Fig extract drying: The relationship between the main operating parameters of a pilot-scale spray dryer and product specifications

Author:

Kalantari Maryam1,Niakousari Mehrdad2,Haghighi-Manesh Soroush3ORCID,Rasouli Mehrdad3

Affiliation:

1. Department of Food Science and Technology; Islamic Azad University, Varamin- Pishva Branch; Varamin Iran

2. Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz Iran

3. Department of Food Science and Technology; School of Agriculture; Tarbiat Modares University; Tehran Iran

Publisher

Wiley

Subject

Food Science

Reference43 articles.

1. Physical properties of powdered pineapple (Ananas comosus) juice-effect of malt dextrin concentration and atomization speed;Abadio;Journal of Food Engineering,2004

2. Physico-chemical properties of commercial date pastes (Phoenix dactylifera);Ahmed;Journal of Food Engineering,2006

3. Laboratory manual procedures for analysis of citrus products;Amador;JBT FoodTech,2008

4. Modeling the effect of glucose syrup on the moisture sorption isotherm of figs;Ansari;Food Biophysics,2011

5. AOAC 2000 Official methods of analysis Available Carbohydrates Calculation: 100 percent minus percent (CP + Ash + Crude Fat + M + Crude Fiber) Washigton,D.C association of official analytical chemists

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1. Fig (Ficus carica) Syrup as a Natural Sugar Substitute;Fig (Ficus carica): Production, Processing, and Properties;2023

2. Fig (Ficus carica) Drying Technologies;Fig (Ficus carica): Production, Processing, and Properties;2023

3. Spray Drying as a Method of Choice for Obtaining High Quality Products from Food Wastes– A Review;Food Reviews International;2021-06-16

4. Surface ModificationTo Reduce Deposition Flux of Spray Dried Noni (Morinda Citrofolia L.) Juice;Biosciences, Biotechnology Research Asia;2019-12-19

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