• A. Chávez-Rodríguez Instituto Tecnológico de Tlajomulco
  • V.S. Farias-Cervantes Instituto Tecnológico de Durango
  • G. Luna-Solano Instituto Tecnológico de Orizaba
  • A.M. Chávez-Rodríguez Instituto Tecnológico de Tlajomulco
  • R.I. Ortíz-Basulto Instituto Tecnológico de Tepic
  • I. Andrade-González Instituto Tecnológico de Tlajomulco
Keywords: spray drying, deposition, fructans, quality attributes, blue agave juice


The blue agave juice is a natural source of fructans and dietary fibers, which have great interest in food industry as a functional additive. The aim in this work was to increase the yield, reducing the wall deposition and it improves the quality attributes in spray drying of blue agave juice. Total powder yields were increase when its changes were made in the outlet temperature, atomizer speed and airflow. Maximum reduction of deposition and best yield were found at inlet temperature of 198 °C, outlet temperature of 80 °C, airflow of 720 m3h-1 and atomizer speed of 30,000 rpm.


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How to Cite
Chávez-Rodríguez, A., Farias-Cervantes, V., Luna-Solano, G., Chávez-Rodríguez, A., Ortíz-Basulto, R., & Andrade-González, I. (2020). QUALITY ATTRIBUTES AND PARTICLES DEPOSITION OF SPRAY DRIED FRUCTANS OF BLUE AGAVE JUICE. Revista Mexicana De Ingeniería Química, 15(2), 493-502. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1159
Food Engineering

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