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vol. 15, nr. 2 (2010)
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Characteristics of physical properties of apple powder produced by foam-mat freeze-drying method
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Ewa Jakubczyk, Ewa Gondek, Karolina Głód
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Department of Food Engineering and Process Management, Faculty of Food Sciences, SGGW ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 15 (2010), nr. 2,
pp. 281-291
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abstract:
The aim of his work was to determine the effect of maltodextrin addition and sugar concentration in raw material on the physical properties of apple powder produced by foam-mat freeze-drying method. Foamed apple juice and concentrate with 2% albumin and maltodextrin at rates ranging from 0 to 40% were freeze-dried. Dried material was ground and selected physical properties of powders were investigated: bulk and tapped density, particle density, bulk porosity, wettability and solubility, and hygroscopicity. The increase of maltodextrin addition from 10 to 40% resulted in a decrease of hygroscopicity, bulk and tapped density, while flowability of apple juice powders was improved. The higher concentration of sugars in apple concentrate led to an increase in wettability and solubility of powders due to lower bulk density and higher bulk porosity.
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keywords:
apple concentrate, freeze drying, physical properties
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original in:
Polish
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