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Effect of altodextrin,β-cyclodextrin,CMC and arabic gum on powder yield of spray drying for jujube powder

Liu Ming

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Abstract

Studied the effects of maltodextrin, β-cyclodextrin, CMC and arabic gum on powder yield of spray drying for jujube powder. The results indicated that in order to enhance the powder yield, reduce the moisture content of products, the dosage of additives (depend on the soluble solids content of jujube juice) were maltodextrin 70%, β-cyclodextrin 10%, CMC 1.5% and arabic gum 1% . In this condition, the powder yield is 46.2%, moisture content of products is 3%.

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What this paper is about

Studied the effects of maltodextrin, β-cyclodextrin, CMC and arabic gum on powder yield of spray drying for jujube powder. The results indicated that in order to enhance the powder yield, reduce the moisture content of products, the dosage of additives (depend on the soluble solids content of jujube juice) were maltodextrin 70%, β-cyclodextrin 10%, CMC 1.5% and arabic gum 1% . In this condition, the powder yield is 46.2%, moisture content of products is 3%.

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Available abstract

Studied the effects of maltodextrin, β-cyclodextrin, CMC and arabic gum on powder yield of spray drying for jujube powder. The results indicated that in order to enhance the powder yield, reduce the moisture content of products, the dosage of additives (depend on the soluble solids content of jujube juice) were maltodextrin 70%, β-cyclodextrin 10%, CMC 1.5% and arabic gum 1% . In this condition, the powder yield is 46.2%, moisture content of products is 3%.

Key concepts: Maltodextrin, Gum arabic, Spray drying, Arabic, Yield (engineering), Cyclodextrin, Food science, Water content

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Effect of altodextrin,β-cyclodextrin,CMC and arabic gum on powder yield of spray drying for jujube powder — Research Paper | ScholarLens