. 2020 Jul 4;58(3):968–977. doi: 10.1007/s13197-020-04611-2

Table 2.

Influence of inlet temperatures and MG–DG concentrations on the spray-dried salad dressing powder

Mixed MG–DG concentration (%)	Inlet temperature (°C)	Outlet temperature (°C) ns	Moisture content (%)	Powder stability (%) ns	Powder solubility (%)
0.5	150	90.5 ± 6.6	2.40 ± 0.13^b	100 ± 0.0	94.62 ± 0.38^ab
1.0		96.0 ± 1.0	2.11 ± 0.43^b	100 ± 0.0	94.89 ± 1.06^ab
1.5		94.5 ± 0.5	2.06 ± 0.05^b	100 ± 0.0	92.27 ± 0.24^b
0.5	160	92.0 ± 5.0	2.25 ± 0.39^b	100 ± 0.0	97.05 ± 0.38^a
1.0		92.0 ± 1.0	1.49 ± 0.03^b	100 ± 0.0	97.23 ± 1.05^a
1.5		95.5 ± 1.5	1.37 ± 0.09^b	100 ± 0.0	98.07 ± 0.87^a
0.5	170	101.0 ± 0.0	5.33 ± 0.64^a	100 ± 0.0	95.62 ± 0.38^ab
1.0		98.0 ± 3.0	1.88 ± 0.31^b	100 ± 0.0	97.05 ± 1.05^a
1.5		103.5 ± 9.5	1.67 ± 0.06^a	100 ± 0.0	98.50 ± 1.05^a

Different alphabets within the same column indicates significant different (p <0.05) between the samples