ESTABLISHING OF THE CONDITIONS OF THE BLEND OF PULP WITH BANANA (<I>Musa paradisiaca</I> L.) TO SUBMIT SPRAY DRYNG

Spray-drying is one of the methods used to dehydrate foods and prolong their life. This study aims to determine the optimum amounts of maltodextrin and rubber acacia to maximize ºBrix and minimize the viscosity in banana pulp for later spray drying. The maltodextrin has a significant effect for both...

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Autores principales:	Beatriz E. LOPEZ M., Luz M. CARVAJAL de P., Leonidas de J. MILLAN C.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	maltodextrin gum acacia banana pulp spray-dried. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/2a9b3d0d64374367af14000367ceca9e
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spelling	oai:doaj.org-article:2a9b3d0d64374367af14000367ceca9e2021-11-19T04:14:58ZESTABLISHING OF THE CONDITIONS OF THE BLEND OF PULP WITH BANANA (<I>Musa paradisiaca</I> L.) TO SUBMIT SPRAY DRYNG0121-40042145-2660https://doaj.org/article/2a9b3d0d64374367af14000367ceca9e2009-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/2797https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Spray-drying is one of the methods used to dehydrate foods and prolong their life. This study aims to determine the optimum amounts of maltodextrin and rubber acacia to maximize ºBrix and minimize the viscosity in banana pulp for later spray drying. The maltodextrin has a significant effect for both, the content ºBrix as viscosity, but the latter also affects the interaction between maltodextrin and rubber acacia. It is necessary to find a balance between the maximum ºBrix and minimum viscosity for the drying process. Low viscosity allows a better flow of the mixture in the spray system (disk or diffusion) and a high concentration of solids totals increases the performance of the final product. The combination of treatments generating the better answer is above 39.95 g maltodextrin with 3.29 g rubber acacia. This combination of treatments is the point where ºBrix are maximum and viscosity is minimum, finding a value of 46.44 º Brix and 634.59 cP respectively.Beatriz E. LOPEZ M.Luz M. CARVAJAL de P.Leonidas de J. MILLAN C.Universidad de Antioquiaarticlemaltodextringum acaciabanana pulpspray-dried.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 16, Iss 3 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	maltodextrin gum acacia banana pulp spray-dried. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	maltodextrin gum acacia banana pulp spray-dried. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Beatriz E. LOPEZ M. Luz M. CARVAJAL de P. Leonidas de J. MILLAN C. ESTABLISHING OF THE CONDITIONS OF THE BLEND OF PULP WITH BANANA (<I>Musa paradisiaca</I> L.) TO SUBMIT SPRAY DRYNG
description	Spray-drying is one of the methods used to dehydrate foods and prolong their life. This study aims to determine the optimum amounts of maltodextrin and rubber acacia to maximize ºBrix and minimize the viscosity in banana pulp for later spray drying. The maltodextrin has a significant effect for both, the content ºBrix as viscosity, but the latter also affects the interaction between maltodextrin and rubber acacia. It is necessary to find a balance between the maximum ºBrix and minimum viscosity for the drying process. Low viscosity allows a better flow of the mixture in the spray system (disk or diffusion) and a high concentration of solids totals increases the performance of the final product. The combination of treatments generating the better answer is above 39.95 g maltodextrin with 3.29 g rubber acacia. This combination of treatments is the point where ºBrix are maximum and viscosity is minimum, finding a value of 46.44 º Brix and 634.59 cP respectively.
format	article
author	Beatriz E. LOPEZ M. Luz M. CARVAJAL de P. Leonidas de J. MILLAN C.
author_facet	Beatriz E. LOPEZ M. Luz M. CARVAJAL de P. Leonidas de J. MILLAN C.
author_sort	Beatriz E. LOPEZ M.
title	ESTABLISHING OF THE CONDITIONS OF THE BLEND OF PULP WITH BANANA (<I>Musa paradisiaca</I> L.) TO SUBMIT SPRAY DRYNG
title_short	ESTABLISHING OF THE CONDITIONS OF THE BLEND OF PULP WITH BANANA (<I>Musa paradisiaca</I> L.) TO SUBMIT SPRAY DRYNG
title_full	ESTABLISHING OF THE CONDITIONS OF THE BLEND OF PULP WITH BANANA (<I>Musa paradisiaca</I> L.) TO SUBMIT SPRAY DRYNG
title_fullStr	ESTABLISHING OF THE CONDITIONS OF THE BLEND OF PULP WITH BANANA (<I>Musa paradisiaca</I> L.) TO SUBMIT SPRAY DRYNG
title_full_unstemmed	ESTABLISHING OF THE CONDITIONS OF THE BLEND OF PULP WITH BANANA (<I>Musa paradisiaca</I> L.) TO SUBMIT SPRAY DRYNG
title_sort	establishing of the conditions of the blend of pulp with banana (<i>musa paradisiaca</i> l.) to submit spray dryng
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/2a9b3d0d64374367af14000367ceca9e
work_keys_str_mv	AT beatrizelopezm establishingoftheconditionsoftheblendofpulpwithbananaimusaparadisiacailtosubmitspraydryng AT luzmcarvajaldep establishingoftheconditionsoftheblendofpulpwithbananaimusaparadisiacailtosubmitspraydryng AT leonidasdejmillanc establishingoftheconditionsoftheblendofpulpwithbananaimusaparadisiacailtosubmitspraydryng
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ESTABLISHING OF THE CONDITIONS OF THE BLEND OF PULP WITH BANANA (<I>Musa paradisiaca</I> L.) TO SUBMIT SPRAY DRYNG

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