A new technique for spray drying orange juice concentrate

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 342-351

  Goula, Athanasia M ^a   Adamopoulos, Konstantinos G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Dehumidification; Glass transition; Maltodextrin; Moisture content; Orange juice powder; Product recovery; Residue accumulation; Spray dryer; Stickiness

Indexed keywords

AIR DRYERS; BULK DENSITY; DEGREE OF CAKING; DEHUMIDIFIED AIR; DRYING AGENT; DRYING MEDIUM; ECONOMIC POTENTIALS; INLET AIR; INLET AIR TEMPERATURES; MALTODEXTRINS; MOISTURE CONTENTS; ORANGE JUICE; ORANGE JUICE POWDER; ORIGINAL DESIGN; PHARMACEUTICAL PRODUCTS; PILOT SCALE; SPRAY DRYERS; SPRAY DRYING PROCESS;

AIR INTAKES; DEWATERING; DRYERS (EQUIPMENT); FLAVORS; FRUIT JUICES; GLASS; GLASS TRANSITION; HUMIDITY CONTROL; MOISTURE; MOISTURE DETERMINATION; SPRAY DRYING;

CURING;

EID: 77649237533     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.12.001     Document Type: Article

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