Effect of vacuum spray drying on the physicochemical properties, water sorption and glass transition phenomenon of orange juice powder

Journal of Food Engineering

Volumn 169, Issue , 2016, Pages 131-140

  Islam, M Z ^a,c   Kitamura, Yutaka ^a   Yamano, Yoshitsugu ^b   Kitamura, Mai ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b Faculty of Life and Environmental Sciences University of Tsukuba ^*  (Japan)

^c SHAHJALAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Bangladesh)

Author keywords

Glass transition; Orange juice; Physicochemical properties; Sorption isotherm; Vacuum spray drying

Indexed keywords

ASCORBIC ACID; CITRUS FRUITS; DRYING; FRUIT JUICES; GLASS; MOISTURE; MOISTURE DETERMINATION; PARTICLE SIZE; POLYSACCHARIDES; SORPTION; SPRAY DRYING; THERMAL PROCESSING (FOODS);

COLOR CHARACTERISTICS; GLASS TRANSITION PHENOMENA; ORANGE JUICE; PARTICLE MORPHOLOGIES; PHYSICOCHEMICAL PROPERTY; PLASTICIZING EFFECTS; SORPTION ISOTHERMS; VACUUM SPRAYS;

GLASS TRANSITION;

EID: 84941113683     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.024     Document Type: Article

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