MODELING ON SPRAY DRYING OF COCOA PULP JUICE BASED ON RESPONSE SURFACE METHODOLOGY (RSM)
Authors: Samuel Yap Kian Chee* and Mahera Assila, A.H.
Journal Issue: Malaysian Cocoa Journal, Volume 17 2025
Keywords: Cocoa pulp, spray dry, response surface methodology
Published On: 5/11/2025
Abstract
De-sugared cocoa pulp juice was added with maltodextrin DE10-12 and spray dried according to Response Surface Methodology (RSM). Independent variables in the RSM design with central composite were amount of maltodextrin (0.11 – 0.39%) being added and inlet temperature (106pC – 130oC). Dependent variable was yield. Flow rate and spray pressure were kept constant at 200ml/hr and 40 bar respectively. ANOVA results indicated that both factors of drying aids (maltodextrin) amount and inlet temperature are significantly affecting the yield. A drying model can be constructed from the estimated regression coefficients as f(x,y) = -571.47 – 512.75x + 9.46y – 117.13x2 – 0.04y2+ 5.88xy; where x = amount of maltodextrin added; y = inlet temperature; and f(x,y) = yield.