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Spray Drying of Mosambi Juice in Lab

Spray Drying of Mosambi Juice in Lab The studies on spray drying of mosambi juice were carried out with Laboratory spray dryer set-up (LSD-48 MINI SPRAY DRYER-JISL). Inlet and outlet air temperature and maltodextrin (drying agent) concentration was taken as variable parameters. Experiments were conducted by using 110 °C to 140 °C inlet air temperature, 60 °C to 70 °C outlet air temperature and 5–7 % maltodextrin concentration. The free flow powder of mosambi juice was obtained with 7 % maltodextrin at 140 °C inlet air temperature and 60 °C outlet air temperature. Fresh and reconstituted juices were evaluated for vitamin C, titrable acidity and sensory characteristics. The reconstituted juice was found slightly acceptable by taste panel. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of The Institution of Engineers (India): Series A Springer Journals

Spray Drying of Mosambi Juice in Lab

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References (3)

Publisher
Springer Journals
Copyright
Copyright © 2014 by The Institution of Engineers (India)
Subject
Engineering; Civil Engineering
ISSN
2250-2149
eISSN
2250-2157
DOI
10.1007/s40030-014-0072-0
Publisher site
See Article on Publisher Site

Abstract

The studies on spray drying of mosambi juice were carried out with Laboratory spray dryer set-up (LSD-48 MINI SPRAY DRYER-JISL). Inlet and outlet air temperature and maltodextrin (drying agent) concentration was taken as variable parameters. Experiments were conducted by using 110 °C to 140 °C inlet air temperature, 60 °C to 70 °C outlet air temperature and 5–7 % maltodextrin concentration. The free flow powder of mosambi juice was obtained with 7 % maltodextrin at 140 °C inlet air temperature and 60 °C outlet air temperature. Fresh and reconstituted juices were evaluated for vitamin C, titrable acidity and sensory characteristics. The reconstituted juice was found slightly acceptable by taste panel.

Journal

Journal of The Institution of Engineers (India): Series A – Springer Journals

Published: May 23, 2014

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