TAP CHI Y - DUQT HOC QUAN SY’ $6 3.2016 NGHIEN CU'U DIEU CHE BOT CAO KHO BO NGON BANG PHUONG PHAP PHUN SAY Nguyén Trong Biép*; iguyén Vn Long"; Pham Xuan Phong** TOM TAT ‘Muc tiéu: khao sat va Iya chon cae théng sé quy trinh bao ché bét cao khé Ia D6 ngon bang phuong phép phun sy. Phuong php: dich chiét la 86 ngon duge phun say tén thst bi LPG 5. Kndo sat cae théng 36 vé loal ta duoc, ty Ié ta duge/ehat rén (TDICR), nhiét d6 phun s&y, t) 1p chat rén trong dich phun. Danh gia cae cht teu v8 ham Am, tinh hut am, khéi lung riéng, eh 36 Cl, higu sudt phun sy, ham lugng va higu sual thu hbi favonoid eda san phim. K&t qué: khi tang ty IS aerosil va giam ty 16 maltodextril, higu sudt phun sy, kha néing tron chéy, khéi long ring tang, nhung tinh hat dm, ham lugng va higu sudt thu nd favonois gid. Kh tang ty 1@ TD/CR ham dm, tinh hat Am, ham long flavonoid giam, nung t? trong, kha nang tron chay, hiGu sudt phun sy va higu sudt thu hdi flavonoid ting. Khi tang nigt &@ phun sy lam ham &m, Khéi long riéng, kha néng tron chay va ham Igng flavonoid gidm. Khi tang ty I@ chét rén trong dich phun lam khéi lygng riéng tng, nhung higu suat phun sAy gidm. Két luén: théng s6 thich hop nhat dé bao ehé B6t cao khé la BS ngon bang phwong phap phun sdy la: ta dvge rmaltodexti/aerosl (2575), 9 lg TDICR 20%, ahgt phun s4y 140°C, tbe 69 dp dich 30 mphit v8 ty 16 cht ran trong dich phun 15%. * Tu khda: Bot cao khé la BS ngon; Phun say; Maltodextrin; Aerosil ‘Study on Dry Extract Powder Preparation of Cratoxylon Pruniflorum Using Spray Drying Method ‘Summary Objectives: To evaluate and select dry extract powder preparation procedure parameters for Cratoxylon prunifiorum using spray drying method. Material and methods: Cratoxylon prunifiorum extract was spray-dried using LPG-5 instrument. All excipient parameters such as ‘excipient type, different excipientresidue ratios, spray-drying temperature, and residue content fon the liquid extract were considered. The appearance, structure, humidity, hygroscopicity, density, CI index, spray dying yield, flavonoid content and recovery of products were evaluated. Resuits: When increased aerosil and reduced maltodextrin ratio, the yield of spray drying ‘lowing property, density was enhanced, but the hygroscopicity, flavonoid content and recovery was reduced. When the excipient/solid ratio was increased in liquid extract, the humility, /hygroscopiaity and content of flavonoid were reduced but density, flow abiliy, spray drying yield, ‘and flavonoid recovery of Cratoxylon prunifiorum extract powder increased. When the spray dying temperature increased, the humidity, densty, fowabilty and flavonoid content were reduced. Hie vin Quan y **Vién Y hoo C8 truyén Quan d6i ‘Nguréi phan héi (Corresponding): Nauyén Trong Biép (diepymmu@gmail.com) [Ngay nhan bai: 2110172016; Ngay phan bien danh gia bai bdo: 25/02/2016 gay bai béo durge dng: 01/03/2016 24TAP CHI Y - DUOC HOC QUAN SU’ SO 3.2016 Conclusion: The most suitable conditions for spray drying process of Cratoxylon prunifiorum extract was: Matodextrivaerosil (25/75), excipient/sold ratio of 20%, inlet air temperature 140°C, feed rate 30 ml/min, the residue in the liquid extract 15%. * Key words: Powder of Cratoxylon prunifiorum extract: Spray drying: Maltodextrin; Aeresil, DAT VAN DE Cay Bd ngon (Cratoxylon prunifiorum Kurtz) ¢6 phé bién & mién nui va trung du mién Bac Viet Nam. Cay 86 ngon chia flavonoid, axit hitu co, saponin, tanin xanthon..., 66 tac dung chéng oxy héa, bao vé té bao, tang tun hoan mau, ngén xo vila Gong mach, tang cvdng chic nang gan [2], day 1a ngudn duge ligu ob tiém nang lon dé phat trién thanh cae ché phdm thuéc. Tuy nhién, vide si dung cay 6 ngon van mang tinh c6 truyén, dust cae dang bao ché don gidn nén higu qua chua cao. Do vay, a8 phat trién cae ché pham thude tt cay Bd ngon, cdn phai nghién cou chiét xudt va bao ché thanh dang bt cao kno dinh chudn 06 tinh chat ly héa 6n dinh va ham long flavonoid cao, Phuong phap phun sdy duoc ung dung Ong r&i trong nhiéu nganh cong nghiep. Trong duoc phém, da 4p dung phun say 8 bao ché he tiéu phan c6 kha nang dap thang, cai thign duoc 6 tan, sinh kha dung va kiém soat kha nang gidi phéng cla duge chat. Phuong phap phun say ing thich hop a8 bao ché cac ché phdm 6 ban chat I& peptid, protein, cc vitamin ho&e hoat chét nhay cém v6i nhigt, do phuong phap nay cO kha nang lam kh trong théi gian rat ngdn. Bac bist, phun sdy la mot gidi phap higu qua dé bao ché bot cao kho tl dich chiét duge ligu do sén phém tao thanh ¢6 hinh thai, dae tinh ly hhéa, kha nang hda tan va ham long heat chat vuot troi hon cac phuong phap lam 22 kno khdc [7]. Tur nhdng wu diém do, cchuing ti nghién cttu bao ché bot cao kh 14 cy Bé ngon bang phuong phap phun sdy nham tao ra bot cao kh ban thanh pham c6 chat lweng va do én dinh cao, slr dung dé bao ché cae san phém tir 6 ngon. NGUYEN VAT LIEU VA PHUONG PHAP NGHIEN CUU 1. Nguyén ligu va thiét bi nghién cru. * Nguyén teu Duge liu: 14 B6 nggn thu hai tai Bong Xuan - Thach That - Ha Noi; quercetin chudn (Hang Sigma Aldrich, Han Quéc); methanol, ethanol 96%, AlCl... dat tiu cchudn phan tich, Maltodextrin (MD), aerosil (AE) dat tiéu chudn BP 2009. * Thiét bj, dng cu: Thiét bi chiét sudt sigu am: SONY MEDI ‘SM30-CEP (Han Quéc). May phun s4y LPG-5 (Trung Quéc); may quang phd. Specord 40 Analytikjena (Bizc). Can phan tich Mettler Tolendo ML204 c6 40 chinh xac 0,1 mg (Thuy $7) 2. Phuong phap nghién iru, * Biéu ché dich chiét 6 86 ngon: Bot la cay BS ngon duge chiét siéu am voi ethanol 60%, nhiét d6 60°C, ty 18 dung méiidugc ligu 1 20/1, thoi gian chiét 120 phiit. CO dae dich chiét duéi ap sudt giam, logi bot cac tap chat va diéu chinh d& dugc cao 1:1. Cao lé BS ngon 1:1 60 ham Ivong flavonoid toan phanTAP CHI Y - DUQT HOC QUAN SY’ $6 3.2016 15,07 + 0,43 mgig (tinh theo quercetin) khi dinh lurong bang phurong phap UV-Vis va ham lugng chat ran 18,25% Khi xc dinn bang cach sdy & 105°C dén khdi luong khong ai * Phuong phap phun sy: Tron déu cao 1 86 ngon 1:1 vei ta dug (MD, AE), thém nugc 8 diéu chinh 1716 chat ran theo thing digu kign khdo sat. Tién hanh phun say trén thiét bi LPG-S voi kiéu phun ly tam téc dO cao. Cai dat ac thong s6 vé nhiét do phun say, tbc 46 cp dich theo tng diéu kién thi nghiém. Cac théng s6 khao sat gdm: loai va ty ta duoc, nhigt 46 phun sy, ty 18 chat rén trong dich phun. Cac thong s6 danh gia bao gém: tinh chat ly héa, higu suét phun sdy, ham luong va hiéu sudt thu héi flavonoid cia san pdm, * Xe dinh khdl lwong riéng va chi sb nén Cl: Can khong 4 g bot nguyén lieu, cho vao éng dong 25 mi kho sach, doc thé tich V, (ml), g6 dén thé tich khéng di va gc thé tich V> (ml). Khdi long riéng 43 dy (D,) va knéi lueng rigng g6 (D.) duge xc dinh la ty s6 giffa khdi lugng va thé tich (V; hode V,). Chi s6 nén etia bot (Ci) tinh theo bigu thir [4]: Cl = 100 x (D, - D3V/D. * xc dinh ham am: Thit theo phy luc 9.6 (DVN IV). Dang khong 2 g ché phdm say & 105°C doi 4p sud thudng dn khéi lwong khong dt * X4c dinh tinh hat dm: Cho mau bot phun sdy (khoang 2 g) vao dla petri, dat trong binh hut am & do dm tuong di 75,29% dugc tao ra bang dung dich NaCl bao hoa. Sau 7 ngay, xée inh lai khdi Iwong cua mau bot. Tinh hut 4m cila bot duge biéu thi bang sé gam nuéc hp thy trén 100 g chat rn kho (3.4) * Binh luwong flavonoid toan phan bang UveVis. Pha quercetin chudn va bot cao kh6 Id 86 ngon trong ethanol 50% thu duoc dung dich chuan va thir. Cho 5 ml dung dich chuan hoae thir tron déu voi 5 mi dung dich AICI 2% trong methanol. Sau 30 phut, do mat 46 quang & bude séng 415 nm, Mau tréng 1a m&u dung dich thir ho&c chudn duoc them cing lurong methanol, Ham lung flavonoid toan phan (mg/g) trong mau thir tinh theo quercetin chuan. * Higu suét thu héi flavonoid va higu sudt phun sdy: Higu suat thu hdi flavonoid la ty 16 (%) ham lwong flavonoid dinn long duoc so voi ly thuyét, Higu suat phun say la ty Ie (2%) khi trong san phdm thu duge so véi ly thuyét. * Phuong phap xir lj s6 liu: Cac d0’lgu duge phan tich bang phan mém Microsoft excel. Xéc dinh ham lwong va tinh chat iy héa cla san phém tién hanh lap lai ba Ian KET QUA NGHIEN CUU VA BAN LUAN 1. Anh huéng cua té duge hé tre phun sdy. Cac cOng the khdo sat phun s4y & cuing diéu kién: ty lé TD/CR trong cao la 40%, nhiét 60 phun sy 140°C, téc do cdp dich 30 mlphut, ap suat voi phun 0,2 Mpa, nhung v6i cc loal ta duoc khéc nhau (bang 1). Két qua phun sdy duoc trinh bay 6 bang 2. 23TAP CHI Y - DUOC HOC QUAN SU’ $6 3.2016 Béng 1: Céng thie Khao sat logi ta duge hé tre phun s4y cao la cay Bé ngon. congthvc | CTT cr Ts cts crs MO Loaité duge MOVE (75/25) AE MDIAE (50160) | MDVAE (26775) Bang 2: Anh huéng cua loai ta duoc dén phun sy cao Ia cay Dd ngon (n = 3). cena | wimdm | vena |More] phunsty | "em | oom | ensbc Ce) (%) (9/1009) ee ee we) |e [me | ME a ee ee ee a ee Cae céng thiic khdo sat dbu cé ham Am thap (< 6%). Khi giam dan ty 1@ MD, tang dan ty 16 AE lam tinh hat ém giém dan, Sau 7 ngay, CTt chay bét, CT2 vén thanh cu mau den, trong khi CT4 va CTS hat 4m it hon nén mau chi hon sm hon 0 voi ban dau. Khi tang dan ty 1@ AE lam tang khéi luong riéng va hieu suat phun sy, nhung gidm chi s6 Cl ciia s8n phdm. Banh gia khd nang tron chay theo chi s6 Cl, CT6 tron chay kha, CTS tron chay kem va c&c cOng thie cn lai déu tron chay rat kem, Ham luong va higu suat thu hdi flavonoid & CT1 dén CT4 kha tuong ing, chi riéng CTS giam 16 rét. Nhu vay, ta duoc thém vao da anh huéng dén qua trinh phun sy bot cao khd la cy BS ngon. Tang ty I@ AE trong hon hop ta duge 24 phun say d4 cai thign duge mot s6 tinh chat ly hoa (tinn hut 4m, kndi long riéng, Kha nang tron chay) va higu suét phun sy, nhung ham lugng va higu sudt thu di flavonoid Iai co xu hueng giam (CT thap nhdt). Két qua khao sat cho thay, CT4 (ta duoc fa MDIAE 25/78) thich hop nhdt 48 bao ché bot cao kh6 la cay BS ngon b&ng phuong phap phun sy, vi cé cdc tinh chat ly héa, higu sudt phun say tét hon CT1, CT2, CTS, trong khi ham lvong flavonoid tuong duong véi CT1, CT2, CTS va cao hon CTE. 2. Anh huéng cua ty Ig ta dure hd tro phun say. Tién hanh phun sdy & cling diéu kign nhw CT4, nhung voi ty 1@ TDICR trong cao la cay Bé ngon khac nhau.TAP CHI Y - DUQT HOC QUAN SY $6 3.2016 Bang 3: Anh huéng cla ty 1 TDICR dén phun sy cao lé cay Dé ngon (n = 3). cong | Te | Ham | Flavonoid | Higusuét | Higu | Tinhnat | oT (gimp | cnisé ci thie | TDICR | am(%) | (mola) | thundi ‘am flavonoid |_phun | (g/100g) (a) | sav) 60% | S212 | 62802 | 9607s 13052 | 086s | 23162 ore ote | 1,78 324 | 8 | oes | ope 167 40% | 422 | Sa7= | 98862 132i | OTe | 2683 om ors | 145 246 | 8 | ose | oo | 200 30% | 472 | sete | o84ae 16282 | 0482 | 27,502 ied ota | 218 aaa | °° | oss | 002 | 131 20% | 4352 | e732 | oazs= | tedde | 0452 | 28632 oe on7 | 196 zea | 8 | on | oor 198 10% | 4762 | 64852 | o5a72 vss | 038s | 43332 oe 022 | 178 237 | 85 | ice | 02 | 138 0% | S242 | 67822 | 0175s vas7a | 0372 | 4554s eae 21 | 278 208 | 741 | 423° | oot 4.02 hi gim dan t) 16 TDICR tam nam m va tinh hat am tang dan. Tuy nhién, chi rieng CT10 co ham &m > 5%. V8 cém quan, sau 7 ngay danh gid tinh hat 4m, CT10 bj chay bét, CT9 tao thanh kno! Am mau nau den, CT8 va CT7 hit 4m it hon nén chi hoi sm mau hon so véi ban dau Khi tng ty 1é t8 duoc lam khéi Itong riéng, kha nang tron chay cia bot va higu suét phun s4y c6 xu hu6ng tang len. CT10 khéng str dung té duge cho san pham cé ham dm, tinh hut Am, chi s6 Cl ao nhat. Trong khi, ty trong va higu suat phun say thdp nhét. Nhu vay, khi tang dan ty 18 ta duoc da cai thién duge tinh chat nea Iy va higu sudt phun sy, nhung ham lwong flavonoid lai 6 xu huong gldm (do hién turong pha long néng 46). Tuy nhién, tang ty 1é ta duge lat lam tang 1) ¢ thu ndi flavonoid, chung t3 té duce thém vao c6 tac dung bdo vé hoat chat trong qua trinh phun sy. V6i muc teu bao ché bot cao kho BS gon 68 tao ngudn nguyén ligu san xudt cché pham thude dang rén (bét, vién nén, vién nang), ngoai chi tiéu vé ham iwong hoat chat, edn chu y dén cdc thong s6 ly héa cla san phdm. Trong a6, bot sn phdm ed ham 4m, tinh hut Am cang thp va kh6i lugng rigng, kha ning tron chay cang cao thi cang thich hgp. Do vay, ching tdi Iya chon CTS v6i ty 1 TDICR la 20% dé khdo sét tiép, vi cOng thie nay co tinh hut am, ty trong, kha nang tron chay va higu suét phun s4y cao hon CT9 va CT10, ding thdi cd ham lugng flavonoid cao hon CT4, CT6, CT7. 3. Anh hwéng ciia téc d6 cép dich va nhiét 4 phun sdy. Tién hanh phun sdy voi ta duoc MDIAE (25175), ty 16 TD/CR 20% nhung © nhiét do phun sdy va téc d6 cdp dich kde nhau. 25TAP CHI Y - DUOC HOC QUAN SU’ SO 3.2016 Bang 4: Céng thirc khdo sat t6c 46 cp dich va nhiét 4 phun s4y cao la 86 ngon. Cong thee cre cnt Gi 'Nhigt 69 phun sy () 14922 1022 12022 “Tbe dd cd ach (milphit) 30 35. 2 hig oi Bu a °C) 11142 11822 10522 Bang 5: Anh huéng cla tbc d6 cdp dich va nhiét 46 dén phun sdy cao Id 4 ngon (n= 3), ong | Him ém | Flavonoid | wigu suat thu | Higu suat | Tinh nit | Dr (gm) | chis6 cl thie | ~"(%) | (mala) | notmavonota | pun say | am () (2 | (9!1006) 432 | 07a | eaz3e 1ease | cass | 20602 ors 017 1,98 2.84 6,02 077 0.01 1,98 3162 | se7az | ene yegos | oaas | eens ont 0,10 1.48 247, area 079 0.02 1,21 Bera | 622 | eac6e 76ase | oars | 20720 oma 023 1,61 2,33 26,48, 0.83, 0,02 2,07 Knhi phun sy & 160°C, t6c 46 cap dich 36 mliphit cho san phdm cé ham 4m thép hon khi phun sdy 8 120°C va tdc d6 cp dich 20 mliphit. Ham Iuong va higu suat thu ndi flavonoid phun say 6 120°C va 140°C tuong duong nhau, nhung gidm nnhe khi tang nhiet a6 phun s4y len 160°C. Phan lon cae nghién ciru déu cho thay: nhigt d® phun sy tang 1am ham iuong hoat chat gidm nhu trudng hep giam ham wong phenolic toan phan hi phun say dich chiét Ia nho [6], gim ham Iuong lycopen va B-caroten khi phun say dich €p qua dua ndu [6]. Ly do chinn eda gidm ham luong heat chat nay la do qua trinh pha hy hoat chat béi nhigt va oxy héa. Phun say cao la 86 nggn 6 nhiét d6 khée nhau it anh huéng dén tinh hut dm, nhung anh huéng dén khdi iong riéng va chi s6 Cl cua san pham, Tang nhiét 6 phun say 06 xu huong lam gidm ty trong va tang chi s6 Cl (gidm kha nang tron 26 chay). Bibu nay ¢6 thé do khi phun sy 6 nhigt 4} ca, téc 46 béc hoi dung moi tang, tao nén tiéu phan c6 I6p vé cting va rng trong, tiéu phan to xuat hién nhigu hon, nén giém knéi long riéng. Nhu vay, phun sdy 6 140°C va tc a6 cp dich 30 miphat (CTS) thich hop 48 bao ché bot cao khé ld cay Dé ngon, vi san phdm thu dugc co tinh chat hoa ly, higu sudt phun s4y tuong duong véi khi phun say & 120°C, nhung ham 4m thdp hon. Con khi phun sdy 6 160°C, sén phd ¢6 khéi long riéng, kha nang tron chay, ham luong va hiéu suat thu hdi flavonoid ‘thdp hon. 4. Anh huéng cia ty Ig chat rn trong dich phun séy. Tién hanh phun sy voi ta doe MDIAE (25/75) 6 ty le TOICR 20%, nhiét do phun sdy 140°C va t6c do cap dich 30 mi/phat, nhung 6 céc ty Ie chat ranidich phun sdy khac nhau.TAP CHI Y - DUQT HOC QUAN SY’ $6 3.2016 Béng 6: Anh huéng clia ty 1é chat rén trong dich phun dén phun sy cao 4 BS ngon (n=3). Wiew sudt | Hitu [Tiny ; may [CROP | Him im | Flavonoid | tmundi | suit | Any, | Dr | chisé ca | cH» | (rmaia) | navonoid | phun séy (orm | ct (g/1009) ea 3) 4362 | 6073 | o823= 164se | O46 | 20832 cre | 10 | on | ts zee | 882 | or | oor | 1,98 asiz | etete | eps5e 16202 | 0502 | 2at12 emis | 8 | ons | 004 os | % | ose | aoe | “196 472 | cosas | 63262 tits | ost | 31872 ema | 2 | 920 | ae wes | 78 | 105 | aos | 201 saa | sists | sage 16862 | os7a | S812 es) § | on | oat ous | | ope | oor | 145 Khi phun say cao la 86 ngon 6 ty Ie chat ran trong dich phun khae nhau ft anh huéng dén ham am, tinh hut am, ham wong va higu suét thu héi flavonoid, nhung lai anh huéng dén khdi_iuong riéng, higu suat phun sdy va kha nang tron chay cla san phdm. Khi tang dan ty 16 chat ran trong dich phun lam khéi lugng riéng tang dan, 6 CT13 va CT14 cao nhat. Bidu nay c6 thé, khi ty 1g chat ran tang, mat d® chat rn trong céc giot Jing cing tang va hi ching duoc sdy kh 88 tao thanh tidu phan bot c6 mat do chat rén cao hon, giém due d6 xép bén trong cée tiéu phan, nén kh6i lueng riéng tang. Tuy nhién, t) 16 chat ran cao hon $8 lam tang d0 nhét ca dich phun nén higu suét tao thanh cc giot Ing kh phun dich giém, do dé lam gidm higu suat phun s4y. Banh gia kha nang tron chay theo chi s6 Cl, CTB va CT13 kém tron chay, con CT14 va CT15 rdt kém tron chy. Bidu nay 06 thé do sy khéc biét vé khdi Iuong riéng ca san phdm. Tur cae khdo sat tren cho thay: Khi phun say 6 ty Ie chat ran trong khodng 10 - 15% (CT8, CT13), san pham cé tinh chat ly hoa, ham Ivong va higu suét thu hoi hoat chat twong duong Khi phun say 6 Ay 18 chat ran 20%, nhung hiéu suat phun ‘say cao hon. Con khi phun say 6 ty 6 chat ran 5%, san phdm ¢6 khdi Ivong riéng thép va kha nang tron chay kém hon, trong khi cde chi 6 khdc twong duong. Tuy nhién, khi phun sdy 6 ty 16 chat rn cao hon, khél lvgng dich phun giam dé thu duoc cing Ivgng san phdm, nén nuit ngén duge thoi gian phun say va tiét kigm ning lung hon. Vi vay, ty I@ chat rn trong dich phun 15% la thich hop nhdt. KET LUAN Tren co s8 khao sat anh huéng cla logi ta duge, ty 16 ta duge, tc d6 cdp dich, nhit dO phun sy, ty 18 chat ran trong dich phun dén tinh chat ly héa, higu sudt phun sdt, ham Ivong va higu suat thu hdi flavonoid, 68 Iya chon éuge cae arTAP CHI Y - DUOC HOC QUAN SU’ SO 3.2016 théng sé thich hop dé bao ché bot cao khd la BS ngon bang phurong phap phun sdy la: ta duoc maltodextrin/aerosil (25/75), 47 @ TDICR 20%, nhiet 46 phun sy 140°C, téc do cap dich 30 mi/phut, ty 16 chat ran trong dich phun 15%. TAI LIEU THAM KHAO 4. Nguy8n Trong Biép, Va Binh Duong, Nguyén Thanh Hii, Nghién cou anh hyong cia ta duge dén chat luong bét cao khé Cue hhoa vang (Chrysanthemum indicum L) bing pphuong phép phun sy. Tap chi Y - Duge hhge quan sy. 2015, s6 4, tr11-18. 2. Trinh Nam Trung. Nghién cizu de ciém thye vét, thanh phan hoa hoe va mot s6 te dung sinh hoe eta fa cay BS ngon. Luan van Thae s7 Due hoe. Hoe vign Quan y. 2008. 3. Bhusari SN, Muzatta K, Kumar P. Etfect of carier agents on physical and microstructural 28 properties of spray dried tamarind pulp powder. Powder Technology. 2014, 266, pp.354-364. 4. Gallo L, Liabot JM, Allemand! D, Bucalé V, Pina J. Influence of spray-drying operating conditions on Rhamnus purshiana (Cascara sagrada) extract powder physical properties. Powder Technology. 2011, 208, pp.205-214. 5. Pézer Serradila JA., Luque de Castro MD, Microwave-assisted extraction of phenolic ‘compounds from wine lees and spray drying of the extract. Food Chemistry. 2011, 124, p.1682-1659, 6. Quek SY, Chok NK, Swedlund P, The Physicochemical properties of spray-dried watermelon powders. Chemical Engineering land Processing 2007, 46, pp.386-392. 7. Woo MW, Mujumdar AS, Daud WRW. Spray Drying Technology. Vol 1, Chapter 5: Spray drying of food and herbal products, 2010, ISBN - 978-981-08-6270-1, Published in Singapore, pp.113-156.