Optimization of spray-drying parameters for mature acerola powder production
Response surface methodology was used to optimize inlet air temperature and maltodextrin 10 DE content on spray drying mature acerola pulp. The inlet air temperatures were 150, 170, and 190 °C, while maltodextrin contents were 50.0, 58.4, and 66.7% wb based on the feed solids (1:1, 1:1.5, and 1:2 pulp:maltodextrin wb proportions, respectively). Process yield, moisture content and ascorbic acid retention of powders were evaluated. The optimal conditions to produce acerola powder were 144 oC for inlet air temperature and 66.7% wb based on the feed solids for maltodextrin content. With these conditions 81% process yield, 4.2% wb moisture content and 91.2% ascorbic acid retention were achieved. The powder obtained with the optimized parameters showed semispherical particles and an average particle size of 16.3 mm by using SEM, whereas the results showed a good sensory acceptance when it was applied to an ice cream.