TY - JOUR
AU - Allaf, Karim
AB - AbstractThe powder mixture of gum arabic and maltodextrin was produced by spray drying. The inlet air temperature of spray dryer was varied from 160 °C to 260 °C and the maltodextrin content was varied from 0 to 50 % in the feed solution with the concentration of 42.5 % (w/v) total solids by weight. The properties of the finished product were characterized to examine the impact of changes in these operating parameters. The results showed that: the inlet air temperature had a stronger influence on the properties of finished product than the MD/GA ratio, whereas the feed rate was more clearly affected by the MD/GA ratio. Two optimal parameters obtained include MD/GA ratio equal to 0.615 and the inlet air temperature of spray dryer Te = 258 °C.
TI - Optimization of the Spray Drying Operating Conditions for Producing the Powder Mixture of Gum Arabic and Maltodextrin
JF - International Journal of Food Engineering
DO - 10.1515/ijfe-2016-0271
DA - 2017-05-13
UR - https://www.deepdyve.com/lp/de-gruyter/optimization-of-the-spray-drying-operating-conditions-for-producing-MC4rFuNKIA
SP - 0
EP - 0
VL - 13
IS - 8
DP - DeepDyve
ER -