Spray Drying and Process Optimization of Carrot–Celery Juice

摘要: This work presented the possibility of producing carrot–celery mixture powder with two-fluid atomizer spray dryer and process optimization. Carrot celery juice were mixed in a ratio 2:1 (w/w) was sprayed. The operation variables included inlet air temperature 120–170C, maltodextrin concentration 0.7–0.9 (dry matter) feed flow rate 36–53 mL/min. Response surface methodology (RSM) employed to investigate effect on some product properties such as moisture content, water activity, hygroscopicity, dissolution time, color change, particle size, β-carotene bulk density. These responses optimized by RSM models face-centered central composite design. optimum temperature, percentage 130C, 36 mL/min 0.87 (w/w dry matter), respectively. Practical Applications Carrot are widely consumed world. Both products have many potential health benefits, but they limited shelf life seasonal crops. Drying is an alternative for preservation drying suitable method form dried powder. Carrot–celery has longer may be source fiber. ability contribute special characteristics, water-binding final product, can used instant beverages, ingredients bakery or extruded cereal products, snacks, ice cream, yogurt, salad, well pharmaceutical tablets diet drinks.