Spray Drying of Ginger and Physical and Micro Structural Properties of Spray Dried Ginger Powder - An Advance Food Material

Amunugoda P.N.R.J.; De Silva A.B.G.C.J.; Gunawardane K.V.T.; Pitipanaarchchi R; Silva A.M.C.U.; Thilina Dananjaya G.W.

doi:10.34256/famr2022

Amunugoda P.N.R.J. Food Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Malabe, Sri Lanka
De Silva A.B.G.C.J. Food Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Malabe, Sri Lanka
Gunawardane K.V.T. Food Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Malabe, Sri Lanka
Pitipanaarchchi R Food Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Malabe, Sri Lanka
Silva A.M.C.U. Food Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Malabe, Sri Lanka
Thilina Dananjaya G.W. School of Engineering, Sri Lanka Technological Campus, Meepe, Padukka, Sri Lanka.

DOI: https://doi.org/10.34256/famr2022

Keywords: Spray drying, Ginger, Maltodextrin, Powder properties, Surface engineering

Abstract

The objective of this work was to optimize the spray drying of ginger juice using maltodextrin and to investigate the effect of carrier agent on physical and micro-structural properties of spray dried ginger powder. A laborator ypilot scale spray dryer was employed for spray drying process and commercial maltodextrin was used as carrier agents. Ginger powder obtained under optimized condition of maltodxtrin concentration and 165^oC inlet temperature was evaluated for moisture content, water activity, particle size distribution, bulk density, true density, porosity, wettability flowability, dispersibility, and powder morphology. Micro-structural analysis revealed powder particles of various sizes and shapes however properties were within the desired range. Spray dried ginger powder can be used as natural ginger flavouring. Optimized spray drying parameters and powder properties pave the way for testing high sticky food material and mixing of different spray dried powders by surface modification for more advance powder processing.

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