Effect of process variables of spray drying employing heat pump and nitrogen on aromatic compound yield in powders obtained from vanilla (Vanilla planifolia Andrews) ethanolic extract

Spray drying process design for vanilla extract with a given aromatic compound retention requires process analysis and elucidation of empirical relations of the retentions as functions of process variables. Therefore, vanilla ethanolic extracts were spray dried under N-2 at different inlet (170-180 degrees C) and outlet (80-90 degrees C) temperatures and carrier material (modified potato starch, DE-10 maltodextrin, beta-cyclodextrin, and precipitated silica) concentrations. The moisture content, water activity, aromatic compound (vanillin, vanillic acid, p-hydroxybenzaldehyde and p-hydroxybenzoic acid) retention, and color were empirically modeled as functions of process variables. The significance of the process variables was evaluated with linear statistics.