KINETIC CHARACTERISTICS OF DRYING DROPLETS OF APPLE JUICE AND COMPOSITIONS BASED ON THEM WITH MILK PROTEINS

Recently, the demand for concentrates and dry powders from natural fruit berry raw materials has been growing in food industry. Spray drying is a method that widely used to increase shelf life of products. However, obtaining clarified, unclarified juices, as well juices with pulp, by spraying certain difficulties. This due fact apple purees contain complex organic acids (malic, citric, etc.) combination large number simple carbohydrates. These substances are main factors viscoplastic state dried particles heated air chamber. Thermoplastic (adhesive) properties material be chamber spray dryer hygroscopic complicate conditions their timely removal chamber, separation, unloading, storage. As result, presence such worsens organoleptic physicochemical characteristics powders, reduces product yield, also complicates operating equipment. The use structuring additives various types, which include protein products origins, contributes improvement conditions.
 aim work was study kinetic dehydration drops juice compositions milk proteins order determine feasibility preparation powdered health based on spraying.
 research results showed expediency using skim whey concentrate additives. It proven improves vapor-conducting during drying, it possible obtain powder minimal final moisture while preserving valuable bioactive components.