Background Spray drying is extensively used to preserve fruit and vegetable juices in
powder form. The major concern is to obtain high quality fruit and vegetable powders, which …

The response surface methodology (RSM) was used to optimize the spray-drying process
for the development of guava powder. The independent variables were different levels of …

Moisture adsorption isotherms and storage study of spray dried tamarind pulp powder were
evaluated in this work. Adsorption isotherms of tamarind pulp powder were determined at …

In this study moisture sorption and storage study of extruded snacks were investigated. Four
temperature conditions of 20, 30, 40, 50° C were used to determine the isotherm of extruded …

Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin,
juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly …

Apricot powder was developed through spray drying using gum arabic as an encapsulating
material at a concentration of 19%. Inlet air temperature, feed total soluble solids (TSS), feed …

Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into
powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses …

This study investigated the foam mat drying process parameters (temperature and
concentration of foaming agents, albumin, and an emulsifier blend) and evaluated their …

Currently, the demand for functional food items that impart health benefits has been rising.
Blackberry (Syzygium cumini L.) fruit has high anthocyanin content and other functional …

Aims This study aims to evaluate the storage stability of the freeze-dried recombinant
Lactococcus lactis NZ3900-fermented milk powder expressing K-ras (Kristen rat sarcoma …