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Influence of Intel Drying Temperature on the Physical Attributes of Spray Dried Avocado (Persea americana Mill) Powder

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Title Influence of Intel Drying Temperature on the Physical Attributes of Spray Dried Avocado (Persea americana Mill) Powder
Not Available
 
Creator Karthik Nayaka, VS, Shamina Azeez, G. J. Suresha, R. B. Tiwari, S. J. Prasanth, G. Karunakaran and K. B. Suresha
 
Subject Spray drying, Micro- Encapsulation, Inlet temperature, Physical attributes
 
Description Not Available
Avocado has gained high importance for its healthy fatty acid and
phytosterols profile which the human body demands. Parallel to it, the
highly perishable nature of this tropical fruit crop will shorten its shelflife.
Therefore, spray drying would be the alternative technology to obtain a
nutritious and shelf-stable powder. The avocado juice was spray dried at
different temperatures and was analysed for its physical properties. Results
showed that higher drying temperature favoured in achieving residual
moisture content, water activity, and bulk density. Whereas the colour of
the powder was gradually lost at a higher temperature and better yield was
obtained at an intermediate inlet drying temperature.
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Date 2021-04-16T09:50:53Z
2021-04-16T09:50:53Z
2020-12-10
 
Type Research Paper
 
Identifier 3. Karthik Nayaka, VS, Shamina Azeez, G. J. Suresha, R. B. Tiwari, S. J. Prasanth, G. Karunakaran and K. B. Suresha (2020) Influence of Intel Drying Temperature on the Physical Attributes of Spray Dried Avocado (Persea americana Mill) Powder. Int.J.Curr.Microbiol.App.Sci (2020) 9(12): 1761-1770.https://doi.org/10.20546/ijcmas.2020.912.208
2319-7706
http://krishi.icar.gov.in/jspui/handle/123456789/46499
 
Language English
 
Relation Not Available;
 
Publisher Excellent Publishers