Spray drying of indigo fruit anthocyanins powder prepared by the process

Edulis as raw material, prepared by spray drying anthocyanin powder. Anthocyanin powder in water content, degradation rate indicators, feed concentration, feed flow rate and inlet air temperature for the study of the single factor effected on drying process. And the single factor, based on a moisture content of indicators orthogonal experiment, optimum conditions. And on this basis to anthocyanin powder moisture content, the degradation rate of anthocyanins, antioxidant activity as an indicator study compared anthocyanins spray and vacuum freeze-drying process. Results showed that the best process conditions for spray drying were as followed:inlet air temperature 160℃, feed flow rate 18mL/min, feed concentration of 18%, under this condition, the powder anthocyanin degradation rate of 15.21% anthocyanins, a water content of 3.98%, ABTS+radical scavenging rate of 49%. Vacuum freeze-drying process similar effect, wherein the degradation rate of anthocyanin powder would plug 4.98%, moisture content difference 1.23%, ABTS+radical scavenging difference21%. Therefore, the spray drying method being used anthocyanin powder preparation technology was feasible.