Spray Drying of Raisin Juice Concentrate

Papadakis, Spyros; Gardeli, Chryssavgi; Tzia, Constantina

doi:10.1080/07373930600559019

Cited by 94 publications

(53 citation statements)

References 14 publications

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“…A zero powder recovery indicates that all the solids in the feed were lost as wall deposits. These were only observed in the case of pure fructose and sucrose upon spray drying, which agrees with the previous studies on spray-drying of sugar rich foods (fructose, sucrose and glucose) under similar conditions (Papadakis, Gardeli, & Tzia, 2006).…”

Section: Powder Recoverysupporting

confidence: 92%

Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

et al. 2011

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Section: Powder Recoverysupporting

confidence: 92%

Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

et al. 2011

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“…The observed trend is in agreement with the results demonstrated by other researchers [23,24,30]. Nguyen and Pham [25], also found that MD as a carrier agent can be predominantly applied to produce powders with high water solubility.…”

Section: Influence Of the Investigated Carriers On The Powder Solubilitysupporting

confidence: 94%

Developing spray-dried powders containing anthocyanins of black raspberry juice encapsulated based on fenugreek gum

Yousefi

Emam‐Djomeh

Mousavi

et al. 2015

Advanced Powder Technology

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“…Dolayısıyla bunlardan toz elde edilmesinde kurutma ajanı yani yüksek Tg'ye sahip maddelerin kullanılması gerekliliği bilinmektedir. Bununla bağlantılı olarak püskürtmeli kurutmada düşük DE'li maltodekstrin kullanıldıkça kurutma veriminin arttığı da bilinmektedir [33]. Bu çalışmada da bu fayda göz önünde bulundurularak özellikle düşük DE'ye sahip maltodekstrin (8DE) kullanılmıştır.…”

Section: çöZünürlükunclassified

Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon

Atacan¹,

Yanık²

2017

Akademik Gıda

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In this study, fruit powder was produced by a spray dryer from fruit juice concentrate of blueberry which is high in phenolics and antioxidant activity. Maltodextrin (DE8) was used as a drying agent. The effects of drying parameters and optimum drying conditions were determined by using response surface methodology (RSM). While the inlet air temperature (110-150°C) and the amount of maltodextrin (20-80%) were independent variables, the phenolic recovery and drying yield were dependent variables. At optimum drying conditions, inlet air temperature and amount of maltodextrin were 130°C and 71%, respectively. Outlet air temperature at an optimum condition was 76°C. The total yield and phenolic recovery obtained at optimum conditions for fruit powder (3.51% moisture) were 75.8% and 86.1%, respectively. The solubility, density, hygroscopicity, porosity, cohesiveness, flowability, glass transition temperature, total phenolic content, total anthocyanin content, antioxidant capacity, and color were used as quality parameters.

show abstract

Spray Drying of Raisin Juice Concentrate

Cited by 94 publications

References 14 publications

Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

Developing spray-dried powders containing anthocyanins of black raspberry juice encapsulated based on fenugreek gum

Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon

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