The effect of inlet air temperature and the amounts of maltodextrin on physicochemical properties of spray dried date palm syrup

Document Type : Research Article


1 Ph.D. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran


In this study, the influence of maltodextrin weight ratios (as a carrier and drying agent) to date palm syrup (30:70, 40:60, 50:50 and 60:40) and inlet air temperature (140, 160 and 180˚C) on the different tests such as: powder production yield, powder properties (moisture content, water activity, bulk and tapped density, solubility, wettability, hygroscopicity), flowability behavior (carr index, hausner ratio and angle of repose) and finally, microstructural properties were studied. In all experiments, atomizer rotational speed, feed flow rate, feed temperature and atomizer air pressure were kept constant at 18000 rpm, 15 ml/min, 30±1˚C and 4.2±0.1bar, respectively. The least significant difference between means at p


Main Subjects

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