Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and TemperatureReport as inadecuate




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Food Technology and Biotechnology, Vol.54 No.4 December 2016. -

Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40 % of carriers maltodextrin with dextrose equivalent DE value of 4–7 and 13–17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk density, solubility and product yield. Higher temperatures decreased the moisture content and bulk density of powders. Temperature of 200 °C and 27 % of maltodextrin with 4–7 DE were found to be the most suitable for production of sour cherry Marasca powder.

sour cherry juice; spray drying; optimization; physicochemical properties



Author: Ivona Elez Garofulić - orcid.org-0000-0001-5817-161X ; Faculty of Food Technology and Biotechnology, University of Zagreb, Piero

Source: http://hrcak.srce.hr/



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