Scientia Agricultura Sinica ›› 2011, Vol. 44 ›› Issue (18): 3830-3839.doi: 10.3864/j.issn.0578-1752.2011.18.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effect of Spray Drying Processing on the Physicochemical Properties of Instant Longan Powder

SU  Dong-Xiao, LIAO  Sen-Tai, ZHANG  Ming-Wei, HOU  Fang-Li, TANG  Xiao-Jun, WEI  Zhen-Cheng, ZHANG  Rui-Fen, CHI  Jian-Wei, ZHANG  Yan, DENG  Yuan-Yuan   

  1. 1.广东省农业科学院农业生物技术研究所/农业部功能食品重点开放实验室
    2. 华中农业大学食品科技学院
  • Received:2010-10-25 Revised:2011-05-17 Online:2011-09-15 Published:2011-06-21

PDF

977

Cited

4

Abstract: 【Objective】 The effects of inlet temperature and hot air rate on the physicochemical properties of instant longan powder were studied. 【Method】 Different inlet temperatures and different hot air rates on the physicochemical properties of instant longan powder were determined, such as moisture content, bulk density, stickiness, dissolution time, isotherms of water sorption, glass transition temperature and microstructure. 【Result】 With the inlet temperature increased from 160℃ to 190℃ or hot air rate increased from 23.00 m3•h-1 to 29.00 m3•h-1, the moisture content decreased by 25.52% and 39.42%, stickiness declined by 55.75% and 61.11%, but glass transition temperature increased by 8.30 ℃ and 7.07 ℃, dissolution time increased by 1.29 times and 1.47 times, and bulk density increased by 22.87% and 20.15%. And simultaneously there were changes in L*, a*, b*, hue, chroma values, monolayer moisture content and microstructure of the spray-dried powder for all inlet temperature investigated. 【Conclusion】 It is important to control the parameters of spray drying machine for producing excellent instant longan powder.

Key words: Spray drying, Processing, Instant longan powder, Physicochemical properties

[1]Alves G P, Santana M H A. Phospholiopid dry powders produced by spray drying processing: structural, thermodynamic and physical properties．Powder Technology, 2004, 145: 139-148.

[2]Miao S, Roos Y H. Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments. Innovative Food Science and Emerging Technologies, 2006, 7: 182-194.

[3]Haque M K, Roos Y H. Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures. Innovative Food Science and Emerging Technologies, 2006, 7: 62-73.

[4]Canoi-Chauca M, Stringheta P C, Ramos A M, Cal-Vidal J. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies, 2005, 6: 420-428.

[5]Buckton G, Darcy P. Assessment of disorder in crystalline powders a review of analytical techniques and their application. International Journal of Pharmaceutics, 1999, 179:141-158.

[6]Moraga G, Navarrete Martínez N, Chiralt A. Water sorption isotherms and phase transitions in kiwifruit. Journal of Food Engineering, 2006, 72: 147-156.

[7]Goula A M, Adamopoulos K G. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering, 2005, 66: 35-42.

[8]Goula A M, Karapantsios T D, Achilias D S, Adamopoulos K G. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. Journal of Food Engineering, 2008, 85: 73-83.

[9]Quek S Y, Chok N K, Swedlund P. The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing, 2007, 46: 386-392.

[10]Grabowski J A, Truonga V-D, Daubert C R. Nutritional and rheological characterization of spray dried sweetpotato powder. LWT-Food Science and Technology, 2008, 41: 206-216.

[11]Truong V, Bhandari B R, Howes T. Optimization of cocurrent spray drying process for sugar-rich foods. Part II-Optimization of spray drying process based on glass transition concept. Journal of Food Engineering, 2005, 71: 66-72.

[12]Kurozawa L E, Park K J, Hubinger M D. Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. Journal of Food Engineering, 2009, 91: 287-296.

[13]Shrestha A K, Howes T, Adhikari B P, Bhandari B R. Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder. LWT-Food Science and Technology, 2007, 40: 1593-1600.

[14]Tonon R V, Baroni A F, Brabet C, Gibert O, Pallet D, Hubinger M D. Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Journal of Food Engineering, 2009, 94: 215-221.

[15]Sablani S S, Kasapis S, Rahman M S, Jabri A A, Habsi N A. Sorption isotherm and the state diagram for evaluating stability criteria of abalone. Food Research International, 2004, 37 (10): 915-924.

[16]Slade L, Levine H, Reid D S. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition, 1991, 30 (2-3): 115-360.

[17]Syamaladevi R M, Sablani S S, Tang J, Powers J, Swanson B G. State diagram and water adsorption isotherm of raspberry (Rubus idaeus). Journal of Food Engineering, 2009, 91(3): 460-467.

[18]Chegini G R, Khazaei J, Ghobadian B, Goudarzi A M. Prediction of process and product parameters in an orange juice spray dryer using artificial neural networks. Journal of Food Engineering, 2008, 84: 534-543.

[19]Chegini G R, Ghobadian B. Spray dryer parameters for fruit juice drying. World Journal of Agricultural Sciences, 2007, 2: 230-236.

[20]苏东晓，张名位，侯方丽，唐小俊，魏振承，张瑞芬，池建伟，张  雁，邓媛元．速溶龙眼粉加工的酶解提取与喷雾干燥工艺优化．农业工程学报, 2009, 25(8): 268-274.

Su D X, Zhang M W, Hou F L, Tang X J, Wei Z C, Zhang R F, Chi J W, Zhang Y, Deng Y Y. Enzymatic hydrolysis extraction and optimization of spray drying technology in processing instant longan powder. Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(8): 268-274. (in Chinese)

[21]彭桂兰，陈晓光，吴文福，姜秀娟．玉米淀粉水分吸附等温线的研究及模型建立．农业工程学报, 2006, 22(5): 176-178.

Peng G L, Chen X G, Wu W F, Jiang X J. Water sorption isotherms for corn starch and their model developments. Transactions of the Chinese Society of Agricultural Engineering, 2006, 22(5): 176-178. (in Chinese)

[22]Jouppila K, Boos Y H. Water sorption and time-dependent phenomena of milk powders. Journal of Dairy Science, 1994, 77: 1798-1808.

[23]Khalloufi S, Maslouhi Y E, Ratti C. Mathematical model for prediction of glass transition temperature of fruit powders. Journal of Food Science, 2000, 5(65): 842-848.

[24]Truong V, Bhandari B R, Howes T. Optimization of co-current spray drying process of sugar-rich foods. Part I-Moisture and glass transition temperature profile during drying.  Journal of Food Engineering, 2005, 71: 55-65.

[25]Shrestha A K, Ua-arak T, Adhikari B P, Howes T, Bhandari B R. Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties, 2007, 10 (3): 661-673.
[1] YANG Fan, HU XiaoQian, WANG Yu, YUE CaiXia, ZHANG Rui, TIAN Wen, WANG TingTing, LI Yang, JI MeiQuan, ZHANG LiHui, AN KeJing. Optimization of Detection Conditions for Aerobic Spore-Forming Bacillus in Honey and Analysis of Its Contamination Characteristics [J]. Scientia Agricultura Sinica, 2026, 59(4): 887-899.
[2] JI ShengYang, LU BaiYi, LI PeiWu. Some Reflections on Modern Science of Agricultural Product Quality [J]. Scientia Agricultura Sinica, 2025, 58(9): 1830-1844.
[3] SONG Yan, CHAI MingTang, LI WangCheng, SUN LiYing, Wulianen Saiernu, DU TianZe. A Method for Estimating Water-Salinity Information of Soil Surface Using RGB and Texture Features [J]. Scientia Agricultura Sinica, 2025, 58(6): 1159-1172.
[4] HAN ZheQun, SU Ying, GAO QiQi, LIU MeiYing, JIA AngYuan, ZHANG HaiRui, NAN ShanShan, XU QinZheng, WANG Qiang, WANG LiJun, WU XuePing. Intelligent Drip Irrigation Water-Fertilizer Coupling Regime Realizes Synergistic Improvement of Soil Water Conservation, Salt Control and Sunflower Yield and Quality [J]. Scientia Agricultura Sinica, 2025, 58(20): 4158-4177.
[5] LI ZiHong, ZHAO JiaWen, OU XingYu, LI XuHua, DING XiaoFei, WANG YiLang, HUANG ZhengLai, MA ShangYu, FAN YongHui, ZHANG WenJing. Effects of Different Types of Fertilizers and Nitrogen Levels on Nitrogen Utilization, Yield and Quality of Weak Gluten Wheat [J]. Scientia Agricultura Sinica, 2025, 58(18): 3690-3709.
[6] YU YunYan, MA GaoXing, DUAN YaNing, TAO Qi, LI XinYi, HU QiuHui, MA Ning. The Potential of Alternative Proteins from Edible Fungi Based on Amino Acid and Physicochemical Characterization [J]. Scientia Agricultura Sinica, 2025, 58(15): 3097-3117.
[7] ZHAO TianTian, YUAN JianLong, ZHUO FengQi, TANG ZhenSan, XU Jie, ZHANG Feng. Comprehensive Evaluation of Potato Flour Quality and Variety Screening [J]. Scientia Agricultura Sinica, 2025, 58(13): 2522-2537.
[8] ZHAO BoHui, ZHANG YingQuan, JING DongLin, LIU BaoHua, CHENG YuanYuan, SU YuHuan, TANG Na, ZHANG Bo, GUO BoLi, WEI YiMin. A Study on the Quality Stability of Wheat Grains at Designated Locations Across Multiple Years [J]. Scientia Agricultura Sinica, 2024, 57(9): 1833-1844.
[9] XU Le, ZHANG DeQuan, GU MingHui, YANG Qi, LI ShaoBo, CHEN PengYu, LI Xin, CHEN Li. Analysis of Discriminate Volatilome of Lamb Under Various Chinese- Style Cooking [J]. Scientia Agricultura Sinica, 2024, 57(24): 4964-4977.
[10] LI WeiJing, WANG HongYuan, XU Yang, LI Hao, ZHAI LiMei, LIU HongBin. Microbial Community Structure Characteristics at the Water-Soil Interface in Rice-Crab Co-Culture System [J]. Scientia Agricultura Sinica, 2024, 57(18): 3551-3567.
[11] GAO ChengAn, WAN HongJian, YE QingJing, CHENG Yuan, LIU ChenXu, HE Yong. Identification and Comparative Analysis of Processed/Fresh-Eating Chili Pepper Fruits at Different Maturation Stages by Metabolomics [J]. Scientia Agricultura Sinica, 2024, 57(12): 2424-2438.
[12] LONG FeiFei, ZHANG QingAn, ZHANG ZhiHua. Effects of Processing Technology on the Amandin Immunoreactivity and Digestive Stability of Apricot Kernel [J]. Scientia Agricultura Sinica, 2023, 56(24): 4930-4943.
[13] XIAO LuTing,LI XiuHong,LIU LiJun,YE FaYin,ZHAO GuoHua. Effects of Starch Granule Size on the Physical and Chemical Properties of Barley Starches [J]. Scientia Agricultura Sinica, 2022, 55(5): 1010-1024.
[14] MA GaoXing,TAO TianYi,PEI Fei,FANG DongLu,ZHAO LiYan,HU QiuHui. Effects of Different Stir-Fry Conditions on the Flavor of Agaricus bisporus in Ready-to-Eat Dishes [J]. Scientia Agricultura Sinica, 2022, 55(3): 575-588.
[15] CUI Peng,ZHAO YiRen,YAO ZhiPeng,PANG LinJiang,LU GuoQuan. Starch Physicochemical Properties and Expression Levels of Anabolism Key Genes in Sweetpotato Under Low Temperature [J]. Scientia Agricultura Sinica, 2022, 55(19): 3831-3840.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
京ICP备09089781号-30
Copyright 2018 © Editorial office of Scientia Agricultura Sinica
Tel: 86-010-82106279    E-mail: zgnykx@mail.caas.net.cn
Supported by Beijing Magtech Co.Ltd