An experimental investigation on oleaster (Elaeagnus angustifolia L.) low-fibrous extract drying kinetic with maltodextrin

The escalating demand for oleaster in the food and pharmaceutical industries has intensified research on the drying process of oleaster low -fibrous extract (OLFE). This study focuses on preventing sticky particle formation during drying by incorporating maltodextrin (MD) as a drying aid, elevating the glass transition temperature of particles. Different OLFE:MD blends were synthesized under glass transition temperatures analysis, and the drying process was explored using the single droplet drying method at different environmental temperatures. Additionally, water -MD mixtures without OLFE were examined to unravel the solo MD's drying kinetics. The optimal OLFE:MD ratio of 1:3 or higher resulted in non -sticky dried particles, exhibiting a reduced drying time compared to pure OLFE. Remarkably, initial solid concentration minimally affected drying at 150 degrees C, while at 200 degrees C, highly concentrated droplets encountered delays due to crust quality. Notably, the final particle size aligned with the initial droplet diameter. (c) 2024 The Society of Powder Technology Japan. Published by Elsevier BV and The Society of Powder Technology Japan. All rights are reserved, including those for text and data mining, AI training, and similar technologies.