Production of date powder by spray drying and evaluation of effect of drying variable in the physical properties of powder

Planting date palm in Iran has a long history and it is now one of the most important and strategies products of country. However, focusing on its new products could be an important issue. One of the new products of the date palm is its powder that can effective role in decreasing the date palm waste. Date powder is a new product from date that can be used in food and drinks. On the other hand by powder production, storage and transportation costs are also reduced. In this study date powder obtained with addition of drying aids (surfactant, pectin, whey protein concentrate) to date syrup using spray dryer (at different temperatures). Experiments were performed with Taguchi design and data analysis carried out using the Qualitek software. The effects of different variables on the yield, bulk density and moisture content of powder were investigated. The results showed that pectin had the highest effect (35%) on improving of powder yield. The interaction of the surfactant and pH was more effective than other variables in improving yield. Treatment of 7 with 5% pectin, 14% whey protein concentrate (had formed complex at pH 5) and 1% surfactant had highest yield (67%). The increase in temperature causes an increase in moisture content and decrease of bulk density of powders. The interaction of surfactant and pectin reduced moisture content and the interaction of pectin and whey protein concentrate was effective in bulk density of powder.