Spray Drying of High Sugar Content Foods: Improving of Product Yield and Powder Properties

Article English OPEN
Mehmet Koç; Figen Kaymak-Ertekin;
(2016)
  • Publisher: Turkish Science and Tecnology (TST)
  • Journal: Turkish Journal of Agriculture: Food Science and Technology (issn: 2148-127X)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.24925/turjaf.v4i5.336-344.584
  • Subject: Agriculture | S1-972 | püskürtmeli kurutma | S | camsı geçiş sıcaklığı | meyve suyu tozu | Agriculture (General) | Toz gıda | yapışkanlık | bal tozu
    mesheuropmc: digestive, oral, and skin physiology

Spray drying is the most preferred drying method to produce powdered food in the food industry and it is also widely used to convert sugar-rich liquid foods to a powder form. During and/or after spray drying process of sugar-rich products, undesirable situation was appe... View more
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