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vol. 19, nr. 2 (2012)
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Properties of powders received by spray-drying model solutions of glucose, fructose and their mixtures
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Aleksandra Jedlińska, Katarzyna Samborska, Dorota Witrowa-Rajchert
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Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences ul. Nowoursynowska 159c, 02-776 Warszawa |
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vol. 19 (2012), nr. 2,
pp. 303-317
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abstract:
The aim of this work was to dry solutions of glucose, fructose and their blends and to examine the physical properties of the resultant powders. Solutions were spray dried with an addition of maltodextrin (the concentration of the solutions was 20, 30, 40%). Obtained powders were examined in terms of water content, water activity, bulk and tapped density, particle density, wettability, flowability. Micrographs were taken to define the size of the powder particles. As a result of the ex-periments it was concluded that fructose had the worst drying properties, the proper drying was possi-ble only if the initial solution was 20%. Water concentration and water activity of the powders de-pended on the concentration of the solution, showing higher values for higher concentrations. Powders obtained from 40% solutions were characterised by the highest values of bulk density. Obtained powders were characterised by good and medium flowability and excellent wettability.
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keywords:
spray drying, glucose, fructose, maltodextrin, physical properties
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original in:
Polish
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