Optimization of spray drying process parameters for tucupi powder using the response surface methodology.

Area of Science:

• Food Science and Technology
• Chemical Engineering
• Materials Science

Background:

• Tucupi, a traditional Amazonian ingredient, is rich in nutrients but prone to degradation.
• Spray drying is a viable method for preserving tucupi's properties in powder form.
• Optimizing spray drying parameters is crucial for producing high-quality tucupi powder.

Purpose of the Study:

• To optimize spray drying process parameters for tucupi powder production.
• To investigate the effects of inlet air temperature, feed flow rate, and maltodextrin concentration on tucupi powder properties.
• To determine the optimal conditions for maximizing desirable attributes and minimizing undesirable ones.

Main Methods:

• A 2^3 factorial experimental design was employed.
• Response surface methodology (RSM) and linear perturbation plots were used for optimization.
• Scanning electron microscopy (SEM) was utilized to analyze powder morphology.

Main Results:

• Inlet air temperature was the most influential variable on most responses.
• Optimal conditions were determined as 214°C inlet air temperature, 8.67 mL/min feed flow rate, and 27% maltodextrin concentration.
• The optimized powder exhibited minimum moisture, water activity, hygroscopicity, and color difference, with maximum water absorption index, water solubility index, and beta-carotene content.

Conclusions:

• The developed RSM models were significant, indicating successful optimization.
• The optimal spray drying conditions ensure the production of high-quality tucupi powder with enhanced stability and nutritional value.
• SEM analysis confirmed the positive impact of optimized parameters on powder microstructure.