Spray drying of fruit juices
Keywords:
fruit juice, spray dryingAbstract
The food industry needs of the dehydrated juices, either to facilitate their manipulation, to mix with other dry ingredients or to increase their shelf life. Spray drying could be used to obtain products with good sensory and nutritional characteristic. The quality of the juices dehydrated by this technology is very dependent of the operational parameters and therefore, it is required to know the factors that affect the properties of the product to achieve the optimization of the process. This review approaches the fundamental principles of the spray drying of fruit juices, as well as the main factors that influence this process and the characteristics of the dehydrated juices.
Keywords: fruit juice, spray drying.
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