Optimization of the spray drying process conditions for acerola and seriguela juice mix

Abstract The spray drying process of a mixed juice of acerola and seriguela was optimized using a 2 4 full factorial design with 16 factorial points and 3 central points. The independent variables were different levels of inlet temperature (110°, 140° and 170 °C), feed flow (0.36, 0.60 and 0.84 L/h), amount of maltodextrin (14-26%) and maltodextrin dextrose equivalent (DE) (5, 10 and 15 DE). The responses were water activity (Aw), moisture content (MC), hygroscopicity (Hyg), powder recovery (PR) and retention of ascorbic acid (RAA). After optimization, an acceptance test and multiple compa...