. 2019 Dec;57(4):513–524. doi: 10.17113/ftb.57.04.19.6369

Table 4. Impact of inlet temperature (t_i) and maltodextrin (MD) mass fraction on wettability, polarity and particle size of aronia powders produced with MD DE 19.7 at constant outlet temperature (t_o=80 °C).

t_i/°C	w(MD)/%	Θ/˚		γ/(mN/m)	Polarity/%	Particle size/μm
t_i/°C	w(MD)/%	Water	Diiodomethane	γ/(mN/m)	Polarity/%	Length	Width
120	20	40.29	37.90	64.40	42.87	(10.0±1.3)^ab	(7.6±0.9)^ab
120	40	41.70	38.21	64.33	42.90	(11.7±1.2)^a	(9.8±0.7)^a
120	60	42.98	39.72	65.87	43.78	(12.3±1.1)^a	(10.0±1.0)^a
140	20	39.21	41.13	65.89	45.98	(5.0±2.1)^c	(4.1±0.1)^b
140	40	38.80	40.03	65.25	44.93	(5.8±1.8)^bc	(7.1±1.7)^ab
140	60	38.76	39.87	66.01	44.86	(5.9±1.0)^bc	(4.0±1.9)^b
160	20	39.92	38.34	64.36	41.45	(6.4±0.1)^bc	(4.0±1.4)^b
160	40	40.95	36.47	65.15	42.53	(6.7±2.4)^bc	(4.7±1.1)^b
160	60	42.76	37.82	65.39	43.45	(7.2±0.4)^bc	(4.0±2.1)^b

Results are shown as mean value±standard deviation (N=3). Different letters within a column indicate a significant difference based on Tukey's HSD test at p<0.05. Θ=contact angle, γ=surface free energy

Table 4. Impact of inlet temperature (ti) and maltodextrin (MD) mass fraction on wettability, polarity and particle size of aronia powders produced with MD DE 19.7 at constant outlet temperature (to=80 °C).

Table 4. Impact of inlet temperature (t_i) and maltodextrin (MD) mass fraction on wettability, polarity and particle size of aronia powders produced with MD DE 19.7 at constant outlet temperature (t_o=80 °C).