Journal of Food Technology

Year: 2019
Volume: 17
Issue: 2
Page No. 24 - 32

Engineering of Some Physico-Chemical Properties of Amorphous Spray-Dried Inulin using a Response-Surface Design

Authors : Brahim Bchir, Sebastien N. Ronkart, Yves Brostaux, Lynn Doran, Christian Fougnies and Christophe Blecker

Abstract: The aim of this study was to investigate the effect of some process variables on the physico-chemical properties of amorphous inulin. In this context, a three-factor second-order response-surface model was fitted to five variables. The factors were feed concentration and temperature and inlet air temperature while the five variables were bulk and tapped density, particles size, moisture content and the glass transition temperature. In the feed concentration (10-40%, w/w), feed temperature (40-90C) and inlet air temperature (120-230C) range tested, statistical analysis revealed that physico-chemical properties of inulin were mainly governed by inlet air temperature and the feed concentration to a lesser extent. The feed temperature was secondary in comparison with the two first factors. In regards to the production parameters, a qualitative microscopic study allowed to visualize the morphological property changes and to correlate them to the physicochemical properties.

How to cite this article:

Brahim Bchir, Sebastien N. Ronkart, Yves Brostaux, Lynn Doran, Christian Fougnies and Christophe Blecker, 2019. Engineering of Some Physico-Chemical Properties of Amorphous Spray-Dried Inulin using a Response-Surface Design. Journal of Food Technology, 17: 24-32.

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