Effect of variables on the production of red-fleshed pitaya powder using response surface methodology

Using response surface methodology, a central composite design technique was used to investigate the effect of spray drying conditions on red-fleshed pitaya powder properties. The process was carried out on Buchi mini spray dryer SD-04 using maltodextrin 12DE as encapsulating agent. The number of ex...

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Main Author:	Lee, Ching Yaw
Format:	Thesis
Published:	2010
Subjects:	TP Chemical technology
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spelling	my-utm-ep.267112017-08-14T03:26:36Z Effect of variables on the production of red-fleshed pitaya powder using response surface methodology 2010 Lee, Ching Yaw TP Chemical technology Using response surface methodology, a central composite design technique was used to investigate the effect of spray drying conditions on red-fleshed pitaya powder properties. The process was carried out on Buchi mini spray dryer SD-04 using maltodextrin 12DE as encapsulating agent. The number of experiment conducted was sixteen runs with the variables of nozzle size, nozzle pressure, feed temperature and drying air flow rate were keeping constant throughout the study. Independent variables were within the following ranges: inlet air temperature (156- 224°C), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6- 48.4%). The product powder was analyzed for moisture content and bulk density. Results showed that the data were adequately fitted to second order polynomial model with coefficient of determination, Fr are 0.8984 and 0.8428 for moisture content and bulk density respectively at 99% confidence level. Both linear inlet air temperature and feed flow rate had significant effect on powder moisture content. On the other hand, powder bulk density was significantly affected by both linear maltodextrin concentration and inlet air temperature. The best spray drying conditions within the experimental ranges for minimum powder moisture content would be inlet air temperature, feed flow rate and maltodextrin concentration of 224°C, 22.9 ml/min and 40% respectively, yields 3.88% moisture content. For the maximum powder bulk density, the best value for inlet air temperature, feed flow rate and maltodextrin concentration were 156°C, 16.6 ml/min and 48.4% respectively, yields 0.45 g/ml bulk density. 2010 Thesis http://eprints.utm.my/id/eprint/26711/ http://libraryopac.utm.my/client/en_AU/main/search/results?qu=Effect+of+variables+on+the+production+of+red-fleshed+pitaya+powder+using+response+surface+methodology&te= masters Universiti Teknologi Malaysia, Faculty of Chemical Engineering Faculty of Chemical Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
topic	TP Chemical technology
spellingShingle	TP Chemical technology Lee, Ching Yaw Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
description	Using response surface methodology, a central composite design technique was used to investigate the effect of spray drying conditions on red-fleshed pitaya powder properties. The process was carried out on Buchi mini spray dryer SD-04 using maltodextrin 12DE as encapsulating agent. The number of experiment conducted was sixteen runs with the variables of nozzle size, nozzle pressure, feed temperature and drying air flow rate were keeping constant throughout the study. Independent variables were within the following ranges: inlet air temperature (156- 224°C), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6- 48.4%). The product powder was analyzed for moisture content and bulk density. Results showed that the data were adequately fitted to second order polynomial model with coefficient of determination, Fr are 0.8984 and 0.8428 for moisture content and bulk density respectively at 99% confidence level. Both linear inlet air temperature and feed flow rate had significant effect on powder moisture content. On the other hand, powder bulk density was significantly affected by both linear maltodextrin concentration and inlet air temperature. The best spray drying conditions within the experimental ranges for minimum powder moisture content would be inlet air temperature, feed flow rate and maltodextrin concentration of 224°C, 22.9 ml/min and 40% respectively, yields 3.88% moisture content. For the maximum powder bulk density, the best value for inlet air temperature, feed flow rate and maltodextrin concentration were 156°C, 16.6 ml/min and 48.4% respectively, yields 0.45 g/ml bulk density.
format	Thesis
qualification_level	Master's degree
author	Lee, Ching Yaw
author_facet	Lee, Ching Yaw
author_sort	Lee, Ching Yaw
title	Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_short	Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_full	Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_fullStr	Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_full_unstemmed	Effect of variables on the production of red-fleshed pitaya powder using response surface methodology
title_sort	effect of variables on the production of red-fleshed pitaya powder using response surface methodology
granting_institution	Universiti Teknologi Malaysia, Faculty of Chemical Engineering
granting_department	Faculty of Chemical Engineering
publishDate	2010
_version_	1747815492276453376

Effect of variables on the production of red-fleshed pitaya powder using response surface methodology

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