Background Spray drying is extensively used to preserve fruit and vegetable juices in
powder form. The major concern is to obtain high quality fruit and vegetable powders, which …

Background 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 …

In this study, the effects of some processing parameters on moisture content, water activity,
drying yield, bulk density, solubility, glass transition temperature (Tg), and microstructure of …

Gac fruit aril has an attractive orange red colour and very high level of carotenoids, giving it
exceptional antioxidant properties. However, spray drying of this material has not been …

The effects of inlet temperatures of 125, 150, 175 and 200° C and maltodextrin levels at 3, 5,
7 and 9% on the physicochemical properties, total phenolic content (TPC) and 2, 2-diphenyl …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

The spray drying process is considered a conventional method to convert liquids to powders
with some but at an acceptable level of degradation and oxidation of volatile compounds …

Previous editions of Yoghurt: Science and Technology established the text as an essential
reference underpinning the production of yoghurt of consistently high quality. The book has …

Based on a full factorial experimental design, the effects of the feed ratio, atomizer speed,
and inlet air temperature on properties of spray-dried orange juice powders were …

Microencapsulation has been extensively utilized in the pharmaceutical and food industries
to entrap essential oils related to flavoring. Spray-drying is one of the most commonly used …