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...
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| தலைமை எழà¯à®¤à¯à®¤à®¾à®³à®°à¯à®•à®³à¯: | , |
|---|---|
| வடிவமà¯: | Conference or Workshop Item |
| மொழி: | English |
| வெளியீடபà¯à®ªà®Ÿà¯à®Ÿà®¤à¯: |
1997
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| பகà¯à®¤à®¿à®•à®³à¯: | |
| நிகழà¯à®¨à®¿à®²à¯ˆ அணà¯à®•à®²à¯: | http://eprints.utm.my/4652/ http://eprints.utm.my/4652/1/N.A.Bachtiar1997_SprayDryingAsTheAlternative.pdf |
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