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Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?
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Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C str., 00-776 Warsaw, Poland
Submission date: 2023-03-18
Acceptance date: 2023-06-23
Online publication date: 2023-07-11
Publication date: 2023-07-11
Corresponding author
Alicja Barańska   

Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C str., 00-776 Warsaw, Poland
Pol. J. Food Nutr. Sci. 2023;73(3):214-223
The application of low-temperature, dehumidified air-assisted spray drying was evaluated as a method to produce carrier-free powders of selected sugar-rich and acid-rich food materials: blackcurrant juice concentrate, mango puree, purple carrot juice concentrate, sauerkraut juice, kiwiberry pulp, and tomato pulp. As a consequence of decreased drying air humidity, inlet/outlet air temperature was lowered to 80/55°C. In order to validate this new approach, the conventional spray drying was conducted as well at 180/80°C inlet/outlet air temperature. The powder recovery, physical properties and color parameters of powders were determined. For blackcurrant juice concentrate, mango puree, purple carrot juice concentrate and sauerkraut juice it was possible to obtain carrier-free powders only by low-temperature drying, while for kiwiberry pulp and tomato pulp both variants of spray drying were effective. Decreased drying temperature positively influenced some properties of powders; i.e., median particle size diameter and hygroscopicity of the powders obtained by spray drying with dehumidified air were lower compared to those of the powders dried by conventional spray drying. Carrier-free powders of some raw materials (blackcurrant juice concentrate, mango puree, purple carrot juice concentrate, sauerkraut juice) were spray dried solely with dehumidified air, underlining its importance in the production of "clean label" products.
The research for this publication was carried out with the use of equipment purchased as part of the “Food and Nutrition Centre - modernization of the WULS campus to create a Food and Nutrition Research and Development Centre (CŻiŻ)” co-financed by the European Union from the European Regional Development Fund under the Regional Operational Programme of the Mazowieckie Voivodeship for 2014-2020 (Project No. RPMA.01.01.00-14-8276/17).
The authors declare no conflicts of interests.
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