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040 _aUMP
090 _aTP371.5 .N33 2009 rs Bc.
100 0 _aSiti Nadirah Md Zaini
245 1 0 _aProduction of mangifera indica powder using spray dryer and the effects of drying on its physical properties/
_cSiti Nadirah Md Zaini
246 3 _aProduction of mangifera indica powder using spray dryer and the effects of drying on its physical properties
_h[computer file]
260 _aKuantan, Pahang :
_bUMP,
_c2009
300 _axiv, 49 p. :
_bill. (some col.) ;
_c30 cm. +
_e1 computer disc
502 _aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2009
504 _aBibiliography : p. [40]-44
520 3 _aThe objective of this work was to study the influence of spray drying conditions on the physical properties of mango powder. The process was carried out on a mini spray dryer and maltodextrin 10DE was used as carrier agent. Three tests were made. Solubility, dissolution and moisture content were analyzed as responses. Solubility was positively affected by inlet air temperature while dissolution and moisture content of powders were negatively affected by inlet air temperature. An increase in maltodextrin concentration increases the solubility of the mango powders and decreases the dissolution of the powders. From the result obtain the inlet air temperature of 160oC and 15% of maltodextrin addition is the optimum value for this study. For the solubility test, the optimum value is at temperature of 170oC and 20% of maltodextrin addition which the percentage of solubility is 81.76. The inlet air temperature of 150oC and maltodextrin addition of 10% is the optimum value for the dissolution test. For moisture content analysis, the optimum value is at inlet air temperature of 160oC and 15% maltodextrin addition which the percentage of moisture content is 2.38.-Author-
650 0 _aDrying
650 0 _aFood
_xDrying
650 0 _aMango
999 _aVIRTUA40
_c886
_d892
999 _aVTLSSORT0080*0200*0400*0900*1000*2450*2460*2600*3000*5020*5040*5200*6500*6501*6502*9992