.) was carried out in duplicate.From the experiments, the moisture content of the powder was 2.04-3.64% (d.b.), and solubility higherthan 90%. An increase in air temperature significantly resulted in lower percentage of yield recovery. Toohigh temperature (170°C) significantly destroyed phenol compounds in the product (p≤0.05). On the basisof yields and phenol retention, the suitable drying condition was the drying temperature in the range of130-150°C and using 37-40% (d.b.) maltodextrin.

Keywords : Spray Drying / Pineapple Juice Powder / Maltodextrin / Physico-chemical Properties /Total Phenolic Compounds