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Storage behaviour of fruit juice powders obtained by vacuum belt drying.

[In Italian. / En italien.]

Author(s) : MONZINI A., MALTINI E.

Type of article: Article

Summary

The storage behaviour of apple, pear and apricot juice powders obtained by vacuum belt drying has been studied with reference to objective colour tests of the reconstituted juices and to the caking of the powders. As regard colour, it appears that slight colour changes occur during the drying stage, while only minor changes result after six months of storage at 5 deg C. If both temperature and water activity are considered in relation to the occurrence of caking phenomena, a critical zone can be defined under which there is no caking and above which agglomeration of the powder can not be avoided. The critical threshold combination of temperature and water activity varies with the fruit species and seems to be correlated to the sugar composition. Aroma retention during drying has also been studied. Retention in the range of 70-80% of the aroma added to the concentrate prior to drying, has been observed.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1992-2896
  • Languages: Italian
  • Source: Atti IVTPA - vol. 13
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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