Effect of spray-drying conditions on moisture content and particle size of coffee extract in a prototype dryer

  • J. Villegas-Santiago
  • F. Gómez-Navarro
  • A. Dominguez-Niño
  • M. A. García-Alvarado
  • M. A. Salgado-Cervantes
  • G. Luna-Solano
Keywords: spray drying, coffee, particle size, sorption isotherms, GAB and BET model

Abstract

In this study the effect of spray drying conditions on moisture content and particle size of coffee extract was researched. The factors investigated were the inlet temperature (150 to 220 °C), air flow (537 to 691 kg·h), and the frequency of the rotary atomizer (60 to 90 Hz). Analysis of variance revealed that the independent variables had significant effects (p<0.10) on the response variables. An increase in frequency of the rotary atomizer from 60 Hz to 90 Hz produced an increase in outlet temperature; and therefore, a decrease in product moisture content. The luminosity of the powders increased as the inlet temperature and air flow increase from 145 °C to 220 °C and from 537 kg·h-1 to 691 kg·h-1, respectively; therefore, the powder coffee turned brighter. A decrease in hysteresis was observed with an increase in the air flow rate from 537 to 691 kg·h.

References

Burmester, K., Fehr, H. and Eggers, R. (2011). A comprehensive study on thermophysical material properties for an innovative coffee drying process. Drying Technology 29, 1562-1570.

Chávez, R.A., López, M.I.G., Gómez, L.J., Luna, S.G., Ortíz, B.R.I. and Andrade, G.I. (2014). Optimization of Agave tequilana Weber var. Azul Juice spray drying process. Journal of Chemistry 915941, 1-10

Domínguez, N.A., Cantú, L.D., Ragazzo, S.J.A., Andrade, G.I. and Luna, S.G. (2018). Energy requirements and production cost of the spray drying process of cheese whey. Drying Technology 36, 597-608.

Djendoubi, M.N., Bonazzi, C., Boudhrioua, N., Kechaou, N. and Courtois, F. (2012). Infuence of sugar composition on water sorption isotherms and on glass transition in apricots. Journal of Food Engineering 111, 403-411.

Farahnaky, A. and Kamali, E. (2015). Texture hysteresis of pistachio kernels on drying and rehydration. Journal of Food Engineering 166, 335-341.

Faria, F.M.L., Carregari, P.T., De Souza, A.C. and Telis, J. (2016). Sorption isotherms and thermodynamic properties of grated parmesan cheese. Food Science and Technology 51, 250-259.

Filková, I., Huan, L.X., and Mujumdar, A.S. (2014). Industrial spray drying systems. In: Handbook of Industrial Drying, (A.S. Mujumdar, ed.), Pp. 191-226. CRC Press, Boca Raton, FL.

Food and Agricultural Organization of the United Nations. (2015). Coffee. Editorial FAO, ROMA.

Goula, A.M. and Adamopoulos, K.G. (2004). Spray drying of tomato pulp: effect of feed concentration. Drying Technology 22, 2309-2330.

Goula, A.M. and Adamopoulos, K.G. (2005). Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Food Engineering 66, 35-42.

Hernández, C.J.G., Mújica, P.H., Welti, C.J., Spatafora, S.A.S., Valdez, F.A. (2019). Sorption behavior of citric pectin films with glycerol and olive oil. Revista Mexicana de Ingeniería Química 18, 487-500.

Huan, L.X. and Mujumdar, A.S. (2008). The effect of rotary disk atomizer RPM on particle size distribution in a semi-industrial spray dryer. Drying Technology 26, 1319-1325.

Jimenez, S.D.E., Calderón, S.M., Picart, P.L., Luna, S.G., Ortiz, B.R.I., Bautista, R.P.U. and Ragazzo, S.J.A. (2017). Effect of addition of native agave fructans on spray-dried chayote (Sechium edule) and pineaple (Ananas comosus) juices: rheology, microestructure, and water sorption. Food and Bioprocess Technology 10, 2069-2080.

Kaya, S. and Öner, M.D. (1996). Water activity and moisture sorption isotherms of Gaziantep cheese. Journal of Food Quality 19, 121-132.

Kaymak, E.F and Gedik, A. (2004). Sorption isotherms and isosteric heat of sorption for grapes, apricost, apples and potatoes. LWT- Food Science and Technology 37, 429-438.

Khalloufi, S., El-Maslouhi, Y. and Ratti, C. (2000). Mathematical model for prediction of glass transition temperature of fruit powders. Journal of Food Science 65, 842.848.

Khetra, Y., Kanawjia, S.K. and Puri, R. (2017). Effect of sodium and its substitution whit potassium on desorption and thermodynamic properties of cheddar cheese. Journal of Food Processing and Preservation 41, e12991

Krishnaiah, D., Nithyanandam, R. and Sarbatly, R. (2014). A critical review on the spray drying of fruit extract: effect of additives on physicochemical properties. Food Science and Nutrition 54, 449-473.

Labuza, T.P. and Altunakar, B. (2007). Water activity prediction and moisture sorption isotherms. In: Water Activity in Foods, (B. Gustavo., F. Anthony., S. Shelly., and L. Theodore, eds.), Pp 109-154. IFT PRESS, Iowa, USA.

Lantigua M.B., Molina E.I., Reineccius G.A., Hernández O.L. and Pino J.A. (2011). Influence of spray-dryer air temperatures on encapsulated mandarin oil. Drying Technology 29, 520-526.

Norbrillinda, M.T., Mahanom, H., Elyana, N.N. and Farina, N.I. (2016). Optimization of spray drying process of Sargassum muticum color extract. Drying Technology 34, 1735-1744.

Pascual, P.L.A., Alamilla, B.L., Gutiérrez, L.G.F., Azuara, E. and Flores, A.E. (2017). Predicción de condiciones de almacenamiento de alimentos deshidratados a partir de una isoterma de adsorción de vapor de agua. Revista Mexicana de Ingeniería Química 16, 207-220.

Pavón, G.L.M.A., Gallardo, R.R., Román, G.A., Carrillo, N.H., Rodríguez, H.M.E., Guadarrama, L.A.Y., Pérez, A.C. (2015). Moisture sorption properties and storage stability conditions of a nutraceutical system microencapsulated by spray drying. Revista Mexicana de Ingeniería Química 14, 601-613.

Plazola, J.C.P., Pérez, P.V., Pereyra, C.S.C., Alamilla, B.L., Ortiz, M.A. (2019). Microencapsulation of biocompounds from avocado leaves oily extracts. Revista Mexicana de Ingeniería Química 18, 1261-1276.

Ramírez, M.M., Cruz y Victoria, M.T., Vizcarra, M.M.G. and Anaya, S.I. (2014). Determinación de las isotermas de sorción y las propiedades termodinámicas de harina de maíz nixtamalizada. Revista Mexicana de Ingeniería Química 13, 165-178.

Roustapour, O.R., Hosseinalipour, M. and Ghobadian. (2006). An experimental investigation of lime juice drying in a pilot plant spray dryer. Drying Technology 24, 181-188.

Schmidt, S.J. and Won Lee J. (2012). Comparison between water vapor sorption isotherms obtained using the new dynamic dewpoint isotherm method and those obtained using the standard saturated salt slurry method. International Journal of Food Properties 15, 236-248.

Sinija, V.R. and Mishra, H.N. (2008). Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules. Journal of Food Engineering 86, 494-500.

Solval, M.S., Sundararajan S., Alfaro L. and Sathivel S. (2012). Development of cantaloupe (Cucumis melo) juice powders using spray drying technology. LWT-Food Science and Technology 46, 287-293.

Thys, R.C.S., Noreña, C.P.Z., Marczak, L.D.F., Aires, A.G. and Olivera, F.C. (2010). Adsorption isotherms of pinhão (Araucaria angustifolia seeds) starch and thermodynamic analysis. Journal of Food Engineering 100, 468-473.

Tonon, R.V., Brabet, C. and Hubinger, M.D. (2008). Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. Food Engineering 88, 411-418.

Trujillo, C.L., Camacho, B.M., Cano, S.C., Duarte, V.M.A., Viveros, C.R., Rosado, J.L. (2019). Development of an infant formula high in alpha-lactalbumin with only A2 beta-casein by spray drying, designed to resemble the protein composition of human milk. Revista Mexicana de Ingeniería Química 18, 215-229.

Walton, D.E. The morphology of spray dried particles a qualitative view. (2000). Drying Technology 18, 1943-1986.
Yang, Z., Sousa-Gallagher, M.J., Oliveira, F.A.R. (2008). Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana. Journal of Food Engineering 86, 342-348.

Zhang, L., Sun, D.W. and Zhang, Z. (2017). Methods for measuring water activity (aw) of foods and its applications to moisture sorption isotherm studies. Critical Reviews in Food Science and Nutrition 57, 1052-1058.
Published
2019-10-24
How to Cite
Villegas-Santiago, J., Gómez-Navarro, F., Dominguez-Niño, A., García-Alvarado, M., Salgado-Cervantes, M., & Luna-Solano, G. (2019). Effect of spray-drying conditions on moisture content and particle size of coffee extract in a prototype dryer. Revista Mexicana De Ingeniería Química, 19(2), 767-781. https://doi.org/10.24275/rmiq/Proc767
Section
Process engineering

Most read articles by the same author(s)