POMEGRANATE JUICE POWDER PRODUCTION

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AZIZ TAEMEH H.; KAZEMI A.; RAZAVI J.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2005 | Volume:2 | Issue:3 Page(s): 59-65

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Information Journal Paper

Title

POMEGRANATE JUICE POWDER PRODUCTION

Author(s)

AZIZ TAEMEH H. | KAZEMI A. | RAZAVI J. | Issue Writer Certificate

Keywords

POMEGRANATE JUICEQ3

SPRAY DRYERQ2

FRUIT JUICE POWDERQ4

DRYINGQ2

Abstract

This research has been done to find out optimize process conditions for producing POMEGRANATE JUICE powder by SPRAY DRYER. To do so a pilot scale SPRAY DRYER was used and the effects of different parameters were determined. The result show that Malt dextrin with De=6 as DRYING aid with fruit juice to Malt dextrin ratio equal to 65/35 and %0.3 zincstearate for free flowing state give best product quality. Dryer chamber temperature was 120 degree of centigrade, atomizer rpm was 1400, input to output air temperature was 170/103 and feed flow rate was 36 CC/MIN. Properties of POMEGRANATE JUICE and POMEGRANATE JUICE powder were analyzed and has been reported.

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APA: Copy

AZIZ TAEMEH, H., KAZEMI, A., & RAZAVI, J.. (2005). POMEGRANATE JUICE POWDER PRODUCTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(3), 59-65. SID. https://sid.ir/paper/71610/en

Vancouver: Copy

AZIZ TAEMEH H., KAZEMI A., RAZAVI J.. POMEGRANATE JUICE POWDER PRODUCTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(3):59-65. Available from: https://sid.ir/paper/71610/en

IEEE: Copy

H. AZIZ TAEMEH, A. KAZEMI, and J. RAZAVI, “POMEGRANATE JUICE POWDER PRODUCTION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 3, pp. 59–65, 2005, [Online]. Available: https://sid.ir/paper/71610/en

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