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Optimization of spray drying parameters for pink guava powder using RSM

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Abstract

The optimization of pink guava was executed using central composite face-centred design to optimize the spray drying parameters of inlet temperature, maltodextrin concentration (MDC) and feed flow (FF). The experimental results were significantly (p<0.01) fitted into second-order polynomial models to describe and predict the response quality in terms of the final moisture, particle size and lycopene with R 2 of 0.9749, 0.9616, and 0.9505, respectively. The final moisture content significantly (p<0.01) decreased with increasing inlet temperature and MDC, whereas the particle size increased. In contrast, the lycopene content significantly (p<0.01) decreased with the higher temperature and increased with increasing MDC. However, according to multiple response optimization, the optimum conditions of 150°C inlet temperature, 17.12% (w/v) MDC and 350 mL/h FF-predicted 3.10% moisture content, 11.23 μm particle size and 58.71 mg/100 g lycopene content. The experimental observation satisfied the predicted model within the acceptable range of the responses.

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Authors and Affiliations

  1. Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Mohammad Rezaul Islam Shishir, Farah Saleena Taip, Norashikin Ab. Aziz & Rosnita A. Talib

  2. Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh

    Md. Sazzat Hossain Sarker

Authors
  1. Mohammad Rezaul Islam Shishir
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  2. Farah Saleena Taip
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  3. Norashikin Ab. Aziz
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  4. Rosnita A. Talib
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  5. Md. Sazzat Hossain Sarker
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Correspondence to Farah Saleena Taip.

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Islam Shishir, M.R., Taip, F., Aziz, N. et al. Optimization of spray drying parameters for pink guava powder using RSM. Food Sci Biotechnol 25, 461–468 (2016). https://doi.org/10.1007/s10068-016-0064-0

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  • DOI: https://doi.org/10.1007/s10068-016-0064-0

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