Role of serum viscosity and of pulp content in the vacuum belt drying of pure fruit juices

Autor:	G. Bertolo, Enrico Maltini, R. Nani
Rok vydání:	2007
Předmět:	PEAR Chemistry Pulp (paper) Serum viscosity engineering.material Maltodextrin Industrial and Manufacturing Engineering Freeze-drying chemistry.chemical_compound Rheology Spray drying engineering Fruit juice Food science Food Science
Zdroj:	International Journal of Food Science & Technology. 27:531-539
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1992.tb01219.x
Popis:	Summary Vacuum Belt Drying of fruit juice concentrates may be a satisfactory alternative to freeze drying where cost is a limiting factor, and to spray drying where the addition of large amounts of ‘carriers’, e.g. maltodextrin or glucose syrups, are required to avoid collapse and sticking of the product. The rheological and structural properties and the drying behaviour of some juice concentrates have been studied in relation to the collapse phenomenon, which is a structure transition associated with the mechanical properties of the system. Collapse during drying has proved to be mainly related to the viscosity (consistency) of the soluble fraction of the concentrate, i.e. the ‘serum’, while there is no evidence of an effect of the suspended phase (pulp). By properly adjusting the serum consistency of the juice with selected pectolytic enzymes and by appropriate mixing of the mash derivatives, apple, pear, apricot, and peach concentrates have been successfully dehydrated by vacuum belt drying, without any addition of ‘carrier’-supporting materials. The consistency index of the concentrate serum may be used to assess the suitability of the juice for drying.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ae0f8b248217cd07924ce42006ee0a26 https://doi.org/10.1111/j.1365-2621.1992.tb01219.x Zobrazit plný text záznamu Plný text