title: Optimization of process parameters for the production of spray dried Ber (Ziziphus jujube L.) powder.
abstract: The study covers effect of operating variables of spray dryer i.e. inlet temperature (170, 180, 190, 200 and 210 °C,), aspirator blower capacity (40, 50, 60, 70 and 80 %) and feed pump capacity (9, 12, 15, 18, and 21 %) and processing parameters of feed i.e. total soluble solid (TSS) of feed (7.5 %) and encapsulating material, maltodextrin (4, 6, 8, 10, and 12 %), aerosil (1.0 %), citric acid (0.25 %) upon the physical properties (colour, packed density and hygroscopicity) of powder were observed. After complete evaluation and analysis of all the attributes for physical properties i.e. colour, packed density (0.45 g/cc) and hygroscopicity (0.17 g/g dry matter), it was concluded that best quality of Ber powder were obtained at inlet air temperature 190 °C, aspirator blower capacity 60 %, feed pump capacity 15 %, encapsulating material 8 %.
authors.affiliation: Department of Processing & Food Engineering, CCS HAU, Hisar, 125004 Haryana India.
authors.forename: V K
authors.initials: VK
authors.lastname: Singh
authors.affiliation: Department of Post Harvest Process & Food Engineering, JNKVV, Jabalpur, 482004 MP India.
authors.forename: Sheela
authors.initials: S
authors.lastname: Pandey
authors.affiliation: Indian Institute of Crop Processing Technology, Thanjavur, 613005 TN India.
authors.forename: Akash
authors.initials: A
authors.lastname: Pare
authors.affiliation: Department of Post Harvest Process & Food Engineering, JNKVV, Jabalpur, 482004 MP India.
authors.forename: R B
authors.initials: RB
authors.lastname: Singh
keywords: Colour; Density; Hygroscopicity; Maltodextrin; Spray dryer