Microencapsulación del jugo de mandarina secado por aspersión.
The objective of this research was to evaluate the effects of the main factors in the microencapsulation process of mandarin juice to obtain spray-dried powder, as an alternative method of juice preservation. The physical-chemical characterization of the juice was carried out and values of 2.830 pH,...
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| Формат: | masterThesis |
| Язык: | spa |
| Опубликовано: |
2022
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| Предметы: | |
| Online-ссылка: | http://repositorio.utc.edu.ec/handle/27000/9078 |
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Добавить метку | Итог: | The objective of this research was to evaluate the effects of the main factors in the microencapsulation process of mandarin juice to obtain spray-dried powder, as an alternative method of juice preservation. The physical-chemical characterization of the juice was carried out and values of 2.830 pH, 11.330 °Brix, 0.646% citric acid, 6290.411 μg Trolox⸱eq g⁻¹ of antioxidant activity, 20.284 mg⸱100g⁻¹ of vitamin C were obtained. , 11.114% total solids and 80.886% humidity. The factors evaluated for spray drying were inlet temperature (125 - 155°C), maltodextrin concentration (3 - 9%) and feed flow (3 - 6 mL⸱min⁻¹), which presented different degrees of significance on the response variables, which were color, moisture content, water activity, hygroscopicity, yield, antioxidant activity, vitamin C content, soluble solids, titratable acidity, pH and solubility. Using the Design-Expert program, it was found that the optimal combination to maximize yield (62.173%), antioxidant activity (6252.270 μg Trolox⸱eq g⁻¹) and vitamin C content (19.941 mg⸱100g⁻¹) was to apply 125 °C inlet temperature, 5.07% maltodextrin and 3 mL⸱min⁻¹ feed flow, values that were similar to those obtained in the laboratory (62.157% yield, 6251.572 μg Trolox⸱eq g⁻ ¹ antioxidant activity and 19,767 mg⸱100g⁻¹ vitamin C content) under the aforementioned conditions. |
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