Optimization of Spray Drying Conditions for Product ion of Ice Cream Mix Powder Flavored With Black Mulberry Juice

Abstract

The aim of this work was to optimize the spray dryi ng conditions for the production of ice cream mix powder. A lab-scale spray dryer was e mployed for the spray drying process, the mix of salep and k-carrageenan was use d as stabilizer and black mulberry juice added to ice creams as a natural flavor. Resp onse Surface Methodology (RSM) was performed to examine the influence of inlet air tem perature (120, 140, and 160°C), feed flow rate (5, 10, and 15%) and black mulberry conce ntration (15, 30, and 45%) on drying yield and total anthocyanin content of powders, ove rrun and melting rate of ice creams prepared from the reconstituted powders. Scanning e lectron microscope was used for monitoring the structure of the powders. The follow ing optimum process conditions were determined: inlet air temperature of 138 °C, feed fl ow rate of 8% and juice concentration of 35%. These parameters led to the process yield, total anthocyanin content, overrun and melting rate of 76.14%, 54.11 mg L -1 , 74.50%, and 1.52 g min -1 , respectively. Keywords: Natural flavor, Response surface methodology, Sale p, SEM.