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Process optimization of spray drying of beetroot Juice
The aim of this study was to optimize the spray drying process for beetroot juice. Influence of feed flow rate (8, 10 and 11 mL/min), processing temperature (140, 150 and 160 °C) and maltodextrin concentration (20, 25, and 30%) on packed bulk density, moisture content and betalain content of beetroo...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5502013/ https://ncbi.nlm.nih.gov/pubmed/28740280 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2659-8 |
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