ESTABLECIMIENTO DE CONDICIONES DE LA MEZCLA DE PULPA DE BANANO (Musa paradisiaca L.) PARA SOMETER A SECADO POR ASPERSIóN

spray-drying is one of the methods used to dehydrate foods and prolong their life. this study aims to determine the optimum amounts of maltodextrin and rubber acacia to maximize °brix and minimize the viscosity in banana pulp for later spray drying. the maltodextrin has a significant effect for both, the content °brix as viscosity, but the latter also affects the interaction between maltodextrin and rubber acacia. it is necessary to find a balance between the maximum °brix and minimum viscosity for the drying process. low viscosity allows a better flow of the mixture in the spray system (disk or diffusion) and a high concentration of solids totals increases the performance of the final product. the combination of treatments generating the better answer is above 39.95 g maltodextrin with 3.29 g rubber acacia. this combination of treatments is the point where obrix are maximum and viscosity is minimum, finding a value of 46.44 °brix and 634.59 cp respectively.