Stabilised orange juice powder I. Preparation and packaging

Strashun, S.I.; Talburt, William F.

doi:10.1016/0042-207x(54)90207-9

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Vacuum Puf Hying1

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1971

1977

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“…Aroma retention also presents a problem, and add-back techniques are required with some processes, e.g. orange oil on sorbitol is added to the dry powder (Strashun & Talburt, 1958). Corn syrups were also found to be important in preventing undue hygroscopicity of the product.…”

Section: Vacuum Puf Hyingmentioning

confidence: 99%

Dehydration of food products A review

Holdsworth¹

1971

Int J of Food Sci Tech

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Section: Vacuum Puf Hyingmentioning

confidence: 99%

Dehydration of food products A review

Holdsworth¹

1971

Int J of Food Sci Tech

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“…Vacuum puff drying(Strashun & Talburt, 1954), foam drying(Bissett et al, 1963) and freeze drying(Monzini & Maltini, 1969) were found suitable for this purpose, but industrial application is still limited at present, mainly because of high production costs, low bulk density of the products and storage stability problems.…”

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confidence: 98%

Storage studies of freeze dried lemon crystals

Kopelman

Meydav

Weinberg

1977

Int J of Food Sci Tech

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The practical shelf life and storage stability of freeze dried pure lemon crystals was studied with a view to possible application of the results in freeze drying of lemon products. The crystals were extremely hygroscopic and exhibited a high tendency to caking on storage at ambient temperature, while under refrigeration they preserved their free flow property and dissolved promptly both in hot and in cold water. With regard to browning deterioration, it was found that low temperature is a decisive factor in its prevention, while low water activity is not enough in itself.Contrary to the effects of temperature and water activity upon the browning deterioration, almost no effect was observed due to inert atmosphere packaging.Browning deterioration at adverse conditions was proceeded by a steep rate of carbon dioxide evolution, thus suggesting that in dehydrated food products, carbon dioxide evolution rates at the lag period could be used as an early indicator for the length of the lag period and the intensity of browning yet to be developed in the course of storage.

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Stabilised orange juice powder I. Preparation and packaging

Cited by 2 publications

References 0 publications

Dehydration of food products A review

Dehydration of food products A review

Storage studies of freeze dried lemon crystals

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