Influence of spray drying conditions on the physical properties of dried pulp tomato

被引：26

作者：

Souza, Alexandre Santos ^{[2
]}

Borges, Soraia Vilela ^{[1
]}

Magalhaes, Natalia Ferreira ^{[3
]}

Ricardo, Hevandro Vaz ^{[3
]}

Cereda, Marney Pascoli ^{[4
]}

Daiuto, Erica Regina

机构：

[1] Univ Fed Lavras, Dept Ciencia Alimentos, BR-37200000 Lavras, MG, Brazil

[2] EAFSalinas, Escola Agrotecn Fed Salinas, Salinas, MG, Brazil

[3] Univ Fed Rio de Janeiro, Dept Tecnl Alimentos, Rio De Janeiro, Brazil

[4] Univ Catolica Dom Bosco, Campo Grande, MS, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2009年 / 29卷 / 02期

关键词：

vegetables; drying; food powder properties; MORPHOLOGY; PARTICLES; VARIABLES;

D O I：

10.1590/S0101-20612009000200008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A complet factorial experimental design was applied to determinate the influence of the variable inlet air temperature, feed flow rate, and atomizer speed on the physical properties of the tomato pulp powder. Results showed that these variables had a significant positive effect on the moisture content, apparent density, and particle size and no significant effects on the porosity and true density. The best spray drying conditions to produce lower moisture content and higher apparent density tomato powder were inlet air temperature of 200 degrees C, feed flow rate of 276 g/min, and atomizer speed of 30000 rpm.

引用

页码：291 / 294

页数：4

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