Effect of air temperature on the drying profile of foamed concentrated apple juice
2008
Jakubczyk, E. | Wnorowska, E.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The objective of this paper was to determine the stability of foamed concentrated apple juice and to identify the efect of air temperature and foam composition on the kinetics of drying process. The density of foams and their stability were determined based on the kinetics of drainage. As opposed to the non-foamed concentrated apple juice, the application of foam drying makes it possible to produce a dry, porous material during a drying period lasting up to 70 minutes. The drainage of foams with methylcellulose and maltodextrin was lower compared to foams produced only with the addition of methylcellulose, and this fact proved a higher stability of foams with methylcellulose and maltodextrin. The drying rate of foamed juices significantly depended on the temperature of drying air. The increased temperature from 60 to 80 deg C resulted in a doubled increase in the drying rate with 1.0 kg/kg dm water content
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