3 replies to this topic

[rossy syida]

Hello everyone.

 

Now I am doing my research based on maltodextrin concentration on spray dried powder.

 

The result obtained  was increasing trends. However, when I refer on previous journals, it should be decreasing trend. 

 

Thus, is there any 'evidence' or supporting details to support the result?

 

 

Thank you :)

 

[AS NUR]

Dear Rossy,

 

can you describe it more clear.. so we can see the problems more clear..

 

Rgds

 

AS Nur

[rossy syida]

Thank you for replying.

 

 

Currently I am doing research on effect of microcapsulation on herbs by using spray drying and freeze drying.

One of the characteristics that I investigate is water activity of powder.

 

For your information, the concentration of maltodextrin used for my research are 5%, 10% and 15% for spray drying and freeze drying. However, the final results showed that the water activity are increasing from concentration of maltodextrin 5% until 15%. According to previous study,the results showed the water activity should be decreased as increasing of concentration of maltodextrin.

 

Is it clear? :)

 

Thank you :)

[moskito]

Dear Rossy,

 

what is your intention of measuring water activity in powders? Microbiology?

 

Rgds

moskito