Effect of drying temperatures on the obtaining of a pineapple microencapsulated flavoring

Authors

  • Madai Bringas Instituto de Investigaciones para la Industria Alimenticia
  • David Valdés Instituto de Investigaciones para la Industria Alimenticia
  • Jorge A. Pino Instituto de Investigaciones para la Industria Alimenticia
  • Yojhansel Aragüez-Fortes Instituto de Investigaciones para la Industria Alimenticia

Keywords:

flavoring, spray drying, optimization

Abstract

The spray drying temperatures to obtain a microencapsulated flavoring were optimized by response surface design, in which an optimal was found at inlet air temperature of 190 ºC and an outlet air temperature of 85 ºC, using Arabic gum and maltodextrin (1:2 w/w) as carrier materials.

A pineapple flavoring was obtained with 84.4 % yield, 92.3 % flavor retention, 3.6 kg/h evaporation rate, 93.6 % encapsulation efficiency, and a high sensory preference.

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Published

2023-12-12

Issue

Vol. 24 No. 1 (2014)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Effect of drying temperatures on the obtaining of a pineapple microencapsulated flavoring. (2023). Ciencia Y Tecnología De Alimentos, 24(1), 1-6. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/469

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