Process optimization for the preparation of bael (Aegle marmelos correa) fruit powder by spray drying
Apurba Saha, Navdeep Jindal
Aim of this work was to optimize the process parameters for the production of spray dried fruit powder from bael fruit (Aegle marmelos correa). The independent variables for spray drying were maltodextrin concentration (10 to 20%), feed concentration (10 to 15°brix) and inlet air temperature of spray drier (130 to 190°C). The operating parameters like feed flow rate (30ml/min) and blower speed (2400 rpm) were kept constant for the study. A central composite rotatable design was used to optimize the conditions for spray drying of bael fruit. The independent variables significantly affected the physico-chemical and functional properties of the spray dried bael fruit powder. The optimized condition for spray drying of bael fruit powder was 16.11% maltodextrin concentration, 14.96 °brix feed concentration and 166.39°C inlet air temperature.
Apurba Saha, Navdeep Jindal. Process optimization for the preparation of bael (Aegle marmelos correa) fruit powder by spray drying. International Journal of Food Science and Nutrition, Volume 3, Issue 4, 2018, Pages 44-51