Influence of process parameters in the spray drying of blackberry pulp
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Abstract
The objective of this research work was to obtain blackberry pulp in powder microencapsulated with a blend of arrowroot starch and gum arabic (1:1) by spray drying process. A central composite rotatable design (CCRD), with 11 experimental runs, was performed to evaluate the effects of inflow air temperature (100 - 150 °C) and encapsulating agent concentration (1:0.5 - 1:2 proportion of blackberry pulp solids: encapsulating agent) on the following parameters: drying process yield, moisture content, water activity, average particle size, hygroscopicity and solubility. The increased proportion of blackberry pulp solids: encapsulating agents resulted in increased yield of blackberry pulp drying process and less hygroscopic powders. The independent variables showed significant effects on the respective parameters: drying process yield, water activity, hygroscopicity and solubility