期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：16
期号：SPL
页码：280-286
DOI：10.19026/ajfst.16.5968
出版社：MAXWELL Science Publication
摘要：The optimization of the process parameters was the aim of this study to obtain a powder from the pumpkin juice ( Cucurbita moschata ) using the spray drying method. For the optimization of spray drying a surface response methodology was used, considering a central design composed of three factors: Maltodextrin concentration (10-25%), the temperature of the air inlet (150-170°C) and feed flow rate (4000-5000 mL/h) and the response variables evaluated to determine the optimal conditions of the process were: powder yield, humidity, hygroscopicity and solubility of the powder. The results of the statistical analysis indicate that all factors significantly affected the response variables, an increase in the addition of maltodextrin concentration to the pumpkin juice flow, generates an increase in yield, solubility and lower hygroscopicity values, the increase of the inlet temperature and the feed flow rate produced a decrease in the moisture content of the obtained powder. The optimal conditions of the process were reached with a 25% of maltodextrin concentration, 170°C for the air inlet and a flow rate of 4000 mL/h. These process parameters, allow obtaining a powder with a yield of 62.70%, humidity 3.40%, hygroscopicity 28.70% and solubility 71.5%, indicating a technological opportunity to generate and economic value to the pumpkin fruit, which allows improving the life quality of the country's farmers.
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