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Prebiotics as drying aids for spray drying fruit juices

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dc.contributor.authorFreixo, R.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, J.
dc.contributor.authorGomes Ana M. P.
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorMorais, Alcina M. M. B.
dc.contributor.authorTeixeira, Paula
dc.contributor.authorPintado, M. E.
dc.date.accessioned2017-10-12T09:40:26Z
dc.date.available2017-10-12T09:40:26Z
dc.date.issued2016
dc.description.abstractNatural fruit juices are difficult to transform into powder because they are rich in sugars and acids with low glass transition temperatures, resulting in a sticky behaviour during spray drying. The present research work aimed to test the prebiotics maltodextrin and arabic gum as drying agents in order to be able to produce dehydrated powder from pineapple, strawberry and apple juices. 2 % of maltodextrin and an inlet air temperature of 130 °C are recommended to spray dry apple juice, reaching 60 % yield of powder with a water activity below 0.40. For strawberry juice, 2 % of this carrier is recommended and the inlet air temperature, 120 °C or 130 °C, did not seem relevant. For pineapple, neither the concentration of the carrier nor the inlet air temperature seemed to be relevant.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFREIXO, R.; BRANDÃO, Teresa R. S.; SILVA, Joana; GOMES Ana M. P.; PINTADO, M. E.; SILVA, Cristina L. M.; Morais, ALCINA M. M. B.; TEIXEIRA, Paula - Prebiotics as drying aids for spray drying fruit juices. Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry. ISSN 1582-540X. Vol. 17, n.º 3 (2016), p. 309-313pt_PT
dc.identifier.eid85029803962
dc.identifier.urihttp://hdl.handle.net/10400.14/22997
dc.identifier.wos000391283100008
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectFruit juicept_PT
dc.subjectMaltodextrinpt_PT
dc.subjectArabic gumpt_PT
dc.subjectPrebioticspt_PT
dc.subjectSpray dryingpt_PT
dc.titlePrebiotics as drying aids for spray drying fruit juicespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage313
oaire.citation.issue3
oaire.citation.startPage309
oaire.citation.titleScientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industrypt_PT
oaire.citation.volume17
oaire.fundingStream5876
person.familyNameBrandão
person.familyNameSilva
person.familyNameGomes
person.familyNameSilva
person.familyNameBernardo
person.familyNameTeixeira
person.familyNamePintado
person.givenNameTeresa
person.givenNameJoana
person.givenNameAna Maria
person.givenNameCristina
person.givenNameAlcina M.M.
person.givenNamePaula
person.givenNameMaria Manuela
person.identifierJ-9418-2012
person.identifier162628
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person.identifier.ciencia-id6611-634A-132C
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0495-3955
person.identifier.orcid0000-0002-1059-9649
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-9418-2012
person.identifier.ridB-9944-2013
person.identifier.ridA-3568-2013
person.identifier.ridM-5215-2013
person.identifier.ridJ-8678-2014
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person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7403023130
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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