Process optimization of spray drying of beetroot Juice

The aim of this study was to optimize the spray drying process for beetroot juice. Influence of feed flow rate (8, 10 and 11 mL/min), processing temperature (140, 150 and 160 °C) and maltodextrin concentration (20, 25, and 30%) on packed bulk density, moisture content and betalain content of beetroot powder were assessed using response surface methodology. The following optimum process parameters were determined; feed flow rate feed flow rate of 10 mL/min, processing temperature of 149 °C and maltodextrin concentration of 20%. The predicted values for packed bulk density, moisture content and betalain content were 0.62 g/mL, 6.12 and 33.84 mg/100 g of dry matter, respectively. Within the optimum parameters, the experimental values for packed bulk density, moisture content and betalain content were 0.62 ± 0.1 g/mL, 6.10 ± 0.1 and 33.14 ± 0.1 mg/100 gm of dry matter. The similarity of the experimental results to the predicted values verified the models.