Development of star-fruit beverage powder from star-fruit juice
2000
Lee, S. Y.
Star-fruit juice can be effectively converted into a beverage powder or agglomerate by the process of fluidized bed drying and agglomeration. The spraying process was carried out by an atomized top spray consisting of a pneumatic nozzle of 1.0 mm diameter fixed at the upper position of a fluidized bed dryer. The atomization pressure for the binder solution used was 3.0 bar. The pump flow rate used was 6.0 g/min. The bed load used was I kg ground sugar as a carrier for the process. Some essential minor additives i.e. citric acid, flavour and colour were used to boost up acid-sugar balance, flavour and eye appeal of theproduct. Optimum process variables used were 70°C at the inlet temperature, 42°C in the drying chamber and fluidizing airflow rate used was 20 m3/h which resulted in an air velocity of 1.5 m/s. The raw material specifications established for the carrier were particle size distribution, bulk density and moisture content. The physico-chemical characteristics of the star-fruit and its juice were determined. The product analysis of the beverage powder were also determined. The product characteristics of the star-fruit drinki.e. brix, pH, viscosity and ITA were determined.
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