Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying

Autores
Torres Vargas, Olga Lucia; Marin Ramirez, Luis Felipe; Moscoso Ospina, Yeisson Andres
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The optimization of the process parameters was the aim of this study to obtain a powder from the pumpkin juice (Cucúrbita moschata) using the spray drying method. For the optimization of spray drying a surface response methodology was used, considering a central design composed of three factors: Maltodextrin concentration (10-25%), the temperature of the air inlet (150-170°C) and feed flow rate (4000-5000 mL/h) and the response variables evaluated to determine the optimal conditions of the process were: powder yield, humidity, hygroscopicity and solubility of the powder. The results of the statistical analysis indicate that all factors significantly affected the response variables, an increase in the addition of maltodextrin concentration to the pumpkin juice flow, generates an increase in yield, solubility and lower hygroscopicity values, the increase of the inlet temperature and the feed flow rate produced a decrease in the moisture content of the obtained powder. The optimal conditions of the process were reached with a 25% of maltodextrin concentration, 170°C for the air inlet and a flow rate of 4000 mL/h. These process parameters, allow obtaining a powder with a yield of 62.70%, humidity 3.40%, hygroscopicity 28.70% and solubility 71.5%, indicating a technological opportunity to generate and economic value to the pumpkin fruit, which allows improving the life quality of the country´s farmers.
Fil: Torres Vargas, Olga Lucia. Universidad del Quindio; Colombia
Fil: Marin Ramirez, Luis Felipe. Universidad del Quindio; Colombia
Fil: Moscoso Ospina, Yeisson Andres. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Quindio; Colombia
Materia
MICROENCAPSULATION
MICROESTRUCTURE
PUMPKIN (CUCURBITA MOSCHATA)
SPRAY DRYING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/176321

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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray dryingTorres Vargas, Olga LuciaMarin Ramirez, Luis FelipeMoscoso Ospina, Yeisson AndresMICROENCAPSULATIONMICROESTRUCTUREPUMPKIN (CUCURBITA MOSCHATA)SPRAY DRYINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The optimization of the process parameters was the aim of this study to obtain a powder from the pumpkin juice (Cucúrbita moschata) using the spray drying method. For the optimization of spray drying a surface response methodology was used, considering a central design composed of three factors: Maltodextrin concentration (10-25%), the temperature of the air inlet (150-170°C) and feed flow rate (4000-5000 mL/h) and the response variables evaluated to determine the optimal conditions of the process were: powder yield, humidity, hygroscopicity and solubility of the powder. The results of the statistical analysis indicate that all factors significantly affected the response variables, an increase in the addition of maltodextrin concentration to the pumpkin juice flow, generates an increase in yield, solubility and lower hygroscopicity values, the increase of the inlet temperature and the feed flow rate produced a decrease in the moisture content of the obtained powder. The optimal conditions of the process were reached with a 25% of maltodextrin concentration, 170°C for the air inlet and a flow rate of 4000 mL/h. These process parameters, allow obtaining a powder with a yield of 62.70%, humidity 3.40%, hygroscopicity 28.70% and solubility 71.5%, indicating a technological opportunity to generate and economic value to the pumpkin fruit, which allows improving the life quality of the country´s farmers.Fil: Torres Vargas, Olga Lucia. Universidad del Quindio; ColombiaFil: Marin Ramirez, Luis Felipe. Universidad del Quindio; ColombiaFil: Moscoso Ospina, Yeisson Andres. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Quindio; ColombiaMaxwell Scientific Publication Corp.2018-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/176321Torres Vargas, Olga Lucia; Marin Ramirez, Luis Felipe; Moscoso Ospina, Yeisson Andres; Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying; Maxwell Scientific Publication Corp.; Advance Journal of Food Science and Technology; 16; 11-2018; 280-2862042-4868CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.16.5968info:eu-repo/semantics/altIdentifier/doi/10.19026/ajfst.16.5968info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:51Zoai:ri.conicet.gov.ar:11336/176321instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:03:52.085CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying
title Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying
spellingShingle Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying
Torres Vargas, Olga Lucia
MICROENCAPSULATION
MICROESTRUCTURE
PUMPKIN (CUCURBITA MOSCHATA)
SPRAY DRYING
title_short Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying
title_full Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying
title_fullStr Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying
title_full_unstemmed Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying
title_sort Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying
dc.creator.none.fl_str_mv Torres Vargas, Olga Lucia
Marin Ramirez, Luis Felipe
Moscoso Ospina, Yeisson Andres
author Torres Vargas, Olga Lucia
author_facet Torres Vargas, Olga Lucia
Marin Ramirez, Luis Felipe
Moscoso Ospina, Yeisson Andres
author_role author
author2 Marin Ramirez, Luis Felipe
Moscoso Ospina, Yeisson Andres
author2_role author
author
dc.subject.none.fl_str_mv MICROENCAPSULATION
MICROESTRUCTURE
PUMPKIN (CUCURBITA MOSCHATA)
SPRAY DRYING
topic MICROENCAPSULATION
MICROESTRUCTURE
PUMPKIN (CUCURBITA MOSCHATA)
SPRAY DRYING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The optimization of the process parameters was the aim of this study to obtain a powder from the pumpkin juice (Cucúrbita moschata) using the spray drying method. For the optimization of spray drying a surface response methodology was used, considering a central design composed of three factors: Maltodextrin concentration (10-25%), the temperature of the air inlet (150-170°C) and feed flow rate (4000-5000 mL/h) and the response variables evaluated to determine the optimal conditions of the process were: powder yield, humidity, hygroscopicity and solubility of the powder. The results of the statistical analysis indicate that all factors significantly affected the response variables, an increase in the addition of maltodextrin concentration to the pumpkin juice flow, generates an increase in yield, solubility and lower hygroscopicity values, the increase of the inlet temperature and the feed flow rate produced a decrease in the moisture content of the obtained powder. The optimal conditions of the process were reached with a 25% of maltodextrin concentration, 170°C for the air inlet and a flow rate of 4000 mL/h. These process parameters, allow obtaining a powder with a yield of 62.70%, humidity 3.40%, hygroscopicity 28.70% and solubility 71.5%, indicating a technological opportunity to generate and economic value to the pumpkin fruit, which allows improving the life quality of the country´s farmers.
Fil: Torres Vargas, Olga Lucia. Universidad del Quindio; Colombia
Fil: Marin Ramirez, Luis Felipe. Universidad del Quindio; Colombia
Fil: Moscoso Ospina, Yeisson Andres. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Quindio; Colombia
description The optimization of the process parameters was the aim of this study to obtain a powder from the pumpkin juice (Cucúrbita moschata) using the spray drying method. For the optimization of spray drying a surface response methodology was used, considering a central design composed of three factors: Maltodextrin concentration (10-25%), the temperature of the air inlet (150-170°C) and feed flow rate (4000-5000 mL/h) and the response variables evaluated to determine the optimal conditions of the process were: powder yield, humidity, hygroscopicity and solubility of the powder. The results of the statistical analysis indicate that all factors significantly affected the response variables, an increase in the addition of maltodextrin concentration to the pumpkin juice flow, generates an increase in yield, solubility and lower hygroscopicity values, the increase of the inlet temperature and the feed flow rate produced a decrease in the moisture content of the obtained powder. The optimal conditions of the process were reached with a 25% of maltodextrin concentration, 170°C for the air inlet and a flow rate of 4000 mL/h. These process parameters, allow obtaining a powder with a yield of 62.70%, humidity 3.40%, hygroscopicity 28.70% and solubility 71.5%, indicating a technological opportunity to generate and economic value to the pumpkin fruit, which allows improving the life quality of the country´s farmers.
publishDate 2018
dc.date.none.fl_str_mv 2018-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/176321
Torres Vargas, Olga Lucia; Marin Ramirez, Luis Felipe; Moscoso Ospina, Yeisson Andres; Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying; Maxwell Scientific Publication Corp.; Advance Journal of Food Science and Technology; 16; 11-2018; 280-286
2042-4868
CONICET Digital
CONICET
url http://hdl.handle.net/11336/176321
identifier_str_mv Torres Vargas, Olga Lucia; Marin Ramirez, Luis Felipe; Moscoso Ospina, Yeisson Andres; Application of the response surface methodology to obtain pumpkin (Cucurbita moschata) powder through spray drying; Maxwell Scientific Publication Corp.; Advance Journal of Food Science and Technology; 16; 11-2018; 280-286
2042-4868
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.16.5968
info:eu-repo/semantics/altIdentifier/doi/10.19026/ajfst.16.5968
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Maxwell Scientific Publication Corp.
publisher.none.fl_str_mv Maxwell Scientific Publication Corp.
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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