Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on...

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Veröffentlicht in:	Journal of food science 2017-12, Vol.82 (12), p.2873-2884
Hauptverfasser:	Çalışkan Koç, Gülşah, Nur Dirim, Safiye
Format:	Artikel
Sprache:	eng
Schlagworte:	activation energy Air temperature Ascorbic acid beta Carotene - chemistry Browning Carotene Chemical properties Chlorophyll Desiccants Desiccation - methods Drying Drying agents Flow rates Flow velocity Food Handling - methods Food Storage Fruit and Vegetable Juices - analysis Kinetics Maltodextrin Moisture Moisture content pH effects Phenolic compounds Phenols Phenols - chemistry Plant Extracts - chemistry Powder Powders - chemistry Reagents Spinach Spinacia oleracea - chemistry Spray drying Storage Storage conditions Temperature Vitamin C Water - analysis Water activity Whey
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