Spray Drying of Mosambi Juice in Lab

被引：2
|
作者：
Singh S.V. [1 ]
Verma A. [1 ]
机构：
[1] Department of Chemical Engineering and Technology, Indian Institute of Technology, Banaras Hindu University, Varanasi, 221005, UP
来源：
Journal of The Institution of Engineers (India): Series A | 2014年 / 95卷 / 01期
关键词：
Citrus juice; Maltodextrin; Mosambi juice powder; Spray drying;
D O I：
10.1007/s40030-014-0072-0
中图分类号：
学科分类号：
摘要：
The studies on spray drying of mosambi juice were carried out with Laboratory spray dryer set-up (LSD-48 MINI SPRAY DRYER-JISL). Inlet and outlet air temperature and maltodextrin (drying agent) concentration was taken as variable parameters. Experiments were conducted by using 110 °C to 140 °C inlet air temperature, 60 °C to 70 °C outlet air temperature and 5–7 % maltodextrin concentration. The free flow powder of mosambi juice was obtained with 7 % maltodextrin at 140 °C inlet air temperature and 60 °C outlet air temperature. Fresh and reconstituted juices were evaluated for vitamin C, titrable acidity and sensory characteristics. The reconstituted juice was found slightly acceptable by taste panel. © 2014, The Institution of Engineers (India).
引用
收藏
页码：55 / 59
页数：4
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