@article{MAKHILLJFT20191728345,
    title = {Engineering of Some Physico-Chemical Properties of Amorphous Spray-Dried Inulin using
a Response-Surface Design},
    journal = {Journal of Food Technology},
    volume = {17},
    number = {2},
    pages = {24-32},
    year = {2019},
    issn = {1684-8462},
    doi = {jftech.2019.24.32},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2019.24.32},
    author = {Brahim,Sebastien,Yves,Lynn,Christian and},
    keywords = {Inulin,spray-drying,powder,physicochemical
properties,surface response,statistical},
    abstract = {The aim of this study was to investigate the
effect of some process variables on the physico-chemical
properties of amorphous inulin. In this context, a
three-factor second-order response-surface model was
fitted to five variables. The factors were feed
concentration and temperature and inlet air temperature
while the five variables were bulk and tapped density,
particles size, moisture content and the glass transition
temperature. In the feed concentration (10-40%, w/w),
feed temperature (40-90°C) and inlet air temperature
(120-230°C) range tested, statistical analysis revealed that
physico-chemical properties of inulin were mainly
governed by inlet air temperature and the feed
concentration to a lesser extent. The feed temperature was
secondary in comparison with the two first factors. In
regards to the production parameters, a qualitative
microscopic study allowed to visualize the morphological
property changes and to correlate them to the physicochemical
properties.}
    }