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 of Food Science and Technology – Springer Journals
Published: Jun 1, 2018
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