Utilization of Post-Process Osmotic Solution Based on Tomato Juice Through Spray Drying
The study focused on utilizing post-process osmotic solution enriched with inulin or maltodextrin, evaluating its potential for spray drying. Parameters such as yield, energy consumption, and the physical properties of the dried solutions and powders—including moisture content (<i>Mc</i>...
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MDPI AG
2024-10-01
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| author | Aleksandra Zimmer Klaudia Masztalerz Małgorzata Serowik Mariusz Nejman Krzysztof Lech |
| author_facet | Aleksandra Zimmer Klaudia Masztalerz Małgorzata Serowik Mariusz Nejman Krzysztof Lech |
| author_sort | Aleksandra Zimmer |
| collection | DOAJ |
| description | The study focused on utilizing post-process osmotic solution enriched with inulin or maltodextrin, evaluating its potential for spray drying. Parameters such as yield, energy consumption, and the physical properties of the dried solutions and powders—including moisture content (<i>Mc</i>), water activity (<i>Aw</i>), color, true and bulk density, porosity, and glass transition temperature—were analyzed. The effects of carrier type, concentration, and inlet temperature (<i>Tin</i>) were systematically examined. Samples dried with maltodextrin demonstrated over 50% higher yield than those with inulin, with a highest yield of 32.13 ± 0.64% (with maltodextrin) and a lowest yield of 2.75 ± 0.48% (with inulin). Higher <i>Tin</i> improved drying efficiency by reducing <i>Mc</i> but also caused darker powders. Energy consumption increased with rising <i>Tin</i>, peaking at 2295 ± 51 kJ. The Spray Drying Energy Index (<i>SDEI</i>) was introduced to assess energy consumption relative to powder yield, with the most favorable <i>SDEI</i> values observed for processes with the highest total energy consumption. These same samples exhibited lower <i>Mc</i> and <i>Aw</i> values. The lowest bulk density was 0.455 ± 0.004 g·cm<sup>−3</sup>, while porosity was 58.3 ± 0.7%. The results highlight the potential of spray drying as a sustainable method for utilizing by-products from osmotic dehydration, aligning with the principles of sustainable food practices. |
| format | Article |
| id | doaj-art-6a78d97fca2c441cb77bb331397a3ece |
| institution | Kabale University |
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| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
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| series | Agriculture |
| spelling | doaj-art-6a78d97fca2c441cb77bb331397a3ece2024-11-26T17:43:11ZengMDPI AGAgriculture2077-04722024-10-011411188310.3390/agriculture14111883Utilization of Post-Process Osmotic Solution Based on Tomato Juice Through Spray DryingAleksandra Zimmer0Klaudia Masztalerz1Małgorzata Serowik2Mariusz Nejman3Krzysztof Lech4Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, PolandInstitute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, PolandInstitute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, PolandInstitute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, PolandInstitute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, PolandThe study focused on utilizing post-process osmotic solution enriched with inulin or maltodextrin, evaluating its potential for spray drying. Parameters such as yield, energy consumption, and the physical properties of the dried solutions and powders—including moisture content (<i>Mc</i>), water activity (<i>Aw</i>), color, true and bulk density, porosity, and glass transition temperature—were analyzed. The effects of carrier type, concentration, and inlet temperature (<i>Tin</i>) were systematically examined. Samples dried with maltodextrin demonstrated over 50% higher yield than those with inulin, with a highest yield of 32.13 ± 0.64% (with maltodextrin) and a lowest yield of 2.75 ± 0.48% (with inulin). Higher <i>Tin</i> improved drying efficiency by reducing <i>Mc</i> but also caused darker powders. Energy consumption increased with rising <i>Tin</i>, peaking at 2295 ± 51 kJ. The Spray Drying Energy Index (<i>SDEI</i>) was introduced to assess energy consumption relative to powder yield, with the most favorable <i>SDEI</i> values observed for processes with the highest total energy consumption. These same samples exhibited lower <i>Mc</i> and <i>Aw</i> values. The lowest bulk density was 0.455 ± 0.004 g·cm<sup>−3</sup>, while porosity was 58.3 ± 0.7%. The results highlight the potential of spray drying as a sustainable method for utilizing by-products from osmotic dehydration, aligning with the principles of sustainable food practices.https://www.mdpi.com/2077-0472/14/11/1883spray dryingfood by-productsosmotic solutionmaltodextrininulinphysical properties of powders |
| spellingShingle | Aleksandra Zimmer Klaudia Masztalerz Małgorzata Serowik Mariusz Nejman Krzysztof Lech Utilization of Post-Process Osmotic Solution Based on Tomato Juice Through Spray Drying Agriculture spray drying food by-products osmotic solution maltodextrin inulin physical properties of powders |
| title | Utilization of Post-Process Osmotic Solution Based on Tomato Juice Through Spray Drying |
| title_full | Utilization of Post-Process Osmotic Solution Based on Tomato Juice Through Spray Drying |
| title_fullStr | Utilization of Post-Process Osmotic Solution Based on Tomato Juice Through Spray Drying |
| title_full_unstemmed | Utilization of Post-Process Osmotic Solution Based on Tomato Juice Through Spray Drying |
| title_short | Utilization of Post-Process Osmotic Solution Based on Tomato Juice Through Spray Drying |
| title_sort | utilization of post process osmotic solution based on tomato juice through spray drying |
| topic | spray drying food by-products osmotic solution maltodextrin inulin physical properties of powders |
| url | https://www.mdpi.com/2077-0472/14/11/1883 |
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