Journal of Food Processing and Preservation, ( ISI ), Volume (40), No (2), Year (2016-4) , Pages (212-225)

Title : ( Spray Drying and Process Optimization of Carrot–Celery Juice )

Authors: Mohammad Khalilian Movahhed , Mohebbat Mohebbi ,

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This work represented the production possibility of carrot-celery mixture powder with two-fluid atomizer spray dryer and process optimization. A carrot and celery juice were mixed in a ratio of 2:1 (w/w) and was sprayed. The operation variables were included inlet air temperature 120-170°C, maltodextrin concentration 0.7-0.9 (dry matter), and feed flow rate 36-53 (ml/min). Response surface methodology (RSM) was employed to investigate the effect of process variables on some product properties such as moisture content, water activity, hygroscopicity, dissolution time, color change, particle size, β-carotene, and bulk density. This responses were optimized by RSM models and face-centered central composite design. The optimum temperature, feed flow rate, and percentage of maltodextrin were 130 °C, 36 (ml/min), and 0.87 (w/w dry matter), respectively.


, carrot-celery powder, spray drier, maltodextrin, response surface methodology, physicochemical properties
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author = {Khalilian Movahhed, Mohammad and Mohebbi, Mohebbat},
title = {Spray Drying and Process Optimization of Carrot–Celery Juice},
journal = {Journal of Food Processing and Preservation},
year = {2016},
volume = {40},
number = {2},
month = {April},
issn = {0145-8892},
pages = {212--225},
numpages = {13},
keywords = {carrot-celery powder; spray drier; maltodextrin; response surface methodology; physicochemical properties},


%0 Journal Article
%T Spray Drying and Process Optimization of Carrot–Celery Juice
%A Khalilian Movahhed, Mohammad
%A Mohebbi, Mohebbat
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2016