Spray drying of raisin juice concentrate

Papadakis, SE; Gardeli, C; Tzia, C

dc.contributor.author	Papadakis, SE	en
dc.contributor.author	Gardeli, C	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:25:11Z
dc.date.available	2014-03-01T01:25:11Z
dc.date.issued	2006	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/17582
dc.subject	Drying aids	en
dc.subject	Glass transition temperature	en
dc.subject	Maltodextrin	en
dc.subject	Stickiness	en
dc.subject	Sugars	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	Carbohydrates	en
dc.subject.other	Fruit juices	en
dc.subject.other	Glass transition	en
dc.subject.other	Leaching	en
dc.subject.other	Physical properties	en
dc.subject.other	Powders	en
dc.subject.other	Sugars	en
dc.subject.other	Temperature	en
dc.subject.other	Drying aids	en
dc.subject.other	Maltodextrin	en
dc.subject.other	Raisin juice	en
dc.subject.other	Spray drying	en
dc.subject.other	Drying	en
dc.subject.other	Carbohydrates	en
dc.subject.other	Drying	en
dc.subject.other	Fruit juices	en
dc.subject.other	Glass transition	en
dc.subject.other	Leaching	en
dc.subject.other	Physical properties	en
dc.subject.other	Powders	en
dc.subject.other	Sugars	en
dc.subject.other	Temperature	en
dc.title	Spray drying of raisin juice concentrate	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/07373930600559019	en
heal.identifier.secondary	http://dx.doi.org/10.1080/07373930600559019	en
heal.language	English	en
heal.publicationDate	2006	en
heal.abstract	Raisin juice concentrate is a natural sweetener in syrup or paste form and it is produced from second-grade dry raisins by leaching them with water. Dried raisin juice, although is easier to handle and has more potential applications than the syrup, is not available in the market. In the present study, raisin juice powder was produced with a lab-scale spray dryer. The problem of stickiness in the drying chamber was overcome through the use of 21 DE, 12 DE, and 6 DE maltodextrins as drying aid agents. For each type of maltodextrin, the dryer operating conditions and the minimum concentration of maltodextrin in the feed, necessary for successful powder production, were determined. The maximum ratio of (raisin juice solids)/(maltodextrin solids) achieved was 67/33 and was made possible with the use of 6 DE maltodextrin. The inlet and outlet drying air temperatures were 110 and 77°C respectively, while the feed contained 40% w/w total solids. The physical and sensory properties of all powders produced were determined and found to be satisfactory, the only exception being their high hygroscopicity. Copyright © 2006 Taylor & Francis Group, LLC.	en
heal.publisher	TAYLOR & FRANCIS INC	en
heal.journalName	Drying Technology	en
dc.identifier.doi	10.1080/07373930600559019	en
dc.identifier.isi	ISI:000235951100008	en
dc.identifier.volume	24	en
dc.identifier.issue	2	en
dc.identifier.spage	173	en
dc.identifier.epage	180	en