Effect of spray drying on volatile compounds of acerola pulp
| Autor: | P. M. Nogueira, Narendra Narain, Mônica Silva de Jesus, Saravanan Shanmugam, M. T. S. Leite Neta, Hannah Caroline Santos Araujo |
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| Rok vydání: | 2018 |
| Předmět: |
Volatiles
Evaporation Sublimation Dewatering engineering.material Environmental Diffusion chemistry.chemical_compound stomatognathic system Acerola medicine Dehydration Aroma Drying Intensification Energy biology Chemistry Pulp (paper) Spray drying food and beverages Pulp and paper industry medicine.disease biology.organism_classification Maltodextrin stomatognathic diseases Emerging technologies Emulsion engineering Process control Products quality GC-MS Gas chromatography–mass spectrometry |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| DOI: | 10.4995/ids2018.2018.7808 |
| Popis: | The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder. Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS. |
| Databáze: | OpenAIRE |
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