17H-8 |
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M. A. RUIZ-CABRERA1, G. R. Rodríguez-Hernández, A. Grajales-Lagunes3, M. Abud-Archila4, and R. Gonzalez-Garcia. (1) Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava #6, San Luis Potosi, 78210, Mexico, (2) Facultad de Ciencias Quimicas, Universidad Autonoma de San Luis Potosi, Av. Dr. Manuel Nava # 6, Zona Universitaria, San Luis Potosi, 78210, Mexico, (3) Dept. de Posgrado e Investigación, Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, Tuxtla Gutierrez Chiapas, 29000, Mexico Cactus pear, known as “tuna” in Mexico is a tropical fruit native of America. The fruit is a berry with a very tasty pulp full of seeds. This fruit usually have been consumed fresh or for traditional products and juice production. Nevertheless, loss of this fruit is high, mainly due to lack of an adequate preservation method that facilitates transportation and storage. Drying techniques should be an alternative for a better utilization of this fruit. However, studies on the drying of cactus pear fruit and its juice are very limited. The objective of this study was to determine the influence of the spray drying conditions on the physical properties of powder obtained from juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at 2 inlet air temperature (205 and 225 °C), 2 compressor air pressure (0.10 and 0.20 MPa). Commercial maltodextrins (10 and 20 DE) were used as carrier agent at 2 levels (18 and 23%). A D-optimal experimental design with 3 center points and 1 replicate was used. Moisture content and retention of vitamin C were evaluated on the powder obtained. Moisture content of samples was no significantly affected by compressor air pressure. This parameter was mainly influenced by inlet air temperature and by type of maltodextrin. Powder with lower water content were found when 225°C and maltodextrin 20 DE were used. On the other hand, while vitamin C in the fresh juice was 23.65 mg/100 ml, it was significantly diminished in the reconstituted juice, 10.28 ± 0.674 mg/100 ml. In conclusion, all tested conditions exhibited a significant loss of vitamin C (>50%).
Session 17H, Food Engineering: Thermal processes
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