Spray drying of mango juice – buttermilk blends
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چکیده
منابع مشابه
Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material
Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ-cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physical properties (water activity, % water content, color, pH, soluble solids (Brix), and methyl cellu...
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The formulation of hydrophobic drugs for oral drug delivery is challenging due to poor solubility, poor dissolution and poor wetting of these drugs. Consequently, the aim of this study was to improve the dissolution of a model poorly water soluble drug, ibuprofen. Microparticles containing ibuprofen were produced by spray drying and spray chilling technology in the absence/presence of a ...
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Spray drying is a process widely used to produce fruit juice powders. In powders, it results with the good quality, low water activity, easier transport and storage. The physicochemical properties of powders produced by spray drying depend on the variables of process and/or operating parameters. In the present review, the principle of spray drying was described. In addition, some factors such a...
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Many studies have demonstrated the antioxidant activity and health benefits of the anthocyanins. The juice of Rubus sp. contains large amounts of anthocyanins and these flavonoids pigments give their characteristic color which tends to degrade easily, also its stability is affected during processing and storage, therefore spray drying can be used to avoid the degradation. The objective of the p...
متن کاملOptimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature.
Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40% of carriers maltodextrin with dextrose equivalent (DE) value of 4-7 and 13-17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk dens...
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ژورنال
عنوان ژورنال: Le Lait
سال: 2005
ISSN: 0023-7302,1297-9694
DOI: 10.1051/lait:2005026