Spray drying as the alternative method for production of tropical fruit powder
Mango puree was encapsulated with gum arabic using a laboratory scale spray dryer at inlet and outlet air temperatures ranging from 160 degree C to 220 degree C and 79 degree C to 110 degree C respectively. A preliminary drying run was done at 160 degree C inlet and 106 degree C exit air temperature...
| Main Authors: | , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
1997
|
| Subjects: | |
| Online Access: | http://eprints.utm.my/4652/1/N.A.Bachtiar1997_SprayDryingAsTheAlternative.pdf |