• 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.


Adhikaria, B., Howesab, T., Bhandaria, B. R., & Truong, V. (2003). Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technology 21, 17-34.

Al-Kahtani, H. A., & Hassan, B. H. (1990). Spray drying of Roselle (Hibiscus sabdariffa L.) extract. Journal Food Science 55, 1073-1076.

Alvarado, C., Camacho R. M., Cejas, R., Rodríguez J. A. (2014). Profiling of commmercial agave fructooligosaccharides using ultrafiltration and high performance thin layer chromatography. Revista Mexicana de Ingeniería Química 13, 417-427.

Bayram, O. A., Bayram, M., & Tekin, A. R. (2008). Whey powder as a carrier in spray drying of summac consentrate. Journal of Food Process Engineering 31, 105-119.

Bhandari, B. R., Dumoulin, E. D., Richard, H. M. J., Noleau, I., & Lebert, A. M. (1992). Flavor encapsulation by spray drying: application to citral and linalyl acetate. Journal of Food Science 57, 217-221.

Böhm, A., Kaiser, I., Trebstein, A., & Henle, T. (2005). Heat-induced degradation of inulin. European Food Research and Technology 220, 466-471.

Cani, P. D., Dewever, C., & Delzenne, N. M. (2004). Inulin-type fructans modulate gastrointestinal peptides involved in appetite regulation (glucagon-like peptide-1 and ghrelin) in rats. British Journal of Nutrition 92, 521-526.

Carrillo-Navas, H., González-Rodea, D. A., Cruz-Olivares, J., Barrera-Pichardo, J. F., Román-Guerrero, A., Pérez-Alonso, C. (2011). Storage stability and physicochemical properties of passion fruit juice microcapsules by spray drying. Revista Mexicana de Ingeniería Química 10, 1-10.

Chandalia, M., Abhimanyu, G., Lutjohann, D., von Bergmann, K., Grundy, S. M., & Brinkley L. J. (2000). Beneficial effects of high dietary fiber intake in patients with type-2 diabetes mellitus. The New Engineering Journal of Medicine 342, 1392-1398.

Chegini, G.R., & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology 23, 657-668.

Del Nobile, M. A., Bounocore, G. G., Altieri, G., Battaglia G., & Nicolais, L. (2003). Modeling the water barrier properties of nylon film intended for food packaging applications. Journal of Food Science 68, 1334-1340.

Finney, J., Buffo, R., & Reineccius, G. A. (2002). Effects of type of atomization and processing temperatures on the physical properties and stability of spray-dried flavors. Journal of Food Science 67, 1108-1114.

Gadelha-Moreira, G. E., Costa, G. M. C., Rodriguezde Souza, A. C., Sousa-de Brito, E., Dantas-de Medeiros, M. F., & Azeredo, H. M. C. (2009). Physical properties of spray dryed acerola pomace extract as affected by temperature and drying aids. LWT-Food Science and Technology 42, 641-645.

Gibbs, B. F., Kermasha, S., Alli, I., & Mulligan, C. N. (1999). Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition 50, 213-224.

Giese, J. (2000). Shelf-life testing. Food Technology 54, 84-86.

Gónzalez-Palomares, S., Estarrón-Espinosa, M., Gómez-Leyva, J.F., & Andrade-González, I. (2009). Effect of the temperature on the spray drying of Roselle extracts (Hibiscus sabdariffa L.). Plant Foods Human Nutrition 64, 62-67.

Goula, A. M., Adamopoulos, K. G., & Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology 22, 1129-1151.

Huebner, J., Wehlinga, R. L., Parkhurstb, A., & Hutkins, R.W. (2008). Effect of processing conditions on the prebiotic activity of commercial prebiotics. International Dairy Journal 18, 287-293.

Kudra, T. (2003). Sticky region in drying-definition and identification. Drying Technology 29, 1457- 1469.

Langrish, T. A. G., Wang, S. (2009).Crystallization rates for amorphous sucrose and lactose powders from spray drying: A comparison. Drying Technology 27, 606-614.

López, M. G., Mancilla-Margalli, N. A., Mendoza-Díaz G. (2003). Molecular structures of fructans from Agave tequilana Weber var. azul. Journal Agricultural and Food Chemistry 51, 7835- 7840.

Luna-Solano, G., Salgado-Cervantes, M. A., Rodriguez-Jimenes, G. C., Garcia-Alvarado, M. A. (2005). Optimization of brewer’s yeast spray drying process. Journal of Food Engineering 68, 9-18.

Mancilla-Margalli, N. A., Lopez, M. G. ´ (2006).Water-soluble carbohydrates and fructan structure patterns from Agave and Desylirion species. Journal Agricultural and Food Chemistry 54, 7832-7839.

Matusek, A., Merész, P., Diem-Le, T. K., Örsi F. (2009). Effect of temperature and pH on the degradation of fructo-oligasaccharides. European Food Research Technology 228, 355- 365.

Michel-Cuello, C., Gallegos-Fonseca, G., Maldonado-Cervantes, E., Aguilar-Rivera, N. (2015). Effect of temperature and pH environment on the hydrolysis of Maguey fructan to obtain fructose syrup. Revista Mexicana de Ingeniería Química 14, 615-622.

Müller, C. R., Bassani, V. L., Pohlmann, A. R., Michalowski, C. B., Petrovick, P. R., Guterres, S.S. (2000). Preparation and characterization of spray-dried polymeric nanocapsules. Drug Development and Industrial Pharmacy 26, 343- 347.

Nogueira, R. I., Park, K. J. (2002). Deyrmendjian, E. Inulin powder of chicory root extract (Cichorium intybus L.) obtained by spray drying. In Proceedings of the 12th International Drying Symposium 143.

Nollet, L. M. L. (2004). Handbook of Food Analysis. 1st Edition. Ed. Marcel Dekker 1, 51.

Ozmen, L.; Langrish, T. A. G. (2003). A study of the limitations to spray dryer outlet performance. Drying Technology 21, 895-917.

Palmieri, G. F., Lauri, D., Martelli, S., Wehrle, P. (1999). Methoxybutropate microencapsulation by gelatin-acacia complex coacervation. Drug Development and Industrial Pharmacy 25, 399- 407.

Pérez-Alonso, C., Campos-Montiel, R. G., Morales-Luna, E., Reyes-Munguía, A., Aguirre-Álvarez, G., Pimentel-González, D. J. (2015). Stabilization of phenolic compound from opuntia oligacantha by microencapsulation with agave sap (Aguamiel). Revista Mexicana de Ingeniería Química 14, 579-588.

Reineccius, G. A. (2004). The spray drying of food flavors. Drying Technology 22, 1289-1324.

Rosell, C. M., Santos, E., Collar, C. (2009). Physicochemical properties of commercial fibers from different sources: A comparative approach. Food Research International 42, 176-184.

Roustapuor, O. R., Hosseinalipour, M., Ghobadian, B., Mohaghegh, F., Azad, N. M. (2009). A proposed numerical-experimental method for drying kinetics in a spray dryer. Journal of Food Engineering 90, 20-26.

Sandripour, M., Rahimi, A. and Hatamipour, M. S. (2012). Experimental study and CFD modeling of wall deposition in a spray dryer. Drying Technology 30, 574-582.

Toneli, J., Park, K., Negreiros, A., Murr, F. (2010). Spray-drying process optimization of chicory root inulin. Drying Technology 28, 369-379.

Urías-Silvas, J. E., Cani, P. D., Delmée, E., Neyrink, A., López, M. G., Delzenne, N.M. (2007). Physiological effects of dietary fructans extracted from Agave tequilana Gto, and Dasylirion spp. British Journal of Nutrition 99, 254-261.

Walton, D. E. (2000). The morphology of spraydried particles. Drying Technology 18, 1943- 1986.

Wang, S. Langrish, T. (2010). The use of surfaceactive compounds as additives in spray drying. Drying Technology 28, 341-348.

Woo, M. W., Daud, W. R. W., Tasirin, S. M., Talib, M. Z. M. (2007). Optimization of the spry drying operating parameters - a quick trial-anderror method. Drying Technology 25, 1741- 1747.

Woo, M. W., Wan-Daud, W. R., Tasirin, S. M., Zainal, M., Talib, M. (2008). Effect of wall surface properties at different drying kinetics on the deposition problem in spray drying. Drying Technology 26, 15-26.
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