SPRAY DRYING OF CONCENTRATED FRUIT JUICES
- 1 January 1993
- journal article
- research article
- Published by Taylor & Francis Ltd in Drying Technology
- Vol. 11 (5), 1081-1092
- https://doi.org/10.1080/07373939308916884
Abstract
Two spray dryers were tested to obtain powders from concentrated juices of blackcurrant, apricot, raspberry, with different maltodextrins as drying-aid agents. Composition of fruit juices and dextrose equivalent for maltodextrin are considered. Best results were obtained for a ratio juice to maltodextrin DE6 of 65/35 for blackcurrant, of 60/40 for apricot and 55/45 for raspberry, and low air temperatures (160–90°C). A compromise must be found between the ratio fruit juice to additives, the drying yield and the cost of raw materials.Keywords
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