Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties
作者： Sandi Darniadi , Peter Ho , Brent S Murray
DOI: 10.1002/JSFA.8685
关键词:
摘要: Blueberry juice powder was developed via foam-mat freeze-drying (FMFD) and spray-drying (SD) addition of maltodextrin (MD) whey protein isolate (WPI) at weight ratios MD/WPI = 0.4 to 3.2 (with a fixed solids content 5 wt% for FMFD 10 SD). Feed rates 180 360 mL h-1 were tested in SD. The objective evaluate the effect drying methods carrier agents on physical properties corresponding blueberry powders reconstituted products.; Results: Ratios 0.4, 1.0 1.6 produced highly stable foams most suitable FMFD. gave high yields low bulk density with flake-like particles large size that also dark purple red values. SD recoveries. had higher faster rehydration times, consisting smooth, spherical smaller than powders. bright but less Solubility greater 95% both powders.; Conclusion: method is feasible producing gives products retaining more characteristics original © 2017 Society Chemical Industry.; Industry.
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