Fluidized bed drying of blackberry wastes: drying kinetics, particle characterization and nutritional value of the obtained granular solids

SOZZI, AGUSTINA; ZAMBON, MARIANA; MAZZA, GERMAN; SALVATORI, DANIELA

POWDER TECHNOLOGY

ELSEVIER SCIENCE SA

Lugar: Amsterdam; Año: 2021 vol. 385 p. 37 - 49

0032-5910

Particulate systems for functional ingredient development were obtainedby fluidized bed drying of blackberry wastes. Fluidization behavior, drying characteristics,and physicochemical and functional properties were studied at different airtemperatures (50, 60 and 70 °C) and an airflow rate of 6 m/s. Under theseconditions, the blackberry waste -a heterogeneous and high-humidity material-could be successfully transformed into granulates under bubbling fluidizationregime and without the use of inert material. The Page model was the mostsuitable to predict the blackberry waste drying behavior. Drying rate increasedwith temperature and the time to reach a granulate of aw <0.3 wasreduced from 30 min (at 50 °C) to 12 min (at 70 °C), producing particles oflower humidity and size with fair flowability. The optimal operating conditionwas a 60 °C temperature which allowed to produce a mean-size particlegranulate, with fair flowability (Carr index = 15.9 ± 1.4 %), and high indietary fiber content (79.9 % ± 0.4 %), polyphenol content (1800 ± 34 mgGAE/100 g) and antioxidant capacity (»1088 ± 57 GAE/100 g byABTS and 1012 ± 93 by FRAP methods). Additionally, a better balance between thefiber types and high retention of blackberry pigments and color was obtained.