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Spray evaporation of liquid foods

Garg, Shobhana and Sharma, Pankaj and Jayaprakashan, S. G. and Subramanian, R. (2009) Spray evaporation of liquid foods. LWT - Food Science and Technology, 42 (1). pp. 119-124. ISSN 0023-6438

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`Spray evaporation' based on the principle of adiabatic humidification was examined as an evaporation technique for the concentration of two types of representative liquid foods, namely, fruit juice and milk. The concentration of apple juice could be increased from 10.0 to 13.0Brix by this technique without application of heat utilizing the humidity potential to an extent of 89%. Employing heated process air during processing increased the amount of water evaporation owing to increased saturation humidity level, enabling higher concentrations to be achieved in apple juice (48Brix), reconstituted milk (29Brix) and single toned milk (22Brix). Feed flow rate had an inverse effect on the final concentration under otherwise similar conditions. Evaporative cooling associated with spray evaporation actually delivered the concentrate at a relatively lower temperature. By manipulating the operating conditions, humidity potential could be utilized to the extent of 55% with heated process air. The spray evaporation technique seemed to have a good potential for the concentration of liquid foods.

Item Type: Article
Uncontrolled Keywords: Adiabatic humidification Apple juice Evaporative cooling Milk Spray evaporation
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Human Resource Development
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 11:08
Last Modified: 28 Dec 2011 10:09
URI: http://ir.cftri.res.in/id/eprint/9038

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