Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 3731-3739

  Selvamuthukumaran, Meenakshisundaram ^a   Khanum, Farhath ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Fruit juice powder; Seabuckthorn; Solubility; Spray drying

Indexed keywords

ATMOSPHERIC TEMPERATURE; COLOR; COLORIMETRY; FRUIT JUICES; FRUITS; GLASS TRANSITION; MOISTURE; POLYSACCHARIDES; SOLUBILITY; SURFACE PROPERTIES; THERMAL LOAD;

COLOR DIFFERENCE VALUES; INDEPENDENT VARIABLES; INLET AIR TEMPERATURES; OPTIMUM PROCESSING CONDITIONS; RESPONSE SURFACE METHODOLOGY; SEABUCKTHORN; SECOND-ORDER POLYNOMIAL; SPRAY DRYING PROCESS;

SPRAY DRYING;

HIPPOPHAE;

EID: 84916943960     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0901-y     Document Type: Article

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