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vol. 8, nr. 4 (2006)
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Physical properties of powdered apple juice
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Ewa Domian, Emilia Bialik
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Department of Food Engineering and Process Management, Warsaw Agricultural University, ul. Nowoursynowska 159c, 02-787 Warszawa |
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vol. 8 (2006), nr. 4,
pp. 803-814
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abstract:
The aim of this work was to investigate the influence of three levels of spray drying parameters with added maltodextrin on physical properties of powdered apple juice. Spray drying was carried out in a laboratory scale spray dryer ANHYDRO with air inlet temperature of 150°C and outlet temperature of 70°C. Analysis of process parameters included: content of solids in the apple concentrate, maltodextrin amount in the apple concentrate and atomisation speed. Analysis of physical properties included: particle size, loose and tapped bulk density, particle density, porosity, flowability, wettability, solubility and hygroscopicity. The process of spray drying guarantees instant wettability, moderate flowability and high hygroscopicity of apple juice powder. There was significant correlation between dependent and independent variables.
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keywords:
food powders, spray drying, apple juice
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original in:
Polish
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