Spray Drying of Fruit Juice Using Proteins as Additives

被引：21

作者：

Wang, Shuosi ^{[1
]}

Konkol, Evelyn ^{[1
]}

Langrish, Tim A. G. ^{[1
]}

机构：

[1] Univ Sydney, Sch Chem & Biomol Engn, Sydney, NSW 2000, Australia

来源：

DRYING TECHNOLOGY | 2011年 / 29卷 / 16期

基金：

澳大利亚研究理事会;

关键词：

Juice powder; Proteins; Spray drying; Surface activity; SURFACE-COMPOSITION; POWDERS; MICROENCAPSULATION;

D O I：

10.1080/07373937.2011.589552

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A novel method of manufacturing fruit juice powders was developed by using different proteins as additives when spray drying fruit juices. In this work, protein X was found to improve the yield during the spray drying of orange juice to greater than 80% recovery with less than 5% of protein X added. Other proteins were found to be less compatible as additives due to undesirable properties, such as being sensitive to heat and pH as well as having unpleasant odors.

引用

页码：1868 / 1875

页数：8

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