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Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate

Effect of different carriers on microstructure and physical characteristics of spray dried apple... J Food Sci Technol (August 2018) 55(8):3098–3109 https://doi.org/10.1007/s13197-018-3235-6 ORIGINAL ARTICLE Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate 1 2 1 • • • Kh. Sarabandi S. H. Peighambardoust A. R. Sadeghi Mahoonak S. P. Samaei Revised: 9 May 2018 / Accepted: 16 May 2018 / Published online: 1 June 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Adhesion is the most important factor in product Keywords Carrier  Spray drying  Apple juice loss in the spray drying of syrups and juices. The main concentrate  Whey protein concentrate  Microstructure solution to reduce adhesion is using drying aids. The aim of this study was to evaluate effect of maltodextrin (MD) and gum Arabic as drying aids, and pectin and whey protein Introduction concentrate (WPC) as complementary drying aid on the powder yield, physical, functional and microstructural Fruit and vegetables are seasonal and perishable products properties of spray dried apple juice concentrate. The with a short shelf life. Thus, different methods such as studied variables and composition of the carriers were drying can be used to increase their storage time. Among used. The inlet air temperature, atomizer rotational speed, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
DOI
10.1007/s13197-018-3235-6
Publisher site
See Article on Publisher Site

Abstract

J Food Sci Technol (August 2018) 55(8):3098–3109 https://doi.org/10.1007/s13197-018-3235-6 ORIGINAL ARTICLE Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate 1 2 1 • • • Kh. Sarabandi S. H. Peighambardoust A. R. Sadeghi Mahoonak S. P. Samaei Revised: 9 May 2018 / Accepted: 16 May 2018 / Published online: 1 June 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Adhesion is the most important factor in product Keywords Carrier  Spray drying  Apple juice loss in the spray drying of syrups and juices. The main concentrate  Whey protein concentrate  Microstructure solution to reduce adhesion is using drying aids. The aim of this study was to evaluate effect of maltodextrin (MD) and gum Arabic as drying aids, and pectin and whey protein Introduction concentrate (WPC) as complementary drying aid on the powder yield, physical, functional and microstructural Fruit and vegetables are seasonal and perishable products properties of spray dried apple juice concentrate. The with a short shelf life. Thus, different methods such as studied variables and composition of the carriers were drying can be used to increase their storage time. Among used. The inlet air temperature, atomizer rotational speed,

Journal

Journal of Food Science and Technology – Springer Journals

Published: Jun 1, 2018

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