Article ID Journal Published Year Pages File Type
10277946 Journal of Food Engineering 2012 7 Pages PDF
Abstract
► Soy sauce powders were produced by spray drying with maltodextrins as carrier. ► Maltodextrins of different DE values and different concentrations were applied. ► A testing method was customized for measuring the caking strength of powders. ► We examined particle size dispersion, hygroscopicity, glass transition & flowability. ► Caking strength of powders depended on both concentration and DE of maltodextrin.
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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