Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

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In order to prolong the shelf life of the pineapple, one of the methods that can be applied is spray drying. Ultrasonic Spray Drying (USD) relies on an electromechanical device that vibrates at a very high frequency. The main objective of this work is to study the effect of maltodextrin concentratio...

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Bibliographic Details
Main Authors: Abdulsalam, M. (Author), Hasfalina, C.M (Author), Hashib, S.A (Author), Rahman, N.A (Author), Sukri, N. (Author)
Format: Article
Language:English
Published: Rynnye Lyan Resources 2018
Subjects:
alkylation
Article
color
effective concentration
evaporation
light
maltodextrin
Maltodextrin
maximum feed capacity
moisture
Moisture Content
nonhuman
orange juice
pear juice
pineapple
Pineapple
pineapple juice
plant yield
powder
Powder
productivity
slurry temperature
spectrophotometry
spray drying
temperature
transmittance value
Ultrasonic Spray Dryer
ultrasound
volume of distribution
water
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