期刊
DRYING TECHNOLOGY
卷 29, 期 16, 页码 1868-1875出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2011.589552
关键词
Juice powder; Proteins; Spray drying; Surface activity
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.
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