Spray drying and agglomeration of instant bayberry powder

Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930701781751

Title:	Spray drying and agglomeration of instant bayberry powder
Authors:	Gong, Z. Zhang, M. Mujumdar, A. Sun, J.
Keywords:	Agglomeration Bayberry powder D-optimal experimental design Spray drying
Issue Date:	Jan-2008
Citation:	Gong, Z., Zhang, M., Mujumdar, A., Sun, J. (2008-01). Spray drying and agglomeration of instant bayberry powder. Drying Technology 26 (1) : 116-121. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930701781751
Abstract:	Optimum technology of spray-dried bayberry powder was studied using D-optimal experimental design. The operating conditions were varied within the following ranges: inlet air temperature 140-160°C, outlet air temperature 65-85°C, maltodextrin DE values 12 and 19, and feed concentrations of 7-17°B. The spray-dried bayberry powder was analyzed for moisture content and color. Moisture content of spray-dried powder was determined mainly by the inlet and outlet air temperatures, DE value, and the feed concentration. The inlet and outlet temperature had important effects on powder color. Finally, instant bayberry powder for beverages was produced by agglomeration of the spray-dried product.
Source Title:	Drying Technology
URI:	http://scholarbank.nus.edu.sg/handle/10635/61355
ISSN:	07373937
DOI:	10.1080/07373930701781751
Appears in Collections:	Staff Publications

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