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Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930701781751
DC FieldValue
dc.titleSpray drying and agglomeration of instant bayberry powder
dc.contributor.authorGong, Z.
dc.contributor.authorZhang, M.
dc.contributor.authorMujumdar, A.
dc.contributor.authorSun, J.
dc.date.accessioned2014-06-17T06:34:07Z
dc.date.available2014-06-17T06:34:07Z
dc.date.issued2008-01
dc.identifier.citationGong, 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
dc.identifier.issn07373937
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/61355
dc.description.abstractOptimum 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.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1080/07373930701781751
dc.sourceScopus
dc.subjectAgglomeration
dc.subjectBayberry powder
dc.subjectD-optimal experimental design
dc.subjectSpray drying
dc.typeArticle
dc.contributor.departmentMECHANICAL ENGINEERING
dc.description.doi10.1080/07373930701781751
dc.description.sourcetitleDrying Technology
dc.description.volume26
dc.description.issue1
dc.description.page116-121
dc.description.codenDRTED
dc.identifier.isiut000252324100013
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