Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2013 | Volume: 8 | Issue: 3 | Page No.: 183-191
DOI: 10.3923/ajft.2013.183.191
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Process Development for Spray Drying of Ber (Ziziphus jujube L.) Juice

V.K. Singh, B.L. Mandhyan, Sheela Pandey and R.B. Singh

Abstract:
A study was conducted using Lab Spray Dryer (LU-222 Advanced Model, Twin cyclone) to produce spray-dried Ber powder. Thirty two experiment were conducted keeping five different operating variables of spray dryer i.e., inlet temperature (170, 180, 190, 200 and 210°C), aspirator blower capacity (40, 50, 60, 70 and 80%) and feed pump capacity (9, 12, 15, 18 and 21%) and feed parameters i.e., maltodextrin concentration (4, 6, 8, 10 and 12%) as encapsulating material upon the biochemical properties (moisture content, acidity and ascorbic acid) of powder were observed. Analysis of experimental data i.e., Ber powder properties and process parameters yielded best quality (moisture content 3.9%, acidity 0.55% and ascorbic acid 38.4 mg/100 g) of powder at inlet air temperature 190°C, aspirator blower capacity 60%, feed pump capacity 15%, encapsulating material 8%.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

V.K. Singh, B.L. Mandhyan, Sheela Pandey and R.B. Singh, 2013. Process Development for Spray Drying of Ber (Ziziphus jujube L.) Juice. American Journal of Food Technology, 8: 183-191.

DOI: 10.3923/ajft.2013.183.191

URL: https://scialert.net/abstract/?doi=ajft.2013.183.191

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

Curve Bottom