Optimization of spray drying parameters for pink guava powder using RSM

Area of Science:

• Food Science and Technology
• Chemical Engineering
• Process Optimization

Background:

• Pink guava is rich in lycopene, a valuable antioxidant.
• Spray drying is a common method for fruit powder production.
• Optimizing spray drying parameters is crucial for preserving quality attributes.

Purpose of the Study:

• To optimize spray drying parameters for pink guava powder.
• To determine the effects of inlet temperature, maltodextrin concentration (MDC), and feed flow (FF) on powder properties.
• To predict optimal conditions for maximizing lycopene content and achieving desired moisture and particle size.

Main Methods:

• Central composite face-centered design was employed for experimental optimization.
• Second-order polynomial models were developed to describe responses (moisture, particle size, lycopene).
• Multiple response optimization was used to identify ideal processing conditions.

Main Results:

• Models showed high coefficients of determination (R² > 0.95) for all responses.
• Moisture decreased with higher inlet temperature and MDC; particle size increased.
• Lycopene content decreased with higher temperature but increased with higher MDC.

Conclusions:

• Optimal spray drying conditions were determined: 150°C inlet temperature, 17.12% MDC, and 350 mL/h FF.
• Predicted responses included 3.10% moisture, 11.23 μm particle size, and 58.71 mg/100 g lycopene.
• Experimental results validated the predictive model, ensuring process efficiency and product quality.