Spray drying as the alternative method for production of tropical fruit powder

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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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Bibliographic Details
Main Authors:	Bachtiar, N. A., Sarmidi, Mohamad Roji
Format:	Conference or Workshop Item
Language:	English
Published:	1997
Subjects:	T Technology (General)
Online Access:	http://eprints.utm.my/4652/ http://eprints.utm.my/4652/1/N.A.Bachtiar1997_SprayDryingAsTheAlternative.pdf

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