naa a22 4500 51072731X CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-1006-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1006-3 Vacuum-Belt Drying of Rabbiteye Blueberry ( Vaccinium ashei ) Slurries: Influence of Drying Conditions on Physical and Quality Properties of Blueberry Powder [Elektronische Daten] [Michelle Kim, William Kerr] Continuous vacuum-belt drying was studied as a means to produce high-quality powders from blueberry slurries, with limited degradation of anthocyanins. Drying was performed at three different temperatures (80, 95, 110°C) and the resulting dried material (a w ∼ 0.2) ground into powders. Drying times ranged from 70min at 80°C to 50min at 110°C. Maltodextrin (MD) was used as a drying agent at three levels (0.3, 0.45, and 0.6kg/kg dry blueberry solid). Powders were purple, with no signs of browning, and similar in appearance to those produced by freeze-drying. Increasing MD level and drying temperature decreased the hygroscopicity of the powders. Moisture isotherms showed type 3 behavior and were well-fit with the Guggenheim-Anderson-de Boer equation. Higher levels of MD improved flowability of the powders, with >93% of the powders with MD flowing from the test fixture after 30s, compared to only 62.1% emerging for powders without MD. Powders dried at 80°C were slightly darker (L* = 25.73-28.4) than those produced 110°C (L* = 27.10-28.53), presumably due to less degradation of anthocyanins. Total monomeric anthocyanins (TMA) for MD dried at 80°C (13.1mg C3G/g) were not different than for freeze-dried blueberries. Higher drying temperatures caused some loss of TMA. Higher levels of MD result in lower TMA by increasing the amount of dry matter in the powders. Vacuum-belt drying at 80°C with 0.3kg MD/kg dry solids produced non-sticky powders with anthocyanin content similar to freeze-dried powders. Springer Science+Business Media New York, 2012 Vacuum drying nationallicence Blueberry nationallicence Powder nationallicence Anthocyanins nationallicence a w : Water activity nationallicence A : Spectral absorbance nationallicence c : Constant related to surface enthalpy in GAB model nationallicence C : Chroma in LCh color space nationallicence C3G : Cyanidin-3-O-glucoside equivalents (milligrams of C3G per gram) nationallicence DF : Dilution factor. Number of volumes of buffer added to give appropriate nationallicence ε : Molar extinction coefficient (liters per centimeter per mole) nationallicence GAB : Guggenheim-Anderson-de Boer nationallicence h : Hue angle in LCh color space nationallicence k : Constant related to absorption of multi-layers in GAB model nationallicence K : Rate constant for moisture absorption (per day) nationallicence L : Lightness in LCh color space nationallicence m e : Steady-state moisture content when exposed to humid environment nationallicence m i : Initial moisture content when exposed to humid environment nationallicence m o : Monlayer moisture content derived from GAB equation (grams of H2O per 100g solids) nationallicence MD : Maltodextrin nationallicence M wb : Wet basis moisture content (grams of H2O per 100g) nationallicence M db : Dry basis moisture content (grams of H2O per 100g solids) nationallicence MW : Molecular weight (grams per mole) nationallicence PET/Al : Laminate of polyethylene terephthalate and aluminum nationallicence TCP : Tricalcium phosphate nationallicence T g : Glass transition temperature (degree Celsius) nationallicence TMA : Total monomeric anthocyanins nationallicence VBD : Vacuum-belt dryer nationallicence w i : Initial sample weight when exposed to 75% relative humidity nationallicence w s : Steady-state sample weight when exposed to 75% relative humidity nationallicence Kim Michelle Department of Food Science and Technology, University of Georgia, 30602, Athens, GA, USA aut Kerr William Department of Food Science and Technology, University of Georgia, 30602, Athens, GA, USA aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3227-3237 1935-5130 6:11<3227 2013 6 11947 https://doi.org/10.1007/s11947-012-1006-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1006-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kim Michelle Department of Food Science and Technology, University of Georgia, 30602, Athens, GA, USA aut NATIONALLICENCE 700 1- Kerr William Department of Food Science and Technology, University of Georgia, 30602, Athens, GA, USA aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3227-3237 1935-5130 6:11<3227 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer