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Development of freeze-dried juice powders in tablet form.

Author(s) : JAYATHILAKAN K., PHANINDRAKUMAR H. S., RADHAKRISHNA K., et al.

Type of article: Article

Summary

The compressibility characteristics of freeze-dried fruit juice powders after compounding with sugar were studied. Powdering with sugar markedly increased the bulk density and a compression ratio of 1.5822 was achieved. Among the different moulds tried, the 1.5" square mould was found to be suitable. Compression pressures were optimized based on the restoration characteristics and fragmentation features of the tablets. An optimum of 60-70 kg/cm2 was found to yield a tablet of desirable quality which was able to rehydrate in 2-3 minutes. Standard IS 60 mesh particle size powder was compressible at lower pressures and exhibited better strength and restoration characteristics. Substituting sugar with other sweeteners such as fructose, aspartame, and saccharin was not suitable, since it affected the storage stability.

Details

  • Original title: Development of freeze-dried juice powders in tablet form.
  • Record ID : 2004-1846
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 40 - n. 2
  • Publication date: 2003/03
  • Document available for consultation in the library of the IIR headquarters only.

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