Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder

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• 作者：M.Z. Islam^a ; ^c ; Yutaka Kitamura^b ; ^{kitamura.yutaka.fm@u.tsukuba.ac.jp} ; Mito Kokawa^b ; K. Monalisa^a ; ^c ; Fu-Hsuan Tsai^a ; Shinichi Miyamura^b
• 关键词：Micro wet milling ; Vacuum spray drying ; Orange powders ; Maltodextrin (13DE) ; Physicochemical properties ; Antioxidant activity
• 刊名：Food and Bioproducts Processing
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：101
• 期：Complete
• 页码：132-144
• 全文大小：3007 K
• 卷排序：101

文摘

MWM can produce concentrated whole orange juices with higher nutrition. Process parameter significantly affected the physical properties of the powders. VSD with superheated steam retained maximum antioxidants than the conventional drying. Combinations of VSD and MWM could be applied industrially.