Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277827 | Journal of Food Engineering | 2012 | 14 Pages |
Abstract
⺠We investigated the influence of different drying methods on the quality of mango powders. ⺠Refractance Window® (RW) drying, freeze drying, drum drying and spray drying were used in the study. ⺠The colors of RW- and freeze-dried mango powder were similar; drum- and spray-dried were inferior. ⺠No significant difference on solubility and hygroscopicity of RW- and freeze-dried mango powders. ⺠RW drying method produces superior quality mango powders and comparable to freeze drying process.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
O.A. Caparino, J. Tang, C.I. Nindo, S.S. Sablani, J.R. Powers, J.K. Fellman,