메뉴 건너뛰기




Volumn 19, Issue 4, 2012, Pages 1297-1306

Spray drying technique of fruit juice powder: Some factors influencing the properties of product

Author keywords

Fruit juice; Properties; Spray drying

Indexed keywords


EID: 84870534243     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (218)

References (52)
  • 1
    • 0036461472 scopus 로고    scopus 로고
    • Characterization of the surface stickiness of fructose-maltodextrin solutions during drying
    • Adhikari, B., Howes, T., Bhandari, B.R. and Troung, V. 2003. Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technology 21: 17-34.
    • (2003) Drying Technology , vol.21 , pp. 17-34
    • Adhikari, B.1    Howes, T.2    Bhandari, B.R.3    Troung, V.4
  • 2
    • 0142106520 scopus 로고    scopus 로고
    • Effect of addition of maltodextrin ondrying kinetics and stickiness of sugar and acid rich foods during convective drying: experiments and modeling
    • Adhikari, B., Howes, T., Bhandari, B.R. and Troung, V. 2009. Effect of addition of maltodextrin ondrying kinetics and stickiness of sugar and acid rich foods during convective drying: experiments and modeling. Journal of Food Engineering 62: 53-68.
    • (2009) Journal of Food Engineering , vol.62 , pp. 53-68
    • Adhikari, B.1    Howes, T.2    Bhandari, B.R.3    Troung, V.4
  • 7
    • 0034473801 scopus 로고    scopus 로고
    • Production and properties of spray-dried Amaranthus betacyanin pigments
    • Cai, Y.Z. and Corke, H. 2000. Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science 65: 1248-1252.
    • (2000) Journal of Food Science , vol.65 , pp. 1248-1252
    • Cai, Y.Z.1    Corke, H.2
  • 8
    • 25644459314 scopus 로고    scopus 로고
    • Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization
    • Cano-Chauca, M., Stringheta, P.C., Ramos, A.M. and Cal-Vidal, J. 2005. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies 6: 420-428.
    • (2005) Innovative Food Science and Emerging Technologies , vol.6 , pp. 420-428
    • Cano-Chauca, M.1    Stringheta, P.C.2    Ramos, A.M.3    Cal-Vidal, J.4
  • 9
    • 17144374561 scopus 로고    scopus 로고
    • Effect of spray-drying conditions on physical properties of orange juice powder
    • Chegini, R.G. and Ghobadian, B. 2005. Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology 23: 657-668.
    • (2005) Drying Technology , vol.23 , pp. 657-668
    • Chegini, R.G.1    Ghobadian, B.2
  • 11
    • 34548544559 scopus 로고    scopus 로고
    • Prediction of process and product parameters in an orange juice spray dryer using artificial neural networks
    • Chegini, R.G., Khazaei, J., Ghobadian, B. and Goudarzi, A.M. 2008. Prediction of process and product parameters in an orange juice spray dryer using artificial neural networks. Journal of Food Engineering 84: 534-543.
    • (2008) Journal of Food Engineering , vol.84 , pp. 534-543
    • Chegini, R.G.1    Khazaei, J.2    Ghobadian, B.3    Goudarzi, A.M.4
  • 12
    • 0034158745 scopus 로고    scopus 로고
    • Fruit and vegetable powders production technology on the bases of spray and convective drying methods
    • Dolinsky, A., Maletskata, Y. and Snezhkin, Y. 2000. Fruit and vegetable powders production technology on the bases of spray and convective drying methods. Drying Technology 18: 747-758.
    • (2000) Drying Technology , vol.18 , pp. 747-758
    • Dolinsky, A.1    Maletskata, Y.2    Snezhkin, Y.3
  • 13
    • 0034902423 scopus 로고    scopus 로고
    • High-temperature spray drying methods
    • Dolinsky, A. 2001. High-temperature spray drying methods. Drying Technology 19: 785-806.
    • (2001) Drying Technology , vol.19 , pp. 785-806
    • Dolinsky, A.1
  • 14
    • 0036262780 scopus 로고    scopus 로고
    • Effects of type of atomization and processing temperatures on the physical properties and stability of spray-dried flavors
    • Finney, J., Buffo, R. and Reineccius, G.A. 2002. Effects of type of atomization and processing temperatures on the physical properties and stability of spray-dried flavors. Journal of Food Science 67: 1108-1114.
    • (2002) Journal of Food Science , vol.67 , pp. 1108-1114
    • Finney, J.1    Buffo, R.2    Reineccius, G.A.3
  • 15
    • 34147148623 scopus 로고    scopus 로고
    • Effect of maltodextrin and Arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder
    • Gabas, A.L., Telis, V.R.N., Sorbal, P.J.N. and Telis-Romero, J. 2007. Effect of maltodextrin and Arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering 82: 246-252.
    • (2007) Journal of Food Engineering , vol.82 , pp. 246-252
    • Gabas, A.L.1    Telis, V.R.N.2    Sorbal, P.J.N.3    Telis-Romero, J.4
  • 16
    • 3242890834 scopus 로고    scopus 로고
    • Influence of spray drying conditions on residue accumulation-Simulation using CFD
    • Goula, A.M. and Adamopoulos, K.G. 2004. Influence of spray drying conditions on residue accumulation-Simulation using CFD. Drying Technology 22: 1107-1128.
    • (2004) Drying Technology , vol.22 , pp. 1107-1128
    • Goula, A.M.1    Adamopoulos, K.G.2
  • 17
    • 14944344917 scopus 로고    scopus 로고
    • Stability of lycopene during spray drying of tomato pulp
    • Goula, A.M. and Adamopoulos, K.G. 2005. Stability of lycopene during spray drying of tomato pulp. LWT-Food Science and Technology 38: 479-487.
    • (2005) LWT-Food Science and Technology , vol.38 , pp. 479-487
    • Goula, A.M.1    Adamopoulos, K.G.2
  • 19
    • 46049107531 scopus 로고    scopus 로고
    • Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II
    • Goula, M.A. and Adamopoulos, G.K. 2008. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology 26: 726-737.
    • (2008) Powder properties. Drying Technology , vol.26 , pp. 726-737
    • Goula, M.A.1    Adamopoulos, G.K.2
  • 21
    • 34548696197 scopus 로고    scopus 로고
    • Applications of spray-drying in microencapsulation of food ingredients: An overview
    • Gharsallaoui, A., Roudaut, G., Voilley, C.O. and Saurel, R. 2007. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International 40: 1107-1121.
    • (2007) Food Research International , vol.40 , pp. 1107-1121
    • Gharsallaoui, A.1    Roudaut, G.2    Voilley, C.O.3    Saurel, R.4
  • 22
    • 33746339260 scopus 로고    scopus 로고
    • Spray drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder
    • Grabowski, J.A., Truong, V.D. and Daubert, D.R. 2006. Spray drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. Journal of Food Science 71: E209-E217.
    • (2006) Journal of Food Science , vol.71
    • Grabowski, J.A.1    Truong, V.D.2    Daubert, D.R.3
  • 23
    • 0019698849 scopus 로고
    • The effects of design and operating conditions on particle morphology for spray dried foods
    • Greenwald, C.G. and King, C.J. 1981. The effects of design and operating conditions on particle morphology for spray dried foods. Journal of Food Process Engineering 4: 171-187.
    • (1981) Journal of Food Process Engineering , vol.4 , pp. 171-187
    • Greenwald, C.G.1    King, C.J.2
  • 24
    • 34547571751 scopus 로고    scopus 로고
    • Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration
    • Jinapong, N., Suphantharika, M. and Jamnong, P. 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering 84: 194-205.
    • (2008) Journal of Food Engineering , vol.84 , pp. 194-205
    • Jinapong, N.1    Suphantharika, M.2    Jamnong, P.3
  • 25
  • 26
    • 0042808708 scopus 로고    scopus 로고
    • Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders
    • Keogh, M.K., Murray, C.A. and O'Kennedy, B.T. 2003. Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders. International Dairy Journal 13: 995-1002.
    • (2003) International Dairy Journal , vol.13 , pp. 995-1002
    • Keogh, M.K.1    Murray, C.A.2    O'kennedy, B.T.3
  • 27
    • 84870547237 scopus 로고
    • Recent Developments in Spray Drying of Milk
    • Knipschildt, M.E. 1986. Recent Developments in Spray Drying of Milk. APV, Denmark.
    • (1986) APV, Denmark
    • Knipschildt, M.E.1
  • 28
    • 24344492752 scopus 로고    scopus 로고
    • Prediction of final product properties after co-current spray drying
    • Kwapinska, M. and Zbicinski, I. 2005. Prediction of final product properties after co-current spray drying. Drying Technology 23: 1653-1665.
    • (2005) Drying Technology , vol.23 , pp. 1653-1665
    • Kwapinska, M.1    Zbicinski, I.2
  • 29
    • 0003904561 scopus 로고
    • Spray drying handbook
    • New York. Halsted Press
    • Masters, K. 1979. Spray drying handbook. New York. Halsted Press.
    • (1979)
    • Masters, K.1
  • 30
    • 84870487435 scopus 로고
    • Spray drying fundamentals: Process stages and layouts
    • Masters, K. 1979. Spray drying fundamentals: Process stages and layouts. New York: Halsted Press.
    • (1979) New York: Halsted Press
    • Masters, K.1
  • 32
    • 84870538394 scopus 로고    scopus 로고
    • Spray Drying for the Production of Nutraceutical Ingredients-A Review
    • Murugesan, R. and Orsat, V. 2011. Spray Drying for the Production of Nutraceutical Ingredients-A Review. Food Bioprocess Technology 8: 1-12.
    • (2011) Food Bioprocess Technology , vol.8 , pp. 1-12
    • Murugesan, R.1    Orsat, V.2
  • 33
    • 33745384951 scopus 로고    scopus 로고
    • The effect of surface composition on the functional properties of milk powders
    • Nijdam, J.J. and Langrish, T.A.J. 2006. The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering 77: 919-925.
    • (2006) Journal of Food Engineering , vol.77 , pp. 919-925
    • Nijdam, J.J.1    Langrish, T.A.J.2
  • 35
    • 53149143857 scopus 로고    scopus 로고
    • Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems
    • Obón, J.M., Castellar, M.R., Alacid, M. and Fernández-López, J.A. 2009. Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering 90: 471-479.
    • (2009) Journal of Food Engineering , vol.90 , pp. 471-479
    • Obón, J.M.1    Castellar, M.R.2    Alacid, M.3    Fernández-López, J.A.4
  • 39
    • 33847163738 scopus 로고    scopus 로고
    • The physicochemical properties of spray-dried watermelon powders
    • Quek, Y.S., Chok, N.K. and Swedlund, P. 2007. The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing. 46: 386-392.
    • (2007) Chemical Engineering and Processing , vol.46 , pp. 386-392
    • Quek, Y.S.1    Chok, N.K.2    Swedlund, P.3
  • 40
    • 24644459196 scopus 로고    scopus 로고
    • Multiple-core encapsulation - the spray drying of food ingredients
    • Leatherhead Publishing, Surrey, U.K
    • Reineccius, G.A. (2001). Multiple-core encapsulation - the spray drying of food ingredients. In P. Vilstrup (Ed). Microencapsulation of Food Ingredients. Leatherhead Publishing, Surrey, U.K.
    • (2001) In P. Vilstrup (Ed). Microencapsulation of Food Ingredients
    • Reineccius, G.A.1
  • 41
    • 24644525110 scopus 로고    scopus 로고
    • Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola
    • Righetto, A.M. and Netto, F.M. 2005. Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola. International Journal of Food Properties 8: 337-346.
    • (2005) International Journal of Food Properties , vol.8 , pp. 337-346
    • Righetto, A.M.1    Netto, F.M.2
  • 42
    • 18144388981 scopus 로고    scopus 로고
    • Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product
    • Rodriguez-Hernandez, G.R., Gonzalez-Garcia, R., Grajales-Lagunes, A. and Ruiz-Cabrera, M.A. 2005. Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product. Drying Technology 23: 955-973.
    • (2005) Drying Technology , vol.23 , pp. 955-973
    • Rodriguez-Hernandez, G.R.1    Gonzalez-Garcia, R.2    Grajales-Lagunes, A.3    Ruiz-Cabrera, M.A.4
  • 43
    • 84987285867 scopus 로고
    • Water and molecular weight effects on glass transitions on amorphous carbohydrates and carbohydrate solutions
    • Roos, Y. and Karel, M. 1991. Water and molecular weight effects on glass transitions on amorphous carbohydrates and carbohydrate solutions. Journal of Food Science 56: 1676-1681.
    • (1991) Journal of Food Science , vol.56 , pp. 1676-1681
    • Roos, Y.1    Karel, M.2
  • 44
    • 77955097824 scopus 로고    scopus 로고
    • Recent advances in drying and dehydration of fruits and vegetables: a review
    • Sagar, V.R. and Suresh Kumar, P. 2010. Recent advances in drying and dehydration of fruits and vegetables: a review. Journal of Food Science and Technology 47: 15-26.
    • (2010) Journal of Food Science and Technology , vol.47 , pp. 15-26
    • Sagar, V.R.1    Suresh Kumar, P.2
  • 45
    • 34547897007 scopus 로고    scopus 로고
    • Glass transition behavior of spray dried orange juice powder measures by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)
    • Shrestha, A.K., Ua-arak, T., Adhikari, B.R., Howes, T. and Bhandari, B.R. 2007. Glass transition behavior of spray dried orange juice powder measures by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties 10: 661-673.
    • (2007) International Journal of Food Properties , vol.10 , pp. 661-673
    • Shrestha, A.K.1    Ua-Arak, T.2    Adhikari, B.R.3    Howes, T.4    Bhandari, B.R.5
  • 47
    • 43049175001 scopus 로고    scopus 로고
    • Influence of process conditions on the physicochemical properties of acai powder produced by spray drying
    • Tonon, V.R., Brabet, C. and Hubinger, M. 2008. Influence of process conditions on the physicochemical properties of acai powder produced by spray drying. Journal of Food Engineering 88: 411-418.
    • (2008) Journal of Food Engineering , vol.88 , pp. 411-418
    • Tonon, V.R.1    Brabet, C.2    Hubinger, M.3
  • 48
    • 80053588730 scopus 로고    scopus 로고
    • Spray drying of acai juice: Effect of inlet temperature and type of carrier agent
    • Tonon, V.R., Brabet, C. and Hubinger, M. 2011. Spray drying of acai juice: Effect of inlet temperature and type of carrier agent. Journal of Food Processing and Preservation 5: 691-700.
    • (2011) Journal of Food Processing and Preservation , vol.5 , pp. 691-700
    • Tonon, V.R.1    Brabet, C.2    Hubinger, M.3
  • 50
    • 19044386800 scopus 로고    scopus 로고
    • Moisture and glass optimization of co-current spray drying process of sugar rich foods: transition temperature profile during drying
    • Truong, V., Bhandari, B.R. and Howes, T. 2005. Moisture and glass optimization of co-current spray drying process of sugar rich foods: transition temperature profile during drying. Journal of Food Engineering 71: 55-65.
    • (2005) Journal of Food Engineering , vol.71 , pp. 55-65
    • Truong, V.1    Bhandari, B.R.2    Howes, T.3
  • 52
    • 80054912883 scopus 로고    scopus 로고
    • Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L
    • Yousefi, S., Emam-Djomeh, Z. and Mousavi, M.S. 2011. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). Journal of Food Science and Technology 48: 677-684.
    • (2011) Journal of Food Science and Technology , vol.48 , pp. 677-684
    • Yousefi, S.1    Emam-Djomeh, Z.2    Mousavi, M.S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.