Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Tontul I., TOPUZ A.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.63, ss.91-102, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 63
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.tifs.2017.03.009
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.91-102
  • Anahtar Kelimeler: Spray-drying, Fruit and vegetable juices, Product yield, Physical characteristics, Carrier agents, PHYSICOCHEMICAL PROPERTIES, POMEGRANATE JUICE, INLET TEMPERATURE, TOMATO PULP, MALTODEXTRIN CONCENTRATION, PARAMETER OPTIMIZATION, ANTIOXIDANT PROPERTIES, PROCESSING CONDITIONS, POWDER PROPERTIES, DEHUMIDIFIED AIR
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Background: Spray-drying is one of the highly utilized techniques to increase the shelf-life of food products. However, there are problems during spray-drying of sugar-rich fruit and vegetable juices due to the low glass transition temperature of sugars present in these products (Bhandari, Datta, & Howes, 1997). The sugars transform into a sticky form which increases the deposition at the surface of the drying chamber, which eventually decreases product yield. To achieve an effective drying and to obtain an acceptable product, drying conditions must be optimized.