Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature
Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40 % of carriers maltodextrin with dextrose equivalent (DE) value of 4–7 and 13–17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier ma...
| Glavni autori: | , , , |
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| Format: | Članak |
| Jezik: | English |
| Izdano: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016-01-01
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| Serija: | Food Technology and Biotechnology |
| Teme: | |
| Online pristup: | https://hrcak.srce.hr/file/250770 |