Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

Powder Technology

Volumn 274, Issue , 2015, Pages 37-43

  Santhalakshmy, Swaminathan ^a   Don Bosco, Sowriappan John ^a   Francis, Sneha ^a   Sabeena, Mallela ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Inlet temperature; Jamun fruit juice powder; Maltodextrin; Spray drying; Syzygium cumini

Indexed keywords

FLAVORS; FRUIT JUICES; FRUITS; GLASS; GLASS TRANSITION; MOISTURE; MOISTURE DETERMINATION; PARTICLE SIZE; POLYSACCHARIDES; POWDERS; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; TEMPERATURE;

INLET TEMPERATURE; MALTODEXTRINS; OUTLET TEMPERATURE; PARTICLE SURFACE; PHYSICOCHEMICAL PROPERTY; POWDER MORPHOLOGY; SPHERICAL PARTICLE; SYZYGIUM CUMINI;

INLET FLOW;

MALTODEXTRIN;

ARTICLE; BULK DENSITY; COLOR; CONCENTRATION (PARAMETERS); FLOW RATE; FRUIT JUICE; GLASS TRANSITION TEMPERATURE; HIGH TEMPERATURE; LOW TEMPERATURE; MOISTURE; PARTICLE SIZE; PHYSICAL CHEMISTRY; POWDER; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SPRAY DRYING; SURFACE PROPERTY; SYZYGIUM CUMINI; TEMPERATURE SENSITIVITY; WETTABILITY;

EID: 84921499786     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2015.01.016     Document Type: Article

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