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Article

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

1
Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland
2
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Maja Benković
Beverages 2018, 4(1), 2; https://doi.org/10.3390/beverages4010002
Received: 16 November 2017 / Revised: 28 November 2017 / Accepted: 4 December 2017 / Published: 1 January 2018
(This article belongs to the Special Issue Beverage Powder)
The study aimed at the evaluation of the physical properties of apple juice powders mixed with different concentration of maltodextrin obtained by freeze-, vacuum and spray drying methods. Due to the chemical composition of apple juice there was a possibility to obtain apple juice powders by freeze-, spray and vacuum drying, excluding vacuum drying at 40 °C when 15% and 20% of maltodextrin were added. The moisture content of powders was more dependent on the drying method than on the quantity of maltodextrin added. The spray drying process in the context of an increase in maltodextrin quantity resulted in a decrease in the water activity of apple powders, whereas low temperature processes increased its values. Lower values of true density were observed after spray drying in comparison to freeze- and vacuum drying processes. The application of selected drying methods resulted in the formation of different particles’ size of apple powders influencing the bulk density of the products. The highest values of bulk density were indicated for powders obtained by vacuum drying due to the bigger size of the particles (crystalized structure). The porosity of apple juice powders was strictly related to the bulk density. Colour parameters of powders were more influenced by drying techniques than the quantity of maltodextrin (15% up to 35%) added. View Full-Text
Keywords: Malus; powder; maltodextrin; spray drying; vacuum drying; bulk density; colour Malus; powder; maltodextrin; spray drying; vacuum drying; bulk density; colour
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MDPI and ACS Style

Michalska, A.; Lech, K. The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders. Beverages 2018, 4, 2. https://doi.org/10.3390/beverages4010002

AMA Style

Michalska A, Lech K. The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders. Beverages. 2018; 4(1):2. https://doi.org/10.3390/beverages4010002

Chicago/Turabian Style

Michalska, Anna, and Krzysztof Lech. 2018. "The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders" Beverages 4, no. 1: 2. https://doi.org/10.3390/beverages4010002

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