SPRAY DRYING OF CONCENTRATED FRUIT JUICES
作者:
B.R. Bhandari,
A. Senoussi,
E.D. Dumoulin,
A. Lebert,
期刊:
Drying Technology
(Taylor Available online 1993)
卷期:
Volume 11,
issue 5
页码: 1081-1092
ISSN:0737-3937
年代: 1993
DOI:10.1080/07373939308916884
出版商: Taylor & Francis Group
关键词: drying aids;maltodextrin;fruit juice powders
数据来源: Taylor
摘要:
Two spray dryers were tested to obtain powders from concentrated juices of blackcurrant, apricot, raspberry, with different maltodextrins as drying-aid agents. Composition of fruit juices and dextrose equivalent for maltodextrin are considered. Best results were obtained for a ratio juice to maltodextrin DE6 of 65/35 for blackcurrant, of 60/40 for apricot and 55/45 for raspberry, and low air temperatures (160–90°C). A compromise must be found between the ratio fruit juice to additives, the drying yield and the cost of raw materials.
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