Yaban mersini ve çilek suyu konsantreleri üzerine püskürtmeli kurutma parametrelerinin etkileri

In this study, the powdered products were produced from strawberry and blueberry juice concentrates by using spray dryer. The effects of drying parameters were investigated separately for each concentrate by using two factor five level central composite rotatable design (CCRD) of response surface methodology. While the inlet air temperature (110-150ºC) and the amount of maltodextrin (20-80%) in the feed mixture were investigated as independent variables, the phenolic recovery and drying yield were evaluated as dependent variables in CCRD. Optimum drying conditions for blueberry juice concentrate, inlet air temperature and amount of maltodextrin, were found as 130ºC and 71%, respectively. The total yield and phenolic recovery obtained at optimum conditions for blueberry powder (3.51% moisture) were 75.8% and 86.1%, respectively. On the other hand, the optimum drying conditions for strawberry concentrate were found as 130 ºC and 70.4 %. The predicted total yield and phenolic recovery of strawberry powder (4.40 % moisture) at these optimum conditions would be 61.78 % and 60.05 %, respectively. The powders both produced from blueberry and strawberry juice concentrates were evaluated in terms of solubility, density, hygroscopicity, porosity, cohesiveness, flowability, glass transition temperature, total phenolic content, total anthocyanin content, antioxidant capacity, and color. Powders produced in this study found as a good quality compared to its counterparts in terms of inspected quality parameters. So, the produced product could be used in the food industry for various applications.