Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Basit Öğe Kaydı
dc.contributor.authorTontul, Ismail
dc.contributor.authorTopuz, Ayhan
dc.date.accessioned2024-02-23T14:16:22Z
dc.date.available2024-02-23T14:16:22Z
dc.date.issued2017
dc.departmentNEÜen_US
dc.description.abstractBackground: Spray-drying is one of the highly utilized techniques to increase the shelf-life of food products. However, there are problems during spray-drying of sugar-rich fruit and vegetable juices due to the low glass transition temperature of sugars present in these products (Bhandari, Datta, & Howes, 1997). The sugars transform into a sticky form which increases the deposition at the surface of the drying chamber, which eventually decreases product yield. To achieve an effective drying and to obtain an acceptable product, drying conditions must be optimized. Scope and approach: Product yield and physical properties of the final powder are affected by various factors, including carrier material and its concentration added into the feed, feed flow rate, atomization speed/pressure, and drying temperature. This paper reviews the effects of these conditions on yield and the physical properties of the final product. Key findings and conclusions: Recent studies have clearly shown that milk-based protein isolates as carrier materials are more effective, according to product yield in lower ratios, than carbohydrate-based carrier materials. Physical characteristics of the final powder vary according to process parameters. (C) 2017 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.tifs.2017.03.009
dc.identifier.endpage102en_US
dc.identifier.issn0924-2244
dc.identifier.issn1879-3053
dc.identifier.scopus2-s2.0-85016634041en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage91en_US
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2017.03.009
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12641
dc.identifier.volume63en_US
dc.identifier.wosWOS:000400532800009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Londonen_US
dc.relation.ispartofTrends In Food Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSpray-Dryingen_US
dc.subjectFruit And Vegetable Juicesen_US
dc.subjectProduct Yielden_US
dc.subjectPhysical Characteristicsen_US
dc.subjectCarrier Agentsen_US
dc.titleSpray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical propertiesen_US
dc.typeReview Articleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu