Meyan özütünün püskürtmeli kurutucu ile kurutulmasi

Liquorice root was first leached in water. Three leaching tempratures (4 °C, 25°C, and 37°C) and liquorice/water ratios ( 1/5 w/w, 1/4 w/w, and 1/3 w/w) were selected. Leaching at 25 ?C by using the 1/3 as the ratio of liquorice/water was observed as the optimum extraction procedure. The extract obtained was then evaporated by using rising film evaporator. After evaporation, spray drying process was used to determine the optimum processing conditions that yield minimum color change, and acceptable moisture content, bulk density, hygroscopicity, acidity & pH, solubility. Maltodextrin as drying agent was developed. 12 DE, 18 DE, and 19 DE maltodextrins were used as drying agents. Liquorice extract was spray dried at inlet air temperatures of 110 °C, 120 °C, and 130°C and maltodextrin concentrations of %20, % 15, and %10. Data for the yields was obtained and the powders were analyzed for moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility. Increases in inlet air temperature were caused an increase in yield, pH , solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, Ph and a decrease in yield, moisture content, a*, b*, acidity, solubility.Key words: Liquorice, Liquorice powder, maltodextrin, stickness