Online citations, reference lists, and bibliographies.
← Back to Search

Spray-drying Of Passion Fruit Juice Using Lactose-maltodextrin Blends As The Support Material

Ruiz Ángel, L. Espinosa-Muñoz, Carlos Avilés-Avilés, R. González-García, M. Moscosa-Santillán, A. Grajales-Lagunes, M. Abud-Archila
Published 2009 · Biology

Cite This
Download PDF
Analyze on Scholarcy
Share
O objectivo deste estudo foi a avaliacao da efectividade das misturas en diferentes niveis de lactose-maltodextrina (8:5, 10:5, 12:5 % w/v) durante a pulverizacao do sumo de maracuja. A secagem foi feita em um atomizador de laboratorio de pulverizacao (modelo Pulvis GB 22) com 2 entradas de temperatura de ar (180 e 190 oC), e 2 compressores de pressao de ar (0.10 e 0.20 MPa). O indice da mistura, higroscopicidade e retencao de vitamina C foram avaliados no po obtido. As curvas de superficie de resposta (p<0.05) mostram que os valores mais baixos do indice da mistura e higroscopicidade foram alcancados no intervalo de temperatura de 188-190 oC e com uma concentracao de 12:5 % w/v de lactosemaltodextrina; o melhor nivel de retencao de vitamina C ocorreu a 180 oC e 0.2 MPa.
This paper references
Membrane for processing tropical fruit
R. Nobrega (2002)
Spray drying of cactus pear juice: Effect on the physicochemical properties of powder and reconstituted product
M. A. Cabrera (2005)
10.1002/jps.2600600253
OFFICIAL METHODS OF ANALYSIS OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS
S. Williams (1984)
10.1080/DRT-200054251
Spray-Drying of Cactus Pear Juice (Opuntia streptacantha): Effect on the Physicochemical Properties of Powder and Reconstituted Product
G. Rodríguez-Hernández (2005)
10.1016/J.JFOODENG.2004.02.029
Spray drying of tomato pulp in dehumidified air: I. The effect on product recovery
A. M. Goula (2005)
Production and proper
Y. Z. Cai (2000)
10.1016/J.JFOODENG.2004.10.017
Optimization of co-current spray drying process of sugar-rich foods. Part I - Moisture and glass transition temperature profile during drying
V. Truong (2005)
Extracción enzimática del jugo de maracuyá
G. Flores-Novelo (2000)
Importance of glass transition
Y. H. Roos (2002)
b , Drying of droplets / sprays
N. H. Mermelstein (1991)
10.1016/J.CARBPOL.2005.02.020
Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials
S. Krishnan (2005)
Ascorbic degradation during convective drying of persimmons with fixed temperature inside the fruit
B. N. Pirone (2004)
10.1016/S0260-8774(02)00298-4
Comparison between different ion exchange resins for the deacidification of passion fruit juice
Edwin Vera (2003)
10.1016/S0260-8774(99)00039-4
Implication of glass transition for the drying and stability of dried foods
B. Bhandari (1999)
Official Methods of Analysis
W. Horwitz (1980)
10.1111/J.1365-2621.2001.TB04599.X
Preparation of Passion Fruit Puree by Flash Vacuum‐Expansion
P. Brat (2001)
10.1111/J.1365-2621.2000.TB10273.X
Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Y. Cai (2000)
10.1021/JF60179A012
Nonvolatile acids of passion fruit juice.
H. Chan (1972)
Drying of droplets/sprays
K. Masters (1991)
10.1016/S0011-9164(02)00653-7
Membrane for processing tropical fruit juice
C. Pereira (2002)
10.1080/07373939608917202
Séchage: Des Processus Physiques Aux ProcéDés Industriels
J. Bond (1996)
10.4324/9780203305478_chapter_13
窯業에 있어서의 Spray Drying
朴容浣 (1968)
PREDICTION AND DETERMINATION OF ASCORBIC ACID CONTENT DURING PINEAPPLE DRYING
L. A. Ramallo (2004)
10.1016/S0260-8774(03)00135-3
Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties
S. Jaya (2004)
An implication of G
Hitoshi Kitada (2009)
10.1051/LAIT:2002025
Importance of glass transition and water activity to spray drying and stability of dairy powders
Y. Roos (2002)
a , Applications in the food industry
K. Masters (1991)
Ascorbic degradation during
V.R.N. Telis (2004)
La oferta nacional del maracuyá debe estabilizarse para permitir consolidar el mercado de sus derivados en México
V. Truong (1998)
10.1016/S0260-8774(00)00115-1
Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation
F. Vaillant (2001)
Evolución de la concentración de ácido ascórbico durante el proceso de deshidratación de frutos de la rosa mosqueta (rosa eglanteria L.)
B. N. Pirone (2002)



This paper is referenced by
10.1533/9780857093622.419
Preservation and processing of tropical and subtropical fruits.
Andrew D. Rosenthal (2011)
10.26656/FR.2017.2(6).134
Effectiveness of additives in spray drying performance: a review
J.K.M. Lee (2018)
10.1590/1678-457X.6380
Study of the physicochemical characteristics of soursop powder obtained by spray-drying
Janaína de Paula da Costa (2014)
10.1080/02652048.2019.1693646
Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with arrowroot starch and gum arabic mixture
G. F. Nogueira (2019)
10.1080/07373937.2013.766619
Influence of Process Conditions on the Physicochemical Properties of Pequi Powder Produced by Spray Drying
A. A. Santana (2013)
10.1016/J.FBP.2016.01.003
Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin
A. Farahnaky (2016)
10.1201/B12048-9
Biopolymers Used as Drying Aids in Spray-Drying and Freeze-Drying of Fruit Juices and Pulps
V. R. N. Telis (2012)
10.1111/JFPE.13166
Microwave‐convective hot airdried jamun (Syzygium cumini L.) pulp powder: Optimization of drying aids
Indira Dey Paul (2019)
10.1002/9781118260005.CH10
Medicinal Plants and Pharmaceutical Technology
R. Silva (2012)
10.1016/J.POWTEC.2014.03.038
Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique
S. Vidović (2014)
10.2478/pjfns-2013-0012
Spray Drying of Honey: The Effect of Drying Agents on Powder Properties
K. Samborska (2015)
10.1590/0100-2945-135/14
PRODUÇÃO E CARACTERIZAÇÃO DA POLPA DE ATEMOIA EM PÓ
K. D. S. M. D. Sousa (2015)
10.3390/foods9020139
Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder
Karen Alissa (2020)
Iskorišćenje sporednog proizvoda uve (Arctostaphylos uva ursi L.) u cilju dobijanja novih biljnih ekstrakata savremenim tehnikama ekstrakcije
Abdulhakim Naffati (2019)
10.1111/1750-3841.13668
Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit.
A. Fujita (2017)
10.1515/ijfe-2014-0267
Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
N. Jiang (2015)
10.1016/B978-0-08-100309-1.00014-6
Implications of Non-Equilibrium State Glass Transitions in Spray-Dried Sugar-Rich Foods
A. M. Goula (2017)
10.1177/1082013216629528
Effect of vegetable proteins on physical characteristics of spray-dried tomato powders
Ismail Tontul (2016)
10.3390/molecules170910344
Preparation of Dry Extract of Mikania glomerata Sprengel (Guaco) and Determination of Its Coumarin Levels by Spectrophotometry and HPLC-UV
Luciana Soares e Silva (2012)
10.1016/J.TIFS.2017.05.006
Trends of spray drying: A critical review on drying of fruit and vegetable juices
M. R. I. Shishir (2017)
10.5433/1679-0359.2013V34N2P705
Estabilidade maracujá (Passiflora edullis f. flavicarpa) em pó oriundo do cultivo orgânico
J. N. D. Costa (2013)
10.19026/ajfst.16.5943
Effect of the Spray Drying Process on the Quality of Coconut Powder Fortified with Calcium and Vitamins C, D 3 and E
Lucas Aguirre Juan Carlos (2018)
10.3390/pharmaceutics11100523
Spray Drying of a Subcritical Extract Using Marrubium vulgare as a Method of Choice for Obtaining High Quality Powder
Aleksandra Gavarić (2019)
The Effect Dextrins Concentration and Duration of Drying Times on Quality Passion Fruit Instant
A. Sitohang (2017)
10.1080/19476337.2017.1337048
Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization
M. Z. Saavedra-Leos (2018)
10.1016/J.JFOODENG.2015.08.024
Effect of vacuum spray drying on the physicochemical properties, water sorption and glass transition phenomenon of orange juice powder
M. S. Islam (2016)
10.3390/foods9010050
Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling
Nasim Mansoori (2020)
Preparation of Beijing Grass Tablets from Spray-dried Powder of Juice of Murdannia loriformis ( Hassk . )
()
10.11606/T.9.2015.tde-24092015-083939
UNIVERDIDADE DE SÃO PAULO FACULDADE DE CIÊNCIAS FARMACÊUTICAS Programa de Pós-graduação em Ciências de Alimentos Área de Bromatologia Produtos derivados do camu-camu: efeito da secagem sobre elagitaninos e flavonoides, atividades antioxidante e antimicrobiana
Alice Fujita (2015)
10.1016/J.FBP.2016.11.002
Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder
M. Z. Islam (2017)
10.1080/10942912.2017.1343344
Morphological characterization of pequi extract microencapsulated through spray drying
Aline Inácio Alves (2017)
Vacuum-belt drying of blueberry powders
Michelle Kim (2012)
See more
Semantic Scholar Logo Some data provided by SemanticScholar