文章基本信息

标题：Process Development for Spray Drying of Ber ( Ziziphus jujube L.) Juice
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作者：V.K. Singh ; B.L. Mandhyan ; Sheela Pandey 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2013
卷号：8
期号：3
页码：183-191
DOI：10.3923/ajft.2013.183.191
出版社：Academic Journals Inc., USA
摘要：A study was conducted using Lab Spray Dryer (LU-222 Advanced Model, Twin cyclone) to produce spray-dried Ber powder. Thirty two experiment were conducted keeping five different operating variables of spray dryer i.e., inlet temperature (170, 180, 190, 200 and 210°C), aspirator blower capacity (40, 50, 60, 70 and 80%) and feed pump capacity (9, 12, 15, 18 and 21%) and feed parameters i.e., maltodextrin concentration (4, 6, 8, 10 and 12%) as encapsulating material upon the bio chemical properties ( moisture content , acidity and ascorbic acid ) of powder were observed. Analysis of experimental data i.e., Ber powder properties and process parameters yielded best quality ( moisture content 3.9%, acidity 0.55% and ascorbic acid 38.4 mg/100 g) of powder at inlet air temperature 190°C, aspirator blower capacity 60%, feed pump capacity 15%, encapsulating material 8%.