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  • 标题:Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature
  • 本地全文:下载
  • 作者:Elez Garofulić, Ivona ; Zorić, Zoran ; Pedisić, Sandra
  • 期刊名称:Food Technology and Biotechnology
  • 印刷版ISSN:1330-9862
  • 电子版ISSN:1334-2606
  • 出版年度:2016
  • 卷号:54
  • 期号:4
  • 页码:441-449
  • DOI:10.17113/ftb.54.04.16.4601
  • 语种:English
  • 出版社:Sveuciliste u Zagrebu - Faculty of Food
  • 摘要: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.
  • 关键词:sour cherry juice; spray drying; optimization; physicochemical properties
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