The optimization of spray-drying process for the development of apricot powder using response surface methodology

Abstract

Purpose

Apricots are not only nutritionally-rich but also possess pharmacological significance owing to their high antioxidant activity, and they are rich in vitamins, fibers, bioactive phytochemicals and minerals. Because of its immense organoleptic characteristics, apricot juice (AJ) is well accepted; however, it has a limited shelf-life, thereby demanding it to be converted into other shelf-stable form. One of the approaches is converting this juice into dehydrated powder. Amongst the various dehydration techniques available, spray drying is usually preferred; however, it involves the use of several independent variables, which need to be optimized, thus prompting to optimize the process to obtain spray dried apricot powder (SDAP) with improved quality.

Design/methodology/approach

The spray-drying process of apricot juice was done using the response surface approach. The process variables included the inlet air temperature of 135–220°C, gum arabic concentration of 4–25%, feed flow rate of 124–730 mL/h, feed total soluble solids (TSS) of 10-30°Brix and atomization speed of 11,400–28,000 rpm. The dependent responses were powder yield, hygroscopicity, solubility, moisture content, carotenoids (CT), ascorbic acid (AA), radical scavenging activity (RSA), lightness, wettability, bulk density, particle density and porosity.

Findings

Amongst all independent variables, inlet air temperature had most predominant impact on all the investigated responses. The optimum processing conditions for development of apricot powder with optimum quality were 190°C inlet air temperature, 18.99% gum arabic, 300.05 mL/h feed flow rate, 24°Brix feed TSS and 17433.41 rpm atomization speed. The experimental values were found to be in agreement with the predicted values, indicating the suitability of models in predicting optimizing responses of apricot powder. Flowability as Carr's index (CI) (22.36 ± 1.01%) suggests fair flow of powder. Glass transition temperature of powder was 57.85 ± 2.03°C, which is much higher than that of ambient, suggesting its better shelf stability.

Originality/value

To the best of author's knowledge, very limited or very few studies have been carried out on the spray-drying process for the manufacture of SDAP. The results of this investigation will open up new horizons in the field of food industry in the Union Territory of Jammu and Kashmir, India or elsewhere in the apricot-growing areas of India.

Citation

Bashir, O., Hussain, S.Z., Amin, T., Jan, N., Gani, G., Bhat, S.A. and Jabeen, A. (2022), "The optimization of spray-drying process for the development of apricot powder using response surface methodology", British Food Journal, Vol. 124 No. 11, pp. 3724-3747. https://doi.org/10.1108/BFJ-07-2021-0727