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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/176321
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/176321 |
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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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1842269824624885760 |
score |
13.13397 |