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Développement de jus de fruit lyophilisé sous forme de tablettes.

Development of freeze-dried juice powders in tablet form.

Auteurs : JAYATHILAKAN K., PHANINDRAKUMAR H. S., RADHAKRISHNA K., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Development of freeze-dried juice powders in tablet form.
  • Identifiant de la fiche : 2004-1846
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 40 - n. 2
  • Date d'édition : 03/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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