Optimization of processing parameters with regards to quality in the manufacturing of powder from pineapple juice
1989
Singh, Jaswinder
Use of spray drying, drum drying and vacuum-puff drying for dehydrating fruit juices was studied. Pineapple juice concentrate was successfully dehydrated using vacuum-puff drying technique. The effect of pineapple juice composition e.g. TSS, pulp and process parameters e.g. temperature on the quality of powder obtained in terms of color change and reconstitution time was found among the powder samples obtained from different trials. The effect on TSS content, ascorbic acid (equivalent), citric acid (equivalent) and pH of different powder samples was found to have non-significant difference. Best sample was selected on the basis of color change and reconstitution time. This sample was tested for various physical properties and sensory evaluation. The sensory evaluation test for color, and taste and flavor of the reconstituted juice revealed a slight difference from the controlled sample. Moisture content of powder samples was found to have significant effect on their bulk densities. The linearity of the Sone's model was proved in the drop test. The samples of different moisture content behaved differently when tested in drop test and in mechanical compaction test.
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Эту запись предоставил Kasetsart University